Evaluation of Fruit Peels for Some Selected Nutritional and Anti-Nutritional Factors

Fruit peels are an important source of bioactive compounds including anti-oxidants and proteins. The objective of the investigations performed was to evaluate the peels of selected fruits for some nutritional and anti-nutritional components including Carbohydrates, Protein, Antioxidants, Protease, Tannin and Phytic acid. Sundried and finely ground fruit peels are subjected to various reactions in order to estimate the quantities of each of the desired components. In the results accomplished, highest carbohydrate content was found in Guava (75 mg/ml) followed by Pomegranate (55.2 mg/ml), Apple (37.15) and Banana (32.64 mg/ml). Highest protein concentrations were observed in Musk melon (1.6 mg/ml) followed by Passion fruit (1.33 mg/ml), Sapota (1.06 mg/ml) and Mango (1.06 mg/ml). Highest antioxidant activity was noted in Pomegranate (0.57%) and Mango (0.57%) followed by Grapes (0.53%), Apple (0.5%) and Guava (0.47%). Phytic acid content was highest in peels of Mango (0.22 \�g/ml) followed by Sapota (0.17 \�g/ml). High Protease concentrations were noted in Pomegranate (1.06 mg/ml) followed by Mango (0.3 mg/ml). Highest Tannin content was observed in Apple and Pomegranate (42.46 \�g/ml) followed by Grapes (35.72 \�g/ml).
Society on the whole depends mainly on junk foods which ultimately lead to distressed lifestyle and poor health. So, many of these compounds under study are of special interest due to their ability to reduce the hazard caused by reactive oxygen and nitrogen species. There are several constituents in fruit peels that can be utilized in more efficient ways and hence suggested not to be discarded. These findings will pave way for the readers of this journal to orient their food habits towards more healthy and nutritional foods as per their daily body requirements according to the profession they are engaged in.

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http://www.emergentresearch.org/abstract.php?article_id=1780&title=Evaluation%20of%20Fruit%20Peels%20for%20Some%20Selected%20Nutritional%20and%20Anti-Nutritional%20Factors