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Nutritional properties of papaya peel

Article · June 2017

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 The Pharma Innovation Journal 2017; 6(7): 170-173

ISSN (E): 2277- 7695

ISSN (P): 2349-8242
NAAS Rating 2017: 5.03 Nutritional properties of papaya peel
TPI 2017; 6(7): 170-173
© 2017 TPI
www.thepharmajournal.com Pavithra CS, S Suchiritha Devi, Jessie Suneetha W and Ch. V Durga Rani
Received: 24-05-2017
Accepted: 25-06-2017
Abstract
Pavithra CS Papaya owing second position to hydrogen peroxide and hydroxyl radical scavenging activity and the by-
Post Graduate and Research products accounts for approximately 20-25% of fruit weight. The fruit by products are good sources of
Centre, Department of Foods & bioactive compounds such as β-carotene, lycopene, anthocyanins and flavonoids when compared to fruit
Nutrition, Professor pulps. The dehydration and rehydration ratio of PPP was 15.32 and 11.6%. Colour of PPP was increased
Jayashankar Telangana State compared to PSP. Crude fiber content of PPP and PSP was 12.43 and 0.94%. Total dietary fiber content
Agricultural University, of PPP and PSP was 44.66 and 2.0%. Sodium and Potassium content of PPP and PSP were 3.61 and 2.09
Rajendranagar, Hyderabad
mg/100g and 79.34 and 74.61 mg/100g. β-carotenecontent of PPP and PSP was 15.46 and 2.06 μg/100g.
India

S Suchiritha Devi
Key words: Papaya peel powder, papaya peel paste, dehydration ratio, rehydration ratio, crude fiber,
Post Graduate and Research dietary fiberand β-carotene.
Centre, Department of Foods &
Nutrition, Professor Introduction
Jayashankar Telangana State Fruits and vegetables are rich source of natural antioxidants and they quench the free radiclals
Agricultural University,
(John and Shahidi, 2010) [20]. India is the world’s largest producer of papaya and belonging to
Rajendranagar, Hyderabad
India caricaceae family and is used as medication against a variety of diseases like cancer and
cardiac diseases (Mello et al., 2008) [23].
Jessie Suneetha W Murcia et al. (2001) [25] reported that Papaya and second position owing to hydrogen peroxide
Post Graduate and Research and hydroxyl radical scavenging activity. Phenolic compounds are important fruit constituents
Centre, Department of Foods &
because they exhibit antioxidant activity by inactivating lipid free radicals or preventing
Nutrition, Professor
Jayashankar Telangana State decomposition of hydroperoxides into free radicals
Agricultural University, The agro-industrial by-products are good sources of bioactive compounds and the exploitation
Rajendranagar, Hyderabad, of these abundant and low-cost renewable resources can be used to develop new products with
India uses in pharmaceutical and food industries. They are sources of minerals, fibre and phenolic
compounds that have antiviral, antibacterial and cardio protective properties (Djilas et al.,
Ch. V Durga Rani
Department of Molecular 2009) [14]. The present study was undertaken to analyse the physicochemical and nutritional
Biology and Biotechnology, properties of papaya peel powder and papaya peel paste.
Institute of Biotechnology,
Professor Jayashankar Methods and Materials
Telangana State Agricultural Procurement of raw materials: Ripe papaya fruit was procured from local market, in
University, Rajendranagar,
Hyderabad, India Hyderabad. The glassware and equipment were from Post Graduate and Research Center,
PJTSAU, Rajendranagar, Hyderabad.

Preparation of blanched papaya peel powder and paste: Papaya peel paste (PSP) was
prepared by taking mature papaya that was washed, peeled blanched at 1000 C for 3-4 min.
The blanched peel was cooled and ground to a fine paste, stored in sterilized glass container
and kept under refrigerator till further use. Papaya peel powder (PPP) was prepared with slight
modification of procedure given by Ajila et al., 2007 [1].

Physical properties of PPP and PSP

Dehydration ratio and Rehydration ratio: Dehydration and rehydration ratio of PPP was
calculated as per the procedure given by.
Correspondence
Pavithra CS Water absorption index (WAI) and water solubility index (WSI): WAIand WSI were
Post Graduate and Research carried as given by Anderson et al. (1969) [3].
Centre, Department of Foods &
Nutrition, Professor
Jayashankar Telangana State Colour: Colour quality of the samples were estimated by using Hunter lab colorimeter- Colour
Agricultural University, Quest XE Hunter Lab, USA (Hunter Lab, 2013) [18].
Rajendranagar, Hyderabad,
India
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The Pharma Innovation Journal

Nutritional analysis: The analysis were carried out as per the Table 2: Colour analysis of PPP and PSP
standard AOAC procedures. Moisture, ash and protein S. No. Samples ∆L ∆a ∆b
(AOAC, 2005) [9-11], fat carbohydrate and energy (AOAC, 1. PPP 44.05±0.26 7.85±0.204 19.86±0.22
1980) [5], crude fiber (AOAC, 1990) [6, 7] and total dietary fiber 2. PSP 41.20±0.10 6.03±0.130 15.19±0.14
(AOAC 2000) [8] were used. Minerals like sodium and 3. Mean 42.62 6.94 17.52
potassium in flame photometer (AOAC, 1990) [6, 7] and β- 4. C.D 0.71 0.68 1.9
carotene content (Ranganna, 2003) [27] were estimated for the 5. S.E of mean 1.51 0.35 0.70
PPP and PSP samples. 6. C.V (%) 0.95 4.36 9.89
Note: Values are expressed as mean ± standard deviation of three
Result and Discussion determinations.
Rehydration ratio: Rehydration can be considered as a PPP: Papaya peel powder
measure of the injury to the material caused by drying and PSP: Papaya peel paste
treatment preceding dehydration. Rehydration ratio of
dehydrated PPP was 15.32%. The ΔL, Δa and Δb values of PPP were 44.05, 7.85 and 19.86.
The ΔL, Δa and Δb values of PSP were 41.20, 6.03 and 15.19.
Dehydration ratio: Dehydration ratio reported as ratio of The maximum ΔL value was observed for PPP (44.05±0.26).
mass of papaya peel slices before loading into the drier to the The percentage of increase in colour values of PPP compared
mass of dehydrated products. In the present study, to PSP was given in figure 1. These findings are in conformity
dehydration ratio was 11.6% and total moisture content of with the results as reported by Hussein et al. (2015) [19] who
PPP was 8.04%. analysed colour parameters for banana, mandrins, carrot peels
and apple pomace samples and reported that banana peel was
WAI and WSI: The WAI is related to the availability of darker than other peel samples, lowest lightness (L* = 24.82),
hydrophilic groups (-OH) to bind to water molecules and to redness (a* = 3.09) and yellowness (b* = 6.64). Lightness
the gel forming capacity of starch molecules (Ferreira, 2012) (L*) value was maximum in mandarin peels (52.83), then
[17]
. Mean value of WAI of PPP was 14.75 (ml/g).The WSI is slightly decreased in apple pomace and carrot peels from
related to the amount of soluble solids present in a dried 50.97 and 48.71. The highest redness (a*) value was found in
sample and can be used to verify the intensity of the heat mandarin peels (33.61) followed by carrot peels (32.64) and
treatment, depending on the gelatinization, dextrinization and apple pomace (17.3). The highest yellowness value (b*) was
consequent solubilization of starch among the other also found in mandarin peels (50.32) followed by carrot peels
components in the raw material, such as protein, fat and fiber (41.37) and apple pomace (21.27).
(Moura, 2010) [24]. Mean value of WSI of peel powder was
5.34%.The results of WAI and WSI were given in the table
below.

Table 1: WAI and WSI of papaya peel powder

S. No. Parameters Values
1. WAI 14.75±0.08 (mg/ml)
2. WSI 5.34± 0.04(%)
Note: Values are expressed as mean ± standard deviation of three
determinations

These findings were in conformity with the results of who

reported the water absorption capacity of various fruits and
vegetable peels. Higher WAI for water melon peel (11.5 ml/g)
Fig 1: Percentage of increase in colour values of PPP compared to
followed by garlic peel (11.2 ml/g), pineapple peel (8.5 ml/g), PSP
green pea peel (8.2 ml/g), pomegranate peel (6 ml/g) while
WAI is lowest for pigeon pea peel (5.5 ml/g). The increase in Proximate composition of PPP and PSP: The PPP and PSP
porosity increased the volume of the entrapped air. The were analysed for the proximate composition and presented in
hydrophilic groups in the fibres of fruits and vegetable peels Table 3.
are responsible for the high water absorption capacity.
Moisture: The moisture content of papaya peel powder was
Colour: Food colour is governed by the chemical, 8.04% and papaya peel paste was 87.46%. There was a
biochemical, microbial and physical changes which occur significant difference (p<0.05) in the moisture content of the
during growth, maturation, post-harvest handling and PPP and PSP.
processing. Colour measurement of food products has been These findings are in conformity with the results of potatopeel
used as an indirect measure of other quality attributes such as flour with moisture content of 9.72 % (Fernandes et al.,
flavour and contents of pigments because it is simpler, faster 2008). The moisture content of the banana peel to be 6.70%
and correlates well with other physicochemical properties. and was relatively low due to the time of harvest. The low
The L*a*b* units are often used in food research studies to value moisture content of banana peel can help to preserve for
determine the uniform distribution of colours as L*a*b* units a longer time without mouldy growth (Anhwange et al., 2009)
are very close to human perception of colour (Sahin et al., [4]
.
2011) [30].
Ash: The results indicated that fruit peels are good source of
minerals, ash content showed significant difference (p<0.05)
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between PPP and PSP. The ash content of papaya peel Protein: The protein content of papaya peel powder was
powder was 7.56% and blanched papaya peel paste was 5.31% and papaya peel paste was 1.40%. Romelle et al.
0.37%. (2016) [28] analysed eight fruit peels like apple, paw paw,
The results obtained from the present study showed similar mango, pineapple, banana, grape, mango, orange and reported
findings from Souza et al. (2008) [31] in which they found an that the protein content ranged from 2.80 to 18.96 %. The
ash content of 8.13% in passion fruit peel flour. Emaga et al. minimum level was found in apple peel and the maximum in
(2007) [15] reported that the ash content in different varieties pawpaw peels.
of banana peels varied from 6.4 to 12.8%.
Carbohydrates and Energy: The carbohydrate content of
Fat: The fat content in papaya peel powder was 2.27% and papaya peel powder was 64.65 %and papaya peel paste was
papaya peel paste was 0.01%. Baddi et al. (2015) [12] analysed 9.82 %. The energy content of blanched papaya peel powder
the moisture, protein, fat, crude fiber, carbohydrates and ash was 300 Kcal and blanched papaya peel paste was 43 Kcal/
of mango peel powder and values were 3.90, 3.80, 2.61, 8.90, 100g.The carbohydrate content of mango peel powder (MPP)
86.40, and 3.29 g/100g sample, respectively and energy of 80.70% (Ajila, et al., 2008) [2]
384 Kcal/100g.
Table 3: Proximate composition of PPP and PSP
Samples Moisture (%) Ash (%) Fat (%) Protein (%) Carbohydrate (%) Energy (Kcal/ 100g)
PPP 8.04±0.06 7.56±0.01 2.27±0.01 5.31±0.03 64.65±0.24 300±0.10
PSP 87.46±0.47 0.37±0.01 0.01±0.01 1.40±0.01 9.82±0.51 43±0.8
Mean 45.75 3.97 1.14 3.35 37.23 171.5
CD 1.05 0.13 0.05 0.06 0.97 3.12
SE of mean 8.52 0.83 0.24 0.40 4.06 18.83
CV (%) 1.76 2.28 3.0 0.47 1.10 0.74
Note: Values are expressed as mean ± standard deviation of three determinations.
PPP: Papaya peel powder
PSP: Papaya peel paste

Crude and Total dietary fiber (TDF): Crude fiber is the Conclusion
material which remains after vigorous treatment of food with The composition of papaya peel showed that it is a good
acid and alkaline agents (Mehta and Kaur, 1992) [2]. source of protein, fiber, minerals and β-carotene contents. The
The crude fiber content in PPP is 12.43 % and PPS is 0.94 %. WAI of PPP was high due to high fiber content and fiber
The dietary fiber content in PPP is 44.66 % and PSP is 2.0 %. tends to retain more water due to hydrophilic property of
Romelle et al. (2016) [28] reported the crude fibre content of proteins.
fruit peels ranged from 11.81 to 26.31%. Rowayshed et al.,
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