UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 3, Issue 2, February 2012, Page 101-110 PDF (649.18 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75307 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Rania E. El-Gammal 
| ||||
| Food Industries Dept., Fac. Agric., Mansoura Univ., El-Mansoura-Egypt. | ||||
| Abstract | ||||
| Nowadays, Natural antioxidants are concern a great demand for consumer preference and health . This study was carried out to investigate the possibility of using vegetables wastes and by products as natural antioxidants . Five commercial waste and by-products namely, tomato pomace , potato peels , eggplant peels and olive leaves were evaluated . Phenolic compounds for each ethanolic extracts were identified using HPLC and different compounds also, were identified namely, chlorogenic , vanillic , ferrullic , Salicylic and caffeic acids … etc . Results of total phenolic contents (TPC) of the investigated extracts ranged from 29 to 144 mg /g. gallic acid. Olive leaves extracts showed the highest antioxidant activities (DPPH ) in compare with other extracts ( 92.1 % ) . Results of rancimat test indicated also, that addition of olive leaves extract to palm oil exhibited the highest induction period (I.P ) (11.3) hours comparing with the other extracts . From the economical point of view, vegetable wastes and by- products can used as natural source of antioxidants and play an important role in food industry . | ||||
| Keywords | ||||
| Vegetable wastes; agro-industrial; by-products; phenolic compounds. oil stability | ||||
|
Statistics Article View: 149 PDF Download: 311 |
||||
