Kolupula Ramprasad*, N. Lalitha, Zainab Firdows, Iram Saba, Sana Afreen, CH. Nandani
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 and Tannin. 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 Pomegranate (55.2 mg/ml) followed by Apple (37.15) and Orange (32.64 mg/ml) and Kiwi (22.7mglml). Highest protein concentrations were observed in Kiwi (1.6mg/ml) followed by Orange fruit (1.33 mg/ml), Pomegranate (1.06 mg/ml) and Apple (1.06 mg/ml). Highest antioxidant activity was noted in Pomegranate (0.57%) followed by Orange (0.53%), Apple (0.47%). High Protease concentrations were noted in Pomegranate (1.06 mg/ml) followed by Apple (0.3 mg/ml). Highest Tannin content was observed in Apple and Pomegranate (42.46 µg/ml) followed by Watermelon (35.72 µg/ml). Keywords: Antioxidant activity, fruit peels, carbohydrates, protein, protease, tannin.