Table 1.
Bioactive compounds from byproducts of plant-based food production (fruits and vegetables).
| Food By-Product | Bioactive Compounds | References | ||
|---|---|---|---|---|
| Class | Concentration (mg/kg) | Major Compounds | ||
| Vegetable By-Products | ||||
| Beetroot Pomace | Phenolic acids | 1513 | Ferulic acid, Caffeic acid, p-Hydroxybenzoic acid, Vanillic acid, Protocatechuic acid | [21] |
| Flavonoids | 386 | Catechin, Epicatechin | ||
| Betalains | 558.8 | Betaxanthins, Betacyanins (isobetanin and betanin) | ||
| Potato Pulp and Peel | Carbohydrates | / | Pectin | |
| Glycoalkaloid | 639–3580 | α-Solanine, α-Chaconine | [22,23,24] | |
| Phenolic acids | 1830–9130 | Caffeic acid, Chlorogenic acid | ||
| Broccoli leaves | Glucosinolates | 1332–1594 | Glucoiberin, Gluconasturtiin, Glucoraphanin, Glucobrassicin, Neoglucobrassin, 4-Methoxy-glucobrassicin | |
| Broccoli stalks and florets | Flavonoids | 56.6 | Quercetin, Kaempferol | [25,26] |
| Phenolic acid | 74.6–193.8 | Neochlorogenic acid, Chlorogenic acid, Sinapic acid | ||
| Glucosinolates | 1836.6–5775.6 | Glucoiberiin, Glucoraphanin, Glucoalyssin, Neoglucobrassin, Glucobrassicin, Glucoerucin, Gluconapin | ||
| Carrot Peel | Carotenoids | 205.6 | Lutein, α-Carotene, β-Carotene, Lycopene | |
| Cauliflower Stem and leaves | Phenolic acids | / | Sinapic acid, Ferulic acid | [27,28] |
| Isothiocyanate | / | / | [29] | |
| Flavonoids | Quercetin, Kaempferol, Glycosides | [30] | ||
| Fruit By-Products | ||||
| Apple Pomace | Phenolic acids | 523–1542 | Caffeic acid, p-coumaric acid, Sinapic acid, Chlorogenic acid, Ferulic acid, p-coumaroylquinic acid | [31,32,33,34,35,36] |
| Anthocyanins | 50–130 | Cyanidin-3-O-galactoside | ||
| Triterpenoids | / | Oleanolic acid, Ursolic acid | ||
| Carbohydrates | / | Pectin, Pectin oligosaccharides | ||
| Flavonoids | 2153–3734 | Isorhamentin, Quercetin, Glycoconjugates, Kaemferol, Rhamnetin, Epicatechin | ||
| Dihydrochalcones | 688–2535 | Phloretein, Phlorizin | ||
| Grape pomace | Phenolic acids | Hydroxybenzoic acids (Gallic acid, Syringic acid); Hydroxycinnamic acids (Caffeic acid, p-Coumaric acid, Ferulic acid); | [37,38,39,40,41,42,43] | |
| Anthocyanins | 13,169–78,537 | |||
| Flavanols | 1000–12,886 | Procyanidin B1, (+)-Catechin, Procyanidin B2, (-)-Epicatechin, (-)-Gallocatechin, (-)-Gallocatechin gallate, (-)-Epicatechin gallate | ||
| Flavonols | Kaempferol-3-glucoside, Quercetin | |||
| Plum Pomace | Flavonols | 40.3 | Quercetin, Kaempferol, Glycosides, Rutinoside | [44] |
| Phenolic acid | 95.7 | Chlorogenic acid, Neochlorogenic acid | ||
| Anthocyanins | 6.5 | Cyanidin, Peonidin | ||
| Mango Peel | Carotenoids | 1900 | β-cryptoxanthin, β-carotene, Lutein | |
| Mango Kernel Seed | Flavonoids | 7200–13,000 | Fisetin, Isoquercetin, Quercetin | [45,46,47] |
| Xanthanoids | 13,600 | Mangiferin | ||
| Phenoic acids | / | Gallic acid | ||
| Catechins | / | Epicatecin, Epigallocatechin | ||
| Berries Press Residue | Anthhocyanins | 84,120 (blueberries) 27,890 (lingonberries) 284,950 (bilberries) 43,530 (cranberries) |
Malvidin, Cyanidin, Petunidin, Delphinidin | |
| Banana Peel | Flavonols | 1019.6 | Rutin, Kaempferol, Laricitrin, Quercetin, Myricitin | [48,49] |
| Catecholamines | 4720 | Dopamine | ||
| Phenolic acids | 99.5 | Ferulic acid, Sinapic acids, p-Coumaric acid, Caffeic acid | ||
| Catechins | / | Epicatechin, Catechin, Gallocatechin | ||
| Citrus Peel and Pulp | Phenolic acids | 560 (orange) 276 (lemon) |
Caffeic acid, Hydroxybenzoic acid | [50,51] |
| Flavanones | 22298 (orange) 10646 (lemon) |
Hesperidin, Eriocitrin, Narirutin | ||
| Flavones | 55 (orange) 1659 (lemon) |
Diosmetin glucoside, Apigenin glucoside | ||