| ABSTRACT |
The peel of citrus family has been recognized to contain a significant level of phenolic compounds which are known to comprise of antioxidant activity. Yet, most of the time, the citrus peel are generated as a waste. Antioxidant compounds that occur naturally in plant living tissues have proven to provide essential nutrient for human health. One of the advantages from the antioxidant compounds is to prevent the oxidative changes in food. Citrus grandis (Osbeck.) or pomelo is a popular Malaysia local fruits that grown in a large scale especially in northern area. The peel of pomelo fruit covered about 50% of the whole fruit total weight. A 3 kg of mature pomelo may produce about 1.5 kg peels that treated as waste.
The application of fresh blended (FB), and dry blended (DB) peel preparation on PUFAs seafood especially fish and other food products is expected to give positive effect by reducing the oxidation processes in room temperature. The pomelo peels were examined for preservative potential by their antioxidant content and activity measured by high performance liquid chromatography and UV-Vis spectrophotometer. There was high flavonoids content indication of high antioxidant and low peroxide value which indicated low lipid oxidation in fish samples. Based on these results there may be opportunity to use pomelo peels for short term fish preservation and in the same time can retain the fish nutritional value.
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