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 .
El-Gammal, R. (2012). UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS. Journal of Food and Dairy Sciences, 3(2), 101-110. doi: 10.21608/jfds.2012.75307
MLA
Rania E. El-Gammal. "UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS", Journal of Food and Dairy Sciences, 3, 2, 2012, 101-110. doi: 10.21608/jfds.2012.75307
HARVARD
El-Gammal, R. (2012). 'UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS', Journal of Food and Dairy Sciences, 3(2), pp. 101-110. doi: 10.21608/jfds.2012.75307
VANCOUVER
El-Gammal, R. UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS. Journal of Food and Dairy Sciences, 2012; 3(2): 101-110. doi: 10.21608/jfds.2012.75307
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