Table 2 List of separation, identification, characterization, and quantification of extracted bioactive compounds from fruit byproducts (seed, peel)
From: Review on the extraction of bioactive compounds and characterization of fruit industry by-products
Sl. No. | Name of the fruit and its by-products | Separation and Identification | Characterization of bioactive compounds | Major bioactive compounds | References |
|---|---|---|---|---|---|
Conventional extraction | |||||
1 | Citrus sinensis (Orange), Citrus limonia (lemon) Musa acuminate (banana) peel | GC- MS analysis Atomic Absorption spectroscopy | Antimicrobial activity (MIC-130 µg/mL) (Klebsiella pneumoniae), Total phenolic content (29.72 mg GAE/g) | Coumarine Tetrazene Mineral (14.5 (Zn) ppm, 19.32 (Mg) ppm) | (Mehmood et al. 2019) |
2 | Psidium guajava (Guava) seed | HPLC | Total phenolic compounds (Folin-Coicalteu method) (124.03 mg GAE/100 g) Antioxidant activity (DPPH method) (58.90%) Acid value ( 0.40 mg KOH/mg) Peroxide value ( 0.62%) | Linoleic acid ( 75.25%) Oleic acid (11.40%) Palmitic acid (6.6%) 2-Chloroethyl linoleate (44.53%), 2-Pentanone,4-hydroxy-4-methyl (23.56%) n-Hexadecanoic acid (9.85%) Tocopherol (α-tocopherol) (654 ppm) Caretonoids (β-carotene) (19.24 ppm) Phytosterol (stigmasterol, campesterol) (420 mg/100 g) | (Kapoor et al. 2020) |
3 | Punica granatum (Pomegranate) seed | Edible oil with high nutrition acid value (0.83 mg KOH/g) iodine value (107.18 mg/100 g) peroxide value ( 3.84 meq O2/Kg) Saponification value (189.17 mgKOH/g) | Oleic acid ( 48.54%) Linoleic acid ( 23.40%) Palmitic acid ( 15.47%) Stearic acid ( 8.14%) | (Lucci et al. 2015) | |
4 | Myrciaria dubia (Camu-camu) seed | HPLC–DAD | Antiparasitic activity (spectrophotometric method) Antioxidant activity (DPPH) (77%) Total phenolic compounds (5619 mg GAE/100 g) Total flavonoid content (1700 mg CE/100 g) Total tannin content (1328 mg CE/100 g) | Vescalagin,Castalagin Gallic, ellagic acids, quercetin-3-rutinoside, malvidin-3,5-diglucoside and cyanidin-3-O-glucoside | (Fidelis et al. 2020) |
5 | Passiflora edulis f.Flavicarpa L. (Passion) peel | Pectin production (calcium pectate) Methoxyl content (9.6 g/100 g) jelly grade equivalents (200) equivalent of galacturonic acid (88.2 g/100 g) | Pectin ( 14.8 g/100 g) | (Kulkarni and Vijayanand 2010) | |
6 | Annona squamosa (Pomegranate) peel | Antioxidant activity (DPPH) (24.54%) Total phenolic compounds (510 mg GAE/g) colour index (ΔE) (4.07) Flavonoid content (16.40 mg quercetin/gm) | Phenolic compounds Flavonoids Reducing sugar (0.18 mg of inert sugar) | (Sood and Gupta 2015) | |
Enzyme-assisted extraction | |||||
7 | Phoenix dactylifera (Date) seed | Bio-based fuel (saccharification efficiency) (31 g/mL) | lignin 27.34% cellulose 20.63% hemicellulose 13.49% | (Hamid and Ismail 2020) | |
8 | Passiflora edulis f Flavicarpa (Passion) peel | Pectin production (calcium pectate) Galacturonic acid (85 g/100 g) Degree of esterification (68%) | Pectin (26 g/100 g) | (Vasco-Correa and Zapata 2017) | |
9 | Punica granatum (Pomegranate) seed | MS | Antioxidant activity (DPPH) (98.3%) Total phenolic compound (432 mgGAE/g) | Linoleic acid Linolenic acid Punicic acid Leucine Phenylalanine Glutamic acid | (Talekar et al. 2018) |
10 | Vitis rotundifolia (Grape) peel | ESI- MS | Antioxidant activity (DPPH), Total phenolic compound anthocyanin content | Phenolic compounds Anthocyanin | (Xu et al. 2014) |
11 | Punica granatum (Pomegranate) peel | HPLC–DAD-ESI–MS | Antioxidant activity (DPPH, ABTS) acid, (445.02 mol TE/g) (IC50 50.15 ± 0.01 µg/mL) Total phenolic compounds (301.53 mgGAE/g) | Vanillic acid (108.36 µg/g) Synergic acid (75.19 µg/g) Ferulic acid (88.24 µg/g) | (Mushtaq et al. 2015) |
12 | Anana scomosus (Pineapple) peel | HPLC–MS | Vinegar production sugar yield (70.2 g/kg) saccharification efficiency | D-fructose D-glucose | (Roda et al. 2016) |
Supercritical fluid extraction | |||||
13 | Butia catarinensis (Jelly palm) seed | GC–MS | Antioxidant activity (195.6 µM TEAC/g) Antimicrobial activity (agar diffusion, MIC) () Total phenolic compounds (22.6 mg GAE/g) | Camphene Caprylic acids Epicatechin Gallic acid P-hydroxybenzoic acid | (Cruz et al. 2017) |
14 | Psidium guava (Guava) seed | RP-UHPLC-DAD-HESI-MS/MS, RP-UHPLC-HESI-IT-FTMS | Total phenolic compounds (263.1 mg GAE/100 g) Antioxidant activity (58.90%) | Linoleic acid (78.5%) Oleic acid (13.8%) Vanillin (9.6 mg/100 g) Vanillic acid (3.9 mg/100 g) Cinnamic acid (2.4 mg/100 g) Cinnamaladehyde (9.4 mg/100 g) β-sitisterol (1048.9 mg/100 g) γ-tocopherol (82.6 mg/100 g) | (Narváez-Cuenca et al. 2020) |
15 | Cucurbita maxima (Pumpkin) peel | GC–MS | antioxidant activity (DPPH) (IC50 788.8 µg/ml) Total phenolic compounds (1053.18 mg GAE/100 g) | Oleic acid (27.1%) Linoleic acid (13.4%) Linolenic acid (4.5%) β-carotene (375.8 mg/100 g) γ-tocopherol (280.3 mg/100 g) Campesterol (16.9 mg/100 g) Stigmasterol (250.6 mg/100 g) Palmitic Acid (32%) Stearic Acid (0.3%) Arachidic Acid (0.1%) | (Cuco et al. 2019) |
16 | Malus pumila (Apple) seed | GC, HPLC–MS | Antioxidant activity ( DPPH (0.71 µg TROLOX/g)), FRAP (0.63 µg TROLOX/g)) Total phenolic acid (1.61 µg GAE/ g), oil stability (on set time 21.4 h) | Linolenic acid (63.76 g/100 g) Phloridzin (2.96 µg/g) Amygdaline Oleic acid (34.84 g/100 g) | (Ferrentino et al. 2020) |
17 | Punica granatum (Pomegranate) seed | GC | Antioxidant acivity (DPPH) Oxidant stability (3.5 ± 0.6 mg α-toc/mLoil) | Palmitic acid (3.3%) Stearic acid (1.49%) Oleic acid (3.9%) Linoleic acid (5.9%) Punicic acid (85.4%) | (Natolino and Da Porto 2019) |
18 | Fragaria ananassa (Strawberry) seed | HPLC | Total phenolic acid (1429 mg GAE/100 g) Flavanol (5.82 g/kg DW) | Ellagitannins (8.50 g/kg DW) Anthocyanins (152 mg/kg DW) Kaempferol-3-O-b-D- (6’’-E-p-coumaroyl)-glucopyranoside (184.3 mg/100 g) | (Grzelak-Błaszczyk et al. 2017) |
19 | Rubus idaeus L (Raspberry) seed | HPLC-FLD, GC | Antioxidant activity (DPPH) ( 9.12 µM/g) tocopherol content ( 166.34 mg/100 g) | ώ-3 fatty acid (18.64%) Linoleic acid ( 55.49%) Linolenic acid ( 34.76%) Palmitic acid ( 3.55%) Stearic acid ( 1.29%) Oleic acid ( 13.67%) γ-tocopherol ( 110.42%) | (Marić et al. 2020) |
20 | Vaccinium myrtillus L (Bilberry) seed | HPLC | Antioxidant activity (DPPH) (IC50 9.5 mg/mL), Fatty acid stability tocopherol content (70 mg/100 g) | Linoleic acid (36.2%) α-Linolenic acid (23.2%) Oleic acid (33.6%) γ-tocopherol (56.8 mg/100 g) Lutein β-cryptoxanthin β-carotene | (Gustinelli et al. 2018) |
21 | Eugenia uniflora L (Brazilian cherry) seed | TLC, GC–MS | Antioxidant activity (78%) refractive index (1.519) | γ-element (0.0091 mglimEq/100 g) Germacrone (0.0088 mg limEq/100 g) | (e Santos et al. 2015) |
Subcritical fluid extraction | |||||
22 | Carica papaya (Papaya) seed | LC–ESI–MS/MS | Total phenolic compound (47.7 mg GAE/g) Antioxidant activity (DPPH (2.9 µg/ml), β-carotene bleaching assay (98%) milliard reaction | Ferulic Acid (0.1087 mg/g) Mandelic Acid (0.1227 mg/g) Vanillic Acid (0.1082 mg/g) | (Rodrigues et al. 2019) |
24 | Passiflora alata Curtis (Sweet passion) seed | TGA, GC–MS | Antioxidant activity (DPPH (78.78%), ABTS (172 µM TEAC/g), tocopherol content (11.14 mg/100 g oil) fatty acid stability (1.51 mg KOH/g oil) | δ-Tocopherol (6.85 mg/100 g oil) Linoleic acid (72.04%) | (Pereira et al. 2017) |
25 | Psidium guava (Guava) seed & peel | Total phenolic compounds (124 mgGAE/g) | Tocopherol | (Duba et al. 2015) | |
26 | Citrus grandis (Pomelo) peel | HPSEC-MALLS | Pectin production (19.6%) degree of esterification (38.2%) Galacturonic acid (76.62%) | Isomethyl pectin | (Liew et al. 2018) |
27 | Citrus Junos (yuzu) peel | ATR-FTIR, TG–DTA | Pectin production (78%) | Cellulose (80%) Hemicelluloses | (Tanaka et al. 2012) |
Microwave-assisted extraction | |||||
28 | Syzygium cumini L (Jamun) seed | FTIR | Polysaccharide production (4.72%) | Polysaccharide | (Al-Dhabi and Ponmurugan 2020) |
29 | Mangifera indica (Mango)seed | RP-HPLC–ESI–MS | Antioxidant activity (ABTS 1738.2 mg trolox/g) IC50 (0.078 mg/mL) | Ethyl gallate Penta-O-galloyl-glucoside Rhamnetin-3-[6’’-2-butenoil-hexoside] | (Torres-León et al. 2017) |
30 | Hylocereus spp. (Dragon fruit) peel | FTIR | Pectin production (23.11%) degree of esterification (73%) Anhydrunic acid (62%) | Methoxyl pectin | (Tongkham et al. 2017) |
31 | Persea americana Mill (Avocado) seed | HPLC–ESI–MS | Phenolic content (307 mg GAE/g) Antioxidant activity (DPPH (226 mg ET/g), ABTS (607 mg ET/g), ORAC (495.25 mg ET/g)) | Procyanidins, Catechin, Epicatechin, Perseitol, Hydroxy benzoic, Hydroxycinnamic acids | (Araújo et al. 2020) |
32 | Citrullus lanatus (Watermelon) peel | Pectin production (25.79%) | Methoxyl pectin | (Maran et al. 2014) | |
33 | Anana scomosus (Pineapple) peel | Phenolic compounds (113.65 mg GAE/g) Antioxidant acivity (DPPH) (62.37 µM trolox/g) Methoxyl pectin (6.12%) Galacturonic acid content (44.78%) Degree of esterification (39.39%) | Pectin | (Rodsamran and Sothornvit 2019b) | |
34 | Phaleria macrocarpa (Mahkota dewa fruit) peel | Total phenolic compounds (102.60 mg GAE/g), Antioxidant activity (61.15% DPPH scavenging activity) | Phenolic compounds | (Alara et al. 2019) | |
Ultrasound-assisted extraction | |||||
35 | Nephelium lappaceum L. (Rambutan fruit) peel | FTIR | Polysaccharide production (8.29%) | Polysaccharide | (Maran and Priya 2014) |
36 | Ziziphus jujube (Jujube) seed | Ion-exchange and gel-permeation chromatography, FTIR, HPLC, NMR | Polysaccahride production (1.95%) Antitumor activity (MIC 63.37%) Antioxidant activity (IC50 164.6 µg/mL) | Arabinose (21.63 mmol/L) Glucose (9.81 mmol/L) Xylose (13.52 mmol/L) Galactose (15.28 mmol/L) Rhamnose (8.73 mmol/L) | (Wu et al. 2019) |
37 | Syzygium cumini (Jamun) seed | Phenolic compounds (100.07 mg GAE/g), Antioxidant activity (DPPH) (IC50 10.59 µg/g) Flavonoids (AlCl3 method) (10.11 mg catechin/g), | Gallic acid (54.5 mg/g) Ellagic acid (2.2 mg/g) | (Mahindrakar and Rathod 2020) | |
38 | Adansonia digitate (Baobab) seed | HPLC | Antioxidant activity (DPPH 322.12 mg Trolox/100 g, FRAP 1659.72 mg Trolox/100 g) Flavonoid content (1633.84 RE/100 g) Total phenolic compound (418.01 mgGAE/100 g) | D-catechin (87.18 µg/g) Chlorogenic acid (4.67 µg/g) Caffeic acid (3.12 µg/g) Felluric acid (2.55 µg/g) Rutin (0.82 µg/g) procatechuic acid (10.63 µg/g) | (Ismail et al. 2019) |
39 | Hylocereus undatus (Dragon fruit) peel | Antioxidant Activity (DPPH, FRAP), Phenolic compounds | Phenolic compound | (Raj and Dash 2020) | |
40 | Mangifera indica (Mango) peel | Antioxidant activity (DPPH (3.18 mg TROLOX/100 g)) Total phenolic compounds (1493.01 mg GAE/100 g) | Phenolic compounds | (Martínez-Ramos et al. 2020) | |
41 | Pouteria campechiana (Canister) peel | HPLC, FTIR, microscopy, NMR spectroscopy | Polysaccharide production (15.94%) Antioxidant activity IC50 (DPPH (10.31 µg/ml), ABTS (29.9 µg/mL)) | Glucose Mannose | (Ma et al. 2020) |
42 | Psidium cattleianum Sabine (Strawberry guava) peel | Antioxidant activity (DPPH) (86.31%) Total phenolic compounds (589.49 mg GAE/100 g) Flavonoids (374.05 mg de catechin/ 100 g of peel) Caretonoids (4.47 mg of b-carotene/ mL) | Anthocyanin ( 121.85 Eq. mg of cyanidin-3-glycoside/100 g) Catechin β-carotene | (Meregalli et al. 2020) | |
Pulsed electric field-assisted extraction | |||||
43 | Malus domestica (Apple) peel | Antioxidant activity confocal laser scanning microscopy, | Solid concentration Phenolic compounds | (Wang et al. 2020) | |
44 | Carica papaya (Papaya) peel | Antioxidant activity (DPPH) (78%) Total phenolic compounds (15.18 mg GAE/l) | Isothiocyanate (42.67 µmol/100 g) Protein Carbohydrate | (Parniakov et al. 2015) | |
45 | Opuntia stricta (Pear) peel | HPLC | Electro scanning microscopy | Red colourants (betanin, isobetanin) (81.3 mg colourant/100 g) | (Koubaa et al. 2016) |
46 | Mangifera indica (Mango) peel | Protein (Bradford method) (280 mg/kg), Phenolic (Folin-coicalteu method) (2001 mg GAE/kg), and polysaccharide (phenol–sulphuric method) (204 g/kg), Antioxidant activity (DPPH) (9.5 mM TE/g) | Pectin Phenolic compounds | (Parniakov et al. 2016) | |
47 | Citrus sinensis (Orange) peel | HPLC–DAD | Phenolic compounds (23 mg GAE/100 g) Antioxidant activity (DPPH) (2.34 mg TROLOX/100 g) | Naringenin (3.6 mg/100 g) Hesperin (4.8 mg/100 g) | (Luengo et al. 2013) |