Potentiality of Local Wastes as a Source of Natural Antioxidant Dietary Fibers on Dry Pasta

Abstract

Background and Objective: Nowadays fruits and vegetables by-products may be suggested as a new source of food ingredients, for their content of antioxidant dietary fiber and bioactive compounds for enhancing nutritional and health properties of cereal products. This study was aimed to investigate the bioactive compounds, dietary fiber and antioxidant potential of by-products to increase their turning possibility into processing industry. Materials and Methods: This study estimated the influence of fruits and vegetables by-product (outer cabbage leaves, banana peel and carrot peel) on antioxidant dietary fiber, polyphenols and antioxidant activity of the final pasta products at substituted ratios (1, 3 and 5%). Data was analyzed by one-way and two-way analysis of variance (ANOVA) at p<0.05 Results: Dried cabbage leaves have higher contents of total phenolic and total flavonoid contents than dried banana and carrot peel while, dried banana recorded highest values of antioxidant activity (RSA/DPPH%) and total dietary fiber. Maximum total phenolic and flavonoid content was recorded at 21.08 mg (GAE g-1) and 5.78 mg (RE g-1), in pasta substituted with 3 and 5% outer cabbage leaves, respectively. The water absorbed increased significantly as the substitution of peels and leaves were increased. The hardness values of all pasta samples were ranged between 5.77 N in carrot peel pasta 1% to 25.60 in pasta sample substitution with 5% dry cabbage leaves. Conclusion: Results revealed that substituted pasta with by-products can be good source of total phenolic, flavonoid and antioxidants dietary fiber contents and more acceptable evolution, subsequently extend their potential uses in nutritional, pharmaceutical and industrial application.