Abstract

EXTRACTION & EVALUATION OF ANTI-OXIDANTS FROM DIFFERENT FRUIT PEELS: A REVIEW

Sanchita Choubey*

Abstract

Fruit processing in India generate substantial quantities of waste. It had been previously reported that these wastesand by-products of fruits are an abundant source of antioxidant such as polyphenolsand they are the potential sourceof natural antioxidants and produce antioxidative compounds in order to survive and counteract with reactive oxygen species. Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. Peels of pomegranate, lemon, apple, banana and orange etc are used as sources of natural antioxidants. Synthetic antioxidants generally used in food products like BHT and BHA are toxic and may cause health hazards. Fruit peels like pomegranate, lemon, apple, banana and orange etc are normally wasted during fruit processing thus a proper waste utilization of these peels are done. Natural antioxidants could be added to any food product containing fat and oil to increase their shelf life by preventing rancidity. Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. Different studies conducted on peels revealed the presence of important constituents, which can be used for pharmacological or pharmaceutical purpose. Number of components having activities like antioxidant, antimicrobial, anti-inflammatory, ant proliferative etc. have been isolated from different peels. The present paper reviews the role of fruits peels as therapeutic agents.

Keywords: Antioxidant activity; Total phenolic content; Total flavonoid content.