The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions
Abstract
Major polyphenolic compounds in pineapple peels were identified and quantified. The antioxidant capacities of pineapple peel extracts and these polyphenolic compounds were determined using DPPH• scavenging capacity and phosphomolybdenum method. Effects of these polyphenolics’ interactions on their antioxidant capacity were also evaluated. Gallic acid (31.76 mg/100 g dry extracts), catechin (58.51 mg/100 g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100 g) were found to be the main polyphenolics in pineapple peels. The IC50 for DPPH• scavenging assay of the extracts was 1.13 mg/ml and total antioxidant capacity was 0.037 g ascorbic acid equivalents/g. The order of DPPH• scavenging capacity of per mole of these polyphenolic compounds present in pineapple peels was gallic acid > epicatechin = catechin > ferulic acid, but it was different when using phosphomolybdenum method the order of which was epicatechin. > catechin > gallic acid = ferulic acid. Results of polyphenolics’ interactions indicated no synergistic effects. In the combinations of ferulic acid-epicatechin and ferulic acid-gallic acid, additive effects were found using both antioxidant activity assays.
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Cites
Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance
Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030
Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts
Jayaprakasha, G. K., Selvi, T., & Sakariah, K. K. (2003) · Food Research International · doi:10.1016/s0963-9969(02)00116-3 · Cited by 660 · cited 1×
“042 g ascorbic acid/g grape (Vitis vinifera) seed extract.[34]”
BackgroundKammerer, D., Claus, A., Carle, R., & Schieber, A. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049613b · Cited by 621
Cited by
Panzella, L., Moccia, F., Nasti, R., Marzorati, S., Verotta, L., & Napolitano, A. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.00060 · Cited by 448
Polyphenols as active ingredients for cosmetic products
Zillich, O. V., Schweiggert‐Weisz, U., Eisner, P., & Kerscher, M. (2015) · International Journal of Cosmetic Science · doi:10.1111/ics.12218 · Cited by 343
Campos, D. A., Ribeiro, T. B., Teixeira, J. A., Pastrana, L., & Pintado, M. M. (2020) · Foods · doi:10.3390/foods9010060 · Cited by 154
Roselli, V., Pugliese, G., Leuci, R., Brunetti, L., Gambacorta, L., Tufarelli, V., & Piemontese, L. (2024) · Molecules · doi:10.3390/molecules29112682 · Cited by 53
Eixenberger, D., Carballo-Arce, A.-F., Vega-Baudrit, J.-R., Trimino-Vazquez, H., Villegas-Peñaranda, L. R., Stöbener, A., Aguilar, F., Mora-Villalobos, J.-A., Sandoval-Barrantes, M., Bubenheim, P., et al. (2024) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-022-02721-9 · Cited by 51
Metadata
- Authors
- Li, T., Shen, P., Liu, W., Liu, C., Liang, R., Yan, N., & Chen, J.
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2014-04-24
- Volume
- 17
- Issue
- 8
- Pages
- 1805-1817
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W2039132600
- Cited by
- 179
- References
- 3
- FWCI
- 1.26
- Type
- journal article
- Language
- en
- Open access
- closed
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