In vitro antihyperlipidemic properties of pineapple peel extracts

Abstract

Pineapple peel represents up to 40% of the total weight of the fruit.  Peels can be valued for their phenolic compound content because they have demonstrated beneficial effects such as antiglycemic and anti-obesogenic properties. This study aimed to evaluate the in vitro antihyperlipidemic properties of pineapple peel flour for its potential use as a functional ingredient. Total phenolic compounds were quantified at 3.73 mg GAE/g, containing gallic, caffeic, p-coumaric, sinapic, and ferulic acids, as well as quercetin-3-β-D-glucoside. The flours showed bile acid trapping capacity (18.65-40.34%) and cholesterol micellization capacity (9.56-43.45%), as well as inhibitory activities on cholesterol esterase (75%) and pancreatic lipase (50.81%) enzymes at the maximum concentration evaluated. Further studies in animal and human models are required to definitively confirm these bioactivities. However, based on the composition and results obtained, it is possible to suggest that pineapple peel could be used as an unconventional source of phenolic compounds with potential health benefits.