Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste
Potato processing plants generate waste in the form of peels, pulp, and rejects, which is estimated to be around 12–20 % of their total production volume. Potato peels, pulp, and unmarketable potatoes can be processed and incorporated into animal feed formulations. However, there is a limited inform...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117249/ http://psasir.upm.edu.my/id/eprint/117249/1/117249.pdf |
| _version_ | 1848867199424397312 |
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| author | Afaka, Muhammad Surajo Suyub, Iswan Budy Nobilly, Frisco Yaakub, Halimatun |
| author_facet | Afaka, Muhammad Surajo Suyub, Iswan Budy Nobilly, Frisco Yaakub, Halimatun |
| author_sort | Afaka, Muhammad Surajo |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Potato processing plants generate waste in the form of peels, pulp, and rejects, which is estimated to be around 12–20 % of their total production volume. Potato peels, pulp, and unmarketable potatoes can be processed and incorporated into animal feed formulations. However, there is a limited information on phenolic compounds from industrial potato waste (IPW) subjected to short-term solid-state fermentation. Bioactive compounds could be improved via solid-state fermentation. Lactiplantibacillus plantarum (MW296876), Saccharomyces cerevisiae (MW296931), and Aspergillus oryzae (MW297015) were purposely selected to ferment IPW at 0, 24, 48, and 72 hr in a two-factor factorial design (treatment × fermentation time). The fermented products were analysed for phytochemical compounds such as total phenolic content (TPC), total flavonoid content (TFC), glycoalkaloid (GLA) content, and antioxidant capacity. The results revealed that the bioactive compounds, except phytic acid, had a significant interaction between treatment and fermentation time. Alpha solanine significantly (p<0.05) decreased while α chaconine increased (p<0.05) with fermentation time across all the treatments except in the control and L. plantarum treatment groups. IPW inoculated with L. plantarum significantly influenced the solubility of GLA compared to other treatment groups. Antioxidant capacity increased (p<0.05) across the fermentation time; at 48 hr of fermentation, L. plantarum had the highest (p<0.05) antioxidant capacity than S. cerevisiae and A. oryzae. Among the three inocula, L. plantarum (MW296876) consistently increased TPC, antioxidant activity, and solubility of both GLA and tannin. |
| first_indexed | 2025-11-15T14:32:42Z |
| format | Article |
| id | upm-117249 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:32:42Z |
| publishDate | 2024 |
| publisher | Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1172492025-05-06T07:05:27Z http://psasir.upm.edu.my/id/eprint/117249/ Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste Afaka, Muhammad Surajo Suyub, Iswan Budy Nobilly, Frisco Yaakub, Halimatun Potato processing plants generate waste in the form of peels, pulp, and rejects, which is estimated to be around 12–20 % of their total production volume. Potato peels, pulp, and unmarketable potatoes can be processed and incorporated into animal feed formulations. However, there is a limited information on phenolic compounds from industrial potato waste (IPW) subjected to short-term solid-state fermentation. Bioactive compounds could be improved via solid-state fermentation. Lactiplantibacillus plantarum (MW296876), Saccharomyces cerevisiae (MW296931), and Aspergillus oryzae (MW297015) were purposely selected to ferment IPW at 0, 24, 48, and 72 hr in a two-factor factorial design (treatment × fermentation time). The fermented products were analysed for phytochemical compounds such as total phenolic content (TPC), total flavonoid content (TFC), glycoalkaloid (GLA) content, and antioxidant capacity. The results revealed that the bioactive compounds, except phytic acid, had a significant interaction between treatment and fermentation time. Alpha solanine significantly (p<0.05) decreased while α chaconine increased (p<0.05) with fermentation time across all the treatments except in the control and L. plantarum treatment groups. IPW inoculated with L. plantarum significantly influenced the solubility of GLA compared to other treatment groups. Antioxidant capacity increased (p<0.05) across the fermentation time; at 48 hr of fermentation, L. plantarum had the highest (p<0.05) antioxidant capacity than S. cerevisiae and A. oryzae. Among the three inocula, L. plantarum (MW296876) consistently increased TPC, antioxidant activity, and solubility of both GLA and tannin. Universiti Putra Malaysia 2024-11-29 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/117249/1/117249.pdf Afaka, Muhammad Surajo and Suyub, Iswan Budy and Nobilly, Frisco and Yaakub, Halimatun (2024) Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste. Pertanika Journal of Tropical Agricultural Science, 47 (4). pp. 1325-1341. ISSN 1511-3701; eISSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2954-2023 10.47836/pjtas.47.4.16 |
| spellingShingle | Afaka, Muhammad Surajo Suyub, Iswan Budy Nobilly, Frisco Yaakub, Halimatun Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title | Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title_full | Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title_fullStr | Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title_full_unstemmed | Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title_short | Effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| title_sort | effects of treatments and fermentation time on phenolic compounds, glycoalkaloid contents, and antioxidant capacity of industrial potato waste |
| url | http://psasir.upm.edu.my/id/eprint/117249/ http://psasir.upm.edu.my/id/eprint/117249/ http://psasir.upm.edu.my/id/eprint/117249/ http://psasir.upm.edu.my/id/eprint/117249/1/117249.pdf |