Extraction and Determination of Anti-Oxidant Activity of Polyphenols from Carrot Pomace, and Their Use in Date Oat Bar

The carrot belongs to the family Apiaceae. The carrot originated in Asia. Carrots are particularly rich in carotene (pro-vitamin A) and also significant amount of polyphenols. Carrots are also known to have polyphenols and antioxidants. Carrots are consumed either fresh, as a salad crop, or cooked. Large quantities are also processed, either alone or in mixtures with other vegetables, by canning or freezing. Polyphenols are a group of chemical substances found in plants. Polyphenols are naturally present in plants. Polyphenols are not essential nutrients meaning that they are not required by the human body for sustaining life, but they can exert beneficial functions [1]. Fruits and vegetables are sources of polyphenols. Polyphenols play an important role in the prevention of degenerative diseases such as cancer and cardiovascular diseases. Polyphenols are antioxidants. Antioxidants are the substances that prevent oxidation. Antioxidants, polyphenols and carotenoids, may help protect cells from damage caused by free radicals. Extraction of molecules from biological materials by conventional techniques, such as simple maceration, is time consuming. The development of modern techniques such as extraction assisted by microwave or extraction assisted by ultrasound. Sonication breaks the cell membranes. It reduces considerably the extraction time and increasing the extract yield. The application of ultrasound disrupts the cell wall structures and accelerates diffusion through membranes; thus, the cell lyses and hence facilitates the release of cell contents. The potential of reducing waste to combat the food security issues are high, as it is estimated that by 50% reduction in current food waste, the world would be saving 1314 trillion kcal per year. This represent a reduction of about 22% of the number of additional calories needed to feed the projected population by 2050. By the year 2100, the global population is expected to increase to 11.2 billion. To feed this projected population and address the food security and the environmental issues, waste reduction and utilization food resources are the important strategies to be developed. The nutritional characterization of waste from fruits Abstract