The peels of marang and breadfruit can be sustainable sources of antioxidant and anticancer compounds

Unhealthy lifestyles and poor diets can lead to chronic diseases such as cancer. One way to address this health concern is to eat foods that provide added health benefits–these are called functional foods. This research explored whether parts of two local fruits, breadfruit (rimas/kulo) and marang, that are usually discarded (such as peels, cores, and seeds) could have health-boosting effects. The study extracted bioactive substances from the fruit peels, seeds, and cores using alcohol. The extracts were tested to assess their antioxidant capacity and anti-lung-cancer potential. Among all the parts tested, the peels had the strongest antioxidant property. The marang peel showed higher antioxidant capacity than the breadfruit peel. The breadfruit peel also showed moderate ability to slow down the growth of lung cancer cells. The result is comparable with the existing data on fruits and vegetables with anticancer properties. Instead of throwing away these fruit parts, we might be able to use them to make healthy food ingredients. This could help reduce waste, add value to local fruit production, and support better health.

This study contributes to both health science and sustainable practices. By investigating commonly discarded parts of these fruits, such as peels, seeds, and cores, the research uncovers their potential as natural sources of bioactive substances. This creates opportunities for developing affordable, plant-based functional foods that support wellness, particularly in resource-limited settings. Beyond health benefits, the study also promotes environmental and economic sustainability. Repurposing fruit wastes into useful food ingredients not only reduces agricultural waste but also enhances the value of local crops. This approach supports food innovation, improves waste management, and aligns with global movements toward eco-conscious living and preventive healthcare. This research highlights how fruit waste can be transformed into a valuable resource for promoting health and supporting sustainable development.

Authors: Pete Maverick Nicole Estudillo and Joel Hassan G. Tolentino (Department of Food Science and Chemistry, College of Science and Mathematics, University of the Philippines Mindanao)

Read the full paper: https://philjournalsci.dost.gov.ph/antioxidant-and-antiproliferative-properties-of-artocarpus-altilis-breadfruit-and-artocarpus-odoratissimus-marang-fruit-wastes/