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In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products
Author(s) -
Nguyen Nhat Minh Phuong,
Le Thien Trung,
Vissenaekens Hanne,
Gonzales Gerard Bryan,
Van Camp John,
Smagghe Guy,
Raes Katleen
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14093
Subject(s) - ellagic acid , gallic acid , dpph , abts , rutin , chemistry , quercetin , food science , isorhamnetin , polyphenol , linoleic acid , antioxidant , botany , traditional medicine , kaempferol , biology , biochemistry , fatty acid , medicine
Summary Peel and seeds of red‐skinned passion fruit, mango, longan, rambutan, white‐flesh and red‐flesh dragon fruit were screened for their in vitro antioxidant activity, and determination of a detailed profile of phenolic compounds. Rambutan peel and mango seed extracts exhibited the highest total phenolic content and antioxidant activities ( DPPH , ABTS and FRAP values). By using UPLC ‐ QTOF ‐ MS / MS analysis, the profiles of soluble and bound phenolics in the fruit by‐products were obtained. Ellagic acid, geraniin, quercetin hexoside, gallic and galloyshikimic acid were predominant in rambutan peel, whereas, mangiferin, ellagic acid and galloy(di)glucoside were the major phenolic compounds in mango seed. Main phenolic compounds in longan peel were ellagic acid, galloyldiglucoside, and gallic acid, while in dragon fruit peel this was isorhamnetin glycoside, isorhamnetin glucorhamoside. Meanwhile, rutin and quercetin hexoside were predominant in passion fruit peel. These findings contribute significantly to the database of phenolic profiles of by‐products of tropical fruits.