Abstract
According to the data of the Food and Agriculture Organization of the United Nations, global food losses are about one third of their total output, mainly due to spoilage. Therefore, a search for safe methods of shelf life extension is an important task, especially for products for specialized nutrition. According to literature data, natural antioxidants can be alternative to existing preservatives due to its ability to inhibit oxidation of the main nutrients. Pulp, seeds and peel of quince, apple «Simirenko», feijoa, persimmon, Jerusalem artichoke, white, red and yellow onion were objects of the study. The total antioxidant capacity was determined by Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) methods and expressed in µmol equiv. Trolox / g of sample and µmol equiv. Dihydroquercetin / g of sample. It was noticed that peels demonstrated higher antioxidant activity, and red onion husk possessed the highest value, which was 722.8 ± 13.9 µmol equiv. Dihydroquercetin / g of sample and 3357.5 ± 42.2 µmol equiv. Trolox / g of sample. It was shown that the use of fruit and vegetable wastes is promising for production of food-grade antioxidants. In addition, the results of the research could facilitate stimulation of rational and efficient environmental management.
Highlights
In the developed countries, an amount of food waste increases every year
According to Food and Agriculture Organization of the United Nations (FAO) data, one third of all food produced in the world is either lost or wasted, which is about 1.3 billion tons per year [1]
The indicators of the antioxidant potential of the selected samples were analyzed by the Oxygen Radical Absorbance Capacity (ORAC) method (determination of antioxidants absorbance capacity in regard to oxygen radicals (ROO and RO)), and by the Ferric Reducing Antioxidant Power (FRAP) method
Summary
According to Food and Agriculture Organization of the United Nations (FAO) data, one third of all food produced in the world is either lost or wasted, which is about 1.3 billion tons per year [1]. In this connection, the industry faces an emergent need for improvement of existing or development of new approaches to shelf life extension. Food preservatives include Е200-Е299 and some of them are forbidden for the use in several countries depending on the legislation [3,4]. Synthetic preservatives are in demand due to cost-efficiency; their use is widespread [5,6]
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