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Peer-reviewedCC BY-NCArchivos Latinoamericanos de Nutrición

Evaluation of extracts from potato and tomato wastes as natural antioxidant additives

  • María del Carmen Robles-Ramírez1,2
  • Ricardo Monterrubio‐López1,2
  • Rosalva Mora‐Escobedo1,2
  • María del Carmen Beltrán-Orozco1,2
  1. 1Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México
  2. 2Instituto Politécnico Nacional, México, México
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Abstract

The industrialization of potato and tomato produces large amount of wastes. Previous studies have demonstrated that these by-products are rich in antioxidant compounds. In this study, the composition and antioxidant efficacy of extracts from potato and tomato by-products were determined in order to evaluate their potential as food additives. Potato and tomato wastes showed to be good sources of fiber, protein and antioxidants. The antioxidant activity and total phenolic, carotenoid and lycopene contents were determined in methanol, ethanol and acetone extracts of the residues. Methanol was the best solvent for the extraction of phenolics while acetone was the best in the extraction of carotenoids in both residues. The greatest antioxidant activity (14.10 μmol Trolox/g) resulted when potato peels were extracted with ethanol. The oxidative stability of canola oil containing either ethanol extracts of potato and tomato wastes (200 and 400 mg/kg) or the synthetic antioxidant BHT (200 mg/kg), compared to oil without antioxidants, was evaluated by measuring their peroxide values, conjugated dienes and p-anisidine value after 72 and 144 h storage at 65 °C. The order of antioxidant efficacy was as follows: potato peels > BHT > tomato residues. The results showed that ethanol extracts of potato and tomato waste could be used as natural antioxidant additives in the protection of vegetable oils.

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Cite

BibTeXRIS
BibTeX
@article{roblesramirez2026evaluation,
  title = {{Evaluation of extracts from potato and tomato wastes as natural antioxidant additives}},
  author = {María del Carmen Robles-Ramírez and Ricardo Monterrubio‐López and Rosalva Mora‐Escobedo and María del Carmen Beltrán-Orozco},
  journal = {Archivos Latinoamericanos de Nutrición},
  year = {2026},
  month = oct,
  doi = {10.37527/2016.66.1.008},
  url = {https://doi.org/10.37527/2016.66.1.008},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Evaluation of extracts from potato and tomato wastes as natural antioxidant additives
AU  - María del Carmen Robles-Ramírez
AU  - Ricardo Monterrubio‐López
AU  - Rosalva Mora‐Escobedo
AU  - María del Carmen Beltrán-Orozco
PY  - 2026
DA  - 2026/10/15
JO  - Archivos Latinoamericanos de Nutrición
DO  - 10.37527/2016.66.1.008
UR  - https://doi.org/10.37527/2016.66.1.008
AB  - The industrialization of potato and tomato produces large amount of wastes. Previous studies have demonstrated that these by-products are rich in antioxidant compounds. In this study, the composition and antioxidant efficacy of extracts from potato and tomato by-products were determined in order to evaluate their potential as food additives. Potato and tomato wastes showed to be good sources of fiber, protein and antioxidants. The antioxidant activity and total phenolic, carotenoid and lycopene contents were determined in methanol, ethanol and acetone extracts of the residues. Methanol was the best solvent for the extraction of phenolics while acetone was the best in the extraction of carotenoids in both residues. The greatest antioxidant activity (14.10 μmol Trolox/g) resulted when potato peels were extracted with ethanol. The oxidative stability of canola oil containing either ethanol extracts of potato and tomato wastes (200 and 400 mg/kg) or the synthetic antioxidant BHT (200 mg/kg), compared to oil without antioxidants, was evaluated by measuring their peroxide values, conjugated dienes and p-anisidine value after 72 and 144 h storage at 65 °C. The order of antioxidant efficacy was as follows: potato peels > BHT > tomato residues. The results showed that ethanol extracts of potato and tomato waste could be used as natural antioxidant additives in the protection of vegetable oils.
SN  - 0004-0622
SN  - 2309-5806
ER  -