Emirates Journal of Food and Agriculture 35(6): 577-587, doi: 10.9755/ejfa.2023.v35.i6.3105
Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities
expand article infoOfelia Marquez Molina‡, Jesús Abraham Domínguez-Avila§, Leticia Xochitl Lopez-Martínez§, Sunil Pareek|, Tomas Jesús Madera Santana, Gustavo Adolfo González Aguilar
‡ Licenciatura en Nutrición, Centro Universitario de UAEM Amecameca, Universidad Autónoma del Estado de México, Estado de Mexico, Mexico, Mexico§ CONACYT-CIAD, Laboratorio de Antioxidantes y Alimentos Funcionales, Centro de Investigación en Alimentación y Desarrollo, A.C. Carr. Gustavo Enrique Astiazarán Rosas 46, Col. La Victoria. CP. 83304. Hermosillo, Sonora, Mexico, Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico, Mexico| Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028 India, India¶ Centro de Investigación en Alimentación y Desarrollo A. C. Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora 83304, Mexico, Mexico
© Ofelia Marquez Molina, Jesús Abraham Domínguez-Avila, Leticia Xochitl Lopez-Martínez, Sunil Pareek, Tomas Jesús Madera Santana, Gustavo Adolfo González Aguilar.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Marquez Molina O, Domínguez-Avila JA, Lopez-Martínez LX, Pareek S, Madera Santana TJ, González Aguilar GA (2023) Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities. Emirates Journal of Food and Agriculture 35(6): 577-587. https://doi.org/10.9755/ejfa.2023.v35.i6.3105
Open Access
Abstract

This study aims to evaluate the physico-chemical composition, techno-functional properties and in vitro antioxidant and antidiabetic activities of papaya, pineapple and mango peels for their possible use as functional ingredients. The peel powders were found to possess interesting techno-functional properties, high dietary fiber content (37.77 to 62.26%) and phenolic compounds, namely gallic, ferulic, and p-coumaric acid, catechin, quercetin-3-β-d-glucoside and quercetin. They also showed excellent antioxidant activity, as determined by ABTS (3.63 to 29.8 µM TE/g), DPPH (5.76 to 35.3 µM TE/g), NO (60.67 to 86.35%) and O (17.56 to 50.64%). Mango peel powders presented the best ability to inhibit the activity of the different enzymes evaluated: modest α-amylase inhibition (51.40%), stronger α-glucosidase inhibitory activities (70.32%), and moderate antiglycation potential (57.15%). Peel powders of these tropical fruits make them suitable to be used as food ingredients with possible health benefits, improving intestinal function and controlling hyperglycemia. Further studies require animal models and, subsequently, in humans.

Keywords: Bioactivities; Nutritional value; Peels; Techno-functional properties; Tropical fruits

Keywords
Bioactivities; Nutritional value; Peels; Techno-functional properties; Tropical fruits