The Effects of Squeezed Grapes Residue on the Preservation of Stored Fried Potato Chips

The squeezed grapes residue (SGR) was used as antioxidant. The oxidative activity SGR estimated in vitro by measuring the reducing power and scavenging of hydrogen peroxide. The concentration of SGR was 200ppm which was added to frying oil to prepare potato chips. The antioxidant activity was measured at 45o c for a storage periods 0, 3, 6, 9, 12 days. It was found that the peroxide (pov) and thiobarbuytric acid (TBA) values by using the SGR were lower than of the control and similar to BHT treatment (the (pov) values of control, BHT and SGR were 8.00, 6.00 and 6.00 meq /kg respectively). At the end of storage, TBA values of control, BHT and SGR were 1.17, 1.01 and 1.01mg/kg. The antioxidant activity of SGR was higher as compared with control, but similar to synthetic antioxidant (BHT.) Therefore, we are recommended SGR as natural antioxidant to be used in food systems.