Phenolic components from carrot (Daucus carota L.) pomace: Optimizing the extraction and assessing its potential antioxidant and antimicrobial activities
Sahar Sabahi, Amin Abbasi, Seyed Ali Mortazavi
Abstract
, the highest zone of inhibition (12 mm) was identified. Our finding revealed that carrot pomace is an appropriate source of bioactive phenolic constituents, exhibiting antioxidant and antibacterial attributes, and could be applied as a natural preserver for promoting safety and quality properties in food products on an industrial scale.
Topics & Concepts
PomacePolyphenolDaucus carotaFood scienceChemistryDPPHMaceration (sewage)AntioxidantCarrot juiceExtraction (chemistry)Response surface methodologyAntimicrobialCentral composite designSonicationChromatographyBotanyBiochemistryOrganic chemistryBiologyMaterials scienceComposite materialPhytochemicals and Antioxidant ActivitiesPhytochemistry and Biological ActivitiesEssential Oils and Antimicrobial Activity