Table 1.
Dietary fiber and bioactive compounds of the main fruit and vegetables by-products.
| Fruit/ vegetable | Total dietary fiber (% w/w dm) |
Soluble fiber (% w/w dm) |
Insoluble fiber (% w/w dm) | Total phenolic content | Total carotenoids | References |
|---|---|---|---|---|---|---|
| Pomace | ||||||
| Apple | 51.10 | 14.60 | 36.50 | 10.16 mg GAE/g | - | (14) |
| Blackcurrant | 59.13 | 3.97 | 55.16 | 32 mAU min/g | - | (15) |
| Carrot | 63.6 | 13.5 | 50.1 | - | - | (16) |
| Chokeberry | 59.50 | 7.04 | 52.46 | 155 mAU min/g | - | (15) |
| Gooseberry | 56.60 | 7.04 | 49.56 | 10 mAU min/g | - | (15) |
| Redcurrant | 58.08 | 7.00 | 51.08 | 20 mAU min/g | - | (15) |
| Red wine grape | 51.09–56.31 | 0.81–1.72a | 49.59–54.59a | 21.4–26.7 mg GAE/g | - | (17) |
| Rowanberry | 67.17 | 7.68 | 59.49 | 37 mAU min/g | - | (15) |
| Tomato | 64.12 | 5.56 | 58.54 | 55.10 mg GAE/g | - | (18) |
| White wine grape | 17.28–28.01 | 0.72–0.84a | 16.44–27.29a | 11.6–15.8 mg GAE/g | (17) | |
| Peel | ||||||
| Apple | 47.8 | 5.8 | 42.1 | 28.3 mg GAE/g | - | (19) |
| Avocado | 6.85–56.9 | - | - | 181.2–22,790 mg GAE/100 g | 0.89–2.6 mg/100 g | (20) |
| Citrus | 67.42 | 4.94 | 62.48 | 145.5 mg GAE/100 g | - | (21) |
| Mango | 69.86 | 24.63 | 44.23 | 4.5 mg GAE/100 g | 5,600 μg β-carotene /g | (22) |
| Persimmon | 40.35 | - | - | - | 340 mg/100 g | (23) |
| Plantain | 64.33 | 7.45 | 56.88 | 15.21 mg QE/g | - | (24) |
| Sharlyn melon | 29.59 | - | - | 66.2–325.3 μg/g dw | 76.80 g β-carotene/ 100 g | (25) |
| Tomato | 86.15 | 14.33 | 71.82 | 158.10 mg GAE/100 g | 3–4 mg lycopene/100 g | (26) |
| Seed | ||||||
| Avocado | 2.87–26.33 | - | - | 0.29–0.53% | - | (27) |
| Grapes | 8.15 | - | - | 0.47 g/100 g | - | (28) |
| Papaya | 7.75–8.78 | 5.24–5.44 | 2.51–3.36 | 34.0–91.6 mg GAE/g | - | (29, 30) |
| Pomegranate | - | - | - | 0.29–22.61 mg/L extract | - | (31) |
a
mg galacturonic acid equivalents GUAE/g DM.