Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Hafiz AR Suleria; Colin J Barrow; Frank R Dunshea

Journal article

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Hafiz AR Suleria, Colin J Barrow, Frank R Dunshea

Foods | MDPI AG | Published : 2020

DOI: 10.3390/foods9091206

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Abstract

Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties. Nevertheless, the comprehensive screening and characterization of the complex array of phenolic compounds in different fruit peels is limited. This study aimed to determine the polyphenol content and their antioxidant potential in twenty different fruit peel samples in an ethanolic extraction, including their comprehensive characterization and quantification using the LC-MS/MS and HPLC. The obtained results showed that the mango peel exhibited the highest phenolic content for TPC (27.51 ± 0.63 mg GAE/g) and TFC (1.75 ± 0.08 m..

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University of Melbourne Researchers

Hafiz Suleria Author

Frank Dunshea Author

Grants

Awarded by University of Melbourne under the "McKenzie Fellowship Scheme"

Funding Acknowledgements

This research was funded by the University of Melbourne under the "McKenzie Fellowship Scheme" (Grant No. UoM-18/21) and the "Faculty Research Initiative Funds" funded by the Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia and "the Alfred Deakin Research Fellowship" funded by the Deakin University, Australia.