Unveiling nutritional and antioxidant potential of Burmese grape (Baccaurea ramiflora Lour.) peel extract in different solvents: a sustainable source of functional food development

Abstract

The present study aims to unveil nutritional and antioxidant potential of Burmese grape (Baccaurea ramiflora Lour.)/lotkon peel, a common unexploited by-product. Proximate composition such as moisture content, crude protein, crude lipid, crude fat content was examined and phytochemical content like Total Phenolic Content (TPC), Total Flavonoid Content (TFC) as well as antioxidant potential such as phospomolybdenum and hydrogen peroxide(H2O2) assay was performed by solvent extraction method using pure methanol, pure ethanol and water. The Burmese grape fruit (BGF) peel contains high crude fiber (30.03%) and considerable protein levels of 9±0.27g/100g with low lipid content (0.87±0.04g/100g). The extraction efficiency of bioactive compound varied with the type of solvent used. Methanolic extract exhibit higher TPC and TFC content compare to ethanolic and water extract (67.28±0.55 μg of GA/g & 45.29±0.59μg of quercetin/g). Total antioxidant activity of peel extracts of different solvents exhibited antioxidant activities ranking from the order methanol > ethanol > water which have positive correlation between total phenolic content among different extracts. Ethanolic extract showed higher antioxidant activities in case of hydrogen peroxide inhibition test. The combined findings highlight the solvent selection on antioxidant recovery where ethanol and water extract are suitable for functional food grade application and methanolic for laboratory analysis. The study demonstrates that lokton peel which is commonly discarded as waste could be suitable source of natural bioactive compound contributing both waste valorization and functional food processing. Future perspective should involve the fusion of this valuable extract into food system and evaluate their health benefits through in vivo study.