Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder

Yousif Elhassaneen; Sherif Ragab; Raghda Mashal

doi:doi:10.11648/j.ijnfs.20160501.18

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Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder

Yousif Elhassaneen, Sherif Ragab, Raghda Mashal

Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)

Received: 20 January 2016 Accepted: 28 January 2016 Published: 14 February 2016

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Abstract

Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g^-1 DW) and carotenoids (217.11 and 135.76 mg.g^-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g^-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g^-1, 7.88 mg.g^-1 and 192.79 mg EGA.g^-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.

Published in	International Journal of Nutrition and Food Sciences (Volume 5, Issue 1)
DOI	10.11648/j.ijnfs.20160501.18
Page(s)	53-61
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Prickly Pear, Potatoes, Peel, Powder, Dietary Fiber, Antioxidant Activity, Sensory Characteristics

References

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Yousif Elhassaneen, Sherif Ragab, Raghda Mashal. (2016). Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. International Journal of Nutrition and Food Sciences, 5(1), 53-61. https://doi.org/10.11648/j.ijnfs.20160501.18

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ACS Style

Yousif Elhassaneen; Sherif Ragab; Raghda Mashal. Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. Int. J. Nutr. Food Sci. 2016, 5(1), 53-61. doi: 10.11648/j.ijnfs.20160501.18

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AMA Style

Yousif Elhassaneen, Sherif Ragab, Raghda Mashal. Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. Int J Nutr Food Sci. 2016;5(1):53-61. doi: 10.11648/j.ijnfs.20160501.18

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@article{10.11648/j.ijnfs.20160501.18,
  author = {Yousif Elhassaneen and Sherif Ragab and Raghda Mashal},
  title = {Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {53-61},
  doi = {10.11648/j.ijnfs.20160501.18},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.18},
  abstract = {Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g-1 DW) and carotenoids (217.11 and 135.76 mg.g-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g-1, 7.88 mg.g-1 and 192.79 mg EGA.g-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.},
 year = {2016}
}

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TY  - JOUR
T1  - Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder
AU  - Yousif Elhassaneen
AU  - Sherif Ragab
AU  - Raghda Mashal
Y1  - 2016/02/14
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.18
DO  - 10.11648/j.ijnfs.20160501.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 53
EP  - 61
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.18
AB  - Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g-1 DW) and carotenoids (217.11 and 135.76 mg.g-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g-1, 7.88 mg.g-1 and 192.79 mg EGA.g-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.
VL  - 5
IS  - 1
ER  -

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Author Information

Yousif Elhassaneen

Nutrition and Food Science Department, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt
Sherif Ragab

Nutrition and Food Science Department, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt
Raghda Mashal

Nutrition and Food Science Department, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt

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Yousif Elhassaneen, Sherif Ragab, Raghda Mashal. (2016). Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. International Journal of Nutrition and Food Sciences, 5(1), 53-61. https://doi.org/10.11648/j.ijnfs.20160501.18

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ACS Style

Yousif Elhassaneen; Sherif Ragab; Raghda Mashal. Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. Int. J. Nutr. Food Sci. 2016, 5(1), 53-61. doi: 10.11648/j.ijnfs.20160501.18

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AMA Style

Yousif Elhassaneen, Sherif Ragab, Raghda Mashal. Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder. Int J Nutr Food Sci. 2016;5(1):53-61. doi: 10.11648/j.ijnfs.20160501.18

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@article{10.11648/j.ijnfs.20160501.18,
  author = {Yousif Elhassaneen and Sherif Ragab and Raghda Mashal},
  title = {Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {5},
  number = {1},
  pages = {53-61},
  doi = {10.11648/j.ijnfs.20160501.18},
  url = {https://doi.org/10.11648/j.ijnfs.20160501.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.18},
  abstract = {Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g-1 DW) and carotenoids (217.11 and 135.76 mg.g-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g-1, 7.88 mg.g-1 and 192.79 mg EGA.g-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Improvement of Bioactive Compounds Content and Antioxidant Properties in Crackers with the Incorporation of Prickly Pear and Potato Peels Powder
AU  - Yousif Elhassaneen
AU  - Sherif Ragab
AU  - Raghda Mashal
Y1  - 2016/02/14
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20160501.18
DO  - 10.11648/j.ijnfs.20160501.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 53
EP  - 61
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20160501.18
AB  - Prickly pear peel (PPP) and potatoes peel (PP) are considered as a waste by-products which obtained during processing of prickly pear and potatoes, huge amount of peels are generated, and their disposal is a major problem and causes environmental pollution. In the present study, PPP and PP were dehydrated under vacuum at 70°C for 3 hrs to obtain prickly pear peel powder (PPPP) and potatoes peel powder (PPP) with 7% moisture content. These by-products were phytochemically analyzed, incorporated into crackers at 5% levels as a potential source of bioactive compounds. Bioactive compounds analysis indicated that PPPP and PPP contains high levels of many valuable bioactive compounds/antioxidants such total phenolics, (421 and 1388 mg GAE.g-1 DW) and carotenoids (217.11 and 135.76 mg.g-1 DW) as well as total dietary fiber (39.53 and 45.91 g.100g-1 DW). The total dietary fiber, carotenoids and total phenolics content in crackers increased from 5.89, 3.01 and 110.23 to 8.11, 14.34 and 143.28 with 5% incorporation of PPPP and 8.74 g.100g-1, 7.88 mg.g-1 and 192.79 mg EGA.g-1 with 5% incorporation of PPP, respectively. Also, the antioxidant activity (AA) in control crackers was 30.11% which increased to 38.14 and 42.07% with the incorporation of PPPP and PPP by 5%, respectively. In conclusion, the results suggest that by incorporating PPPP and PPP, it is possible to enhance the nutritional and functional quality (bioactive compounds and antioxidant activity) of crackers without affecting on their sensory characteristics.
VL  - 5
IS  - 1
ER  -

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