BIOCHEMICAL CHARACTERIZATION OF VEGETABLES WASTES AND DEVELOPMENT OF FUNCTIONAL BREAD

Muhammad Saad Hashmi, S. Akhtar, T. Ismail
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引用次数: 3

Abstract

The present study aimed at evaluating nutritional potential and antioxidant activity of the extracts derived from vegetable wastes such as carrot pomace, onion upper bulbs, and peels from garlic, tomato & potato. Proximate composition, minerals profiling and antioxidants activity as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and trolox equivalent antioxidant capacity (TEAC) were estimated, and phenolics characterization was performed using high performance liquid chromatography (HPLC). Our results suggest that vegetable wastes such as peel and pomace, may be exploited as carriers of proteins, fiber, calcium, potassium, iron and zinc. Phenolics screening demonstrated presence of total hydroxybenzoic, hydroxylcinammic acids and catechin albeit anthocyanins and total flavonols were inadequately present in tomato pomace. Maximum total phenolics contents and DPPH activity were observed in HCl/MeOH extracts of tomato and garlic peels, respectively. Product development data suggest incorporating onion peel’s extracts in wheat flour to not elicit a significant change in bread composition.  Likewise, supplementation of onion peel powder (OPP) and extracts @ 6% and 1.5%, respectively improved color and textural properties of supplemented bread. Contextualizing the challenges of food insecurity and food industry waste management, our results confirmed that vegetable wastes, with improved nutritional profile and increased antioxidant potential, may be used for the preparation of value-added food products.
蔬菜废弃物的生化特性及功能性面包的开发
本研究旨在评价从蔬菜废料中提取的营养潜力和抗氧化活性,如胡萝卜渣、洋葱上部鳞茎、大蒜、西红柿和土豆的皮。测定了其近似组成、矿物谱和抗氧化活性,如2,2-二苯基-1-苦味酰肼(DPPH)和trolox等效抗氧化能力(TEAC),并利用高效液相色谱(HPLC)对酚类物质进行了表征。我们的研究结果表明,蔬菜废物,如果皮和果渣,可以作为蛋白质、纤维、钙、钾、铁和锌的载体。酚类物质筛选表明,番茄渣中存在总羟基苯甲酸、羟基肉桂酸和儿茶素,但花青素和总黄酮醇含量不足。番茄皮和大蒜皮的HCl/MeOH提取物中总酚含量最高,DPPH活性最高。产品开发数据表明,在小麦粉中加入洋葱皮提取物不会引起面包成分的显著变化。同样,添加洋葱皮粉(OPP)和提取物(@ 6%和1.5%)也能改善面包的颜色和质地。在粮食不安全和食品工业废物管理面临挑战的背景下,我们的研究结果证实,蔬菜废物具有改善的营养成分和增加的抗氧化潜力,可以用于制备增值食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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