Utilization of Some Vegetables and Fruits Waste As Natural Antioxidants | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 1, Volume 5, Issue 1, June 2008, Page 1-11 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2008.20136 | ||||
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| Abstract | ||||
| Natural antioxidants are in great demand today due to both consumer preference and health concerns associated with the use of synthetic antioxidants, so this study was carried out to investigate the extraction, identificationofantioxidant compounds in some vegetables and fruits waste and to evaluate its extract as natural antioxidants. Total phenolics were determined in methanolic extract. Phenolic compounds in each methanolic extract were screened by TLC and identifiedbyHPLC.AntioxidantactivitiesofthesewastematerialshavebeenmeasuredbyPV(PeroxideValue),CDH (Conjugated Diene Hydroperoxide), TBA (Thiobarbituric Acid Value), AV (Anisidine Value) and TV (Totox Value) methods. TLC plates showed that vegetables, and fruit waste, contained antioxidant components. The percentage of total phenolic content can be summarized as follows: olive leaves > tomato peel > orange peel > cucumber peel > water melon peel > potato peel. All extracts exhibited antioxidant activity. Tomato extract (600 ppm) has high antioxidant activity which was lower than the control sample and had the same activity as TBHQ (200 ppm) during storage period of sunfloweroil;thisextractalsoexhibitedantioxidantactivitywhichwashigherthancucumberpeeland water melon peel. From the economical point of view, vegetables and fruits waste as natural source of antioxidants may play an important role in industry. | ||||
| Keywords | ||||
| natural antioxidant; health concerns; synthetic antioxidant; Phenolic compounds; conjugated diene hydroperoxide; TBHQ | ||||
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