Search for Alternative Sources of Natural Plant Antioxidants for Food Industry

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.

Antioxidant effect of ethanolic onion (Allium cepa) husk extract in ageing rats

“…Every year, a huge number of articles are published devoted to the study of the biological properties of various herbs, spices, fruits and vegetables for their further application in the food industry and in medicine ( Aremu et al, 2019 , Hariharapura et al, 2014 , Malfa et al, 2020 ). However, in recent years, the interest of scientists and producers has been directed towards the waste of the fruit and vegetable industry, due to the low cost and high content of biologically active substances ( Kupaeva and Kotenkova, 2019 ). It is known that along with the growing demand for food, the amount of waste from the fruit and vegetable industry is also increasing ( Bedrníček et al, 2019 ).…”

Comparative study of technologies for extraction of biologically active substances from the raw material of animal origin

“…Significant differences were checked using oneway analysis of variance ANOVA followed by Tukey's test. The deviations, when P values didn't exceed 0.05, were considered as statistically significant [16].…”

Towards a Natural Treatment for Mania: Red Onion Husk Extract Modulates Neuronal Resilience, Redox Signalling, and Glial Activation.

“…Growing interest in the bioactive potential of fruits, vegetables, and herbs has paved the way for investigating their therapeutic applications (Aremu et al, 2019;Hariharapura et al, 2014;Malfa et al, 2020). The vast amount of waste generated by the fruit and vegetable industry, particularly in onion cultivation, presents a unique opportunity for valorization as a source of potent natural antioxidants (Kupaeva and Kotenkova, 2019;Bedrnicek et al, 2019). Global onion production exceeds 66 million tons per year, with red, yellow-brown, and white varieties being the most prominent (Ren et al, 2020).…”