Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues
Abstract
The extracts from kinnow peel, kinnow seeds, litchi pericarp, litchi seeds, grape seeds, and banana peel were screened for total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC), 1,1 diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, as well as reducing power. Kinnow peel extract exhibited the highest reducing power, TEAC, and DPPH free radical scavenging activity, whereas, the phenolic content of 37.4mg GAE/g-dw was highest for grape seed extract. Banana peel extract with a low TPC showed the lowest reducing power, TEAC as well as DPPH free radical scavenging activity among the fruit residue extracts examined in the present study. Correlation analysis between the reducing power and DPPH radical scavenging ability; reducing power and ABTS radical scavenging activity; and ABTS and DPPH radical scavenging abilities showed a high degree of correlation (r²=0.85â0.91). However, r² of 0.36, 0.66, and 0.49 between TPC and DPPH radical scavenging activity; TPC and reducing power; and TPC and ABTS radical scavenging ability, respectively, indicated that some non-phenolic compounds also contributed to the total antioxidant activity in fruit residue extracts examined in this study. To the best of our knowledge, this is the first paper presenting comprehensive data on TPC, reducing power, and antioxidant activity for the six fruit residues. This study demonstrated that kinnow peel, litchi pericarp, litchi seeds, and grape seeds, can serve as potential…
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Banana peel flour has a polyphenol content of 29.177 mg GAE/g DW.
“Banana peel flour has a decent amount of polyphenol content, which is 29.177 mg GAE/g DW (Babbar et al., 2011).”
From Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant (2022) · cites this paper as Babbar et al., 2011
Cited by
Sorted by citations
Bioactive compounds in banana and their associated health benefits – A review
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.03.033 · Cited by 531 · see citing works
Pereira, A., & Maraschin, M. (2015) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2014.11.008 · Cited by 388 · see citing works
Phenolic compounds within banana peel and their potential uses: A review
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.006 · Cited by 381 · see citing works
Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., Alvarez-Pérez, O. B., Picazo, B., Villarreal-Vázquez, M., Ascacio-Valdes, J., et al. (2018) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2018.00052 · Cited by 383 · see citing works
López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2013) · Food Research International · doi:10.1016/j.foodres.2013.01.055 · Cited by 227 · see citing works
Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T., Castillo-Muñoz, N., & Hermosín-Gutiérrez, I. (2014) · Food Research International · doi:10.1016/j.foodres.2013.11.039 · Cited by 177 · see citing works
Sultana, B., Hussain, Z., Asif, M., & Munir, A. (2012) · Journal of Food Science · doi:10.1111/j.1750-3841.2012.02807.x · Cited by 88 · see citing works
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2017) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13148 · Cited by 91 · see citing works
Teshome, E., Teka, T. A., Nandasiri, R., Rout, J. R., Harouna, D. V., Astatkie, T., & Urugo, M. M. (2023) · Sustainability · doi:10.3390/su15107840 · Cited by 76 · see citing works
Li, L., Lietz, G., & Seal, C. J. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14962 · Cited by 69 · see citing works
Valorization of banana peel: a biorefinery approach
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2016) · Reviews in Chemical Engineering · doi:10.1515/revce-2015-0063 · Cited by 49 · see citing works
Milani, L. P. G., Garcia, N. O. S., Morais, M. C., Dias, A. L. S., Oliveira, N. L., & Conceição, E. C. (2018) · Revista Brasileira de Farmacognosia · doi:10.1016/j.bjp.2018.08.005 · Cited by 30 · see citing works
Banana Peel as a Source of Nutraceuticals
Adetuyi, B. O., Ogundipe, A. E., Ogunlana, O. O., Egbuna, C., Estella, O. U., Mishra, A. P., Akram, M., & Achar, R. R. (2022) · Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals · doi:10.1007/978-3-030-98760-2_17 · Cited by 30 · see citing works
Apriani, E. F., Miksusanti, M., & Fransiska, N. (2022) · Indonesian Journal of Pharmacy · doi:10.22146/ijp.3408 · Cited by 19 · see citing works
“Banana peel flour has a decent amount of polyphenol content, which is 29.177 mg GAE/g DW (Babbar et al., 2011).”
BackgroundInfluentialFormulation and evaluation of semisolid jelly produced by Musa acuminata Colla (AAA Group) peels
Mohd Rasidek, N. A., Mad Nordin, M. F., & Shameli, K. (2016) · Asian Pacific Journal of Tropical Biomedicine · doi:10.1016/j.apjtb.2015.09.025 · Cited by 14 · see citing works
- Authors
- Babbar, N., Oberoi, H. S., Uppal, D. S., & Patil, R. T.
- Affiliations
- Central Institute of Post-Harvest Engineering and Technology (IN)
- Corresponding author
- Oberoi, Harinder Singh
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2011-01
- Volume
- 44
- Issue
- 1
- Pages
- 391-396
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2030320214
- Cited by
- 421
- References
- 0
- Citations by year
- 2026: 16 · 2025: 28 · 2024: 19 · 2023: 26 · 2022: 66 · 2021: 39 · 2020: 32 · 2019: 30 · 2018: 16 · 2017: 28 · 2016: 26 · 2015: 29 · 2014: 29 · 2013: 21 · 2012: 11
- FWCI
- 7.69
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Funders
- Indian Council of Agricultural Research (ICAR), Government of India
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- fruit residues, total phenolic content, antioxidant capacity, DPPH radical scavenging, reducing power, ABTS radical scavenging, Trolox equivalent antioxidant capacity, grape seeds, banana peel, litchi pericarp, food by-products
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
