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Vegetable residues high in antioxidants give low cost food functionality
date:Jun 30, 2012
said the study.

Due to the low cost of vegetable residues, which otherwise would be discharged as waste in the environment, they should be regarded as potential nutraceutic resource, capable of offering low cost, dietary supplement,it continued.

Source:

J Food Sci Technol

DOI 10.1007/s13197-012-0754-4

Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants

Authors: Neha Babbar, Harinder Singh Oberoi

12/20 01:30