Inventor: Teacher Ashraq Munir Mohammed, Dr. Nidal Mohammed Saleh, Dr. Asma Sabah Hamid/Department of Food Sciences, College of Agriculture, University of Baghdad
Abstract
The squeezed grapes residue (SGR) was used as antioxidant. The oxidative activity SGR estimated in vitro by measuring the reducing power and scavenging of hydrogen peroxide. The concentration of SGR was 200ppm which was added to frying oil to prepare potato chips. The antioxidant activity was measured at 45oc for a storage periods0,3,6,9,12 days.
It was found that the peroxide (pov) and thiobarbuytricacid(TBA)valuesby using the SGR werelower than of the control and similar to BHT treatment (the (pov)values of control, BHT and SGR were 8.00,6.00 and 6.00 meq /kg respectively). At the end of storage, TBA values of control, BHTand SGR were1.17, 1.01 and 1.01mg/kg. The antioxidant activity of SGR was higher as compared with control, but similar to synthetic antioxidant (BHT.) Therefore, We are recommended SGR as natural antioxidant to be used in food systems.