ArticleFoods (Basel, Switzerland)2020
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 119 papers, 1 of them a synthesis that pooled it.
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Who cites it
119 citing papers in PubMed, 1 synthesis or guideline pooled it, 332 citations in OpenAlex.
- Passion fruit (Frontiers in nutrition · 2024Pooled it
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- Oscillatoria sancta Cultivation Using Fruit and Vegetable Waste Formulated Media and Its Potential as a Functional Food: Assessment of Cultivation Optimization.Molecular biotechnology · 2026Article
- Optimization of Onion Peel Bioactive Compounds Using Eco-Friendly Natural Deep Eutectic Solvent Based Ultrasound-Assisted Extraction.Food science & nutrition · 2026Article
- Comprehensive Phenolic Profiling and Antioxidant Evaluation of Calyx, Rind, and Edible Tissues From Non-Astringent Persimmons (Diospyros kaki).Chemistry & biodiversity · 2026Article
- Phytochemical-Based Therapeutic Strategies for Sarcopenia: From Molecular Mechanisms to Clinical Translation.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation withMolecules (Basel, Switzerland) · 2026Article
- Optimization of Ultrasound-Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology.Food science & nutrition · 2026Article
- Extracts From Grapefruit (Citrus paradisi) Peel via Microwave-Assisted and Conventional Extractions: Evaluation of Nosema Infection and Toxicity in Honey Bees.Veterinary medicine and science · 2026Article
- Tissue-specific metabolomics and pigment profiling of Black Change and red Chal tomatoes.Food chemistry: X · 2026Article
- Pomegranate peel extract as a promising tyrosyl-tRNA synthetase inhibitor of Staphylococcus aureus: in vitro and in silico approach.Folia microbiologica · 2026Article
- Tissue-Specific Profiles of Free and Bound Phenolics and Their In Vitro Antioxidant and Glycemic-Regulation-Related Activities in Fingered Citron (Antioxidants (Basel, Switzerland) · 2026Article
- Processing-Driven Changes in Phenolic Composition and Antioxidant Capacity During Plum Wine Production from the 'Stanley' Cultivar.Foods (Basel, Switzerland) · 2026Article
- Unveiling the Therapeutic Potential of Gallic Acid: Mechanistic Insights into the Management of Pathogenesis: A Narrative Review.International journal of molecular sciences · 2026Review
- Applicability of Nanoemulsions for the Incorporation of Bioactive Compounds in Cosmetics: A Review.ACS omega · 2026Review
- From metabolomics to molecular docking: Unveiling the antioxidant potential of EcuadorianFood chemistry: X · 2026Article
- Sustainable valorization of mango peel waste by extracting bioactive compounds for functional applications.Scientific reports · 2025Article
- Deep eutectic solvents and mango peel extract as active ingredients of Pva films.Scientific reports · 2025Article
- A Review on Phytochemistry, Ethnopharmacology, and Antiparasitic Potential ofPharmaceuticals (Basel, Switzerland) · 2025Review
59 more citing papers are in PubMed but not listed here.
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
Abstract
Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 mg QE/g), while the TTC (9.01 ± 0.20 mg CE/g) was slightly higher in the avocado peel than mango peel (8.99 ± 0.13 mg CE/g). In terms of antioxidant potential, the grapefruit peel had the highest radical scavenging capacities for the DPPH (9.17 ± 0.19 mg AAE/g), ABTS (10.79 ± 0.56 mg AAE/g), ferric reducing capacity in FRAB (9.22 ± 0.25 mg AA/g), and total antioxidant capacity, TAC (8.77 ± 0.34 mg AAE/g) compared to other fruit peel samples. The application of LC-ESI-QTOF-MS/MS tentatively identified and characterized a total of 176 phenolics, including phenolic acids (49), flavonoids (86), lignans (11), stilbene (5) and other polyphenols (25) in all twenty peel samples. From HPLC-PDA quantification, the mango peel sample showed significantly higher phenolic content, particularly for phenolic acids (gallic acid, 14.5 ± 0.4 mg/g) and flavonoids (quercetin, 11.9 ± 0.4 mg/g), as compared to other fruit peel samples. These results highlight the importance of fruit peels as a potential source of polyphenols. This study provides supportive information for the utilization of different phenolic rich fruit peels as ingredients in food, feed, and nutraceutical products.
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