Abstract
The increasing demand for healthy products has also increased the demand and consumption of fruits and vegetables whose supply chain generates by-products. For instance, 15–30% of fruits and vegetables processing is discarded as waste, such as: seeds, stalks, outer layers, stems, and pomace, obtained from different stages of the processing. In many cases, this waste is left on the farm and burnt which generates a problem for the environment. Also, the disposal of these by-products has a negative economic impact. Nonetheless, seeds, stalks, outer layers, stems, and pomace are valuable sources of phytochemicals with biological activity, such as fiber, proteins, and phenolic compounds. Phenolic compounds are mainly accumulated in the outer layers of the plant tissues; therefore, most food by-products are more abundant in bioactive compounds than the comestible parts. Many efforts on the identification and bioactive evaluation of by-products from vegetable sources have been made. This chapter reviews the latest studies regarding the potential bioactive effect of vegetable by-products on human health and the characterization of their antioxidant compounds.
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Vazquez-Olivo, G., Cota-Pérez, J.L., García-Carrasco, M., Zamudio-Sosa, V.E., Heredia, J.B. (2023). Antioxidant Phenolics from Vegetable By-Products. In: Lone, R., Khan, S., Mohammed Al-Sadi, A. (eds) Plant Phenolics in Abiotic Stress Management. Springer, Singapore. https://doi.org/10.1007/978-981-19-6426-8_5
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