POTATO PEEL: A WONDERFUL SOURCE OF POLYPHENOLS DUE TO HIGHER BIOACCESSIBILITY

Abstract

Type and concentration of various antioxidants present in potato peel is well reported. However, bioaccessibility
of potato peels’ antioxidants, particularly polyphenols has not been reported yet. Therefore, present study aimed at
evaluation of bioaccessibility of polyphenols and carbohydrates from peel of Kufri Chipsona-1 (processing variety); Kufri
Jyoti and Kufri Bahar (table varieties). In-vitro bioaccessibility of total polyphenols, chlorogenic acid, caffeic acid and rutin
revealed that bioaccessibility of total and individual phenols is maximum in the gastric phase. On average, the release
of chlorogenic acid, caffeic acid and rutin was 3, 18 and 1.1 folds higher in intestinal phase compared to their content in
undigested peel, respectively. Starch decreased from oral to intestinal phase with concomitant increase in sugars. Though
potato peel is known to contain high concentration of polyphenols, the bioaccessibility of chlorogenic acid and caffeic acid
is many folds higher than the ranges reported through biochemical procedures in undigested peels. Potato peel has a huge
potential to be used as a fortificant in development of various food products not only due to presence of high concentration
of polyphenols but also because of their high bioaccessibility that can help to improve the health of consumers.