temperatures at 60 min of extraction. After this time, the content of
phenolics was almost constant (Fig. 7). A low content of phenolic
compounds was found at 240 °C and 60 min due to sample degradation.
The best conditions for the extraction of phenolics from potato
peel were 180 °C for 60 min. The one-way ANOVA test showed a significant
effect of the time in the extraction.