Bioactive compounds and antioxidant activity of some fruit and vegetable wastes | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 1, January 2024, Page 157-166 PDF (595.79 K) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2023.205585.7861 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mahmoud Aly Bekheet1; Youssef Moustafa Riyad2; Mohamed Hassan Hosny3; Mayada Mohamed Abd El-Ghafar  3
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| 1Food science, faculty of Agriculture, Cairo university, Giza.Egypt. | ||||
| 2Food science, faculty of Agriculture, Cairo university, Giza, Egypt | ||||
| 3Bread and Pasta , Food Technology Research Institute, Agriculture Research Center.Giza. Egypt. | ||||
| Abstract | ||||
| Abstract This investigation was carried out to study the chemical composition, soluble, insoluble and total dietary fibers of some Egyptian fruit and vegetable peels. Also, determine the bioactive compounds such as an antioxidant activity, total phenolic, flavonoid and vitamin C, besides the minerals. Water holding capacity (WHC) and oil binding capacity (OBC) were also determined. The obtained results indicated that potato peels and tomato pomace contained the highest values of protein (15.18 and 14.39%, respectively). On the other hand, the highest values of total dietary fibers and water holding capacity (WHC) were recorded for tomato pomace (48.04% and 6.44 g H2O/g dry matter, respectively). While, the prickly pear peels showed the highest value of ash (11. 84 %). Also, the same results indicated that orange peels had the highest value of carbohydrates (90.06 %). The same results indicated that mango kernel contained the highest fat, total phenolic and flavonoid (9.22%, 58.33% and 9.17 mg/g, respectively). The obtained results indicated that all the studied peels besides mango kernel and tomato pomace showed antioxidant activity percentages, very higher than wheat flour .Since antioxidant activity recorded ranges from 73.47 to 91.41% respectively compared to 17.78% for wheat flour. Also, the obtained results indicated also that mango kernel showed the highest contents of Mg which was recorded, 1627.96 mg/100g. Moreover, potato peels showed the highest contents of K and Fe which recorded 4443.26 and 28.27 mg /100g, respectively. Prickly pear peels showed the highest contents of Ca, Na and Mn (3470.90, 767.68 and 2.15 mg /100g, respectively). | ||||
| Keywords | ||||
| Keywords: fruit and vegetable peels; bioactive components; chemical composition; Minerals and wastes | ||||
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