Proximate and Phytochemical Analysis of Selected Fruit and Vegetable Peels Readily Available in Malaysia
Abstract
Fruit peels are a substantial source of nutrients and specific phytochemicals that may be efficiently utilised for the creation of nutraceuticals and to enhance food security. Waste from fruits and vegetables, especially their peels, is used to make carbon dots, biochar, edible films, and biosorbents. Although these methods are still in their infancy, these items are ecologically friendly and sustainable, and they could be useful. The aim of this research is to find out the proximate and phytochemical screening of three fruits (Banana, orange, Watermelon) and two vegetables (potato, bottle gourd) peels collecting from kitchen waste. From proximate analyze it is found that watermelon orange and bottle gourd have high value of moisture content which means this peel contains nutrients and bioactive compounds. Banana, watermelon and bottle gourd peels have high ash content value means presence of substantial mineral. Banana, bottle gourd and potato peels have good protein content means have high nutritional value. From phytochemical analysis it is found that most of the properties are present in all peels that means they have antioxidant, antimicrobial and anti-inflammatory effects. The conclusion of this research is food waste, mostly consisting of fruit and vegetable peels, includes vital nutrients necessary for optimal human health.
Keywords:
Fruit Peels, Kitchen Waste, Proximate Analysis, Phytochemical Composition, Vegetable Peels
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References
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Akter, M., Anjum, N., Roy, F., Yasmin, S., Sohany, M., & Mahomud, M. S. (2023). Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake. Journal of Agriculture and Food Research, 11, 100508. https://doi.org/10.1016/j.jafr.2023.100508
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Al-Sayed, H. M., & Ahmed, A. R. (2013). Utilization of watermelon rinds and sharlyn melon peels as a natural source of dietary fiber and antioxidants in cake. Annals of Agricultural Sciences, 58(1), 83-95. https://doi.org/10.1016/j.aoas.2013.01.012
Anggraini, B. M. D., Herliyani, D., Borneo, S., Medika, C., & Bun, P. (2018). Effect of giving emulgel preparation of kersen leaf extracts (Muntingia calabura L) and potato bulbs emulgel extract (Solanum tuberosum L) with chitosan as a gelling agent for healing burns in rabbits. J Borneo Cendekia, 2(2), 206-211.
AOAC (2005). Official Method of Analysis, Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland USA: AOAC International, pp.231-234.
AOAC, (1990). Official Method of Analysis, Association of Official Analytical Chemist, 4th Edition Washington D.C. pp 96-108
Arapitsas, P. (2012). Hydrolyzable tannin analysis in food. Food chemistry, 135(3), 1708-1717. https://doi.org/10.1016/j.foodchem.2012.05.096
Bai, Y., Zhang, M., Chandra Atluri, S., Chen, J., and Gilbert, R. G. (2020). Relations between digestibility and structures of pumpkin starches and pectins. Food Hydrocoll. 106:105894. https://doi.org/10.1016/j.foodhyd.2020.105894
Baiano, A. (2014). Recovery of biomolecules from food wastes—A review. Molecules, 19(9), 14821-14842. https://doi.org/10.3390/molecules190914821
Bhandary, S. K., Bhat, V. S., Sharmila, K. P., & Bekal, M. P. (2012). Preliminary phytochemical screening of various extracts of Punica granatum peel, whole fruit and seeds. Journal of Health and Allied Sciences NU, 2(04), 34-38. https://doi.org/10.1055/s-0040-1703609
Bhardwaj, K., Najda, A., Sharma, R., Nurzyńska-Wierdak, R., Dhanjal, D. S., Sharma, R., ... & Bhardwaj, P. (2022). Fruit and Vegetable Peel‐Enriched Functional Foods: Potential Avenues and Health Perspectives. Evidence‐Based Complementary and Alternative Medicine, 2022(1), 8543881. https://doi.org/10.1155/2022/8543881
Chimdi, E. E., Iheme, C. I., Njoku, O. C., Agwu, L. O., & Airaodion, A. I. (2024). Investigation of Proximate Composition and Bioactive Components in Banana (Musa acuminata) Peels Using Advanced Analytical Techniques. J. Nutrition and Food Processing, 7(10). https://doi.org/10.31579/2637-8914/256
COZMA, A., VELCIOV, A., POPESCU, S., MIHUT, C., DUMA COPCEA, A., LATO, A., ... & RADA, M. (2024). Determination of Some Nutritional Parameters of Potato Peel-Preliminary Research. Research Journal of Agricultural Science, 56(1).
Das, K., & Gezici, S. (2018). Secondary plant metabolites, their separation and identification, and role in human disease prevention. Ann. Phytomed. Int. J, 7, 13-24. https://doi.org/10.21276/ap.2018.7.2.3
Devasagayam, T. P. A., Tilak, J. C., Boloor, K. K., Sane, K. S., Ghaskadbi, S. S., & Lele, R. D. (2004). Free radicals and antioxidants in human health: current status and future prospects. Japi, 52(794804), 4.
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Gebrechristos, H. Y., Ma, X., Xiao, F., He, Y., Zheng, S., Oyungerel, G., & Chen, W. (2020). Potato peel extracts as an antimicrobial and potential antioxidant in active edible film. Food science & nutrition, 8(12), 6338-6345. https://doi.org/10.1002/fsn3.1119
Ghufran Saeed, S. M., Ali, S. A., Ali, R., Sayeed, S. A., & Mobin, L. (2022). Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties. Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti, 34(2). Available at: https://itjfs.com/index.php/ijfs/article/view/1954/817
Gotmare, S., & Gade, J. (2018). Orange peel: A potential source of phytochemical compounds. Int. J. ChemTech Res, 11, 240-243. http://dx.doi.org/10.20902/IJCTR.2018.110229
Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste.
Hidayat, W., Sufiawati, I., Satari, M. H., Lesmana, R., & Ichwan, S. (2024). Pharmacological Activity of Chemical Compounds of Potato Peel Waste (Solanum tuberosum L.) in vitro: A Scoping Review. Journal of Experimental Pharmacology, 61-69. https://doi.org/10.2147/JEP.S435734
Hussain, A., Laaraj, S., Tikent, A., Elfazazi, K., Adil, M., Parveen, S., ... & Firdous, N. (2024). Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development. Frontiers in Sustainable Food Systems, 8, 1444017. https://doi.org/10.3389/fsufs.2024.1444017
Hussain, T., Kalhoro, D. H., & Yin, Y. (2023). Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals. Frontiers in Nutrition, 9, 1065698. https://doi.org/10.3389/fnut.2022.1065698
Ibrahim, U. K., Kamarrudin, N., Suzihaque, M. U. H., & Abd Hashib, S. (2017, June). Local fruit wastes as a potential source of natural antioxidant: an overview. In IOP conference series: materials science and engineering (Vol. 206, No. 1, p. 012040). IOP Publishing. https://doi.org/10.1088/1757-899X/206/1/012040
Imoisi, C., Iyasele, J. U., Michael, U. C., & Imhontu, E. E. (2020). The effects of watermelon rind flour on the functional and proximate properties of wheat bread. Journal of Chemical Society of Nigeria, 45(5). https://doi.org/10.46602/jcsn.v45i5.537
M’hiri, N., Ioannou, I., Ghoul, M., Boudhrioua, N. M., Ayadi, S., Chamekh, Z., ... & Trifa, Y. (2015). Proximate chemical composition of orange peel and variation of phenols and antioxidant activity during convective air drying. Journal of New Sciences.
Murtiningsih, T., Supriningrum, R., & Nurhasnawati, H. (2023). Identification And Determination of Saponin Content From Extract Of Embelia borneensis BARK. AL ULUM: JURNAL SAINS DAN TEKNOLOGI, 9(3), 117-126. https://doi.org/10.31602/JST.V9I3.12499
Neglo, D., Tettey, C. O., Essuman, E. K., Kortei, N. K., Boakye, A. A., Hunkpe, G., ... & Devi, W. S. (2021). Comparative antioxidant and antimicrobial activities of the peels, rind, pulp and seeds of watermelon (Citrullus lanatus) fruit. Scientific African, 11, e00582. https://doi.org/10.1016/j.sciaf.2020.e00582
Nostro, A., Germanò, M. P., D’Angelo, V., Marino, A., & Cannatelli, M. A. (2000). Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity. Letters in applied microbiology, 30(5), 379-384. https://doi.org/10.1046/j.1472-765x.2000.00731.x
Oikeh, E. I., Oriakhi, K., & Omoregie, E. S. (2013). Proximate analysis and phytochemical screening of Citrus sinensis fruit wastes. The Bioscientist Journal, 1(2), 164-170. Available at http://www.bioscientistjournal.com/
Okpala, L. C., & Akpu, M. N. (2014). Effect of orange peel flour on the quality characteristics of bread. British Journal of Applied Science & Technology, 4(5), 823-830. https://doi.org/10.9734/BJAST/2014/6610
Onojah, P. K., & Emurotu, J. E. (2017). Phytochemical screening, proximate analysis and mineral composition of riped and unriped Musa species grown in Anyigba and its environs. Inter J Res Agric Sci, 4, 2348-3997. Available at https://ijras.org/administrator/components/com_jresearch/files/publications/IJRAS_545_FINAL.pdf
Phooi, C. L., Azman, E. A., Ismail, R., Arif Shah, J., & Koay, E. S. R. (2022). Food waste behaviour and awareness of Malaysian. Scientifica, 2022(1), 6729248. https://doi.org/10.1155/2022/6729248
Puraikalan, Y. (2018). Characterization of proximate, phytochemical and antioxidant analysis of banana (Musa sapientum) peels/skins and objective evaluation of ready to eat/cook product made with banana peels. Current Research in Nutrition and Food Science Journal, 6(2), 382-391. https://dx.doi.org/10.12944/CRNFSJ.6.2.13
Rahman, M. A., Ali, M. A., Hasan, S. K., & Sarker, M. (2015). Effects of peeling methods on mineral content of potato and development of potato based biscuit. International Journal of Nutrition and Food Sciences, 4(6), 669. https://doi.org/10.11648/j.ijnfs.20150406.21
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How to Cite
Poddar, R., Ahmed, I., Abdullah, E., Babu, S., & Loh, S. (2025). Proximate and Phytochemical Analysis of Selected Fruit and Vegetable Peels Readily Available in Malaysia. International Journal of Advancement in Life Sciences Research, 8(1), 120-130. https://doi.org/https://doi.org/10.31632/ijalsr.2025.v08i01.011
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