Extraction and Determination of Anti-Oxidant Activity of Polyphenols from Carrot Pomace, and Their Use in Date Oat Bar

The carrot belongs to the family Apiaceae. The carrot originated in Asia. Carrots are particularly rich in carotene (pro-vitamin A) and also significant amount of polyphenols. Carrots are also known to have polyphenols and antioxidants. Carrots are consumed either fresh, as a salad crop, or cooked. Large quantities are also processed, either alone or in mixtures with other vegetables, by canning or freezing. Polyphenols are a group of chemical substances found in plants. Polyphenols are naturally present in plants. Polyphenols are not essential nutrients meaning that they are not required by the human body for sustaining life, but they can exert beneficial functions [1]. Fruits and vegetables are sources of polyphenols. Polyphenols play an important role in the prevention of degenerative diseases such as cancer and cardiovascular diseases. Polyphenols are antioxidants. Antioxidants are the substances that prevent oxidation. Antioxidants, polyphenols and carotenoids, may help protect cells from damage caused by free radicals. Extraction of molecules from biological materials by conventional techniques, such as simple maceration, is time consuming. The development of modern techniques such as extraction assisted by microwave or extraction assisted by ultrasound. Sonication breaks the cell membranes. It reduces considerably the extraction time and increasing the extract yield. The application of ultrasound disrupts the cell wall structures and accelerates diffusion through membranes; thus, the cell lyses and hence facilitates the release of cell contents. The potential of reducing waste to combat the food security issues are high, as it is estimated that by 50% reduction in current food waste, the world would be saving 1314 trillion kcal per year. This represent a reduction of about 22% of the number of additional calories needed to feed the projected population by 2050. By the year 2100, the global population is expected to increase to 11.2 billion. To feed this projected population and address the food security and the environmental issues, waste reduction and utilization food resources are the important strategies to be developed. The nutritional characterization of waste from fruits Abstract

and vegetables suggest that most of these crop remains and by products can be utilized, recovered and converted into value added food products. Hence, value addition of these wastes through drying technology and extraction methods to dehydrated products and nutraceutical products, respectively could be an alternative market option for the food and the associated industries. We

Materials and Methods
The research study was conducted at

Principle
Sample is weighed and placed in hot air oven with set temperature at 130 0 C for 1 hour (60 minutes). The weight after drying is used to determine moisture content of the sample ( Figure  3).

142
Boiled for another 30 minutes. Removed and filtered through muslin cloth (Tables 5 & 6). Washed the residue with hot distilled water to remove excess of alkali. Dried the crucible with residue at 130 o C for 1 hour [5]. Let it cool and weighed (A). Ignited the residues at 600 o C in muffled furnace overnight (Figure 8).

Principle:
The fat (triglycerides) can be determined by extracting the samples with suitable solvent e.g. hexane, petroleum ether etc.

Principle:
Sonicator produces ultrasonic waves which break the sample at   were closed tightly with their lids (Figure 10). Distill water was added in sonicator up to optimum level. Reagent bottles were carefully placed in sonicator. Sonicator was turned on for 1 hour at 50 o C. After 1-hour reagent bottles were taken out from sonicator and cooled to room temperature (Tables 9 & 10).  with aluminum foils and were tightened by using rubber bands.
Shaking water bath was filled with distilled water to optimum level [7]. Conical flasks were placed in shaking water bath for 22 hours at 40 o C. Filtration, solvent extraction and pomace extract were stored by the same procedure described above for ultrasound-assisted extraction ( Figure 12).

Determination of Total Polyphenol Content
The total polyphenol content of carrot pomace powder was determined by Folin-Ciocalteu method as explained by Singleton

Determination of Antioxidant Activity of Carrot Pomace Powder
Anti-oxidant activity of carrot pomace extract was determined

Preparation:
Almonds and oats were ground well in a grinder. Carrot extract were added at different ratio (1%, 3%). Dates were added into the grinder. Coconut oil was added into the grinder. All the ingredients were ground well. Transferred all the mixture into tray and placed the tray into refrigerator for 10 minutes. Removed tray out from refrigerator and cut the mixture into bars of 7.5cm length, 2.5cm width, 1cm height. Bars were packed in butter paper.     Sensory evaluation of these functional date bars was done for color, taste, flavor, texture and overall acceptability by a panel consisting of 5 judges male and female of different age groups and background. Sample were presented in successions and panelist were asked to rate evaluation variables according to 9-point.

Proximate Analysis of Functional Date Bars:
The proximate analysis of functional date bars include moisture, ash, fat, crude fiber was carried out according to standard methods of AOAC (2010).

Determination of Total Polyphenol Content:
Polyphenol content of functional date bars were determined by the same method as determined from carrot pomace powder which has been described above.

Extraction of Polyphenols from Functional Date Bars:
Procedure for extraction of polyphenols from functional date bars is same as extraction of polyphenols in carrot pomace powder which has been described above.

Determination of Antioxidant Activity of Functional
Date Bars: