An approach for utilization agro-industrial wastes of sugar and sweeteners crops for natural antioxidant
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CONTRIBUTORS:
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JOURNAL:
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Mansoura Univ. J. Agric. Sci. ,
29(??),
2659 -
2672.
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YEAR:
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2004
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PUB TYPE:
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Journal Article
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SUBJECT(S):
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An approach for utilization agro-industrial wastes of sugar and sweeteners crops for natural antioxidant
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DISCIPLINE:
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Agricultural and Food Sciences
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HTTP:
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http://www.freewebs.com/stevia
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LANGUAGE:
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English
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PUB ID:
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103-431-144
(Last edited on
2006/11/27 13:47:09 US/Mountain)
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SPONSOR(S):
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ABSTRACT:
Proximate composition of agro-industrial wastes of sugar cane farm, sugar cane bagasse, sugar beet farm, sugar beet pulp, stevia, Jerusalem artichoke, chicory farm and chicory pulp were determined. Polyphenolic phytochemical content of these waste materials were extracted with hot aqueous methanol. Total phenolics content in the methanolic extract were determined. Phenolic compounds in each extract were identified with HPLC. Antioxidant activity of each methanolic extract was evaluated. The obtained results revealed that total phenolic contents of various waste materials were in range of 1.68 to 16.13 g/100 g of dry matter expressed as gallic acid equivalents and the highest amount was obtained in stevia wastes followed with sugar cane farm.. Identification analysis with HPLC revealed that there are at least seven of different phenolic compounds with different concentration in each methanolic extract except Jerusalem artichoke and chicory pulp which contained only one identified compound. Moreover the results of antioxidative activities of the obtained methanolic extracts showed that all of methanolic extracts had inhibited hydroperoxide formation in sunflower oil during storage at 60°C. The sugar cane and stevia extract had the highest inhibition effect on the hydroperoxide formation. Application such material as antioxidant may provide health promoting advantages to consumer as a natural antioxidant and maximize the utilization of such crops.
(This Research was awarded the Unilever Mashreq Prize provided by the Scientific Society for Food Industries, for the best Research in food technology for the year 2005).
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