Abstract

 In all packaged foods and cosmetics preservatives play an important role. Synthetic preservatives have been reported to be unhealthy and can be carcinogenic too. Thus, natural antioxidants as preservatives are gaining attention because of their remarkable characteristics of prevention of auto-oxidation in fats, oils and fat containing products. Thus, this study is undertaken to extract antioxidants to be used as preservatives. It involves extraction of compounds from sunlight dried fruit peels of Papaya, Watermelon and Kiwi by two methods: cold percolation and Soxhlet extraction methods using ethanol as solvent. In addition to determining antimicrobial activity by agar cup method, qualitative analysis for phenolic content, antioxidant content determination by Folin-Ciocalteu method and reductive power assay methods were also performed. Application of all fruit peel extracts as natural preservative is an important aspect of this study. All three fruit peel extracts were added to freshly prepared face-Cream in different concentrations and further stored. Sensory analysis and efficacy testing of preservatives in face cream was also done to detect its effectivity. Amongst all, Papaya fruit peels showed high amount of antioxidants followed by Kiwi and Watermelon extracts. All extracts showed considerable amount of efficacy as preservative in face cream preparations.

Keywords: Fruit Peels Extracts; Antioxidant Activity; Reductive Power Assay; Phenolic Activity; Preservative

References

1. Shofian Norshahida Mohamad., et al. “Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruit”. International Journal of Molecular Sciences7 (2011): 4678-4692.
2. El-Aal Hala A Abd and Fathi T Halaweish. “Food Preservative Activity of Phenolic Compounds in Orange Peel Extracts (Citrus sinensis)” (2010).
3. Franco Rafael., et al. “Antioxidants versus Food Antioxidant Additives and Food Preservatives”. Antioxidants 11 (2019): 542.
4. Banerjee A., et al. “In vitro study on antioxidant activity of Syzygium cumini fruit”. Food Chemistry 4 (2005): 727-733.
5. Duda-Chodak A., et al. “Antioxidant properties of different fruit seeds and peels Acta scientiarum polonorum”. Technologia Alimentaria3 (2007):29-36.
6. Aravind G., et al. “Traditional and Medicinal Uses of Carica papaya”. Journal of Medicinal Plants Studies1 (2013): 07-15.
7. Oseni OA., et al. “Antioxidative and antidiabetic activities of watermelon (Citrullus lanatus) juice on oxidative stress in alloxan-induced diabetic male Wistar albino rats”. Nigerian medical journal: journal of the Nigeria Medical Association4 (2015): 272-277.
8. Carlsen Monica H., et al. “The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide”. Nutrition Journal 3 (2010).
9. Patra Jayanta Kumar and Kwang-Hyun Baek. “Novel green synthesis of gold nanoparticles using Citrullus lanatus rind and investigation of proteasome inhibitory activity, antibacterial, and antioxidant potential”. International Journal of Nanomedicine 10 (2015): 7253-7264.
10. Tan ASB., et al “ Investigation of preservative efficacy and microbiological content of some cosmetics found on the market”. Pakistan Journal of Pharmaceutical Sciences 26 (2013): 153-157.
11. Marja P Kähkönen., et al.” Antioxidant activity of plant extracts containing phenolic compounds”. Journal of Agricultural and Food Chemistry10 (1999): 3954-3962.
12. , et al. “Phenolic Content and Antioxidant Capacity of Selected Cucurbit Fruits Extracted with Different Solvents”. Journal of Nutrition and Food Sciences 6.6 (2016).
13. Al-Musharfi N., et al. “Comparison of Ascorbic Acid, Total Phenolic Content and Antioxidant Activities of Fresh Juices of Six Fruits Grown in Oman”. Journal of Food Processing and Technology11 (2015): 1-3.
14. Deng, Gui-Fang., et al. “Potential of fruit wastes as natural resources of bioactive compounds”. International Journal of Molecular Sciences7 (2012): 8308-8323.
15. Chitturi S., et al. “Studies on protein content, protease activity, antioxidants potential, melanin composition, glucosinolate and pectin constitution with brief statistical analysis in some medicinally significant fruit peels”. Der Pharmacia Lettre1 (2013): 13-23.
16. Soma Singh., et al. “Extraction of Antioxidants from Fruit Peels and its Utilization in Paneer”. Journal of Food Processing and Technology7 (2014).
17. Nessma Ahmed El Zawawy. “Antioxidant, Antitumor, Antimicrobial Studies and Quantitative Phytochemical Estimation of Ethanolic Extracts of Selected Fruit Peels”. International Journal of Current Microbiology and Applied Sciences 5 (2015): 298-309.
18. Sanchita Choubey., et al. “Methods for Evaluation of Microbiological Safety, Guidelines Governing the Quality and Survey On Microbial Contamination Of Commercial Cosmetic Products - A Review”. World Journal of Pharmaceutical and Medical Research8 (2017): 85-94.
19. Andrés Moure., et al. “Natural antioxidants from residual sources”. Food Chemistry 72 (2001): 145-171.
20. Maisarah AM., et al. “Antioxidant analysis of different parts of Carica papaya”. International Food Research Journal3 (2013): 1043-1048.
21. Aysun Ozkan., et al. “Antioxidant capacity of juice from different papaya [Carica papaya] cultivars grown under greenhouse conditions in Turkey”. Turkish Journal of Biology 35 2009 (2011): 619-625.
22. Keyur V Shastri., et al. “Actinidia Deliciosa: A Review”. International Journal of Pharmaceutical Sciences and Research (2015): 3543-3549.
23. Scott V W Sutton., et al. “Development of the Antimicrobial Effectiveness Test as USP Chapter”. PDA Journal of Pharmaceutical Science and Technology 6 (2002): 300-311.
24. S Brandt Rose., et al. “Studies with the Agar Cup-Plate Method I. A Standardized Agar Cup-Plate Technique”. Journal of Bacteriology5 (1939): 525-537.

Citation

Citation: Tanuja Ashok Patil and Lolly Jain. “Natural Preservatives from Fruit Peels". Acta Scientific Microbiology 3.6 (2020): 152-157.

Copyright

Copyright: © 2020 Tanuja Ashok Patil and Lolly Jain. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.