Sustainable utilization of citrus biowaste through pharmacoinformatic and green extraction approaches to develop polymethoxyflavones-rich extract targeting xanthine oxidase in gouty arthritis

Did you know that 84% of the peach palm's weight is thrown away as waste—yet it's packed with bioactive compounds that could fight gout?

The peach palm is a neglected hero of the food world. While its edible pulp gets all the attention, a staggering 84% of the palm's weight ends up as by-products—peel, seed, and processing residues. But these so-called wastes are treasure troves of bioactive compounds, just waiting for the right extraction technique to unlock their potential.

Modern green chemistry is stepping up to the challenge. Researchers are now using alkaline methods to pull out proteins (with isolates reaching 40–60% purity), green solvents or supercritical CO2 for lipids and carotenoids, and hydrothermal processes for starch and dietary fiber. The result? Fractions that boast up to 79% starch and abundant unsaturated fats, making them ideal for gluten-free or protein-enriched foods.

Yet, most studies still focus on the pulp, leaving peel, seed, and residues underexplored due to technical and safety hurdles. This review consolidates recent advances in fractionation and green extraction, highlighting gaps and opportunities for sustainable food ingredients. It's time to see waste for what it really is: a resource.

Key Points

• 84% of peach palm weight is discarded as by-products.
• Proteins reach 40–60% purity; starch up to 79%.
• Green extraction enables valorization of underutilized fractions.