Phytochemical Analysis and Antioxidant Properties in Fruit By-Products
Summary
Fruit processing generates vast quantities of by-products—peels, seeds, pomace and leaves—which contain rich arrays of phytochemicals such as phenolic acids, flavonoids, carotenoids and dietary fibre. Over the past decade, advances in extraction techniques (ultrasound-, microwave- and enzyme-assisted methods) have improved recovery of these compounds. Analytical platforms including high-performance liquid chromatography coupled with mass spectrometry, Fourier-transform infrared spectroscopy and spectrophotometric assays enable detailed characterisation of molecular profiles and antioxidant potential. In vitro antioxidant assays—DPPH, ABTS and ferric reducing antioxidant power—reveal the capacity of extracts to scavenge free radicals and chelate metal ions. These findings underpin efforts to valorise by-products within a circular bioeconomy, transforming waste into value-added ingredients for functional foods, nutraceuticals, cosmetics and biodegradable materials. Moreover, integration of phytochemical data with nutritional and techno-functional properties guides industrial adoption and waste-reduction strategies, highlighting the global importance of unlocking the antioxidant and health-promoting potential of fruit by-products.
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Phytochemical Analysis and Antioxidant Properties in Fruit By-Products publication trend
The graph below shows the total number of articles in phytochemical analysis and antioxidant properties in fruit by-products across all publications each year (not limited to Nature Index journals).
Technical terms
Phenolic Compounds: Plant secondary metabolites with one or more hydroxyl groups on aromatic rings, contributing to antioxidant activity.
Flavonoids: A subclass of polyphenolic compounds characterised by a C6-C3-C6 backbone, known for free radical scavenging and metal-chelating properties.
DPPH Assay: A spectrophotometric in vitro test that measures the ability of antioxidants to quench the stable DPPH radical.
FRAP Assay: Ferric reducing antioxidant power assay that quantifies the capacity of antioxidants to reduce ferric (Fe3+) to ferrous (Fe2+) ions.
Valorisation: The process of converting agricultural or industrial by-products into value-added materials through chemical, physical or biological treatments.
References
- High-Value Compounds in Papaya By-Products (Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation. Plants (2024).
- Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review. Journal of Food Quality (2024).
- Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity. Food Science and Technology (2023).
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