Fruit by-products: the potential natural sources of antioxidants and α-glucosidase inhibitors.

Abstract

The present effort was to obtain extracts from various fruit by-products using three extraction systems and to evaluate their polyphenolic content, antioxidant, and α-glucosidase inhibition activity. The fruit by-products were pre-processed by washing, drying, and milling methods to produce the powder. The powder samples were used to obtain extracts using pressurized hot-water (PHWE), enzyme-assisted (EnE) and organic solvent extraction (OSE) systems. The total phenolic content (TPC), total flavonoid content (TFC), antioxidant and α-glucosidase inhibition activity in all samples were assessed by Folin-Ciocalteu, AlCl3 colorimetric, DPPH· & ABST·+ and α-glucosidase inhibitory methods. The results showed that the extracts of peel, seed and other by-products exhibited outstanding TPC, TFC, and strongest antioxidant and α-glucosidase inhibition activity, eventually higher than edible parts of the fruits. For instance, the highest TPC among the peels of various fruits were in mango peel (in all cultivar) followed by litchi peel, banana peel cv. sagor, jackfruit peel, pineapple peel, papaya peel, banana peel cv. malbhog and desi on average in all tested extraction systems. PHWE system yielded significantly (p < 0.05) higher TPC and TFC than other extraction systems. In case of misribhog mango variety, the TPC (mg GAE/g DM) in peels were 180.12 ± 7.33, 73.52 ± 2.91 and 36.10 ± 3.48, and in seeds were 222.62 ± 12.11, 76.18 ± 2.63 and 42.83 ± 12.52 for PHWE, EnE and OSE respectively. This work reported the promising potential of underutilized fruit by-products as new sources to manufacture ingredients and nutraceuticals for foods and pharmaceutical products.