Comparison of antioxidant capacities in selected fruit peels

Aliyah Madihah Asran and Leong, Beatrice Chong Chee and Mohd Hafiz Abd Majid (2023) Comparison of antioxidant capacities in selected fruit peels.

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Abstract

Fruit peels are known for their antioxidant properties, making them a potential source of natural antioxidants. This study examines the antioxidant capacity, total phenolic content, and total flavonoid content of Citrus maxima (pomelo), Punica granatum (pomegranate), Garcinia mangostana (mangosteen), Mangifera indica (mango), Ananas comosus (pineapple), Nephelium lappaceum (rambutan), and Citrullus lanatus (watermelon). Ultrasonic-assisted extraction in 70% ethanol of oven-dried fruit peels was followed by UV-Vis spectrophotometer analysis of antioxidant activity, total phenolic content, and total flavonoid content. In the antioxidant activity study, pineapple peels exhibited the highest antioxidant activity with the lowest IC50 values, followed by rambutan peels and pomelo peels. All the fruit peels had IC50 values ranging from 1041 µg/ml to 6854.22 µg/ml, representing the concentration required for 50% radical scavenging. Quantification of total phenolic content unveiled significant variations, ranging from 6.595 mg/g to 12.70 mg/g. Remarkably, rambutan peels showcased the most abundant phenolic content, followed by pineapple, whereas pomelo peels exhibited comparatively lower levels. The total flavonoid concentration ranged from 4.57 mg/g to 9.23 mg/g, with pineapple peels having the highest, rambutan peels second, and pomelo peels last. These findings offer valuable insights into the diverse antioxidant profiles found in fruit peels, emphasizing their potential as abundant sources of natural antioxidants for various health and industrial applications.

Item Type:	Proceedings
Keyword:	Antioxidant activity, Total phenolic content, Total flavonoid content, Pineapple peels, Rambutan peels
Subjects:	S Agriculture > SB Plant culture > SB1-1110 Plant culture > SB354-402 Fruit and fruit culture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Science and Natural Resources
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	19 Jul 2024 16:21
Last Modified:	26 Jul 2024 09:21
URI:	https://eprints.ums.edu.my/id/eprint/39240

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