PJB-2020-253
BIOCHEMICAL CHARACTERIZATION OF VEGETABLE WASTES AND THEIR FOOD USES
Saeed Akhtar
Abstract
The present study aimed at assessing the 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 revealed that vegetable peels and pomace are the carriers of proteins, fiber, calcium, potassium, iron and zinc. Phenolics screening demonstrated the presence of total hydroxybenzoic, hydroxylcinammic acids and catechin albeit anthocyanins and total flavonols were inadequately present in tomato pomace. HCl/MeOH extracts of tomato and garlic peels were shown to hold the highest concentration of total phenolic and DPPH activity respectively. The addition of onion peel’s extracts elicited a non-significant effect on bread’s composition. Likewise, supplementation of onion peel powder (OPP) and extracts @ 6% and 1.5%, respectively improved color and texture properties of supplemented bread. Contextualizing the challenges of food security and food industry waste management, our results confirmed that vegetable wastes, with improved nutritional profile and increased antioxidant potential, could be employed for the preparation of value-added food products. Further studies at molecular level are needed to explore nutritional roles of these vegetable wastes to corroborate their toxicological and anti-nutritional response.
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