An industrial approach in the search of natural antioxidants from vegetable and fruit wastes

• Published in: Food chemistry 2006-07, Vol.97 (1), p.137-150
• Main Authors: Peschel, Wieland, Sánchez-Rabaneda, Ferran, Diekmann, Wilfried, Plescher, Andreas, Gartzía, Irene, Jiménez, Diego, Lamuela-Raventós, Rosa, Buxaderas, Susana, Codina, Carles
• Format: Article
• Language: English
• Subjects: Agricultural wastes; Antioxidant activity; antioxidants; apples; artichokes; Biological and medical sciences; Byproducts; cosmetics; crop residues; dermatological agents; economic analysis; extraction; Food industries; food processing wastes; Fruit and vegetable industries; fruit extracts; Fruits; Fundamental and applied biological sciences. Psychology; pears; Phenolic content; Plant extracts; polyphenols; Radical scavenging activity; Solidago virgaurea; specialty crops; tomatoes; Vegetables; waste utilization; yields
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.03.033

Eleven fruit and vegetable byproducts and two minor crops were screened for industrial polyphenol exploitation potential by determination of their extraction yield, total phenolic content (TPC, Folin–Ciocalteu), and antioxidant activity (NTZ/hypoxanthine superoxide assay, ferric thiocyanate method). Extracts with the highest activity, economic justification and phenolic content were obtained from apple (TPC maximum 48.6 ± 0.9 mg Gallic acid equivalents g −1 dry extract), pear (60.7 ± 0.9 mg GAE g −1), tomato (61.0 ± 3.0 mg GAE g −1), golden rod (251.4 ± 7.0 mg GAE g −1) and artichoke (514.2 ± 14.9 mg GAE g −1). Apple, golden rod and artichoke byproducts were extracted at pilot plant scale and their antioxidant activity was confirmed by determination of their free radical scavenging activity (DPPH) and the inhibition of stimulated linoleic acid peroxidation (TBA and Rancimat ® methods). The preservative effect of the three extracts (determination of the peroxide value in test crème formulations with 0.1–1.0% extract concentrations) was similar to the established antioxidants Oxynex ® 0.1%, Controx ® KS 0.15%, and butylated hydroxytoluene (BHT) 0.01%. This study demonstrates the possibility of recovering high amounts of phenolics with antioxidant properties from fruit and vegetable residuals not only for food but also cosmetic applications.