Potential of Fruit Wastes as Natural Resources of Bioactive Compounds

International Journal of Molecular Sciences

Gui-Fang Deng¹  Chen Shen¹  Xiang-Rong Xu³  Ru-Dan Kuang¹  Ya-Jun Guo¹  Li-Shan Zeng¹  Li-Li Gao¹  Xi Lin¹  Jie-Feng Xie¹  En-Qin Xia¹  Sha Li¹  Shan Wu¹  Feng Chen²  Wen-Hua Ling¹ 

[1] Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; E-Mails:;Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China; E-Mail:;Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China; E-Mail:

关键词: fruit residues;    FRAP;    TEAC;    phenolic content;   

DOI  :  10.3390/ijms13078308

来源: mdpi

【 摘 要 】

Fruit wastes are one of the main sources of municipal waste. In order to explore the potential of fruit wastes as natural resources of bioactive compounds, the antioxidant potency and total phenolic contents (TPC) of lipophilic and hydrophilic components in wastes (peel and seed) of 50 fruits were systematically evaluated. The results showed that different fruit residues had diverse antioxidant potency and the variation was very large. Furthermore, the main bioactive compounds were identified and quantified, and catechin, cyanidin 3-glucoside, epicatechin, galangin, gallic acid, homogentisic acid, kaempferol, and chlorogenic acid were widely found in these residues. Especially, the values of ferric-reducing antioxidant power (FRAP), trolox equivalent antioxidant capacity (TEAC) and TPC in the residues were higher than in pulps. The results showed that fruit residues could be inexpensive and readily available resources of bioactive compounds for use in the food and pharmaceutical industries.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.