Effect of Extraction Methods on Total Phenolic Content and Antioxidant Activity of Ananas comosus Peel: A Mini Review

Abstract

Pineapple (Ananas comosus), a tropical fruit belonging to the Bromeliaceae family, is rich in vitamins A and C, flavonoids, tannins, and various phenolic compounds. Pineapple peel is one of the antioxidant sources that could be beneficial for preventing oxidative stress and associated diseases such as antiinflammatory, anticancer, monitoring nervous system function, and healing bowel movement. However, improper disposal of pineapple peels can have a detrimental impact on the environment, necessitating innovative methods to convert them into valuable products. Despite their numerous potential health benefits, an investigation of various extraction methods for maximizing the antioxidant potential of pineapple peel has been lacking. Therefore, this review aims to evaluate both conventional methods such as maceration and reflux extraction, as well as non-conventional techniques like ultrasound-assisted and microwave-assisted extraction for the preparation of antioxidant-rich pineapple extracts. The data on the total phenolic content and antioxidant activity of pineapple have mainly been obtained from online articles and journals through several online academic databases. The results of this review highlight the varying efficiency of different extraction methods in obtaining bioactive compounds from pineapple peels. Each method presents its distinct strengths and limitations, emphasizing the need for a method-selection approach aligned with specific goals and compounds of interest. These findings underscore the significant influence of extraction methods on the antioxidant potential of pineapple peel, which can contribute to the development of health-promoting products and sustainable waste management strategies.
Keywords: Pineapple, antioxidant; free radical scavenging effect; oxidative stress