PRODUCTION OF SOME PHYTOCHEMICALS FROM BY-PRODUCTS OF AGRO-INDUSTRIAL AND THEIR UTILLIZATION IN FOOD PROCESSING
Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. The food-processing industry generates substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. The present investigation aimed to study the antioxidant and antimicrobial effects of tested plant wastes (mango peel, olive mill waste, potato peel, grape pomace, sugar beet pulp and artichoke leaves) extracts and determining its efficiency in produced biscuits by using different concentrations (0.5, 1.0, 2.0 and 3.0 %) of the same extracts. The obtained results could be summarized