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Abstract

Orange and carrot pomace are considered as food wastes, despite their high content in beneficial health compounds. The comparison of phenolic extracts from orange and carrot pomace, showed higher values for Orange pomace, with a polyphenols concentration (130 mg/L), flavonoids (8.67 mg/L) and tannins (2.5 mg/L). A higher antiradical activity was also noted for orange pomace. However, carrot pomace presented a higher anti-bacterial activity. The beneficial activities of these extracts were owed to their high content in phenolic acids. Our study exhibited that orange and carrot pomace might be utilized as natural preservatives for many industrial applications.

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