We have located links that may give you full text access.
Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste.
Food Chemistry 2017 September 16
The purpose of the research was to identify the bioactive compounds and to evaluate the antioxidant, antimutagenic and antimicrobial activities of the major Romanian agro-industrial wastes (apple peels, carrot pulp, white- and red-grape peels and red-beet peels and pulp) for the purpose of increasing the wastes' value. Each type of waste material was analyzed without (fresh) and with thermal processing (10min, 80°C). Based on the obtained results, the thermal process enhanced the total phenolic content. The highest antioxidant activity was exhibited by thermally processed red-grape waste followed by thermally processed red-beet waste. Linoleic acid was the major fatty acid in all analyzed samples, but its content decreased significantly during thermal processing. The carrot extracts have no antimicrobial effects, while the thermally processed red-grape waste has the highest antimicrobial effect against the studied strains. The thermally processed red-grape sample has the highest antimutagenic activity toward S. typhimurium TA98 and TA100.
Full text links
Related Resources
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app