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Antioxidant Recovery from Pomegranate Peel Waste by Integrating Maceration and Freeze Concentration Technology
- Source :
- International Journal of Food Engineering. 16
- Publication Year :
- 2020
- Publisher :
- Walter de Gruyter GmbH, 2020.
-
Abstract
- Pomegranate peel, a by-product of pomegranate fruit is rich in antioxidants. It is being used as an animal feed or discarded to the environment, which could cause an environmental problem. A new integrated process of maceration and freeze concentration was studied to recover the antioxidants from the pomegranate peel. The low temperature used in the freeze concentration assists in concentrating a high quality of antioxidants. The concentrated peel solution was tested for an antioxidant activity via 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. It was found that methanol gave the best extraction of antioxidants from pomegranate peel. The highest antioxidant recovery with DPPH radical scavenging of 96.14 % was obtained at −16 °C of coolant temperature and 30 min of freezing time (p
- Subjects :
- Antioxidant
Chemistry
medicine.medical_treatment
Industrial chemistry
04 agricultural and veterinary sciences
010502 geochemistry & geophysics
Pulp and paper industry
040401 food science
01 natural sciences
0404 agricultural biotechnology
medicine
Maceration (wine)
Engineering (miscellaneous)
0105 earth and related environmental sciences
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 15563758 and 21945764
- Volume :
- 16
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Engineering
- Accession number :
- edsair.doi...........8a351b2fd753a5a56751abff74e8d803