Enhancing the Efficiency of Phytochemical Extraction from Artocarpus odoratissimus and Baccaurea lanceolata Using Glycerol-Water Systems

What if fruit peels and seeds—usually thrown away—hold a treasure trove of antioxidants? A new study shows how a simple, green solvent can unlock their hidden potential.

Food waste is getting a second life. Scientists are turning peels and seeds from two wild tropical fruits—Artocarpus odoratissimus and Baccaurea lanceolata—into valuable sources of antioxidants using a glycerol-water mixture. This eco-friendly approach replaces harsh chemicals with a greener alternative, making extraction both sustainable and effective.

In the lab, samples from different fruit parts were treated with ultrasound at varying temperatures (room temperature, 50°C, and 80°C) and glycerol concentrations (20–80%). The team then measured the levels of phenolic compounds, flavonoids, and anthocyanins, alongside antioxidant power using DPPH and FRAP tests. The results were striking: optimal extraction occurred at 50°C for A. odoratissimus and 80°C for B. lanceolata, with 60% or 80% glycerol depending on the fruit part.

The numbers tell a compelling story. Total phenolic content ranged from 6.30 to 175.20 mg GAE/g, while antioxidant activity reached up to 891.70 mM TE/g in the FRAP assay. Among all samples, A. odoratissimus peel stood out, boasting the highest phenolic content (154.95 mg GAE/g), flavonoid content (22.46 mg QUE/g), and antioxidant capacity. B. lanceolata seed also performed exceptionally well.

This research highlights the untapped value of agricultural by-products. By optimizing extraction conditions, we can transform waste into functional ingredients for food, cosmetics, or pharmaceuticals—one peel at a time.

Key Points

• Glycerol-water green extraction boosts antioxidant recovery from fruit waste.
• Optimal temperatures: 50°C for A. odoratissimus, 80°C for B. lanceolata.
• A. odoratissimus peel shows highest phenolics and antioxidant activity.