Vegetable Peels Research Articles

A facile method for in-situ detection of thiabendazole residues in fruit and vegetable peels using Surface-Enhanced Raman Spectroscopy

A flexible Surface-Enhanced Raman Spectroscopy (SERS) substrate based on silver nanoparticles encapsulated in an agar gel has been probed to detect the fungicide thiabendazole (TBZ) reaching a limit of detection (LOD) of 30 ng/cm2. In addition, a simple and sensitive strategy was employed for in-situ detection of TBZ on fruit and vegetable peels. For that purpose, peels of different fruits and vegetables were intentionally contaminated with different amount of TBZ, and the analyte was subsequently extracted within few seconds by gently rubbing the surface with the SERS substrate. The lowest value of TBZ detected on eggplant and green pepper peels was 50 ng/cm2. The values achieved for apple and pear peels were 0.20 μg/cm2 and 40 ng/cm2, respectively. On the other hand, for tomato and strawberry peels the lowest value achieved was 0.50 μg/cm2. The variation in sensitivity can be attributed to differences in the surface properties of the different peels. The above results show that this flexible SERS substrate can be further employed for the detection of contaminants in practical applications for food safety inspection.

Efficacy of the Fruit and Vegetable Peels as Substrates for the Growth and Production of α-Amylases in Marine Actinobacteria.

Enzymes from haloalkaliphilic microorganisms have recently focused attention on their potential and suitability in various applications. In this study, the growth and production of extracellular amylases in the marine actinomycetes, using kitchen waste as the raw starch source, have been investigated. Actinobacteria were isolated from the seawater of the Kachhighadi Coast near Dwarika, Gujarat. Seven Actinobacterial isolates of pre-monsoon, monsoon, and post-monsoon seasons belonging to different strains of Nocardiopsis genera were screened and selected for amylase production. The amylase production was initially assessed on the solid media supplemented with the extracts of different fruits and vegetable peels as a substrate by agar plate assay. The strains Kh-2(13), Kh-2(1), and Kh-3(12) produced maximum amylase with potato peel as a substrate, while no significant differences were found with the media containing other peels. Nevertheless, all strains produced amylases at a significant level with other raw substrates as well. For the optimization of the growth and enzyme production, the selected two isolates Kh-2(13) and Kh-3(12) of the monsoon and winter seasons were cultivated in a liquid medium under the submerged fermentation conditions, with potato peel as a substrate. In both organisms, the optimum amylase production was observed in the stationary phase of growth. For amylase production, the effect of different physical and chemical parameters was evaluated. The optimum growth and amylase production was achieved in 2% inoculum size, at pH 8.0, 28℃, and 5% salt concentration. On the basis of the amylase production index (API) (a ratio of the amylase units and cell growth), both isolates produced significant amylase with the only extract of potato peels, without any other supplements. The trends further indicated that while additional complex sources, such as yeast extract and peptone can enhance the cell growth of the actinobacteria, the amylase production remained unaltered. The study projects the significance of waste raw materials for the production of enzymes in extremophilic microorganisms.

Green Synthesis Optimization and Characterization of Selenium Nanoparticle Using Aqueous Extract of Peel Solanum Melongena L.

Recently, employing vegetable peel waste in green biosynthetic methods has received increased attention. It has low toxicity levels, is safe for the environment, and is simple to produce. The purpose of this research was to develop a sustainable technique of synthesizing SeNPs from an aqueous extract of eggplant peel. Because of this, selenium nanoparticles were produced in a single step utilizing an aqueous extract of peel Solanum melongena L. as a reducing and capping agent. The nanoparticles, which were studied using UV-Vis spectroscopy, had a surface Plasmon resonance centered at 320 nm. Nanoparticles sized between 50 and 150 nm were observed using a scanning electron microscope, while X-ray diffraction patterns revealed their amorphous, face-centered structure. Current research looks into how optimizing factors like reaction time, temperature, pH, selenous acid concentration, and reactant mixing ratio affect the quality of produced selenium nanoparticles. We found that 30 mM selenous acid, 30 degrees Celsius, pH 4, 9 days of incubation, and a 2:10 ratio of aqueous extract to selenous acid produced the highest quality selenium nanoparticles.

Pembuatan dan Pemanfaatan Larutan Multiguna Eco Enzyme sebagai Upaya Reduksi Limbah Organik di Kampoeng Kuliner Makassar

Kampoeng Kuliner Makassar (KKM) is one of the MSMEs in the culinary field in Makassar. KKM produces about 25 kg/day of organic waste, mainly fruit and vegetable. This community partnership program is a form of transfer of knowledge and technology fermentation in organic waste treatment, which aims to assist KKM partners in processing fruit and vegetable peel waste into eco-enzyme which is then used as a multipurpose cleaning solution according to KKM needs. This activity consists of a focus discussion group (FGD), counseling, making and harvesting eco enzyme, and its application in the restaurant as a multipurpose cleaning solution. Paired t-test results of participants' pre-test and post-test showed a significant increase (p-value < 0.001) in participants' knowledge about various aspects of eco-enzyme. The participants' skills are improved through independent practice so that all participants can produce good quality eco enzymes. Eco-enzyme has been used as a cleaning and disinfection agent, such as washing agents for food, tableware, and cooking utensils; kitchen and bathroom cleaners at KKM. After this community partnership program, it is hoped that KKM can become a place to promote a healthy lifestyle with minimal waste.

Perspective of Travellers' Diseases: A Review

Traveler's disease is any illness that develops as a direct result of traveling. There are several illnesses that are regarded as Traveler's diseases, with diarrhea, malaria, tuberculosis, typhoid fever, and yellow fever being some of the most dreaded. And although some may only have minor or no symptoms, others, if unchecked, can be fatal. The sources of Traveler's disease differ due to the great variety of illnesses that are related to travel. Typical sources of illnesses brought on by travel include: being bitten by a mosquito, tick, or other creature that is infected, ingesting improperly prepared meals and beverages, such as unpasteurized dairy products, raw or undercooked meats, fruit or vegetable peels, well or tap water, or filthy salad, exposure to disease-infected people, improper use of drugs intended to prevent particular disorders, inadequate hygiene and not obtaining the necessary immunizations. Particularly individuals who have visited regions of the world where specific infectious diseases are common may get sick when they return home. Traveler's disease can cause a variety of symptoms, such as fever, rashes, diarrhea, vomiting, and muscle aches. Destinations that were previously solely accessible to soldiers, missionaries, and explorers became popular with regular western travelers. The rise in this kind of travel exposes people to health hazards that are largely unheard of in the west. Numerous illnesses are connected to travel.

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds.

Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated.

ECO-ENZYME TRAINING: BIODEGRADABLE WASTE MANAGEMENT

The increasing amount of trash that is increasing and complex can cause many problems. Waste disposal sites are sometimes unreliable for their carrying capacity, so educating the public about the importance of waste management and processing is an urgency. One method of managing and processing waste that can be done is to make an eco-enzyme solution. Eco-enzyme solution is made by utilizing waste from fruit and vegetable peels. Eco-enzyme solutions also have many household uses. Eco-enzyme training is important as a form of optimism for the community to care more about the environment.

Applying STEM and the 5E Model to Teaching: “Making Soap from Coconut Oil in Vietnam”

Soap is an indispensable product in households, schools, offices, and hospitals in the prevention of diseases such as Covid-19 and respiratory diseases. Vietnam is a country with plentiful coconuts, and the mass production of soap products from coconut oil is feasible and highly competitive. Therefore, science, technology, engineering, and mathematics (STEM) teaching on the topic of making soap from coconut oil is practically meaningful. As a result, not only are students educated on the importance of soap but also develop their STEM knowledge. They also become engaged in their learning and try hard to perfect their products in the fastest and best way possible. Among the teaching methods of making soap from coconut oil, the 5E (engagement, exploration, explanation, elaboration, and evaluation) cycle model is the most appropriate. This teaching model helps students thoroughly explore the knowledge and to work harmoniously in groups. The study aimed to investigate how 9th Grade students at Vo Van Tan Secondary School, Ho Chi Minh City made soap from coconut oil. These students were members of 9A2 and 9A7. After learning how to make soap from coconut oil, students can make similar products, such as dishwashing detergent, from fruit or vegetable peels. This model thus helps students to be creative in STEM disciplines through problem analysis and exploration. We found that the students were very interested in making natural products such as soap and, in addition to STEM and 5E learning, they addressed an important real-world challenge with their own safe and simple handmade soap for hand-washing, disinfecting, and pandemic prevention.

Implementation of Ambon Banana Peel (Musa Paradisiaca) as Foaming Agent of Banana Fruitghurt using Foam Mat Drying Method

Fruitghurt is a product of lactic acid fermentation, namely L. bulgaricus and S. Thermopillus in an acidic state enriched by nutrients from fruit such as Ambon banana but has a short shelf life. Bananas have a role as an additional nutrient in the form of glucose which then becomes a nutrient for lactic acid bacteria. Foam mat drying itself is a drying method that is better than other types of drying because it does not require large production costs and protects the structure of the material through the formation of foam. Application of foam mat drying on fruitghurt using Ambon banana peel extract as a foaming agent is expected to increase the shelf life of fruitghurt as well as an alternative foaming agent derived from vegetable protein Ambon banana peel contains a protein content of about 0.64% when bananas experience a good level of maturity. In the manufacture of fruitghurt powder, the research method used is Response Surface Methodology (RSM) with variables changing the concentration of banana peel extract as a foaming agent, the concentration of maltodextrin as a binder and mixing time. The resulting fruitghurt powder will be analyzed for water content, total acid analysis and pH analysis. The research data were processed using minitab 19 software. The best fruitghurt powder results were found in the 9th variable, namely the minimase variable, where the optimum conditions were banana peel extract concentration of 2.38 ml, maltodextrin concentration of 30 grams and stirring time of 20 minutes. Fruitghurt variable 9 has a pH of 5 after drying which is in accordance with SNI 01-2981-2009, water content is 0.64% and total acid is 1.08%

Hydroxymethyl furfural (HMF) a high strength cellulose resin for wood composite laminates

The organic wastes though biodegradable is harmful and pose a serious threat to the environment. This research focused to; harness the cellulose existing in the peels of vegetables, banana and bagasse to establish Hydroxymethyl furfural (HMF) bioresin. Eleven experiments were performed with different w/w% of DMSO and Sulphuric acid to find the best solvent extract. The FTIR-ATR validated sample 6 extract (10 w/w% at 98 contact h) as the prime compared to the other extracts. The conversion of cellulosic glucose to HMF was performed on 10 ml of sample 6 extract. The filtrate was further concentrated to 90% at 80°C. The HPLC analysis displayed 51% conversion of HMF from glucose. The universal testing machine (UTM) test executed on the HMF resin laid on the wood veneers exhibited good curing and tensile strength (18.5 MPa). The physical property of HMF lies close to the commercially available wood resin in the market.

Different feedstocks of biochar affected the bioavailability and uptake of heavy metals by wheat (Triticum aestivum L.) plants grown in metal contaminated soil

Heavy metals (HMs) contamination of agricultural soils is an emerging food safety challenge at world level. Therefore, as a possible treatment for the remediation of a HMs contaminated soil (sewage water irrigation for 20-years), the impact of biochar (BC) was investigated on the uptake of HMs by wheat (Triticum aestivum L.) plants. The BC was produced from seven different feedstocks (cotton stalks (CSBC), rice straw (RSBC), poultry manure (PMBC), lawn grass (LGBC), vegetable peels (VPBC), maize straw (MSBC), and rice husks (RHBC)). Each BC was applied at 1.25% (dry weight basis, w/w) in contaminated soil and a control was maintained without BC addition and wheat was grown in potted soil and harvested at maturity. Results revealed that the properties of different biochars regulated their effects on soil nutrient and HMs mobility and uptake by plants. The maximum plant phosphorous and potassium uptake and translocation to grain (173.4% and 341%, respectively) was found in RSBC treatment over control. The RHBC, PMBC, and MSBC treatments showed a maximum decrease in grain Cd concentration (32.9%, 33.8%, and 34.1%, respectively) compared to the control. The grain Pb (−41% to −51%, with no significant differences among different treatments) and Ni (−63%) concentrations were also reduced significantly following BC treatments compared to control. The daily intake and health risk index of Cd were significantly decreased due to PMBC (−28.1% and −33.8%, respectively), and MSBC (−28.3% and −34.1%, respectively) treatment over control. The BC treatments significantly increased the translocation factor of Cd in the order of VPBC (52.1%) > LGBC (25.4%) > CSBC (13.6%) > RSBC (12.1%) compared to control. The study demonstrated that the effects of BC on metal uptake in plants varied with feedstocks and suitable BC can be further exploited for the rehabilitation of contaminated soils and thereby ensuring food safety.

Financial Analysis of Green Detergent as A Water-Friendly Solution In Indonesia

The most crucial global issue discussed at the Fourth Intergovernmental Review Meeting on the Implementation of the Global Program of Action for the Protection of the Marine Environment from Bali Land Based Activities (IGR-4) in 2018 is the danger of detergent. Up to 45% of Indonesia’s rivers are in the category of being heavily polluted by detergent. Furthermore, Enzymatic Eco Detergent is a new, renewable, and innovative biodegradable product made from vegetable surfactants based on palm oil (MES). It is also enriched with organic enzymes produced by simple biotechnology from processing organic waste, such as fruits and vegetable peels, based on garbage enzyme/eco-enzyme. And it also has excellent potential to be developed on a micro business scale (Start-up). As a new product, conducting a business feasibility analysis is necessary to reduce the risk of failure or loss. Therefore, this study aims to analyze the feasibility of the Eco Detergent factory start-up business with a capacity of 12,000 liters per year based on a financial analysis involving the Payback Period, Net Present Value, Internal Rate of Return, and Return on Investment. The data obtained were analyzed using Microsoft Excel 2013 software. The result showed that the payback period (PP) is three years (2 years and 3 months) faster than the project age of 5 years, hence the Green detergent start-up project, "Enzymatic Eco Detergent," is feasible to be implemented. Meanwhile, the Net Present Value (NPV) criteria have a positive IDR of 1,117,448,350.97. The Internal Rate of Return (IRR) and the Return on Investment (ROI) obtained are 57.57% and 54%, respectively. Conclusively, the investment is considered profitable with a return rate of 10.37%, hence, it is feasible to be implemented.

Effect of extraction parameters on the yield and quality of pectin from mango (Mangifera indica L.) peels

Pectin is an essential polysaccharide that is normally found in the peels of various fruits and vegetables. It acts as a gelling agent and stabilizer in many foods and pharmaceutical industries. The current study was focused on the potential of mango peel as a source of pectin. The pectin was isolated from mango (Mangifera Indica) peels powder in the hot water bath at five different extraction conditions viz. temperatures (60, 70, 80, 90 and 100 °C), pH (1.0, 1.5, 2.0, 2.5 and 3.0) and time (60, 80, 100, 120 and 140 min). At different extraction conditions, the yield of pectin ranged between 14.60 and 28.42%. The highest yield condition was achieved (28.06%, 28.42% and 28.06%) at the temperature of 90 °C, 1.5 pH, and the extraction time of 120 min. The quality parameters of pectin such as equivalent weight (450.45 to 1324.24 g), methoxyl content (5.15 to 7.90%), anhydrouronic acid content (48.93 to 74.62%), and degree of esterification (43.28% to 77.14%), were found in satisfactory level. In contrast, the soluble sugar content was higher (12.43 to 23.49%), the anhydrouronic acid (AUA) content was low as compared to the existing data for various pectin sources. This is an indication of the existence of protein in the extracted pectin. The mango peel powder was applied in the jelly formulation at different concentrations (0.5%, 1.0%, and 1.5%) to identify the quality and the sensory characteristics. The sensory attributes (e.g., color, taste, appearance and flavor) was highly appreciable at 1% pectin concentration compared to other concentration of pectin. The created polynomial model efficiently accounted for the data fluctuation and accurately captured the actual correlation between the independent and dependent variables. The extraction temperature, pH, and time had a substantial impact on the yield and quality of the extracted pectin, according to the results of both single factor studies and RSM. The optimal conditions were determined from the optimization research to be 88.86 °C, pH 1.36, and 79.61 min, which produced 23.31% pectin. Lastly, the manufacturer will be able to get information regarding the quality of mango peel pectin. It can be utilized as an important source of pectin for application in food and pharmaceutical industries.

Sosialisasi Pemanfaatan Limbah Sambah Organik Dapur Menjadi Eco-Enzyme

Eco-enzyme is a versatile liquid produced from fermenting kitchen waste for 3 months with brown sugar or molasses or molasses liquid with organic kitchen waste such as fruit and vegetable peels using a 1:3:10 composition. The purposes of this outreach activity are to reduce the organic waste produced by the kitchen, which becomes pollution in the Dukuh Lawang RT 01 environment and to help the community to process organic waste or kitchen waste in Dukuh Lawang RT 01 easily. The benefits of eco-enzyme liquid are for cleaning floors, for disinfectants and plant fertilizers.

Analysis of pharmacognostical standardization, antioxidant capacity and separation of phytocompounds from five different vegetable peels using different solvents

Vegetables are one of the most preferred food commodities and can be consumed either raw or as processed due to their health-promoting nutrients. In the present work, analysis of pharmacognostical standards, antioxidant capacity, and separation of phytocompounds through thin layer chromatography (TLC) from cabbage, cauliflower, pea, carrot, and potato peels were carried out. Microscopic analysis revealed the presence of wood fibers, trichomes, crystals, and annular xylem vessels in the vegetable peels. Physicochemical analysis showed that all the vegetable peel samples which were analysed have low (7.08%-10%) moisture content. The total ash content of vegetable peels varied in cauliflower peels (1.95±0.58) to the peels of pea (19.86±1.9). The content of acid insoluble ash varied from 1.46±0.63 to 3.09±0.59 in cauliflower and pea. Potato peel has the lowest water-soluble ash content (1.16±1.90) as compared to other peels. The highest pH value was found in the peels of pea (7), while the lowest pH was found in the peels of cabbage (4). Among all extracts, the petroleum ether extract has shown the greatest yield (5.6±0.45). The fluorescence analysis showed various colours like green, brown, pale green, and yellow under different chemical treatments. Different types of pri-secondary metabolites were detected in small, moderate, and high amounts and notified to provide numerous health benefits to humans. In case of DPPH assay, aqueous extract of cauliflower has shown the low value of IC50 (24.82 µg/ml) in comparison to standard, suggested the higher antioxidant activity of the extract. Among all the extracts, aqueous and methanol extracts of cauliflower have shown the better reducing and total antioxidant activity in comparison to standard. TLC profiling of methanolic extract of cabbage and cauliflower peels revealed the presence of different compounds of varying Rf values. Above results indicate that the food waste consists of valuable components and may be utilized as noticeable and cheap source in pharmaceuticals for the treatment of several life-threatening diseases.

Vegetable seeds: A new perspective in future food development

Traditionally, vegetables are consumed as ingredients of daily household meals. Before cooking, vegetables are washed thoroughly, unpeeled, and deseeded, followed by chopping into desired shapes and sizes. Vegetable peels and seeds are also byproducts of various food industries. If they are not used, they will contribute significantly to global garbage. On the contrary, developing novel functional foods and food ingredients out of unorthodox sources has become a trending issue among researchers. The focus of this review was to access the utility of seed flour from 16 commonly eaten seed-bearing vegetables such as ash gourd (Benincasa hispida), bitter gourd (Momordica charantia), bottle gourd (Lagenaria siceraria), buffalo gourd (Cucurbita foetidissima), capsicum (Capsicum annuum), drumstick (Moringa oleifera), Gnetum (Gnetum gnemon), hemp (Cannabis sativa), lady's finger (Abelmoschus esculentus), noni (Morinda citrifolia), pointed gourd (Trichosanthes dioica), pumpkin (Cucurbita maxima), ridge gourd (Luffa acutangular), snake gourd (Trichosanthes cucumerina), spine gourd (Momordica dioica), and tomato (Solanum lycopersicum) have been presented. A complete picture of the nutritional qualities, phytochemical constituents, health benefits of these vegetable seeds, and their impact on the fortification of ready-to-eat foods have been illustrated. The development of functional food goods (bakery products, milk products, cereal-based products, and meat products) from food waste (vegetable seeds) is extensively discussed in this study. It also highlights possible research gaps related to this field. Novelty impact statement Waste management is a key challenge to achieve the goal of sustainable development, particularly for the vegetable processing industries. Vegetable seeds contribute a hefty share in food waste generation and can be valorized as a food fortification and/or preservation agent.

Antimicrobial Activity of Fruits and Vegetables Peels on Human Enteric Pathogen: A Review

Fruits and vegetables are widely employed in food production in India. Depending on their nature and cooking procedure, these products are consumed uncooked, half-cooked, or fully cooked, with or without peels. If these peel remnants are not further handled, they become garbage. But different studies conducted on peels revealed the presence of important metabolites, using the polar and carbohydrates, carotenoids, proteins, steroids, flavonoids, alkaloids, tannins, saponins, triterpenoids, and phlobatannin, coumarin, and other nonpolar solvent systems. These extracts are also having potent antimicrobial effects on enteric human pathogens. Various phytochemical elements have antibacterial, antioxidant, antiproliferative, and anti-inflammatory properties. etc. The current study examines the medicinal potential of Indian regional fruits and vegetable peels.

PELATIHAN PEMBUATAN ECO ENZYM SECARA ONLINE DARI SAMPAH BUAH DAN SAYURAN SEBAGAI DISINFECTANT DAN HAND SANITIZER HERBAL KEPADA GURU-GURU SMK PUSAT KEUNGGULAN

Garbage is a waste material as a result of human activities which is a material that can no longer be used. Waste is solid waste consisting of organic and inorganic substances which are considered useless and must be managed so as not to harm the environment. Including organic waste, one of which is waste that comes from kitchen waste in every household, namely fruit and vegetable peel waste. Waste processing to reduce pollution and preserve the environment is to process waste into Eco Enzymes. The purpose of making Eco Enzyme is to process enzymes from organic waste that are usually thrown into trash cans into disinfectants and hand sanitizers.

Extraction and characterization of polyphenols from fruits and vegetable waste through green extraction technologies with special reference to antioxidant profile

Food insecurity is deemed as one of the biggest challenges faced by the developing economies and Pakistan is no more exception. Moreover, the food waste further amplified the scarcity. The utilization of food waste is considered as one of the prime strategies to support the circular economy and food security. The mandate of the current investigation was to extract and characterize the polyphenols from selected fruits and vegetable waste via green extraction technologies. Purposely, banana, orange, apple, onion, and garlic processing industry by-products (peel& husk) were collected and subjected to compositional analysis followed by nutritional profiling with special reference to minerals. Later, the antioxidants from the studied peel were extracted by adapting the supercritical and ultrasound added extraction techniques alongside conventional extraction. The results indicated that the tested peels exhibited a promising amount of fiber and protein alongside K, Mg, iron, sodium, and calcium. Among the extraction modules, supercritical at 3000 psi elucidated the highest total phenolic contents (TPC), total flavonoids (TF), DPPH, FRAP, ABTS activities as 473.73 ± 23.6 mg GAE/100 g, 126.39 ± 9.54 mg CE/100 g, 53.81 ± 3.82 (%), 22.24 ± 0.25 μM Fe+2/g, and 12.14 ± 0.15 μM TE/g, respectively followed by ultrasound and conventional extraction. Among the peels, onion peel showed the highest antioxidant activity as 914.44 ± 39.4 mg GAE/100 g) 178.19 ± 14.5 mg CE/100 g, 82.47 ± 5.48%, 30.22 ± 0.19 μM Fe+2/g, and 17.33 ± 0.26 μM TE/g for TPC, TF, DPPH, FRAP, and ABTS, respectively. Novelty impact statement The current investigation is a unique effort to valorize the fruits and vegetable waste through green extraction technologies in Pakistan. No doubt, fruits and vegetable waste are explored earlier; however, the application of different novel/green technologies for the extraction of biomolecules from waste is limited. Outcomes delineated that the fruits and vegetable peels exhibited promising nutritional and antioxidant profiles. The extraction module and processing parameters significantly (p ≤ 0.05) affected the extraction yield and antioxidant indices. It is also worth mentioning that the supercritical fluid extraction caused a pronounced effect followed by ultrasound added extraction as compared with conventional extraction.

Nutritional status, antioxidant activity and total phenolic content of different fruits and vegetables' peels.

The present study assessed nutritional status, antioxidant activity, and total phenolic content in fruits, i.e., mango (Mangifera indica), apple (Malus domestica), and vegetable, i.e., bottle gourd (Lagenaria siceraria), and ridge gourd (Luffa acutangula) peels. The antioxidant activity and total phenolic content (TPC) were evaluated by using methanol extracts along with 2, 2-diphenyl-1-picrylhydrazyl (DPPH), Folin–Ciocalteu (FC) assay, respectively having Butylated hydroxytoluene (BHT) and Gallic acid (GA) as standard. The TPC and antioxidant activity in the peels ranged from 20 mg GAE/g to 525 mg GAE/g and 15.02% to 75.95%, respectively, which revealed that investigated fruit and vegetable peels are rich source of phytochemical constituents. Bottle gourd peels exhibited the highest value of DPPH compared to the rest of the peels included in the study. Likewise, mango peels had the highest TPC as compared to the rest of the fruit peels. This research showed that the utilization of agricultural wastes should be promoted at commercial level to achieve the nutritional benefit at zero cost and minimize the generation of biological waste.