# Phytochemical and Functional Properties of Fruit and Vegetable Processing By-Products
## 3 Results
### Bioactive Compounds and Antioxidant Capacity
Regarding chlorophyll b, cucumber peel showed the highest value (12.30 \(\pm\) 0.70 ug g\({}^{-1}\) ChIBE dw), whereas black plum pomace (0.18 \(\pm\) 0.03 ug g\({}^{-1}\) ChIBE dw) and parsnip peel (0.17 \(\pm\) 0.06 ug g\({}^{-1}\) ChIBE dw) showed the lowest values. These results for cucumber peel were already highlighted by [PERSON] et al. [53], and those for pigments by [PERSON] et al. [54]. As described above, fruits and vegetables can have a high antioxidant content which can contribute to human health due to the protection they offer from diseases. There are a lot of different classes and types of antioxidants in plant foods. The total antioxidant capacity (AA) is frequently used to assess the antioxidant status of biological samples and the cumulative capacity of food components to scavenge free radicals. Mango peel was the \begin{table}
\begin{tabular}{l l c c c c c c} \hline \hline  & & **TPC** & **FLC** & **TCC** & **Chl A** & **Chl B** & **AA** \\  & & **(mg 100 g\({}^{-1}\)** & **(mg 100 g\({}^{-1}\)** & **(ug g\({}^{-1}\)** & **OCE** & **(ug g\({}^{-1}\)** & **ChIAE** & **(ug mg\({}^{-1}\)** & **OHE** \\  & **GAE dw)** & **CAE dw)** & **dw)** & **dw)** & **dw)** \\ \hline Apple & peel & 1228 \(\pm\) 25 c & 2434 \(\pm\) 124 a & 48.2 \(\pm\) 2.4 g & 0.40 \(\pm\) 0.10 fg & 0.50 \(\pm\) 0.10 f & 4.95 \(\pm\) 0.02 b \\  & pomace & 47 \(\pm\) 5 j & 79 \(\pm\) 2 g & 23.9 \(\pm\) 1.3 h & 0.55 \(\pm\) 0.05 f & 0.88 \(\pm\) 0.05 e & 0.73 \(\pm\) 0.04 h \\ \hline Black carrot & peel & 1934 \(\pm\) 124 a & 466 \(\pm\) 16 c & 194.1 \(\pm\) 3.8 d & 3.80 \(\pm\) 0.2 b & 6.30 \(\pm\) 0.10 b & 2.64 \(\pm\) 0.09 e \\ \hline Orange & peel & 495 \(\pm\) 23 k & 20 \(\pm\) 1 h & 753.2 \(\pm\) 3.1 a & 0.51 \(\pm\) 0.06 f & 0.80 \(\pm\) 0.10 e & 3.31 \(\pm\) 0.34 d \\ carrot & pomace & 8 \(\pm\) 1 b & 6 \(\pm\) 0 j & 436.3 \(\pm\) 2.7 b & 1.37 \(\pm\) 0.04 d & 2.20 \(\pm\) 0.10 c & 0.14 \(\pm\) 0.01 j \\ \hline Cucumber & peel & 168 \(\pm\) 12 h & 25 \(\pm\) 1 h & 7.1 \(\pm\) 0.11 & 21.50 \(\pm\) 0.30 a & 12.30 \(\pm\) 0.70 a & 0.33 \(\pm\) 0.05 i \\ \hline Kumquat & peel and pomace & 561 \(\pm\) 40 e & 13 \(\pm\) 1 i & 348.3 \(\pm\) 7.0 c & 0.31 \(\pm\) 0.10 f & 0.50 \(\pm\) 0.10 f & 3.26 \(\pm\) 0.11 d \\ \hline Mango & peel & 1915 \(\pm\) 43 a & 166 \(\pm\) 9 f & 91.7 \(\pm\) 2.4 e & 2.10 \(\pm\) 0.10 c & 1.30 \(\pm\) 0.10 d & 5.64 \(\pm\) 0.01 a \\  & pomace & 366 \(\pm\) 7 f & 65 \(\pm\) 3 g & 65.0 \(\pm\) 3.9 f & 0.22 \(\pm\) 0.04 h & 0.33 \(\pm\) 0.80 g & 2.38 \(\pm\) 0.11 f \\ \hline Parsnip & peel & 117 \(\pm\) 14 i & 5 \(\pm\) 0 j & 5.8 \(\pm\) 0.9 j & 0.11 \(\pm\) 0.04 i & 0.17 \(\pm\) 0.06 h & 0.36 \(\pm\) 0.01i \\ \hline Peach & peel & 400 \(\pm\) 38 f & 394 \(\pm\) 6 d & 92.1 \(\pm\) 3.4 e & 0.38 \(\pm\) 0.04 g & 0.55 \(\pm\) 0.04 f & 2.25 \(\pm\) 0.05 f \\  & pomace & 246 \(\pm\) 8 g & 363 \(\pm\) 4 e & 68.6 \(\pm\) 1.6 f & 0.38 \(\pm\) 0.08 g & 0.51 \(\pm\) 0.10 f & 1.77 \(\pm\) 0.05 g \\ \hline Black plum & peel & 1576 \(\pm\) 33 b & 2396 \(\pm\) 75 a & 50.9 \(\pm\) 7.0 g & 1.00 \(\pm\) 0.30 e & 0.50 \(\pm\) 0.30 f & 3.17 \(\pm\) 0.13 d \\  & pomace & 938 \(\pm\) 4 d & 1518 \(\pm\) 22 b & 22.6 \(\pm\) 1.7 h & 0.13 \(\pm\) 0.03 i & 0.18 \(\pm\) 0.03 h & 4.30 \(\pm\) 0.05 c \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Bioactive compounds (TPC: total phenolic content, FLC: total flavonoid content, TCC: total carotenoid content, Chl A: chlorophyll a, Chl B: chlorophyll b) and antioxidant capacity (AA) of fruit and vegetable by-products. Differences between letters in the same column indicate significant differences (\(p\) < 0.05). sample with the greatest antioxidant capacity (5.64 \(\pm\) 0.01 \(\upmu\)g mg\({}^{-1}\) TE dw), followed by apple peel (4.95 \(\pm\) 0.02 \(\upmu\)mg\({}^{-1}\) TE dw), whereas orange carrot pomace, cucumber peel, and parsnip peel exhibited 0.14 \(\pm\) 0.01 \(\upmu\)mg\({}^{-1}\) TE dw, 0.33 \(\pm\) 0.05 \(\upmu\)mg\({}^{-1}\) TE dw, and 0.36 \(\pm\) 0.1 \(\upmu\)mg\({}^{-1}\) TE dw, respectively.