European Journal of Biomedical and Pharmaceutical Sciences

COMPARATIVE ANTIOXIDANT PROPERTIES ANALYSIS OF BYPRODUCTS OF SELECTED FRUITS

Garima Gupta* and Sumit Kumar

ABSTRACT

Fruits and vegetables are a very good source of Antioxidant compounds including polyphenolics, flavanoids, anthocyanins ect. Fruit peels and seeds are rich in these compounds and being a byproduct of food industries they act as a promising raw material for producing antioxidants.[1] Mangoes are the the native of Asia and Africa which is tropical in nature and bear fruits. After the processing of mangoes for various food products, peel and seeds are generated as by products.[2] These peel and kernel are reported to increase the shelf life of paneer and ghee.[3] Aloe vera has been proved to show therapeutic effect and has been effective in treatment of inflammation and sclerosis as it contain bioactive components called antioxidants which delay or prevent the oxidation of cellular substrates.[4] Bananas are considered as most affordable and widely available fruit which is considered as an important source of nutrition worldwide. Bananas are cultivated for therapeutic and consumption purposes and thus generates a huge amount of peel as by product.[5, 6] All these by products can be explored to check their antioxidant activity and compared with a well known antioxidant to enhance its antioxidant activity by making a combination of different extracts. This paper will discuss the comparative analysis of total phenolic compounds, total flavonoid content and total antioxidant activity present in various industry by products i. e. Banana peel, Mango peel and Mango Kernel. This paper also shows the comparative analysis with a known antioxidant source, Aloe vera with these by products. The results indicated that Mango kernel shows the antioxidant activity better than other by products and even more than the aloe vera extract.

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