Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity

Ibrahim Khalifa, Hassan Barakat, Hamdy A. El-Mansy and Soliman A. Soliman
 

Abstract

Food wastes valorization has been employed dramatically at different fields due to their fine and functional components. This study is aiming at optimization of bioactive substances extraction conditions from guava, olive and potato processing wastes. After collecting, the solvent extraction technique was applied using different solvents and drying methods. Then, the bioactive substances, antioxidant capacity and antimicrobial activity were determined. Subsequently, methanol had peaked solvents either olive or potato wastes of extractable bioactive substances. Conversely, acetone was the better for both guava wastes. Hence, they also exhibited the highest scavenging activity against DPPH and ABTS•+ free radicals. Total phenolic compounds were interrelated with antioxidant activity than other bioactive substances. Both olive wastes and guava pomace displayed greater antioxidant and antimicrobial activities than other wastes. Also, the food wastes dried using oven-drying was recommended. Formerly, it could be useful as antioxidant and antimicrobial agents in food and drug industries.

Published on: December 28, 2016
doi: 10.17756/jfcn.2016-027
Citation:  Khalifa I, Barakat H, El-Mansy HA, Soliman SA. 2016. Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity. J Food Chem Nanotechnol 2(4): 170-177
 
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