Table 3.
Some materials in which potato peels were used as an antioxidant ingredient.
| Food | Potato Type | Criteria | References |
|---|---|---|---|
| Processed Lamb Meat | Potato Peels (Solanum tuberosum cv. ‘Kufri chandramukhi‘) | TBARS and carbonyl content | [43] |
| Fish-Rapeseed Oil Mixture and in Oil-in-Water Emulsions | Potato peels (Solanum tuberosum cv. ‘Sava‘ and ‘Bintje‘) | Peroxide value, anisidine value, tocopherol concentration, and sensory evaluation | [19] |
| Soybean oil, sunflower oil | Potato peels (Solanum tuberosum cv. ‘Diamond‘) | Peroxide values, p-anisidine | [16] |
| Minced horse mackerel (Trachurus trachurus) | Potato Peels (Solanum tuberosum‘Sava‘ variety | Peroxide value, volatiles, carbonyl compounds, and protected against the loss of a-tocopherol and tryptophan and tyrosine residues | [9] |
| Ground Salmon | Potato peels and tubers (‘Purple‘, ‘Innovator‘, ‘Russet‘ and ‘Yellow‘) | TBARS | [8] |
| Sunflower oil | Potato peels (Solanum tuberosum cv. ‘Diamond‘) | Both primary (hydroperoxides) and secondary oxidation products | [87] |
| Soybean oil | Potato peel (Agria) | Peroxide, totox and p-anisidine values | [18] |
TBARS, Thiobarbituric acid reactive substances.