Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 4 / 2023

Cunha, C. T. – Fernandes, V. B. – Mendes, F. N. P. – Vieira, I. G. P.
Determination of flavonoids in fruit and vegetable residues with their application as a potential functional food ingredient
Journal of Food and Nutrition Research, 62, 2023, No. 4, s. 374-383

Victor Borges Fernandes, Technological Development Park – PADETEC, Federal University of Ceará, Humberto Monte Avenue 2977, 60714-903 Ceará, Brazil. E-mail:

Original article
Received 20 June 2023; 1st revised 11 September 2023; accepted 29 September 2023; published online 24 November 2023.

Summary: This study aimed to determine the content of quercetin, rutin and isoquercitrin in by-products of certain fruits and vegetables sold in northeastern Brazil and propose their use as functional ingredients in food production. Skins from avocado (Persea americana Mill.), acerola (Malpighia emarginata DC.), beet (Beta vulgaris L.), cajarana (Spondias dulcis Parkinson), yellow and red onion (Allium cepa L.), guava (Psidium guajava L.), kiwi (Actinidia deliciosa (A. Chev.) E. F. Liang and A. R. Ferguson), seriguela (Spondias purpurea L.) and umbu (Spondias tuberosa Arr. Cam.) were freeze-dried and subjected to extraction with organic solvents. The extracts obtained were analysed for selected flavonoids using high-performance liquid chromatography. The highest levels of quercetin were found in red onion (19836.11 mg·kg-1), yellow onion (4917.11 mg·kg-1), acerola (60.28 mg·kg-1) and umbu (55.98 mg·kg-1). Rutin had high contents in cajarana (4198.46 mg·kg-1), umbu (3265.37 mg·kg-1), acerola (1538.29 mg·kg-1) and yellow onion (1362.91 mg·kg-1). Isoquercitrin was found only in red onion (1475.76 mg·kg-1), acerola (388.46 mg·kg-1), guava (295.37 mg·kg-1) and umbu (288.91 mg·kg-1). The levels of flavonoids found may be sufficient to use them as functional ingredients and fortify certain foods with health-promoting compounds, thereby adding value to food processing waste materials.

Keywords: rutin; quercetin; isoquercetrin; fruit skin; vegetable skin; functional food

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