Nutritional properties of papaya peel.

Papaya owing second position to hydrogen peroxide and hydroxyl radical scavenging activity and the byproducts accounts for approximately 20-25% of fruit weight. The fruit by products are good sources of bioactive compounds such as β-carotene, lycopene, anthocyanins and flavonoids when compared to fruit pulps. The dehydration and rehydration ratio of PPP was 15.32 and 11.6%. Colour of PPP was increased compared to PSP. Crude fiber content of PPP and PSP was 12.43 and 0.94%. Total dietary fiber content of PPP and PSP was 44.66 and 2.0%. Sodium and Potassium content of PPP and PSP were 3.61 and 2.09 mg/100g and 79.34 and 74.61 mg/100g. β-carotenecontent of PPP and PSP was 15.46 and 2.06 μg/100g.

[1]  B. Kulkarni,et al.  Characterizing Fruit and Vegetable Peels as Bioadsorbents , 2016 .

[2]  C. Brennan,et al.  Effect of extraction method and ripening stage on banana peel pigments , 2016 .

[3]  R. Chandru,et al.  Mango peel: A potential source of natural bioactive phyto-nutrients in functional food , 2015 .

[4]  M. Kamil,et al.  Utilization of Some Fruits and Vegetables By-Products to Produce High Dietary Fiber Jam , 2015 .

[5]  Isabella Montenegro Brasil,et al.  Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. , 2014, Food chemistry.

[6]  Emad,et al.  Nutritional and Chemical Evaluation for Pomegranate ( Punica granatum L . ) Fruit Peel and Seeds Powders By Products , 2014 .

[7]  T. Aktas,et al.  INFLUENCE OF PRETREATMENTS AND DIFFERENT DRYING METHODS ON COLOR PARAMETERS AND LYCOPENE CONTENT OF DRIED TOMATO , 2011 .

[8]  F. Shahidi,et al.  Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa) , 2010 .

[9]  B. Anhwange,et al.  Chemical composition of Musa sapientum (banana) peels. , 2009 .

[10]  Gordana Ćetković,et al.  By-products of fruits processing as a source of phytochemicals , 2009 .

[11]  K. Leelavathi,et al.  Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder , 2008 .

[12]  C. Salas,et al.  The gastric ulcer protective and healing role of cysteine proteinases from Carica candamarcensis. , 2008, Phytomedicine : international journal of phytotherapy and phytopharmacology.

[13]  T. Ferreira,et al.  Centesimal composition and functional technological properties of passion fruit rind flour , 2008 .

[14]  Michel Paquot,et al.  Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels , 2007 .

[15]  C. M. Ajila,et al.  Valuable components of raw and ripe peels from two Indian mango varieties , 2007 .

[16]  Elizabeth J Johnson,et al.  Carotenoid actions and their relation to health and disease. , 2005, Molecular aspects of medicine.

[17]  Komal P. Mehta,et al.  REVIEWS : DIETARY FIBRE Dietary Fiber , 2004 .

[18]  M. A. Murcia,et al.  Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. , 2001, Journal of food protection.

[19]  V. F. Pfeifer,et al.  Gelatinization of corn grits by roll and extrusion cooking , 1969 .

[20]  J R FRAZER,et al.  Methods analysis. , 1953, Journal of the American Dietetic Association.