Phenolic compounds of potato peel extracts: Their antioxidant activity and protection against human enteric viruses

Norma Patricia Silva-Beltrán, Cristóbal Chaidez-Quiroz, Osvaldo López-Cuevas, Saul Ruiz-Cruz*, Marco A. López-Mata, Carmen Lizette Del-Toro-sánchez, Enrique Marquez-Rios, José De Jesús Ornelas-Paz

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and 3.9 log10, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses.

Original languageEnglish
Pages (from-to)234-241
Number of pages8
JournalJournal of Microbiology and Biotechnology
Volume27
Issue number2
DOIs
StatePublished - Feb 2017

Bibliographical note

Publisher Copyright:
© 2017 by The Korean Society for Microbiology and Biotechnology.

Keywords

  • Antioxidants
  • Antiviral
  • Bacteriophages
  • Phenols
  • Potato peel

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