Physico-chemical properties of flesh and in vitro antioxidant activity of flesh and by-products of “Baronne de Rothschild” cv. and “Smooth Cayenne” cv. pineapples produced in Guinea

Pineapple processing generates large quantities of by-products, including the crown, peel, and core, in addition to the edible flesh. This study evaluated the physico-chemical properties of the flesh, as well as the total phenolic content (TPC), total flavonoid content (TFC), and in vitro antioxidant activity of both flesh and by-products from the two main cultivars grown in Guinea: “Baronne de Rothschild” and “Smooth Cayenne.” Fruits harvested at the M3 maturity stage showed significantly higher total soluble solids (TSS) and TSS/titratable acidity (TSS/TA) ratios than those harvested at M2, particularly for “Baronne de Rothschild,” indicating superior sensory quality (p