*2.3. Extraction of Phenolic Compounds*

To extract the phenolic compounds, 2.0 ± 0.5 g of each fruit peel powder was mixed with 20 mL 70% ethanol by modifying the method of Gu, et al. [19], explained in the supplementary material.

#### *2.4. Estimation of Phenolics and Antioxidant Potential*

For the phenolic estimation in selected fruit peel samples, TPC, TFC, and TTC assays were performed, while for measuring their antioxidant capacities, four different types of antioxidant assays including FRAP, DPPH, ABTS, and TAC were performed by adopting our previously published methods of Tang, et al. [20], explained in the supplementary material. The data was determined using a Multiskan® Go microplate photometer (Thermo Fisher Scientific, Waltham, MA, USA).

**Figure 1.** Graphical overview and schematic layout of the proposed research study.
