ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE

Abstract

In this study, the gamma radiation processing of tomato pomace samples was carried out at dose levels of 0, 1, 3 and 5 kGy. The total phenolic content, total flavonoids content and antioxidant activity properties of both non-irradiated and irradiated samples extracted in acetone 70%, methanol and chloroform: ethyl acetate (1:1) were assessed. The obtained data showed that, the total phenolic content increased with an increase in radiation dose for all extractions. Extracted Phenolic content from tomato pomace by using acetone (70%) was higher than those extracted by other solvents, whereas the phenolic content in acetone extract was increased from 182.