LAUSR

Omega-3 fatty acids have immense health benefits. But developing omega-3 fatty acids fortified food is a challenging task. The aim of this study was to evaluate possible antioxidant potential of hydro ethanol extract of peels of five selected varieties of potatoes ( Kufri Chipsona- 1 , Kufri Chipsona- 3 , Kufri Chipsona- 4 , Kufri Chandramukhi and Kufri Jyoti ) in various in vitro models and in lipid substrate enriched with omega-3 fatty acids. In vitro antioxidant potential was evaluated by DPPH radical scavenging, β-carotene linoleic acid bleaching and Fe 2+ ion chelating methods. Anti-lipid peroxidation potential was evaluated in omega-3 fatty acids-enriched bulk oil and oil-in-water emulsion model systems using peroxide value (PV), p -anisidine value ( p -AV) and TOTOX value as indicators of oxidation. Chemical characterization of compounds was performed by LC–ESI–MS/MS analysis and cytotoxic potential was evaluated by brine shrimp lethality assay . Among the peel extracts tested, Kufri Chipsona- 3 potato peel extract was found to be most effective antioxidant in both the test model systems followed by Kufri Jyoti and Kufri Chandramukhi . Chemical analysis revealed the presence of phenolic acids, flavonoids and anthocyanidins as major constituents of these three potent extracts. These potent potato peel extracts were also found to be non-toxic at recommended dosage level (LC 50  > 1000 µg/ml). The results provide evidence that peel extract of these three potato varieties, especially Kufri Chipsona- 3, may serve as a potential source of natural antioxidants for retarding oxidation of omega-3 fatty acids-enriched food supplement which subsequently may help in developing omega-3 fatty acids fortified foods.