Passion Fruit Peel Research Articles

Potential for agronomic and environmental use of biochars derived from different organic waste

The application of biochars in soils has been generating excitement within the scientific community due to its benefits in both agronomic and environmental areas. The current challenge is to select suitable raw materials and preparation procedures to obtain biochars with appropriate properties for specific purposes. Therefore, the objective of this study was to characterize the properties of biochars derived from twenty different types of organic waste and correlate these properties with their potential agronomic and/or environmental use. Twenty types of raw materials available in the Brazilian Amazon were placed in closed porcelain crucibles and subjected to pyrolysis in a muffle furnace set at 350 °C for 2 h. Chemical, physicochemical, and spectroscopic analyses were conducted on the produced biochars. As a result, biochars derived from poultry litter, annatto seed, passion fruit peel, and coffee husk are suitable for improving the fertility of nutrient-deficient soils thanks to their high ash and nutrient contents, elevated pH, and low C/N ratios. Biochars derived from sugarcane bagasse and wood residues were characterized by their high carbon content and aromaticity, making them difficult to mineralize in soil. Consequently, these biochars show promise for environmental use, with the potential to sequester C and mitigate greenhouse gas emissions.

Effect of extraction technology on physicochemical properties and biological activities of passion fruit peel polysaccharides

Effect of extraction technology on physicochemical properties and biological activities of passion fruit peel polysaccharides

The Chemistry Behind Biological Properties of Agro-industrial Portuguese By-Products

As the global population grows, food production and processing generate significant by-products that cause environmental issues. These by-products contain bioactive compounds, including phenolic compounds, which have beneficial biological properties. Extracting these compounds and incorporating them into various products, can promote circular economy. This study examined the correlation between the chemical composition and biological properties of phenolic-rich extracts from chestnut shells, grape seeds, onion peels, and passion fruit peels. Using HPLC–DAD, the primary compounds were identified and quantified. The study analysed their antioxidant, and antibacterial properties, sun protection factor, and α-amylase inhibitory capacity. Catechin was found in all four extracts, with the grapeseed extract having higher levels. Chestnut shell extract revealed the best antioxidant properties, with a total phenolic content of 497.5 mgGAE/g. On the other hand, onion peel extract exhibited the best antibacterial capacity, as well as the highest sun protection factor value (4.8). Concerning the ability to inhibit the α-amylase enzyme, all the extracts displayed the ability to inhibit more than 70% of this enzyme. Overall, the presented extracts had varying phenolic compositions and biological properties. It is crucial to evaluate the chemical composition of extracts to comprehend their biochemical properties and define their potential applications.Graphical

Green extraction of phenolics and terpenoids from passion fruit peels using natural deep eutectic solvents

AbstractThis work aimed to optimize the ultrasonic‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) of phenolics and terpenoids from passion fruit peels using natural deep eutectic solvents (NADES). NADES formulated with choline chloride and polyols with organic acids were used to investigate the solubility of phenolics and flavonoids in the solvent. Among these formulations, those derived from lactic acid‐glycerine (LGLY) and citric acid‐glucose (CGLU) exhibited the highest efficiency in extracting phenolics and terpenoids, respectively, when combined with UAE. Then one‐factor experiments were conducted to examine the influence of the UAE conditions (liquid‐to‐solid ratios [LSR], water content in NADES, ultrasonic power, time, and temperature) and MAE conditions (LSR, water content in NADES, ultrasonic power, and time) on the extraction yield of phenolics and terpenoids. The Box‐Behnken design (BBD) model was employed to optimize the extraction conditions with conditional ranges determined based on the results of the one‐factor experiments. The optimal conditions for the CGLU‐based MAE of terpenoids were 387 W of microwave power, 30% water content, 2.4 min, and 20 mL/g of LSR. The optimized conditions for LGLY‐based MAE of phenolics were 299 W, 18.7%, 1.3 min, and 10 mL/g. Total terpenoid content acquired from NADES‐based UAE was higher than NADES‐based MAE, while total phenolic content obtained at the optimal conditions of NADES‐based UAE and MAE was statistically insignificant. The efficiency of the two extraction ways was compared to selecting the favorable extraction method for acquiring phenolics and flavonoids from passion fruit peels. The research proposed that NADES‐based UAE was a green and effective method for attaining phenolics and terpenoids from passion fruit peel.Practical applicationPassion fruit peels are a by‐product of beverage production, which causes environmental pollution and increases treatment costs in the factory. These peels contain various bioactive compounds which benefit human health. The traditional extraction method shows low efficiency and high energy consumption. Thus, the appropriate extraction method and green solvents are needed to improve the extraction efficiency of bioactive compounds and can be directly applied to food products. Ultrasonic‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) combined with natural deep eutectic solvents can enhance the extraction efficiency of bioactive compounds. However, the detailed conditions of UAE and MAE are necessary to compare the performance of the two methods. In addition to showing the significant superiority of UAE with MAE, the research showed the optimized conditions of the UAE process, which can be applied on the industrial scale to extract bioactive compounds and directly add them to food products.

Physico-Chemical Characteristics of Crosslinked-Biofilm Made From Passiflora edulis Waste

In numerous tropical countries, Passiflora Edulis which is also known as passion fruit is grown largely for domestic consumption in both the fresh and processed form. Generally, the sweeter purple passion fruit referred to as the granadilla is preferred for consumption as fresh fruit, while the yellow passion fruit is grown mainly to produce juice concentrate or single-strength juice, fruit preserves, and jams, and as a flavoring agent. Passion fruit peel was used to extract pectin to produce biofilm because of its gelling properties and chemical composition to avoid wastage in the juice industry. The objective of this study is to characterize the physical and chemical properties of the pectin-based biofilm. The films were prepared using a casting technique where pectin acts as biopolymer, starch as the base, and glycerol as the plasticizer. Calcium chloride and citric acid were used as cross-linking agents. The results of the solubility test showed that pectin-based biofilms made from passion fruit are more hydrophilic compared to starch, but there was no significant difference in moisture content between the control and film containing 5 and 7 w/v% of crosslinking agent added. The film formed with calcium chloride showed better physical and chemical properties in terms of thickness, solubility, and moisture content. The formulation based on starch and pectin mixture was less rigid and had better elasticity compared to the control film. Therefore, producing films from passion fruit is a new alternative by taking waste from the juice industry.

In Vitro Antioxidant Activity, Flavonoid and Phenolic Contents of 70% Methanol Extract from Purple and Yellow Passion Fruit Peel

Peel of purple and yellow passion fruit has the potential to be an antioxidant. The flavonoid and total phenol compound groups are two examples of natural antioxidant compounds that can potentially be antioxidants. Many studies have used 70% methanol solvent to extract flavonoids and total phenolics from plants. The aim of this study is to analyze the potential of 70% methanol extract from the peel of purple and yellow passion fruit as an in vitro antioxidant using the DPPH method, total flavonoid, and phenolic levels. The passion fruit peel powder was macerated with 70% methanol for four days. The total flavonoid contents were determined using quercetin, and total phenols were determined using gallic acid. The 2.2-diphenyl-1-picrylhydrazyl (DPPH) was used for in vitro antioxidant activity by determining the percent inhibition of DPPH radicals. The flavonoid content in the 70% methanol extract of purple and yellow passion fruit peel is 1.2824 and 1.9775 mg QE/g extract, respectively. In contrast, the total phenolic content in 70% methanol extract of purple and yellow passion fruit peel is 15.8 and 3.6 mg GAE/g extract, respectively. The 70% methanol extract of purple passion fruit peel at a concentration of 80 mg/L resulted in a more significant percent inhibition of DPPH free radicals (72.80 %) than yellow passion fruit (64.91 %). In conclusion, the results suggest that 70 % methanol extract from purple and yellow passion fruit peel can decrease free radicals and be a natural antioxidant.Keyword: Antioxidant activity, Flavonoid, Methanol extract, Passion fruit peel, Total phenol

Eco‐friendly biodiesel production using passion fruit peels and cupuaçu seeds: Catalyst development and process optimization

AbstractYellow passion fruit peel and cupuaçu seeds are common wastes. Usually, they have few or no applications and are discarded, causing environmental pollution. To use them in a new way and reduce ecological pollution, we obtained the ash of yellow passion fruit peels by calcination. We characterized it using Fourier‐transform infrared spectroscopy with attenuated total reflectance (FTIR‐ATR), X‐ray fluorescence (XRF), X‐ray diffractometry (XRD), adsorption‐desorption of N2, scanning electron microscopy (SEM), basicity, and soluble alkalinity. It was observed that the ash was mainly composed of potassium (69%) in the form of carbonate, chloride, and sulfate, with a good surface area (11.23 m2 g−1). The cupuaçu butter was also extracted from the cupuaçu seeds and characterized, showing low acidity, peroxide, saponification, and iodine indexes, in addition to presenting a lipid profile with 57% saturated fatty acid and 43% unsaturated fatty acid. Oleic and stearic acids were present in higher proportions. These results demonstrate that this butter can be a sustainable input in biodiesel production. Thus, the ash was used as a heterogeneous catalyst in the butter transesterification. The biodiesel synthesis was optimized, resulting in 97.8% butter conversion into biodiesel under the following conditions: reaction time of 2 h, 5 wt% of catalyst, 80 °C, and a methanol‐to‐oil molar ratio of 30. This work, therefore, shows that it is possible to obtain and utilize bioinputs, such as cupuaçu butter and passion fruit peel ash, to produce biodiesel through transesterification, and the use of waste materials (precisely passion fruit peels and cupuaçu seeds) makes this method a cost‐effective and environmentally friendly approach to biofuel production.

Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels

Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels

Use of Cellulase Obtained from Solid-State Fermentation of Orange and Passion Fruit Peels as an Enzymatic Pre-treatment Step for Anaerobic Digestion

Use of Cellulase Obtained from Solid-State Fermentation of Orange and Passion Fruit Peels as an Enzymatic Pre-treatment Step for Anaerobic Digestion

Full utilization of the yellow passion fruit peel: Chemical characterization and valorization to reduce biomass waste

The yellow passion fruit is a well-known fruit worldwide and Brazil is one of its largest producers, mainly of the juice generated from the pulp. This production feeds thousands of people every year and contributes to a significant portion of the country's economic movement. Regarding this production, large amounts of waste are generated from the disposal of passion fruit peels, which causes serious environmental problems. The objective of the present study was to chemically characterize the yellow passion fruit peel before (flour) and after (residue) pectin extraction. Acid extraction of pectin, acid hydrolysis of flour and analysis by high-performance liquid chromatography (HPLC) were carried out to obtain the chemical content of the yellow passion fruit peel. The results showed that the mass balance of yellow passion fruit flour is close to 100% and has significant amounts of cellulose and hemicellulose (around 50% and 20% respectively), which can be used for several purposes. Furthermore, the residue generated (after pectin extraction) also presents cellulose (13%) and hemicellulose (1%), confirming the excellent nutritional value of the whole biomass. Additionally, the amount of pectin found in the present work places the yellow passion fruit as an important source of this polysaccharide and directs it to the industrial use of compounds that require a gelling structure in the composition of the product. Therefore, the present study represents an important starting point for the use of the chemical content of yellow passion fruit residues to produce several compounds of industrial interest, as well as the minimization of the environmental damage that occurs with the disposal of the peels.

Evaluation of biosorbents as an alternative for mercury cyanide removal from aqueous solution

Worldwide, artisanal gold miners currently use and lose over 2000 t/year of mercury, which causes massive social and environmental problems. The combined use of mercury and cyanide by artisanal processing centers have exacerbated the bioavailability of the pollutant. Biosorbents have the capability to adsorb mercuric species in solution, and due their low cost and extensive availability close to mines, they can be used to detoxify effluents. In this study, four biosorbents were evaluated for mercury cyanide removal from simulated gold mining effluents: banana peel, passion fruit peel, eggshells, and chicken feathers. For each treatment, the adsorption capacity, equilibrium isotherms, and kinetic modeling were studied. Only banana peel showed favorable adsorption of Hg(CN)2, with a 94 % removal percentage within 90 min. The pseudo-first order model resulted in the same adsorption capacity as the experimental data (0.47 mg/g). The Sips isotherm model fitted the experimental data, indicating that the adsorption was monolayer-based. Banana peel was found to be more selective for mercury than for gold cyanide. Conversely, the excess of free cyanide had a negative effect on the adsorption efficiency.

Effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages

Developing symbiotic beverages is challenging due to the dependence of product viability on the composition of the culture medium, strain, and prebiotic type. This work aimed to evaluate the effects of pulp and pectin concentrations of passion fruit from Caatinga (Passiflora cincinnata Mast.) on the production of symbiotic beverages fermented by Lacticaseibacillus rhamnosus ATCC 7469. The beverages were prepared with different pulp concentrations (20, 35, and 50 % v/v) and pectin extracted from passion fruit peel (5, 12.5, and 20 g/L). Viability, pH, fructose, glucose, lactic acid, phenolic compounds, and total reduced sugar were determined after fermentation (24 h; 37 ºC) and 28 days of refrigerated storage at 4 ºC. In addition, viability was analyzed under simulated gastrointestinal conditions. Fermentation of 20 % v/v pulp favored a higher growth of microorganisms (8.7 Log CFU/mL), due to lower concentration (13.7 mg GAE/100 g) of phenolic compounds (p ≤ 0,05). Probiotic survival, lactic acid concentration, and pH, during storage, were not influenced by either pectin or pulp concentrations. Regardless of the pectin concentration, there was no probiotic survival under simulated gastrointestinal conditions, when 50 % pulp was used. Pulp (35 % v/v) and pectin (12.5 g/L) concentrations showed higher survival rates under simulated gastrointestinal conditions (43.6 %; 3 log CFU/mL) (p ≤ 0,05).

Optimizing Ultrasonic-Assisted and Microwave-Assisted Extraction Processes to Recover Phenolics and Flavonoids from Passion Fruit Peels.

This study optimized the ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE) processes to acquire phenolics and flavonoids from passion fruit peels using a mixture of ethanol, acetone, and water. An augmented simplex-centroid design was employed to find the suitable volume ratio among solvent ingredients to attain the highest extraction yield of phenolics and flavonoids. One-factor experiments were conducted to investigate the influence of UAE and MAE parameters on the recovery yield of phenolics and flavonoids before the two processes were optimized using Box-Behnken Design (BBD) models. The optimal UAE conditions for recovering phenolics and flavonoids from passion fruit peel powder (PFP) were 28 mL/g of liquid-to-solid ratio (LSR), 608 W of ultrasonic power, and 63 °C for 20 min to acquire total phenolic content (TPC) and total flavonoid content (TFC) at 39.38 mg of gallic acid equivalents per gram of dried basis (mg GAE/g db) and 25.79 mg of rutin equivalents per gram of dried basis (mg RE/g db), respectively. MAE conditions for attaining phenolics and flavonoids from PFP were 26 mL/g of LSR and 606 W of microwave power for 2 min to recover TPC and TFC at 17.74 mg GAE/g db and 8.11 mg RE/g db, respectively. The second-order kinetic model was employed to determine the UAE and MAE mechanism of TPC and TFC and the thermodynamic parameters of the extraction processes. The antioxidant activities of passion fruit peel extracts at optimal conditions were examined to compare the efficiency of UAE and MAE. This study establishes an effective approach for obtaining phenolics and flavonoids from passion fruit peels.

Use of Yellow Passion Fruit Peel (Passiflora edulis f. flavicarpa) as a Source of Brute Fiber

El maracuyá amarillo (Passiflora edulis f. flavicarpa) es una fruta tropical reconocible por su voluminosa cáscara, que, al no poseer una función principal en la industria tradicional, grandes cantidades de la misma son desechadas creando efectos nocivos para el medio ambiente. Se estudió la producción de harina de cáscara de maracuyá, usando como variables el pretratamiento de escaldado y temperaturas de secado de 70 y 90 °C. Se observó una reducción significativa en el tiempo de secado de las muestras secadas a 90 °C en comparación con las muestras secadas a 70 °C. El análisis proximal reportó un alto contenido de fibras brutas (entre 18,02 y 22,98%). Los resultados también revelaron que la temperatura de secado y el pretratamiento de escaldado tienen una incidencia importante sobre su nivel de pH, contenido de grasas y contenido de humedad. Se exploró su uso en la elaboración de cuatro formulaciones de arepas fritas con harina de cáscara de maracuyá (F1: 0%, F2: 5%, F3: 10% y F4: 15%), los resultados del análisis sensorial revelaron bajos niveles de aceptabilidad.

Effect of different pretreatments of Passiflora edulis peel biomass on the conversion process into bioproducts for biorefineries

The industrial processing of passion fruit (Passiflora edulis f. flavicarpa) generates large amounts of lignocellulosic residues that are of great economic, scientific, and technological interest. This study investigated different pretreatments – aqueous, acidic and basic – aided by ultrasound. It also verified their influence on the chemical and physical aspects of passion fruit peel and on the yield of carbohydrates, 5-hydroxymethylfurfural (HMF) and furfural (FF). The pretreatments followed a complete factorial experimental design to obtain the optimal conditions varying in concentration (2.5 % and 5 % HCl; 4 % and 8 % NaOH) and time (0.5 and 1 h) for carbohydrate yield and increased accessibility to cellulose and hemicellulose. These results were analyzed by HPLC, FT-IR and X-ray diffraction analysis. Optimized conditions for the pretreatment were 2.5 % HCl, 4 % NaOH and aqueous with a sonication time of 1 h. The pretreatments tested increased the efficiency of the hydrolysis. The highest yields of glucose (5.05 g/L), HMF (0.09 g/L), and FF (0.99 g/L) were recorded from the hydrolysis pretreated with HCl 2.5 % at 1 h. This study demonstrated the potential of using passion fruit peel in biorefinery processes, adding value to waste and promoting sustainability.

Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity

The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was explored by response surfaces methodology (RSM). A maximum pectin yield (22.63%) and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (−)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.

Development and Characterization of Yellow Passion Fruit Peel Flour (Passiflora edulis f. flavicarpa).

In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.

Preparation of cost-effective and hydrophobic freshness indicating labels based on passion fruit peel powder and stearic acid

Freshness indicating labels embedded with pH-sensitive anthocyanins are one type of smart packaging technology. However, the application of freshness indicating labels is mainly restricted by the high cost and hydrophilicity of the labels. In order to reduce the manufacturing cost, passion fruit (Passiflora edulis) peel powder rich in dietary fibers and anthocyanins was used to prepare freshness indicating labels in this study. Moreover, the prepared labels were further soaked in 0.01, 0.05 and 0.1 mol/L of stearic acid ethanol solution to increase the hydrophobicity of the labels. Structural characterization results showed the surface of the labels was covered by self-assembled stearic acid crystals. Stearic acid treatment significantly decreased the moisture content (16.90%→10.92%), hydrophilicity (water contact angle of 40.36°→103.01°), water vapor permeability (18.68 × 10−11 g m−1 s−1 Pa−1 → 8.10 × 10−11 g m−1 s−1 Pa−1) and water uptake ability of the labels, which effectively prevented the leak of anthocyanins from the labels. In addition, stearic acid treatment greatly elevated the inner compactness of the films, resulting in improved tensile strength (3.12 MPa→6.18 MPa) and thermal stability. Moreover, stearic acid treatment well maintained the pH-dependent color changeable ability of the labels. The labels changed from reddish brown to olive and brown in the application of shrimp freshness indicating. When the labels were buried in natural soil at 20 °C for 10 days, 82.74%−98.83% of the labels could be degraded. Therefore, this study provides a new and facile way to prepare freshness indicating labels.

Development of “bisnaguinha” bread fibre source

Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics.
 Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.

Structural Characterization of Activated Carbon Prepared from Passion Fruit By-Product for Removal of Cholesterol and Toxic Compound in Liquid Food

This study aimed to determine the structural characteristics and adsorption capacities of a novel activated carbon prepared from passion fruit by-product. Passion fruit peel was carbonized and structurally modified using phosphoric acid-potassium hydroxide reagent before carbon activation. Industrial-activated carbon was used as a control sample. The surface functional groups and adsorption capacities of the activated carbon samples were determined. The results showed that the chemical-modified activated carbon had anhydride and carboxylic acid as the main functional groups on the carbon surface, together with several conformations of the hydroxyl group. These hydroxyl confirmations were in alkoxy and carboxylate forms but not phenoxy. The peel-based activated carbon had a smoother carbon surface with multiple micropores, whereas the carbon surface of industrial activated carbon was rough with multiple meso- and macropores. The methylene blue adsorption capacity (0.1 mg/mL methylene blue) of the peel-based activated carbon (99.97±0.01%) was comparable to the industrial activated carbon (100.00±0.01%). But the peel-based activated carbon had better cholesterol and albumin adsorption capacities than the industrial activated carbon. Since activated carbon prepared from the fruit peel has better adsorption capacities of cholesterol and other chemicals in liquid foods, it can replace the wood-based activated carbon in food and pharmaceutical applications.