Fruit By-Product Processing and Bioactive Compounds
Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5513358 |
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| _version_ | 1832566258011209728 |
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| author | Mohammed Saleh Lana Amro Haya Barakat Rahma Baker Amani Abu Reyash Reham Amro Jihad Qasem |
| author_facet | Mohammed Saleh Lana Amro Haya Barakat Rahma Baker Amani Abu Reyash Reham Amro Jihad Qasem |
| author_sort | Mohammed Saleh |
| collection | DOAJ |
| description | Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activity with some exceptions. IC50 increased from 20.0 of fresh to 39.8% of dried pineapple peel and from 6.5 to 15.0% for pomegranate skin of fresh and dried treatments, respectively. The use of fruit by-products regardless to its processing as supplements to flours would significantly increase flour’s bioactive availability. |
| format | Article |
| id | doaj-art-0bad2ebbb313450bbf4c6d138a4704da |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0bad2ebbb313450bbf4c6d138a4704da2025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55133585513358Fruit By-Product Processing and Bioactive CompoundsMohammed Saleh0Lana Amro1Haya Barakat2Rahma Baker3Amani Abu Reyash4Reham Amro5Jihad Qasem6Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, The University of Jordan, Amman 11942, JordanDepartment of Food Technology, Alquds University, Jerusalem, State of PalestineTotal phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activity with some exceptions. IC50 increased from 20.0 of fresh to 39.8% of dried pineapple peel and from 6.5 to 15.0% for pomegranate skin of fresh and dried treatments, respectively. The use of fruit by-products regardless to its processing as supplements to flours would significantly increase flour’s bioactive availability.http://dx.doi.org/10.1155/2021/5513358 |
| spellingShingle | Mohammed Saleh Lana Amro Haya Barakat Rahma Baker Amani Abu Reyash Reham Amro Jihad Qasem Fruit By-Product Processing and Bioactive Compounds Journal of Food Quality |
| title | Fruit By-Product Processing and Bioactive Compounds |
| title_full | Fruit By-Product Processing and Bioactive Compounds |
| title_fullStr | Fruit By-Product Processing and Bioactive Compounds |
| title_full_unstemmed | Fruit By-Product Processing and Bioactive Compounds |
| title_short | Fruit By-Product Processing and Bioactive Compounds |
| title_sort | fruit by product processing and bioactive compounds |
| url | http://dx.doi.org/10.1155/2021/5513358 |
| work_keys_str_mv | AT mohammedsaleh fruitbyproductprocessingandbioactivecompounds AT lanaamro fruitbyproductprocessingandbioactivecompounds AT hayabarakat fruitbyproductprocessingandbioactivecompounds AT rahmabaker fruitbyproductprocessingandbioactivecompounds AT amaniabureyash fruitbyproductprocessingandbioactivecompounds AT rehamamro fruitbyproductprocessingandbioactivecompounds AT jihadqasem fruitbyproductprocessingandbioactivecompounds |