Staff Members - Benha University
Optimizing Bioactive Substances Extraction Procedures from Guava, Olive and Potato Processing Wastes and Evaluating their Antioxidant Capacity
J Food Chem Nanotechnol • 2016
Publication Information
Authors
Ibrahim Khalifa1, Hassan Barakat1,2*, Hamdy A. El-Mansy1 and Soliman A. Soliman1
Keywords
Food processing wastes, Extraction conditions, Antioxidant activity, Bioactive
substances, Antimicrobial activity
Journal
J Food Chem Nanotechnol
Publisher
United Scientifc Group
Volume
2
Issue
4
Pages
170-177
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
Food wastes valorization has been employed dramatically at different felds
due to their fne and functional components. Tis 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. Ten, 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.
due to their fne and functional components. Tis 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. Ten, 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.