Abstract:

This study reports the optimization of the extraction conditions for the antioxidant chlorogenic acid from potato
peel. The extraction was achieved by refluxing using aqueous ethanol. The yield of chlorogenic acid was investigated with
respect to four extraction conditions including solid/solvent ratio, ethanol concentration, reflux temperature and number
of reflux cycles. Using orthogonal array design, the optimal extraction conditions were determined as refluxing using 85%
ethanol with a solid/solvent ratio of 1:10 (g/mL) at 97 ℃ performed three times. The optimized process resulted in a yield
of chlorogenic acid of 2.229 mg/g. In vitro antioxidant assays showed that the chlorogenic acid extracted from potato peel
possessed good antioxidant capacity.

Key words: potato peel, chlorogenic acid, ethanol, antioxidant