Author(s):

Meher Sandhya Sriti, V Archana Khare, Pranali Nikam and Aparna Aleti

Abstract: Antioxidants can be synthetic or natural. However, exploitation of natural antioxidants especially from plant sources has greatly increased in recent years. It has been reported that these wastes and by-products of fruits are an abundant source of natural antioxidants. Pomegranate and orange peels are good natural antioxidants due to the presence of polyphenolic compounds which are known to be potent antioxidants. The aim of the present investigation was to study the yield, total phenolic content and total antioxidative activity of pomegranate and orange peel extracts and their effect on the sensory characteristics of burfi. The antioxidants from pomegranate peels (POP) and Orange peels (OP) were extracted by using ethanol and ethyl acetate. The results obtained were the yield of ethyl acetate extract showed highest yield of 24.64% for orange peels and ethanol extract showed highest yield of 26.5% for pomegranate peel. Among the two extracts POP exhibited a high percentage of total phenolic content and total antioxidant activity of 185.43mg/g and 98.56% respectively than the OP which showed 110.77mg/g and 75.48%. Burfi was prepared to give four variations i.e., (T0) 0 (control), (T1)0.05, (T2)0.1, (T3)0.15 and (T4)0.2% of both the extracts per cent by weight of burfi and then subjected to sensory evaluation for colour and appearance, body and texture, flavour, sweetness and overall acceptability. As the fruit peel extract level increased, sensory scores decreased as compared to control.

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