2013/11/13 by Ti Li, Peiyi Shen, Wei Liu +4 · 1 citation
Medicine · Biochemistry, Genetics and Molecular Biology · Materials Science · Chemistry · #Phytochemicals and Antioxidant Activities #Pineapple and bromelain studies #Nanocomposite Films for Food Packaging #Gallic acid #Ferulic acid #Chemistry #DPPH #Polyphenol #Catechin #Food science #Antioxidant #Ascorbic acid #Chromatography #Organic chemistry #Biochemistry
paper · doi:10.1080/10942912.2012.732168
openalex publication_date 2013/11/13 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
Major polyphenolic compounds in pineapple peels were identified and quantified. The antioxidant capacities of pineapple peel extracts and these polyphenolic compounds were determined using DPPH• scavenging capacity and phosphomolybdenum method. Effects of these polyphenolics’ interactions on their antioxidant capacity were also evaluated. Gallic acid (31.76 mg/100 g dry extracts), catechin (58.51 mg/100 g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100 g) were found to be the main polyphenolics in pineapple peels. The IC50 for DPPH• scavenging assay of the extracts was 1.13 mg/ml and total antioxidant capacity was 0.037 g ascorbic acid equivalents/g. The order of DPPH• scavenging capacity of per mole of these polyphenolic compounds present in pineapple peels was gallic acid > epicatechin = catechin > ferulic acid, but it was different when using phosphomolybdenum method the order of which was epicatechin. > catechin > gallic acid = ferulic acid. Results of polyphenolics’ interactions indicated no synergistic effects. In the combinations of ferulic acid-epicatechin and ferulic acid-gallic acid, additive effects were found using both antioxidant activity assays.