EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE .
Abstract: Tomato peel was treated by ethanol 70% (v/v) to extract flavonoids (kaempferol,quercetin,lutolin,narginine and rutin) and phenolic acids (P-coumaric,ferulic andchlorgenic acid) were identified by paper charomatographic technique. Natural and synthetic (butylated hydroxyanisol, BHA) antioxidants exhibited strong and close antioxidative activities 85.85 and 92.60% respectively .
The tomato peel extract abd BHA were added to sunflower oil at levels 100, 150 and 250 ppm to keep its quality during heating at 180 c for 32 hours . moreover, the natural and synthetic antioxidants were added to cake made up by sun flower oil at the same levels . cake was stored at room temperature for four weeks and lipids were extracted every four days.
The results showed that the addition of tomato peel extract as natural antioxidant to sunflower oil and cake delayed the lipid peroxidation during heating oil and storage of cake
Publication year 2009
Pages 499-507
Organization Name
serial title Egypt J. Agric . Res
Author(s) from ARC
External authors (outside ARC)
    - عبد المنعم صالح ابراهيم الشاذالى معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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