date:Jun 30, 2012
Research published in the Journal of Food Science and Technology assessed the antioxidant content of dried residues from four different vegetables: pea pod, cauliflower waste, potato peel and tomato peel.
Report author Neha Babar et al. extracted the residues using four solvents: hexane, chloroform, ethyl acetate and methanol.
The study was conducted by the Association of Food Scientists Technologists in India and was funded by Indian Council of Agricultural Research.
Highest antioxidants: