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ACTA Acta Sci. Pol., Technol. Aliment. 6(3) 2007, 29-36

ANTIOXIDANT PROPERTIES OF DIFFERENT FRUIT

SEEDS AND PEELS

Aleksandra Duda-Chodak, Tomasz Tarko

Agricultural University of Cracow

Abstract. The objective of the investigations performed was to assess the antioxidant
properties of the seeds and peels of selected fruits. The antioxidant activity as well as total
polyphenol and tannin content were determined. The results obtained revealed essential
diversities of the analysed parameters among the material examined. The peels were char-
acterized by higher ability to scavenge free radicals and higher polyphenols concentration
than the seeds, particularly those of citrus fruits imported to Poland. The highest antioxi-
dant activity was observed in the peels of the Šampion cultivar of apples and white
grapes, and in the seeds of the Idared cultivar apples and oranges. Tannins play a mean-
ingful role as antioxidants in grape, apple and goosberry fruits. The peels and seeds of
various fruits, which are waste products in fruit and vegetable industry, may be a potential
source of antioxidants.

Key words: antioxidant activity, polyphenols, tannins, fruit, peels, seeds

INTRODUCTION

The oxidative reactions proceeding in food are the main cause of its deterioration.
They are responsible for the nutritional value losses, as well as aroma, taste and texture
degradation. Moreover, the products of biological compounds oxidation, by interaction
with important for organism function molecules, can upset cell homeostasis, and act
cytotoxically resulting in different diseases like tumours, heart failure, cataract, brain
dysfunction [Maniak and Targoński 1996].
Antioxidants are the substances able to prevent or inhibit oxidation processes in human
body as well as in food products. The natural antioxidants are a stable part of nutrition as
they occur in almost all edible plant products. Polyphenols are the most numerous group
of antioxidant components, and they are present in fruits and vegetables, their products,
leguminous plants, grains, teas, herbs, spices and wines [Horubała 1999, Borowska 2003].
Consumption of food containing a lot of polyunsaturated fatty acids raised the sig-
nificance and usage of substances that protect them against oxidation.

Corresponding author – Adres do korespondencji: Dr Aleksandra Duda-Chodak, Department of

Fermentation Technology and Technical Microbiology of Agricultural University of Cracow,
Balicka 122, 30-149 Cracow, Poland, e-mail: aduda-chodak@[Link]
30 A. Duda-Chodak, T. Tarko

The antioxidant supplementation is a generally accepted method of prolonging the

stability and storage life of food products, in particular the ones including fat. However,
the artificial compounds with antioxidant properties, like butylated hydroxyanisol
(BHA) and butylated hydroxytoluene (BHT), have a limited allowance for food due to
their potential cancerogenicity [Jayaprakasha et al. 2003].
The growing demand for natural antioxidants observed in food and cosmetic indus-
tries forces the search for new sources of these compounds. Numerous scientific inves-
tigations point at consecutive rich sources of antioxidants, especially among fruits, but
only few of them involve waste parts of fruits, i.e. seeds and peels.
Fruits and vegetables wastes and by-products, which are formed in great amounts
during industrial processing, represent a serious problem, as they exert an influence on
environment and need to be managed and/or utilized. On the other hand, they are very
rich in bioactive components, which are considered to have a beneficial effect on health.
For the last decade, efforts have been made to improve methods and ways of re-using
fruits and vegetables wastes. The important purpose is the valorization of the antioxi-
dants and other biocomponents in by-products from fruit and vegetable industries. It has
been attempted to discuss which plants and their by-products can be considered as a rich
source of natural antioxidants and what methods should be used for their efficient ex-
traction. The competition between natural and synthetic antioxidants, in terms of con-
sumer acceptance, legal needs for market access, toxicity and thermal stability, is a big
problem.
The objective of the investigation performed was to determine the antioxidant prop-
erties of peels and seeds of different domestic and imported fruits, that are commonly
available and readily consumed in Poland, and to indicate which of them can become a
new source of natural antioxidants for food, cosmetic and pharmaceutical industries.

MATERIALS AND METHODS

Seeds and peels of commercially available domestic (gooseberry, apples, plums) and
imported (watermelon, lemon, grapefruit, kiwi fruit, melon, orange, grapes) fruits were
used in the investigation.
The fruits were gathered either directly from trees and shrubs or bought at local
markets and were stored in cold conditions until the moment of analysis. For examina-
tion only healthy looking fruits were chosen (without mechanical damages and bacterial
infection), mature, with declared place of origin (seller declaration). The antioxidant
activity and total polyphenol and tannin contents were determined in methanol extracts.

Methanol extracts

The seed cores were cut out and individual seeds were separated from flesh. In case
of goooseberry and kiwi fruit the seeds were sieved, then rinsed with distilled water and
dried out on absorbent paper. Peels were cut of with a stainless steel knife.
The prepared material was weighed, frozen at a temperature of –18°C and lyophi-
lized. Freeze-dried parts of fruits were weighed once more and stored in a closed con-
tainer in nitrogen atmosphere until the analysis.

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Antioxidant properties of different fruit seeds and peels 31

A portion of the lyophilized sample was placed in a container of the laboratory mill
and ground (2 × 12 s). An amount of 25 ml 80% (v/v) methanol was poured over a
0.500 g ground lyophilisate and mixed for 2 h by a magnetic stirrer (500 rpm). The
whole mixture was filtered and centrifuged for 10 min (1467 × g, 20°C), and the super-
natants obtained were collected into twisted test-probes. Those methanol extracts were
then stored in a freezer (–20°C).

Assessment of the antioxidant activity

The antioxidant activity was assayed on the basis of a protocol represented by Re et

al. [1999] with some modifications incorporated. The ABTS radical was generated
during a chemical reaction between the 7 mM aqueous solution of diammonium salt of
the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid and the 2.45 mM potassium
persulfate. The extract ability to scavenge the radical was determined spectrophotomet-
rically by an absorbance measurement, at a wave length of 734 nm, in the 6th minute
after adding the sample to the ABTS radical. The antioxidant capacity of extracts under
study was calculated using a standard curve drawn up for solutions of the synthetic
vitamin E (Trolox) and expressed as mg Trolox × 100 g-1 of dried weight.

Quantitative determination of tannin by vanillin method

The tannin content in the samples investigated was assessed on the basis of modified
methods by Price et al. [1978]. The vanillin method involves the reaction of an aromatic
aldehyde, vanillin, with meta-substituted ring of flavanols to yield a red coloured adduct
measured spectrophotometrically at 500 nm. The tannins content in extracts examined
was calculated using a standard curve drawn up for methanol solutions of catechin and
expressed as mg catechin × 100 g-1 dried weight.

Quantitative determination of total polyphenols

Total polyphenols content was assayed by Folin-Ciocalteau method on the basis of a

protocol represented by Swain and Hillis [1959]. Total polyphenols content was calcu-
lated using a standard curve drawn up for catechin methanol solutions and expressed as
mg catechin × 100 g-1 dried weight.

Dry matter determination

The sample was dried at 105°C till the constant weight was obtained, cooled in des-
sicator and weighed in analytical scale. The dry matter was calculated by formula:
c−a
dry matter = ,
b−c
where:
a – the weight of empty weighing bottle, g,
b – the weight of weighing bottle with fresh sample, g,
c – the weight of weighing bottle with dried sample, g.

Technologia Alimentaria 6(3) 2007

 32 A. Duda-Chodak, T. Tarko

Statistical analysis

The results were shown as an arithmetic mean (± standard deviation). A single-

factor Analysis of Variance test (ANOVA) with a post hoc Tukey’s test were applied to
perform a statistical analysis. A Kołmogorov-Smirnov test was applied to examine the
normality of distribution.

RESULTS AND DISCUSSION

The investigations results revealed a considerable diversity of the antioxidant prop-

erties and polyphenol and tannin contents among the materials examined. The assays
performed pointed out the seeds and the peels of fruits to be a rich source of natural
antioxidant components. The peels of the fruits examined were in the majority of cases
characterized by a significantly higher antioxidant capacity in comparison to the seeds.
Antioxidant properties depend on the polyphenol components presence, primaly pheno-
lic acids and flavonoids. One of the numerous flavonoid classes are tannins, which are
responsible for astringent flavour of some plant materials and products.
Among the fruits’ parts examined, the highest antioxidant activity was found in the
peels of the Šampion cultivar (7925 mg Trolox × 100 g-1 d.w.) and white grapes (6944),
and the seeds of the Idared cultivar and orange, respectively 7230 i 3423 mg Trolox ×
100 g-1 d.w. (Fig. 1).
Antioxidant activity, mg Trolox × 100 g-1 d.w.

10000
peels – skróki
seeds – nasiona
Aktywność antyoksydacyjna

8000 *
mg Troloxu × 100 g-1 s.s.

6000

4000 *

*
2000 * * * *
* * *
* * *
0
watermelon

apple Idared
jabłko Idared

apple Šampion
jabłko Šampion
plum Ulena
śliwa Ulena
plum Węgierka
śliwa Węgierka

melon
melon
red grape
winogrono czerwone
white grape
winogrono białe
lemon
cytryna

orange
pomarańcze
agrest

red grapefruit

white grapefruit

kiwi fruit
gooseberry

arbuz

grejpfrut czerwony

grejpfrut biały

kiwi

*Means seeds and peels are significantly different at p < 0.05.

*Oznacza istotne statystycznie różnice (p < 0,05) między skórkami i nasionami tego samego owocu.

Fig. 1. Antioxidant activity of fruit seeds and peels evaluated by free radical ABTS assay
Rys. 1. Aktywność antyoksydacyjna nasion i skórek badanych owoców oznaczana metodą z rod-
nikiem ABTS

Acta Sci. Pol.

Antioxidant properties of different fruit seeds and peels 33

According to the research outcomes published in other papers, epicatechin and its
polymers, chlorogenic acid with isomers, quercetin, phloretin, phloridzin, cyanidin and
their glycosides, as well as antocyanins, are confirmed to be the key polyphenols in
apples [Kondo et al. 2002, Boyer and Liu 2004]. Based on the results achieved, it can be
concluded that both peels and seeds of the Idared cultivar of apples are characterized by
high antioxidant properties, and activity of these seeds was the highest among the fruit
seeds examined. It was demonstrated that polyphenols, with tannins included, are the
main agent responsible for antioxidant properties. In case of the Šampion cultivar of
apples, the free radicals scavenge capacity of the peels components was much more
higher in comparison with the ones from the seeds. The peels of this apple cultivar were
characterized by a very high tannins concentration (1053 mg catechin × 100 g-1 d.w.).
Robards et al. [1999] proved that up to 90% of polyphenol components of apple consti-
tute flavanols, with (-)epicatechin and procyanidin B2 being dominant.
In the experiments accomplished, the highest polyphenol concentration was found in
seeds and peels of grapes (9207 mg catechin × 100 g-1 d.w. in red grape seeds and 8220
in white grape seeds, and respectively 5129 and 3794 in their peels). Much lower
amount of the polyphenol compounds was detected in peels of apples (1613 in Šampion
cultivar and 1790 in Idared one), kiwi fruit (1161) and lemon (966), and in seeds of
watermelon (969) and gooseberry (801; Table 1).
The pertinent literature references available [Robards et al. 1999, Montealegre et al.
2006, Pinelo et al. 2006] proved very high antioxidant properties of grapes, which contain
up to 5 polyphenols groups, with flavonols representing the main fraction in the peels,
and flavan-3-ol in the seeds. It was demonstrated that tannins concetration correlated
with polyphenol content in the seeds and peels of both types of grapes examined, and, that
the significantly higher amounts of that compounds were found in seeds (Table 1).
The results achieved comply with the research outcomes published in other papers,
the content of high-molecular flavanols, as well as concentration of procyanidins, an-
thocyanins, flavonoids and total polyphenols were much higher in grape seeds than in
grape peels [Negro et al. 2003, Montealegre et al. 2006].
Antioxidant properties of red grapes were unexpectedly low in relation to the total
polyphenol and tannins contents. However, it should be stressed that tannin polymers
are not the substances with high antioxidant potential. So, even if they are present in
high concentrations in the extracts, the capacity to scavenge ABTS radical by the extract
can be lower than that of extracts abounding with quercetin glycosides, catechin or
epicatechin.
Based on the results achieved from tannin content assessment in peels and seeds of
mature fruits, it can be concluded that only in 5 of 14 samples examined, tannins played
an important role as antioxidants (Table 1). The highest concentrations of tannins were
revealed in the peels and the seeds of red grapes (respectively, 1410 and 5577 mg cate-
chin × 100 g-1), white grapes (937 and 3860), Idared apples (742 and 647) and goose-
berries (937 and 3860), also in the Šampion peels (1053). There were no tannins in kiwi
fruit seeds, nor in the peels of watermelon, Ulena plum and red grapefruit, and in any
part of investigated: melon, orange or lemon.
Very interesting is a relatively high antioxidant activity of the gooseberry seeds.
Based on the results obtained it can be admitted that the polyphenols, with tannins as
their fraction, are, to a high level, responsible for the antioxidant properties. It is worth
to highlight that antioxidant properties of the gooseberry seeds are of the order of Ulena

Technologia Alimentaria 6(3) 2007

34 A. Duda-Chodak, T. Tarko

Table 1. Total polyphenols and tannin content in fruits’ seed and peel (mean ± SD)
Tabela 1. Zawartość polifenoli ogółem i tanin w skórkach i nasionach owoców (średnia ± SD)

Total polyphenols Tannins

mg catechin × 100 g-1 d.w. mg catechin × 100 g-1 d.w.
Fruit – Owoc Polifenole ogółem Taniny
(variety – odmiana) mg katechiny × 100 g-1 s.s. mg katechiny × 100 g-1 s.s.
seeds – nasiona peels – skórki seeds – nasiona peels – skórki
*
Gooseberry (Biały Plenny) 800.7 ± 3.0 698.7 ± 11.9 260.5 ± 4.1 282.5 ± 32.5
Agrest
Watermelon 969.3 ± 16.4 335.3 ± 20.8** 11.0 ± 10.0 0
Arbuz
Apple (Idared) 345.0 ± 32.9 1 790.5 ±27.5** 647.3 ± 14.8 742.0 ± 90.2
Jabłko
Apple (Šampion) 702.5 ± 8.3 1 613.7 ± 11.3** 20.5 ± 0.7 1 053.5 ± 20.4**
Jabłko
Plum (Renkloda Ulena) 436.8 ± 4.2 334.0 ± 8.7** 24.0 ± 0.5 0**
Śliwka
Plum (Węgierka zwykła) 147.3 ± 3.0 578.8 ±13.8** 13.25 ± 0.4 41.5 ± 17.0*
Śliwka
Melon (Galia) 57.2 ± 2.6 466.5 ±8.8** 0 0
Melon
Red grapes (Alphonse Lavallee) 9 207.5 ± 46.0 5 159.2 ±19.6** 5 577.2 ± 26.1 1 410.3 ± 88.0**
Winogrono czerwone
White grapes (Uva da Tavola) 8 220.2 ± 60.3 3 794.5 ±32.9** 3 860.0 ± 367.0 937.2 ± 35.0**
Winogrono białe
Lemon (Primofiori) 158.8 ± 0.7 966.2 ± 16.5** 0 0
Cytryna
Red grapefruit (Star Ruby Citra) 222.5 ± 14.5 557.7 ± 10.9** 70.25 ± 26.5 0**
Grejpfrut czerwony
White grapefruit (Apemar) 205.5 ± 6.1 528.8 ± 12.5** 77.3 ± 26.5 61.25 ± 17.3
Grejpfrut biały
Kiwi fruit (Hayward) 102.0 ± 2.5 1161.0 ±13.1** 0 136.0 ± 4.0**
Kiwi
Orange (Midnight) 212.0 ± 8.4 849.3 ± 21.8** 0 0
Pomarańcze
**
Means seeds and peels are significantly different at p < 0.01.
**
Means seeds and peels are significantly different at p < 0.001.
**
Oznacza różnice między nasionami i skórkami istotne statystycznie przy p < 0,01.
**
Oznacza różnice między nasionami i skórkami istotne statystycznie przy p < 0,001.

plum seeds antioxidant capacity, but are much higher than the values obtained for seeds
of grapefruits, lemons and grapes. In the hitherto literature references there are no data
on antioxidant properties of gooseberry, indicating wide area for scientific research on
this domestic fruit.

Acta Sci. Pol.

Antioxidant properties of different fruit seeds and peels 35

SUMMARY

Perspectives of utilization of fruits and vegetables wastes-originated antioxidants are

relatively big, but up to now little recognized. The research accomplished indicated the
fruit peels and seeds as potential source of natural substances with antioxidant proper-
ties. It was demonstrated that among numerous already identified polyphenols com-
pounds, tannins constitute an essential fraction in the peels and seeds of apples and
grapes. In many cases, the fruit seeds and peels are the waste products of technological
processes, hence their re-using as the antioxidant source, could bring measurable eco-
nomical profits and contribute to reduction of pollutions introduced by fruit and vegeta-
ble industries into the environment. It is necessary to consider both environmental
(waste management, protection against pollution) and economical aspects (extraction
profitability).
Concluding, it should be stressed that the peels and seeds of many fruits can be con-
sidered as a potential source of different antioxidant components, which are not ex-
ploited at the moment, but could find practical application in many industrial branches.
The fruits commonly cultivated in Poland – in particular Idared and Šampion cultivars
of apples – are characterized by antioxidant properties which are comparable with citrus
fruit.

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vegetables as source of natural antioxidants]. Przem. Ferm. Owoc. Warz. 1, 11-12 [in Polish].
Boyer J., Liu R.H., 2004. Apple phytochemicals and their health benefits. Nutrition 3 (5), 1-13.
Horubała A., 1999. Pojemność przeciwutleniająca i jej zmiany w procesach przetwarzania
owoców i warzyw [Antioxidant capacity and their changes in fruit and vegetables processing].
Przem. Ferm. Owoc. Warz. 3, 30-31 [in Polish].
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grape (Vitis vinifera) seed exstracts. Food Res. Internat. 36, 117-122.
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compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate. J.
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Technologia Alimentaria 6(3) 2007

36 A. Duda-Chodak, T. Tarko

Robards K., Prenzler P.D., Tucker G., Swatsitang P., Glover W., 1999. Phenolic compounds and
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WŁAŚCIWOŚCI ANTYOKSYDACYJNE NASION I SKÓREK

WYBRANYCH OWOCÓW

Streszczenie. Celem pracy była ocena właściwości antyoksydacyjnych nasion i skórek

wybranych owoców. Badano aktywność przeciwutleniającą i określano zawartość polife-
noli ogółem oraz tanin. Uzyskane wyniki wskazują na duże zróżnicowanie badanych pa-
rametrów w materiale badawczym. Silniejsze zdolności neutralizowania wolnych rodni-
ków oraz dużą ilość polifenoli zaobserwowano w skórkach badanych owoców, zwłaszcza
wśród importowanych owoców cytrusowych. Największą aktywność antyoksydacyjną
wykazały skórki jabłek odmiany ‘Šampion’ oraz winogron białych, a także nasiona jabłek
odmiany ‘Idared’ i pomarańczy. Taniny odgrywają znaczącą rolę jako antyoksydanty w
owocach winogron, jabłek oraz agrestu. Nasiona i skórki wielu owoców, jako materiał
odpadowy przemysłu owocowo-warzywnego, mogą być potencjalnym źródłem substancji
o właściwościach antyoksydacyjnych.

Słowa kluczowe: aktywność antyoksydacyjna, polifenole, taniny, owoce, skórki, nasiona

Accepted for print – Zaakceptowano do druku: 23.07.2007

For citation – Do cytowania: Duda-Chodak A., Tarko T., 2007. Antioxidant properties of differ-
ent fruit seeds and peels. Acta Sci. Pol., Technol. Aliment. 6(3), 29-36.

Acta Sci. Pol.