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June 12, 2026Applied Food ResearchOpen Access

Nutritional and Phytochemical Profiling of Fruit and Vegetable Peels for Identification as a Potential Nutraceutical Source

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Authors

VSV. SubramaniVTVidisha Tomer

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Overview

Randomized trial evaluates nutritional and phytochemical profiles of fruit and vegetable peels, suggesting sustainable food fortification options.

Key Points

  • The study aims to assess the nutritional, phytochemical, and antinutritional profiles of various fruit and vegetable peels for potential use as nutraceutical sources.
  • Assessment of nutritional and phytochemical profiles of 20 fruit and vegetable peels.
  • Analysis of radical scavenging activity and antinutritional content.
  • Principal Component Analysis and Hierarchical Cluster Analysis to determine similarities among peels.
  • Banana peel showed the highest carbohydrate content at 93.4%.
  • Pomegranate peel had the highest total phenol content at 141.05 mg GAE/g.
  • Cauliflower stem exhibited a DPPH scavenging activity of 95.37% and high sodium levels.

Cite This Study

Subramani et al. (2026) studied this question.

synapsesocial.com/papers/6a2ba20e8101cf8926f012b5https://doi.org/10.1016/j.afres.2026.102260
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