Protease Inhibitory Activity of Potato Peel Exerted by Antioxidants

Abstract

In vitro antioxidant potential of methanolic and water extracts of potato peels was evaluated. Total flavonoid, Total phenolics, tannin content, antibacterial activity and protease inhibitory activity of potato peels were also evaluated. Water and methanolic extract potato peel showed the free radical scavenging activity with IC50 181.70 μg/ml and 248.68μg/ml respectively. Ferric reducing antioxidant power was 351.81±0.016 (μM Fe (II)/g) and 301.89 ± 0.018 (μM Fe (II)/g), respectively in methanolic and water extract. Total phenol content was 85.13 +0.006 (mgGAE/g of methanolic extract) and 56 ± 0.003 (mgGAE/g of water extract). Total Flavonoid Content of methanolic and water extracts was 33.17 ± 0.002 (mgQE/g of extract) and 16.5±0.002 (mgQE/g of extract), respectively. Total Tannin Content was 57.04 ± 0.007 (mgGAE/g of extract) and 43.29 ± 0.004 (mgGAE/g of extract), respectively in methanolic and water extract. In case of Antimicrobial activity of methanolic extract of potato peel showed maximum zone of inhibition against Salmonella typhi and Vibrio cholera. Water extract of potato peel showed maximum zone of inhibition against Micrococcus spp and Salmonella paratyphi. In protease inhibition assay methanolic extract showed protease inhibition activity with IC50 534.67 μg/ml and water extract extract showed protease inhibition activity with IC50 735.10 μg/ml. Column chromatography for enrichment of flavonoid content of methanolic fractions showed high amount of flavonoid content and high protease inhibitory activity than crud methanolic polar fractions. Thus, methanolic extract of potato peel is more potential than water extract.