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Abstract
This investigation was carried out to study the utilization of food processing by - products as a source of bioactive components as anti-oxidants and anti - microbial substances from the selected by - products organic and aqueous extracts of pomegranate, four varieties of mango and peanut. The results showed the wide range of total phenolic contents among all by - products ranged 71.06 to 124.18 mg / 100g while it was from 41.65 to 95.07 mg / 100g in aqueous extracts. Pomegranate by - products contained the highest phenolic levels in both the organic and aqueous extracts. As for organic extracts of mango seed pulp were identified twenty phenolic compounds, vanillic acid, protocatechuic, 3 - OH - tyrosol, ferulic acid, caffeine, benzoic acid, mangefrein and chlorogenic acid are the broadcast phenolic compounds in the four mango seed pulp and kernel varieties (zebdeia, suckkarri, hindi, tTaimor) as for aqueous extracts, also it was identified twenty phenolic compounds