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Vol. 6, Issue 7 (2017)

Nutritional properties of papaya peel

Author(s):
Pavithra Cs, S Suchiritha Devi, Jessie Suneetha W And Ch. V Durga Rani
Abstract:
Papaya owing second position to hydrogen peroxide and hydroxyl radical scavenging activity and the by-products 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.
Pages: 170-173  |  909 Views  23 Downloads
How to cite this article:
Pavithra Cs, S Suchiritha Devi, Jessie Suneetha W And Ch. V Durga Rani. Nutritional properties of papaya peel. Pharma Innovation 2017;6(7):170-173.
The Pharma Innovation Journal