Martinez-Salinas, JJMartinez-SalinasRios-Ramirez, MMRios-RamirezBenites, JulioJulioBenitesGajardo, SandraSandraGajardoGanoza-Yupanqui, Mayar L.Mayar L.Ganoza-YupanquiMantilla-Rodriguez, ElenaElenaMantilla-RodriguezMunoz-Acevedo, AmnerAmnerMunoz-AcevedoYbanez-Julca, Roberto O.Roberto O.Ybanez-JulcaZavala, EwaldoEwaldoZavala2025-01-092025-01-09202110.37360/blacpma.21.20.6.44https://sic.vriic.usach.cl/entities/publication/69b3fff5-1e3e-4387-83d2-36d7bfe581e8The objective of the work was to determine the antioxidant potential in vitro of freeze-dried peel extracts of 20 fruits from the northern region of Peru through five tests (Folin-Ciocalteu, DPPH center dot, ABTS(+center dot), FRAP and CUPRAC). According to multivariate statistical analyzes, five groups were found: (i.) peel extracts with the highest values of antioxidant capacity (AC) from custard apple, and star fruit; (ii.) rind extracts with high AC values from quince, sweet granadilla, guava, and black grape; (iii.) husk extracts with middle values of AC from passion fruit, and red mombin; (iv.) shell extracts with low AC values from tangerine, mandarine, and bitter orange; and, (v.) coating extracts with the lowest AC values from pawpaw, red pawpaw, muskmelon, dragon fruit, yellow and red indian figs, pear, apple, and green grape. To conclude, the fruit lyophilized-husk extracts of custard apple, star fruit, quince, sweet granadilla, guava, and black grape obtained the best AC.en-USAntioxidant assaysPeruvian fruit rindsCUPRACFRAPDPPH center dothttps://doi.org/10.37360/blacpma.21.20.6.44