Utilization of Orange, Banana and Potato Peels Versus their Ethanolic Extracts as Antioxidants in Corn Oil | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 3, Volume 14, Issue 1, June 2017, Page 29-40 PDF (578.86 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.12816/0038403 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Zaire S; Abou-Garbia A.; Attia S.; Youssef M. | ||||
| Food Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Alexandria University, Alexandria, Egypt. | ||||
| Abstract | ||||
| The present study was conducted on three different peels namely, orange, banana and potato along with their ethanolic extracts to reveal their antioxidant potency. Orange peels (OP), banana peels (BP) and potato peels (PP) had the following gross chemical composition: The range of moisture (71.98 – 87.16 %), crude protein (4.99 – 7.89%), total lipids (1.48 – 10.17%), ash (5.64 – 9.41%) and carbohydrates (77.72 – 82.38%). The OP exhibited the highest values of total phenolics (1715.91 mg gallic acid (GA) equivalent / 100g), ascorbic acid (130.82 mg / 100 g) and β- carotene (6.15 mg /100 g) on dry weight basis. Furthermore, the OP ethanolic extract had the highest DPPH• % scavenging (55.00%), the highest H2O2 % scavenging (42.40%) and the lowest IC50 (6.13 mg / mg DPPH•) as compared to BP and PP extracts. It was obvious that the peels under study along with their ethanolic extracts exhibited potent antioxidant activity for corn oil. However, OP and its extract were superior in terms of lowering peroxide value, ρ- anisidine value and totox value along with treatment with BHT for oils stored at 60°C for 25 days, as compared to the control oil. No significant differences could be traced in this respect between OP and its ethanolic extract. | ||||
| Keywords | ||||
| orange peels; banana peels; potato peels; ethanolic extracts; Total Phenolics; Corn Oil; Antioxidant activity | ||||
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