Anti Oxidants

Most of the solid waste produced in Malaysia from market mainly is coming from the food waste source (The Star Online and Saheri et.al, 2015). Five tons of food waste per day is received and will be treated (Saheri et.al, 2015). Excess foods in Malaysia become serious issues to the country and the landfilled is widely used for the solid waste disposal (Saheri et.al, 2015). There is food that is still in their original packaging that was simply disposed and most of them are still edible even though their appearances maybe unattractive were simply rejected from the markets (The Star Online, 2015). There is some challenges due to the disposal of this waste food which are the availability of the land space will be decrease as well as the cost to build up the new land space will also increases and the land soil become contaminated ( Saheri et.al 2015). There are many technologies have been introduced in order to reduce this negative impacts. These waste need to develop new recovery and reuse technologies along with the development of sustainable ideas and processes to avoid those disposal or at least to restrain the loss of the added-value compound (Food Chemistry,2012). Process food is the main source of priceless and valuable chemical compound as well as the development of sustainable and economical process for the recovery of the valuable product namely antioxidants (Food Chemistry, 2012). Apart from that are natural plastic bag and pyrolysis.

Antioxidant is a molecule that prevents the oxidation of the other molecule by a chemical reaction that involves the loss or gaining of electrons in oxidation state (Wikipedia, 2015). Natural or synthetic antioxidants play an important role in retarding lipid oxidation reactions in food products (Annals of Agriculture Science, 2014). But the synthetic antioxidants have the dangerous effect because of possible toxic or carcinogens (Annals of Agriculture Science, 2014 and Food Chemistry, 2012). Natural antioxidant can be extract from the waste product of food industry (Annals of Agriculture Science, 2014).

The high concentration of polyphenol is mainly found in agricultures source (fruits and vegetables) that can be utilize from the residue as the source of natural antioxidants (Annals of Agriculture Science, 2014 and Food Chemistry, 2012). From the waste product from the agriculture the polyphenol can be extract by water or solvent and the extraction condition need to be optimized with respect to solvent polarity and physical condition. (Annals of Agriculture Science, 2014 and Food Chemistry, 2012). The total phenolic amount can be determined by the Folin-Ciocalteu method and the content was expressed as gallic acid equivalents (Food Chemistry, 2012) or by the UV spectrophotometer method (Annals of Agriculture Science, 2014). Then, the amount of antioxidant can be determined by the thiocynate method (FTC) or the ability of the electron to donate from the extraction was measured by bleaching of the purple coloured solution of 1-diphenyl-2-picrylhydrazyl (DPPH) (Annals of Agriculture Science, 2014). The Percentage of antioxidant activity of DPPH was calculated as follows:

In the food processing industry in Europe, there is only a few by products derived antioxidants have been successfully develop from the plant residue which is primarily grape and olive oil extracts (Food Chemistry, 2012). Antioxidant is increasingly popular in modern society through media coverage based on health benefits (Journal Agriculture and Food Chemistry, 2015).

A huge amount of plant biomass wastes are produced yearly as by-products from the agro-food industries and these wastes are attractive sources of natural antioxidants (Annals of Agriculture Science, 2014)  that can be reused to produce useful product and can reduce the greenhouse effect and soil contaminated (The Star Online and Saheri et.al, 2015). Thus the cost for introducing the new landslide will be cut off  (The Star Online and Saheri et.al, 2015 0. The major problem is the deficiency of the validities essay or research paper that can be reliable measure the capacity of the foods and biological samples makes it is difficult to compare the results (Journal Agriculture and Food Chemistry, 2015). There is also several review have been published and the opinions varies due to the fact that the area of the antioxidant is such a complex topic due to the improper use of questionable method leads to disarray of the antioxidant research community and industry plus the confusion is one of the disadvantage (Journal Agriculture and Food Chemistry, 2015).

Based on the review by Frankel and Meyer (2015), they suggest that a general testing protocol should be properly choose which are choosing the biological relevant substrate, test it’s with various oxidation condition and measured both initial and secondary oxidation product as well as compare the antioxidants at the same molar concentration of active components and quantify the basis of induction period. Besides Sanchez-Moreno (2015) suggested that DPPH assay was an easy and accurate method with regard to measure the antioxidant capacity of fruits and vegetables extractions. The oxygen radical absorbance capacity (ORAC) assay has found even broader application for measuring the antioxidant capacity of botanical samples  and biological samples and the total radical-trapping antioxidant parameter (TRAP) assay has also been widely used  (Journal Agriculture and Food Chemistry, 2015).