The bioactive compound of tomato waste from industry was microwave-assisted extracted in different conditions including microwave powers of 180, 300 and 450 W and the extraction time of 30, 60 and 90 s. After extraction, the fractionation was performed to separate the hydrophobic fraction (hexane fraction) and hydrophilic fraction (ethanolic fraction). The bioactive compound and its DPPH radical scavenging activity were determined. For the hydrophobic part, the results showed that the microwave power of 300 W for 60 s gave the highest trans-lycopene and beta-carotene (5.74 mg lycopene/100 g and 4.83 mg beta-carotene/100 g) while the highest DPPH radical scavenging was the extracts at a microwave power of 180 W for 90 s. For hydrophilic parts, the best extraction condition giving the highest total phenolic compound (280.10 mg GAE/100 g) and total flavonoid content (9832.52 mg CE/100 g DM) were at 180 W for 90 s and 450 W for 30 s, respectively. However, the highest antioxidant activity was the extract of 300 W for 60 s. Fuzzy assessment analysis exhibited that the best condition was microwave power of 300 W for 60 s with high antioxidant activity of both fractions.
Pineapple is a popular tropical fruit. This work aimed to investigate the total phenolic and total flavonoid content in pineapple by-products including peel, core and pomace. In addition, the antioxidant activities of their extract were determined. The results showed that pineapple peel gave the highest extract yield followed by core and pomace, while the peel and core extract contain a high amount of phenolic and flavonoid. In addition, the highest DPPH radical and ABTS+ radical scavenging activity was pineapple peel extract. The Fuzzy Analytical Method has been performed to evaluate the best value material by using 3 criteria which are composed of extract yield, amount of bioactive compound and its antioxidant activities. The results showed that the peel was the best value material followed by core. This can be pointed out that the pineapple peel could be a choice for food ingredients.
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