Open AccessBIO-UTILIZATION OF INDUSTRIAL WASTE: CHARACTERIZATION AND ANTIOXIDANT ACTIVITY
Author(s) -
P. Jindal P. Jindal,
ManMohan Singh Chauhan
Publication year - 2022
Publication title -
rasayan journal of chemistry/rasayan journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 22
eISSN - 0976-0083
pISSN - 0974-1496
DOI - 10.31788/rjc.2022.1516748
Subject(s) - chemistry , dpph , abts , food science , fermentation , high performance liquid chromatography , carotene , antioxidant , pulp and paper industry , environmental pollution , pigment , banana peel , fourier transform infrared spectroscopy , orange (colour) , industrial waste , chromatography , waste management , organic chemistry , environmental science , chemical engineering , environmental protection , engineering
Peels, seeds, liquids, and molasses are among the waste products produced by the fruit and vegetable processing industries. These waste products are rich in carbohydrates, proteins, fibers, vitamins, and minerals. Fermentation can be used to produce colors from this waste. Our trash disposal concerns are solved and pollution in the environment is reduced by reusing these materials. Solid-state fermentation of Blakeslea transport (+) MTCC 884 was used. Orange, carrot, and papaya peel waste can be used to mine and optimize environmental elements for the formation of carotene. All factors had a significant impact on -carotene production, with a determined yield of 0.125-0.128 mg/mL. A variety of techniques were used to characterize the extracted color, including High-Pressure Liquid Chromatography (HPLC), LC-MS, mass spectroscopy, and FTIR. (Rt 13.37) was confirmed by mass spectroscopy of the extracted color, which yielded 537.608 as the mass/charge ratio (m/z). A further 76 percent of these fruits and vegetable wastes contained -carotene, suggesting that they could be used to produce pure carotene. DPPH and ABTS tests indicate that it has good antioxidant capabilities. Keywords: Fruit Peel Waste, Fermentation, HPLC, FTIR, UV-V