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.