Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice

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dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorOlejnik, Anna
dc.contributor.authorBiałas, Wojciech
dc.contributor.authorKubiak, Piotr
dc.contributor.authorSiger, Aleksander
dc.contributor.authorNowicki, Marcin
dc.contributor.authorLewandowicz, Grażyna
dc.contributor.organizationInstitute of Food Technology of Plant Origin, Poznań University of Life Sciences, Polanden
dc.contributor.organizationDepartment of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Polanden
dc.contributor.organizationDepartment of Biochemistry and Food Analysis, Poznań University of Life Sciences, Polanden
dc.contributor.organizationDepartment of Entomology and Plant Pathology, Institute of Agriculture, University of Tennessee, Knoxville, USAen
dc.date.accessioned2022-02-03T12:40:06Z
dc.date.available2022-02-03T12:40:06Z
dc.date.issued2019-05-21
dc.description.abstractPotato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.en
dc.identifier.citationKowalczewski, Przemysław Łukasz, Olejnik, Anna, Białas, Wojciech, Kubiak, Piotr, Siger, Aleksander, Nowicki, Marcin and Lewandowicz, Grażyna. "Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice" Open Life Sciences, vol. 14, no. 1, 2019, pp. 150-157. https://doi.org/10.1515/biol-2019-0017; (https://www.degruyter.com/document/doi/10.1515/biol-2019-0017/html)en
dc.identifier.doi10.1515/biol-2019-0017
dc.identifier.issn2391-5412
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/21011
dc.language.isoen
dc.publisherDe Gruyteren
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectthermal treatmenten
dc.subjectpreservationen
dc.subjectby-producten
dc.subjectglycoalkaloids contenten
dc.subjectcancer cellsen
dc.subjectindustrial wastesen
dc.subjectvalorizationen
dc.titleEffect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juiceen
dc.typearticleen
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