Abstract
The present study aimed at evaluating 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 suggest that vegetable wastes such as peel and pomace, may be exploited as carriers of proteins, fiber, calcium, potassium, iron and zinc. Phenolics screening demonstrated presence of total hydroxybenzoic, hydroxylcinammic acids and catechin albeit anthocyanins and total flavonols were inadequately present in tomato pomace. Maximum total phenolics contents and DPPH activity were observed in HCl/MeOH extracts of tomato and garlic peels, respectively. Product development data suggest incorporating onion peel’s extracts in wheat flour to not elicit a significant change in bread composition. Likewise, supplementation of onion peel powder (OPP) and extracts @ 6% and 1.5%, respectively improved color and textural properties of supplemented bread. Contextualizing the challenges of food insecurity and food industry waste management, our results confirmed that vegetable wastes, with improved nutritional profile and increased antioxidant potential, may be used for the preparation of value-added food products.
Highlights
Food waste has been considered as an issue of economic significance and a substantial level of importance is associated worldwide to profit from it in terms of ensuring food security and mitigating environmental threats
Our results suggest that vegetable wastes such as peel and pomace, may be exploited as carriers of proteins, fiber, calcium, potassium, iron and zinc
Considerable nutritional and therapeutic role of vegetable waste and their extracts warrants their sagacious application in a variety of food products to subside regional food insecurity besides achieving the objective of mitigating environmental threats associated with increased generation of food wastes
Summary
Food waste has been considered as an issue of economic significance and a substantial level of importance is associated worldwide to profit from it in terms of ensuring food security and mitigating environmental threats. Estimates indicate that vegetable wastes constitutes 24% of the total global food wastage out of which 54% wastage takes place during post-harvest and storage while 46% in processing and distribution In this context, a variety of vegetable waste including edible seeds, skin, peel, pomace and their bioactive fractions have been suggested as ingredient of choice for food value addition on account of their promising nutritional and health promoting properties (Espinosa‐Alonso et al, 2020). A variety of vegetable waste including edible seeds, skin, peel, pomace and their bioactive fractions have been suggested as ingredient of choice for food value addition on account of their promising nutritional and health promoting properties (Espinosa‐Alonso et al, 2020) Vegetables and their wastes are known to be important sources of phytochemicals carotenoids, ascorbates and phenolics acid that may exert significant health benefits to the consumers being ameliorative against inflammation, cancer, high blood pressure, diabetes, coronary heart diseases, microbiological and parasitic infections, spasmodic conditions, psychotic diseases and ulcers (Dillard et al, 2000; Percival et al, 2006; Laura et al, 2009). The objective of the present study was exploring the possibilities to utilize selected vegetable wastes for the production of value-added and healthy food product vide screening nutritional profile of vegetables waste and bioactive compounds quantification
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