Phenolics from potato peel and its extraction intensification using response surface methodology and genetic algorithm approach

Potato peels are zero value waste generated during potato processing. They are a concentrated source of phytochemicals. The extraction of phenolics from this waste may add valuable products for the growing food industry due to their antioxidant and antimicrobial properties. In this study, phenolics were extracted from potato peel by using ultrasound assisted extraction process with combination of sonication time (5–25 min), ethanol concentration (0–100%) and extraction temperature (25–65°C) as independent variables using central composite design (CCD). The process parameters were optimized by first applying response surface methodology (RSM) followed by genetic algorithm (GA) approach. The extraction parameters were optimized for maximum total phenol content (TPC). Using genetic algorithm approach the optimized conditions for maximum recovery of total phenols (621.27 mg/100g dwb) from potato peel are 22.032 min sonication time at 61.818°C in 99.99% ethanol. Ultrasound assisted extraction was highly efficient compared to conventional solvent extraction in increasing the extraction yield by 2.84 fold. Optimized condition along with the predicted model provides a bright opportunity for food industry with great health advantages.