This study was conducted to compare the nutritional components and antioxidant properties of peel powders (citrus, apple, and grape). In this study, citrus, apple, and grape peels were subjected to comprehensive compositional analysis under standardized conditions, including proximate composition (protein, fat, ash, carbohydrates), amino acids, fatty acids, free sugars, organic acids, minerals, or antioxidant properties. The results revealed distinct functional signatures for each fruit peel. Citrus peel was rich in pectin, and dietary fiber, supporting gut health, acid balance, and antioxidant protection. Apple peel contained high levels of quercetin, and malic acid, contributing to superior radical scavenging activity. Grape peel provided minerals (Fe, Zn, K) and amino acids, enabling strong antioxidant capacity. These findings highlight that fruit peels are not merely waste products but potent functional resources for bakery applications.
Lee et al. (Sun,) studied this question.
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