UTILITY OF BY- PRODUCT EXTRACTS FOR PROCESSED CITRUS AND TOMATO AS ANTIOXIDANT AND ITS EVALUATION

Abstract

Vegetables and fruits contain phenolic compounds and flavonoids which may find their way to their byproducts are obtained from citrus and tomato industry such as , the peels of orange , mandarin and tomato . So the purpose of this study was to investigate and evaluate the antioxidant activity and scavenging capacity of citrus by products namely mandarin, balady and bosora orange peels and tomato peels in vitro study.Also to prepare and evaluate a enrichment food product , namely biscuit with these natural sources may have benefits due to health implications .In addition , the protective effect of these sources against lipid peroxidation in vivo study . The attained results proved that these sources have a high amount of fiber content , also , high content of antioxidant such as phenolic and total flavonoids .The results of sensory evaluation showed that bescuit contains ratios 5% and 10% of tomato and citrus peels give best sensory results compared with control . Biologically , the results revealed that the aforementioned sources had no toxic effectson experimental ratsand had prophylactic effect against the lipid profile oxidation and modulator for glucose . Thus these natural antioxidants could be used against the harmful effect of pollutants.