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Vegetable residues high in antioxidants give low cost food functionality
date:Jun 30, 2012
Research published in the Journal of Food Science and Technology assessed the antioxidant content of dried residues from four different vegetables: pea pod, cauliflower waste, potato peel and tomato peel.

Report author Neha Babar et al. extracted the residues using four solvents: hexane, chloroform, ethyl acetate and methanol.

The study was conducted by the Association of Food Scientists Technologists in India and was funded by Indian Council of Agricultural Research.

Highest antioxidants:

03/05 10:08