Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements

Table 3

Functional properties in fruits residues and in the edible portion of the fruit.

Fruit	TPC (mg GAE/100 g)	Anthocyanins (mg/100 g)	Ascorbic acid (mg/100 g)	Antioxidant activity (%)
Acerola	173.30 ± 0.05	60.83 ± 0.17	170.73 ± 0.46	48.21 ± 0.06
Cashew apple	13.20 ± 0.04	2.46 ± 0.01	30.49 ± 0.06	17.80 ± 0.05
Guava	2.80 ± 0.01	1.55 ± 0.01	39.63 ± 0.03	15.97 ± 0.01
Mango	42.30 ± 0.03	7.47 ± 0.02	36.58 ± 0.04	44.49 ± 0.02
Papaya	34.65 ± 0.01	11.56 ± 0.01	121.95 ± 0.06	25.03 ± 0.01
Pineapple	15.18 ± 0.04	10.91 ± 0.02	51.83 ± 0.03	33.47 ± 0.01
Sapota	4.35 ± 0.03	4.09 ± 0.02	36.58 ± 0.02	28.56 ± 0.04
Values for the edible portion of the fruit (without residues)—USDA Data (2013) [24]
Acerola	658.00 ± 12.00	8.40 ± 0.16	506.00 ± 11.00	70.00 ± 1.40
Cashew apple	95.00 ± 1.80	21.16 ± 0.42	167.00 ± 3.20	93.00 ± 1.86
Guava	159.80 ± 3.10	0.24 ± 0.01	71.40 ± 1.41	49.10 ± 1.01
Mango	59.80 ± 1.10	23.00 ± 0.41	16.20 ± 3.20	23.10 ± 0.46
Papaya	53.20 ± 1.05	0.69 ± 0.02	8.60 ± 0.17	54.00 ± 1.20
Pineapple	38.10 ± 0.70	0.32 ± 0.01	13.00 ± 0.26	16.59 ± 0.32
Sapota	13.50 ± 0.26	0.46 ± 0.01	3.90 ± 0.07	3.51 ± 0.07
Ascorbic acid (reference)				89.57 ± 0.05