Exploration of Bioactive Compounds from Agricultural Waste for the Development of Value-Added Products
DOI:
https://doi.org/10.58812/wsa.v3i01.1697Keywords:
Agricultural waste, Bioactive compounds, Sustainable development, Extraction techniques, Circular economyAbstract
Agricultural waste is a rich yet underutilized resource for bioactive compounds that have significant potential in pharmaceuticals, cosmetics, and functional food industries. This study systematically analyzed 23 peer-reviewed articles from the Scopus database to identify the types of bioactive compounds present in agricultural waste, the extraction methods used, their applications, and associated challenges. The findings revealed that phenolics, flavonoids, tannins, carotenoids, and saponins are the most commonly identified bioactive compounds. Advanced extraction techniques such as ultrasound-assisted and supercritical fluid extraction demonstrated superior efficiency compared to conventional methods. Applications of these compounds span health, wellness, and food sectors, supporting sustainable development and the circular economy. However, challenges including high extraction costs, standardization issues, and regulatory hurdles must be addressed to realize their full potential. This study emphasizes the need for further research and collaboration to enhance the valorization of agricultural waste and unlock its economic and environmental benefits.
References
M. G. Rabbani, M. Chowdhury, N. A. Khan, and N. Khan, “Impacts of Industrial Pollution on Human Health: Empirical Evidences from an Industrial Hotspot (Kaliakoir) in Bangladesh,” Asian J. Water, Environ. Pollut., vol. 7, no. 1, pp. 27–33, 2010.
H. El-Ramady, A. El-Ghamry, A. Mosa, and T. Alshaal, “Nanofertilizers vs. Biofertilizers: New Insights,” Environ. Biodivers. Soil Secur., vol. 2, no. 1, pp. 40–50, 2018, doi: 10.21608/jenvbs.2018.3880.1029.
S. Akter, S. Ali, M. Fekete-Farkas, C. Fogarassy, and Z. Lakner, “Why Organic Food? Factors Influence the Organic Food Purchase Intension in an Emerging Country (Study from Northern Part of Bangladesh),” Resources, vol. 12, no. 1, 2023, doi: 10.3390/resources12010005.
A. H. A. Mohamed, B. C. Menezes, and T. AL-Ansari, “Interplaying of food supply chain resilience, industry 4.0 and sustainability in the poultry market,” in Computer Aided Chemical Engineering, Division of Engineering Management and Decision Sciences, College of Science and Engineering, Hamad Bin Khalifa University, Doha, Qatar Foundation, Qatar: Elsevier B.V., 2021, pp. 1815–1820. doi: 10.1016/B978-0-323-88506-5.50281-3.
A. Taqwa, Y. Bow, S. Effendi, G. Rinditya, and M. Y. Pratama, “Analysis of Air Fuel Ratio on Combustion Flames of Mixture Waste Cooking Oil and Diesel using Preheating Method,” in International Conference on Sustainable Agriculture, Food and Energy (SAFE), Chiang Mai Rajabhat University-THAILAND, 2019.
P. Sarkar et al., “Spent Coffee Waste Conversion to Value-Added Products for the Pharmaceutical and Horticulture Industry,” Bioresour. Util. Manag. Appl. Ther. Biofuels, Agric. Environ. Sci., p. 8, 2021.
C. Nájera, V. M. Gallegos-Cedillo, M. Ros, and J. A. Pascual, “LED lighting in vertical farming systems enhances bioactive compounds and productivity of vegetables crops,” in Biology and Life Sciences Forum, MDPI, 2022, p. 24.
A. E. Shajan, K. K. Dash, O. Bashir, and R. Shams, “Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit,” Futur. Foods, vol. 9, p. 100312, 2024.
A. Hussain et al., “A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits,” Food Chem. Adv., vol. 1, p. 100067, 2022.
V. Mlambo, C. M. Mnisi, T. B. Matshogo, and G. Mhlongo, “Prospects of dietary seaweeds and their bioactive compounds in sustainable poultry production systems: A symphony of good things?,” Front. Anim. Sci., vol. 3, p. 998042, 2022.
A. Georganas et al., “Bioactive compounds in food waste: A review on the transformation of food waste to animal feed,” Foods, vol. 9, no. 3, p. 291, 2020.
G. Peron et al., “Sustainable Extraction of Bioactive Compounds and Nutrients from Agri-Food Wastes: Potential Reutilization of Berry, Honey, and Chicory Byproducts,” Appl. Sci., vol. 14, no. 23, p. 10785, 2024.
P. A. Vlaicu and A. E. Untea, “Application of Natural Antioxidants from Fruits Waste for Improving Egg Quality Characteristics,” Appl. Sci., vol. 14, no. 22, p. 10437, 2024.
M. Di Maro, L. Gargiulo, G. Gomez d’Ayala, and D. Duraccio, “Exploring Antimicrobial Compounds from Agri-Food Wastes for Sustainable Applications,” Int. J. Mol. Sci., vol. 25, no. 23, p. 13171, 2024.
T. S. Dubey, S. S. Shaikh, V. Sawale, R. Kakade, and H. Vishe, “Advanced herbal technology for the development of herbal drug molecule-A,” technology, vol. 2, p. 4.
S. Mondal, M. Das, S. Debnath, B. K. Sarkar, and G. Babu, “An overview of extraction, isolation and characterization techniques of phytocompounds from medicinal plants,” Nat. Prod. Res., pp. 1–23, 2024.
N. Razak, M. V. Prince, A. A. Shaju, G. K. Rajesh, R. Sreeja, and L. Baby, “Ultrasound Assisted Hybrid Technologies for Extraction of Bioactive Compounds,” J. Sci. Res. Reports, 2024, [Online]. Available: https://api.semanticscholar.org/CorpusID:274588144
K. T. Laina, C. Drosou, C. Stergiopoulos, P. M. Eleni, and M. Krokida, “Optimization of Combined Ultrasound and Microwave-Assisted Extraction for Enhanced Bioactive Compounds Recovery from Four Medicinal Plants: Oregano, Rosemary, Hypericum, and Chamomile,” Molecules, vol. 29, no. 23, p. 5773, 2024.
O. I. Tsiapali, E. Ayfantopoulou, A. Tzourouni, A. Ofrydopoulou, S. Letsiou, and A. Tsoupras, “Unveiling the Utilization of Grape and Winery By-Products in Cosmetics with Health Promoting Properties,” Appl. Sci., vol. 15, no. 3, p. 1007, 2025.
M. R. Bruno, M. Ponticelli, C. Sinisgalli, L. Milella, L. Todaro, and I. Faraone, “Natural Bioactive Compounds from Orchard Biomass Waste and Cosmetic Applications,” Forests, vol. 16, no. 1, p. 79, 2025.
Y. Assaye, “Agricultural Waste for Energy Storage, Conversion and Agricultural Applications,” Am. J. Mod. Energy, vol. 10, pp. 38–41, Oct. 2024, doi: 10.11648/j.ajme.20241003.11.
J. Pinela, M. Añibarro-Ortega, and L. Barros, “Food waste biotransformation into food ingredients: A brief overview of challenges and opportunities,” Foods, vol. 13, no. 21, p. 3389, 2024.
K. Radić, E. Galić, T. Vinković, N. Golub, and D. Vitali Čepo, “Tomato Waste as a Sustainable Source of Antioxidants and Pectins: Processing, Pretreatment and Extraction Challenges,” Sustainability, vol. 16, no. 21, p. 9158, 2024.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Loso Judijanto
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Facebook 
Instagram 
Twitter 
Youtube 
+62 821 1557 5700
westscience.journals@gmail.com