Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product
Open accessAbstract
The aim of this research was to optimize, by response surface methodology, antioxidant compounds extraction from apple pomace, orange and banana peel. The extracts were obtained at different temperatures and times. All by-products show a good content of vitamin C (12–102 mg of ascorbic acid/100 g dw), flavonoids (455–756 mg of catechin/100 g dw), phenolic compounds (227–689 mg of gallic acid equivalent/100 g dw), antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl (DPPH; 454–1,040 mg of Trolox/100 g dw) and ferric-reducing antioxidant power (FRAP; 4–32 mM Fe2+/100 g dw) assays. Polynomial models obtained from each by-product showed a good fitting (0.81–0.97). Temperatures of 41–60C promote the major extraction of bioactive compounds and antioxidant capacity from apple pomace. In orange peel, the optimum condition for vitamin C extraction was 20C (0.5 h); flavonoids, total phenols and antioxidant capacity (DPPH) were mostly extracted at 60C. In banana peel, the optimization indicates that major flavonoid concentration and antioxidant capacity (DPPH and FRAP assays) were at 60C (0.5 h). Practical Applications By-products are a good source of bioactive compounds that could be used to obtain products with added value; in this sense, the optimization of extraction of bioactive compounds with antioxidant capacity may be an important step in order to obtain the major concentration of antioxidant compounds with the less use of energy and cost. Therefore, the information presented in this study may be a good tool to apply in the industrial extraction of bioactive compounds from apple pomace, orange and banana peel.
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Banana peels contain 5-47 mg gallic acid equivalent/g dry matter (mg GAE/g DM) phenolics, which is 1.5-3 times more than in the flesh.
“Banana peels contain 5-47 mg gallic acid equivalent/g dry matter (mg GAE/g DM) phenolics [98,99], which is 1.5-3 times more than in the flesh [100].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [99]
The Optimization of Bioactive Compound Extraction from By-Products section reports banana-peel phenolics of 304–500 mg GAE/100 g dry weight, or 3.04–5 mg GAE/g. It supports the presence of phenolics but not the attributed 5–47 mg GAE/g range. The peel-versus-flesh ratio is attached to a different citation [100], so it is not assessed against this source. (LLM, conf=0.86)
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- Authors
- Hernández-Carranza, P., Ávila-Sosa, R., Guerrero-Beltrán, J. A., Navarro-Cruz, A. R., Corona-Jiménez, E., & Ochoa-Velasco, C. E.
- Affiliations
- Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, 14 Sur y Av. San Claudio; Ciudad Universitaria; Col. San Manuel 72420 Puebla Puebla México
- Benemérita Universidad Autónoma de Puebla (MX)
- Departamento de Ingeniería Química, Alimentos y Ambiental; Universidad de las Américas Puebla; Calle Ex Hacienda s/n; Santa Catarina Mártir; Cholula Puebla 72810 México
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas; Benemérita Universidad Autónoma de Puebla; 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel Puebla Puebla 72420 México
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Hindawi Limited
- Published
- 2015-10-07
- Volume
- 40
- Issue
- 1
- Pages
- 103-115
- ISSN
- 0145-8892 (ISSN-L)
- OpenAlex
- W1911930177
- Cited by
- 142
- References
- 42
- Citations by year
- 2026: 10 · 2025: 17 · 2024: 17 · 2023: 18 · 2022: 29 · 2021: 13 · 2020: 13 · 2019: 9 · 2018: 6 · 2017: 9 · 2016: 1
- FWCI
- 3.66
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- 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 by-products, apple pomace, orange peel, banana peel, antioxidants, extraction optimization, extraction temperature, extraction time, vitamin C, flavonoids, phenolic compounds, DPPH radical scavenging, FRAP, bioactive compounds
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