Apple and Tomato Peels: An Alternative

Water Purifier

Leader: Andrea U. Barasi

John Elimar T. Dela Cruz

Giecarl T. Cabalza

Justine M. Cabeza

Janinah M. Barba

Andre C. Baligod

Sir Jomar Casil

Research Adviser

ACKNOWLEDGEMENT

1
 The researchers would like to acknowledge and

express their deepest appreciation to their parents, for

their unending support and encouragement. Mr. Jomar

Casil, it is because of his guidance which is

considerably a great help for the researchers. Special

thanks to Sir Ruam for his assistance and suggestions to

our project. To the people who served as panelist, we

extend our warmest appreciation. Also to the relatives

who have openly shared their ideas and suggestions to our

project.

TABLE OF CONTENTS

2
TITLE
PAGE

Title Page ----------------------------------------------

1

Acknowledgment ------------------------------------------
2

Table of Contents ---------------------------------------

3-4

Abstract ------------------------------------------------
5

Chapter I: Introduction

Background of the Study ---------------------------------

6

Statement of the Problem --------------------------------

7

Hypothesis ----------------------------------------------
7

Significance of the Study -------------------------------

8

Scope and Limitation ------------------------------------

8

Chapter II: Review of Related Literature

Definition of Terms ------------------------------------

9-10

Chapter III: Methodology

Materials -----------------------------------------------
11

Use of Materials ---------------------------------------

11-12

Procedures ---------------------------------------------
12

Chapter IV: Results and Discussions

3
Table of Results --------------------------------------
13-14

Chapter V: Summary of Findings, Conclusion,

Recommendations

Summary of Findings ------------------------------------

15

Conclusion ---------------------------------------------
15

Recommendations ----------------------------------------
15

Appendices -------------------------------------------
17-18

Bibliography ------------------------------------------
18

4
 ABSTRACT

Apple and tomato peels are commonly known as waste

materials, but little do they know that these peels
actually have the components that can purify water. To
purify water is a need in our life, in order for us to
have safe and purified water to drink.

With this study, we will be able to create an

alternative water purifier that is cheaper than the ones
being sold in the market. We will also be able to
maximize the uses of these peels.

For us to be able to see how these peels can affect

the water, we decided to perform 3 trials, each one with
different time to be soaked in water and in alcohol. We
chose to take the time as the controlled variable for us
to be able to specify the best length of time that can
furthermore enhance the efficacy of the apple and tomato
peels as water purifiers.

To do this, we first gathered the needed materials. In

each trial, we provided a container that contains 100 ml
of rubbing alcohol, and then another container with 1 L
of water. We then peeled 3 apples and 4 tomatoes in each
trial. We soaked the peels in the rubbing alcohol
solution for 30 minutes in the first trial, 1 hour in the
second trial, and 1 hour and 30 minutes in the last one.
After letting it soak, we then let the peels dry. After
doing so, we soaked the peels in the water. We let the
peels soak in the water for 2 hours in the first trial,
for 3 hours in the second, and for 4 hours in the last
one.

The results have shown differently from what we

expected as the apple and tomato peels did not purify
the water.Instead,it changed its color, odor, and taste.

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Future researchers can modify this project by furthermore
fixing the components of the purifier.

Chapter I: Introduction

Background of the Study

In our modern-day world, our supplies for fresh

water are slowly decreasing. A large percentage of all
the fresh water in all the lakes and rivers had already
been consumed and we are running out of fresh water.

According to past researches, a tomato’s peel, under

certain conditions, can remove dissolved organic and
inorganic chemicals, dyes, and pesticides. Additionally,
an apple’s peel was also found to have these wonderful
properties. Apple peels- loaded with Zirconium- were
found to be effective in removing phosphate, arsenate,
arsenite, and chromate ions. With this, we can use the
waste product of these fruits, their peels, for purifying
water. This shows that these components are the ones that
make the fruit peels capable of purifying water.

Especially in our modern generation, we badly need fresh

water because many people are suffering, or experiencing
sickness due to lack of vitamin in our water, or because
of the different harmful chemicals the liquid may
contain. We also need it to avoid dehydration of our
body. If we make our way to purify water, we can assure
that the water we are drinking is safe, clean, and
purified.

Our study then aimed to make an alternative water

purifier by using the said products.

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With this, we can conserve money, and maximize the uses
of apple and tomato peels at the same time.

Statement of the Problem

Generally, this study aimed to answer the following

questions:

1. Is there a possibility that apple peels, together with

tomato peels, can purify water?
2. Will the apple peels and tomato peels be able affect
the water being purified?
3. Did the length of time for the peels to be soaked in
water and in alcohol affect the efficacy of apple and
tomato peels as water purifiers?

Hypothesis

This study was guided by the following hypotheses:

a) Null Hypothesis: There is no possibility that apple

peels, together with tomato peels, can purify water.

a) Alternative Hypothesis: There is a possibility that

apple peels, together with tomato peels, can purify
water.

b) Null Hypothesis: The fruit peels did not cause any

effect towards the water being purified, and have not
purified it in any way.

b) Alternative Hypothesis: The fruit peels caused an

effect towards the water being purified, and have
partially, or completely purified the water.

c) Null Hypothesis: The length of time for the peels to

be soaked in water and in alcohol did not affect the
efficacy of apple and tomato peels as water purifiers.

c) Alternative Hypothesis: The length of time for the

peels to be soaked in water and in alcohol affected the
efficacy of apple and tomato peels as water purifiers.

7
Significance of the Study

The purpose of our research is that it can help in

purifying water and increasing the amount of the fresh
water around us. It can also be used as an alternative
for other expensive water purifiers being sold in the
market. With this, we can also maximize the uses of apple
peels and tomato peels that are commonly considered as
waste materials.

Scope and Limitation

The study mainly focuses on the use of apple and

tomato peels as water purifiers, and how the water
purifying equipment will be able to help in the purifying
of water. The study shall be conducted at a room
temperature, and shall be well ventilated. After being
conducted, the results shall show that the apple and
tomato peels are capable of cleaning and purifying the
water. However, the water shall taste fresh, but with a
hint of apple flavor. The apple and tomato peels shall be
gathered from fruit stands and will be made at a dry
place. Moreover, the fruits must be washed fully and
properly to get better results.

8
 Chapter II: Review of Related Literature

This chapter presents comprehensive

information/literature about the tomato peels (Solanum
Lycopersicum) and apple peels (Malus Domestica Fuji) that
will be needed in the study.

Apple peels are naturally rich in nutrients and

fiber. They are well known for their deliciously sweet
and tangy taste and for their rich nutritional value.
What you might not know, however, is that the majority of
the vitamins, minerals and other nutrients found in
apples actually reside in the peel. Many people prefer to
peel the skin off an apple before eating it, but when you
do, you are also peeling away much of its valuable
nutritional content. In fact, peels contain 2−6 times
more nutrients and insoluble fiber than the flesh of
apples. Apple peels are packed with vitamins A and C.
Apple peels are also bursting with antioxidants.
According to Cornell University’s Chronicle Online, apple
peels are especially rich in powerful phytochemicals like
flavonoids and phenolic acids. Apple peels are a
significant source of both soluble and insoluble fiber.
Zirconium cations were immobilized onto the apple peel
surface and used for the extraction of anions. Zirconium
loaded apple peels were used to extract anions such as
phosphate, arsenate, arsenite, and chromate ions from
aqueous solutions. Tomato peels, on the other hand, can
remove dissolved organic and inorganic chemicals, dyes,
and pesticides. It is an excellent source of many
nutrients and secondary metabolites that are important
for human health; mineral matter, vitamins C and E, B-
carotene, lycopene, flavonoids, organic acids, phenolics
and chlorophyll. In addition, tomato skin and seeds were
reported to contain essential amino acids and the tomato
seeds had higher amounts of minerals (Fe, Mn, Zn and Cu).

9
 They also have monounsaturated fatty acids
especially oleic acid and linolenic acid.

Definition of Terms

 Zirconium – a lustrous, greyish-white, strong,

ductile, metallic element obtained primarily from
zircon and used in nuclear reactors because of its
high resistance to corrosion, used in ceramic and
refractory compounds, and alloyed with niobium, zinc,
and other metals.

 Pesticides – are substances meant for attracting,

seducing, and then destroying any pest. They are a
class of biocide. The most common use of pesticides is
as plant protecting product which in general protect
plants from damaging and influences such as weeds,
fungi, or insects.

 Phosphate – a salt or ester of phosphoric acid, and

containing PO4-3 or a related anion or a group such as -
OPO(OH)2.

 Arsenate – a salt or ester of an arsenic acid

 Arsenous – a salt or ester of an arsenous acid

 Dye – a colored substance that has affinity to the

substrate to which it is being applied.

 Chromate ions – they are oxoanions of chromium in the

oxidation state +6. They are moderately strong
oxidizing agents.

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 Chapter III: Methodology

This chapter presents the following materials and

their uses in the experiment. It will also show the
following procedures to be conducted in the research.

Materials:

 3 Apples
 4 Tomatoes
 1 L of water
 300 ml Rubbing Alcohol
 2 Basins
 Peeler
 Containers
 2 500 ml Beaker
 Strainer

Use of Materials

1. Apple = the apple will serve as one of the purifiers

of the water
2. Tomato = the tomato will serve as another one of the
purifiers of the water
3. Water = this is the main liquid material that is to be
purified and cleansed
4. Rubbing Alcohol = this material is to be used to clean
and remove the harmful chemicals that the fruits may
contain

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5. Basin = this will serve as the main container where
the mixtures and solutions are to be mixed and placed
in
6. Peeler = this to be used to peel off the skin of the
fruits to be experimented with
7. Container = this is where the water and fruit peels
are to be placed in for the water to be purified
8. Beaker = used to measure the amount of water and
rubbing alcohol to be used in the experiment
9. Strainer = shall be used to separate the fruit peels
from the water after being purified

Procedures:

1. Gather the materials to be used and make sure that

they are complete.
2. Provide a container with 100 ml of rubbing alcohol
solution, and another container with 1 L of water.
3. Divide the fruits into three and put their peels in
the containers with the alcohol. In the first
treatment, let the peels soak for only 30 minutes,
then in the second one, let the peels soak for an
hour, and last, for 1 ½ hour.
4. After letting it soak, remove them from the solution
and put them on a pan with tissues that shall soak the
alcohol from the peels, and let dry.
5. After the peels have been dried, place it in the
container with water.
6. In the first trial, the fruit peels shall be soaked in
the water for 2 hours; in the second trial, for 3
hours; and in the last trial, for four hours.

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7. After doing so, put the water that had been purified
into a clean container and identify how the fruit
peels affected the water.

Chapter IV: Results and Discussion

This chapter focuses on the significance of the data;

The data will be interpreted by the use of conclusions.

The following results were based on the researcher's

observation.

Table 1: Color and Appearance

Legends:

1 = Dark Yellow

2 = Light Yellow

3 = Clear
First Trial Second Trial Third Trial

1 2 2

Table 2: Odor

Legends:

1 = Strong Smell from Alcohol and Apple

2 = Minimal Smell

3 = No Smell

First Trial Second Trial Third Trial

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 1 2 2

Table 3: Taste

Legends:

1 = Strong Apple and Alcohol Flavor

2 = Minimal Apple Flavor

3 = Fresh
First Trial Second Trial Third Trial

- 2 2

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 Chapter V: Summary of Findings, Conclusion,

And Recommendations

This chapter presents the findings, conclusions and

recommendations for the research

Summary of Findings

The results show at the first table the color and

appearance of the water. The first trial has a rating of
1 which implies the color of the water is dark yellow.
The second trial has a rating of 2 meaning the color of
the water is light yellow as well as the last one. The
second table shows the odor of the water. The first trial
has a rating of 1 which implies the water has a strong
smell from alcohol and apple. The second and third trial
has a rating of 2 meaning the water has a minimal smell.
The last table shows the taste of the water. All the
three trials have the same rating which is 2 meaning the
water has a minimal taste of the Apple.

Conclusion

Apple and tomato peels do not have the full capability

of purifying water as shown in the results. The trials
have partially failed and were also partially successful.
As shown in the results, the color, odor, and taste of
the water have been affected by the apple and tomato
peels.

Recommendations

Based on the results of the study, the following

recommendations are given:

1. As shown in the study, apple and tomato peels do not

have the full capability to purify water, therefore,
we recommend other researchers to try other fruits’
capability of purifying water.

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2. We recommend other researchers to modify this project
by furthermore fixing the components of the purifier.

APPENDICES

The apple and tomato peels are

soaked in alcohol for their
designated length of time.

First Trial = 30 mins; Second Trial

= 1 Hr.; Third Trial = 1 Hr. And 30
mins.

After then, they

are dried on a
pan with tissues
After drying them, for we approximately
soaked them in the water.
30 mins.
First Trial = 2 Hrs;
Second Trial = 3 Hrs;
Third Trial = 4 Hrs.

They are then removed

from the water that
had been purified.

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 THE FOLLOWING ARE THE RESULTS FROM THE
EXPERIMENT:

FIRST TRIAL SECOND THIRD TRIAL

TRIAL

BIBLIOGRAPHY

http://awesci.com/making-fresh-water-with-fruit-peels/

https://www.asianscientist.com/2013/07/in-the-lab/water-
treatment-apple-tomato-peel-2013/

http://www.trueactivist.com/4-ways-to-filter-and-purify-
water-with-fruit/

http://grist.org/living/tomato-and-apple-peels-can-help-
purify-water/

http://www.mnn.com/food/beverages/stories/how-to-use-
fruit-peels-to-filter-your-water

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http://pubs.rsc.org/en/Content/ArticleLanding/2012/RA/
c2ra21108d#!divAbstract

http://pubs.acs.org/doi/abs/10.1021/am400901e

http://www.sciencedirect.com/science/article/pii/
S0304423809000557

http://www.sciencedirect.com/science/article/pii/
S1878535211002966

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