CHAPTER 5: QUANTITATIVE ESTIMATION OF
REDUCING SUGAR FROM FRUITS PEELS
Quantitative Estimation of reducing sugar from Banana, Pomegranate, Papaya,
Grape and Orange Peels
1. Banana Peel
Figure 12: Typical image of Banana peels
63
INTRODUCTION
Banana plant is herbaceous plant of the family Musaceae. And it is commonly called
musa sapientum to have originated from the tropical region of Southern Asia. It is
now cultivated throughout the tropics199 the main medicinal properties of banana are
to prevent anemia by stimulating the production of hemoglobin in the blood. Its role
to regulate blood pressure has been associated with the high content of potassium200.
Banana helps in solving the problem of constipation without necessary resorting to
laxatives. Banana can cure heart burns stress, strokes, ulcers and many other
ailments201
The peels in conjunction with other substances create aliniment for reducing the
acuteness of the arthritis aches and pains202. The banana peels is a lignocelluloses
biomass which can be converted as a bio fuel203.Several forms of biomass resources
exist (starch or sugar crops, weeds, oils plants, agricultural, forestry and municipal
wastes) but of all biomass cellulosic resources represent the most abundant global
source204-207
Fruits and vegetables are an important component of a healthy diet. Some fruits like
bananas offer great medical benefits. This is partly because bananas aid in the body's
retention of calcium, nitrogen, and phosphorus, all of which work to build healthy and
regenerated tissues208.
Bananas may be one of the best fruits to eat when attempting to lose weight. They are
full of nutrients for increased energy and vitality. Bananas are also low in calories and
fat, plus they have a high water content and potassium levels209.
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2. Pomegranate Peel
Figure 13: Typical image of Pomegranate peels
65
INTRODUCTION
Pomegranate (Punica granatum L.) belongs to the Punicacea family210. It is one of the
important and commercial horticultural fruits and very well, adapted to the
Mediterranean climate211. This fruits are consumed in the form of fresh or processed
as juice, jellies and syrup for
industrial production
212-214
. Different parts of tree
(leaves, fruits and bark skin) having medicinal properties and for other purposes such
as in tanning
215
. It is proved to have high antioxidant activity
preventing cancer
217
216
and help for
. The edible part of the fruit contains considerable amounts of
acids, sugars, and vitamins218-220
The fruit is technically a berry. It is filled with crunchy seeds each of which is
encased in a juicy, somewhat acidic pulp that is itself enclosed in a membranous skin.
The seeds, juice and pulp are eaten, but the yellowish membrane is too astringent221.
The bark of the stem and root contains several alkaloids including isopelletierine
which is active against tapeworms. Either a decoction of the bark, which is very bitter,
or the safer, insoluble Pelletierine Tannate may be employed. Overdoses are emetic
and purgative, produce dilation of pupila, dimness of sight, muscular weakness and
paralysis222. Leaves, seeds, roots and bark have displayed hypotensive, antispasmodic
and anthelmintic activity in bioassay 223-224.
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3. Papaya Peel:
Figure 14: Typical image of Papaya peels
67
INTRODUCTION
Papaya contain vitamins(C, A, and E) and minerals (magnesium, potassium
pantothenic folate and fiber) and available throughout the year. Along with these
vitamins and minerals it also contains an enzyme-papaintha effectively treats causes
of trauma, allergies and sports injuries. Papaya having some medicinal properties and
helps to improve cardiovascular system protect against heart diseases, heart attacks,
strokes and prevent colon cancer225.
Papaya was used as a traditional medicine relies on papain, the active principle which
exerts an ulcer protective effect226. The C. papaya possesses antimicrobial227,
antioxidant228, and anti inflammatory activities229 and heal chronic ulcer as well230-231.
It contains many biologically active compounds. Mainly chymopapain and papain,
which are supposed to aid in digestion232 Green fruits are used to treat high blood
pressure and also used as an aphrodisiac. It is useful in round worm infestation,
stomachalgia, dyspepsia, constipation, amenorrhoea, skin diseases and general
debility233.
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4. Grape Peel:
Figure 15: Typical image of Black grape peels
69
INTRODUCTION:
World production of grape was 67 million metric tons (7.3 million hectares in 2007).
Black approximately produces 20% of wastes in the form of skins and seeds. This
seed produced the black grape seed oil, which has many nutritional properties such
as Cholesterol free, low in saturated fats, contains linoleic acid and high-density
lipoprotein, and rich in Vitamin E and antioxidants234.it is a seasonal fruits and
generally available during summer. It appear in purple color due to the presence of
flavonoids and they are phytonutrients, if concentration is higher ; shows the stronger
the color ex: grape juice and red wine235.
The black grape contain a polyphenol compound they helps in the prevention of
certain chronic diseases such as CVD, cancer, and other diseases related to aging due
to their antioxidant properties, they are derived from the plant236. Which can reduce
the damage caused by free radicals and slacken ageing. It is also a quick source of
energy237. The black grape peels suppress the immune system238, it upsets the mineral
relationship in the body239 sugar can be increases fasting levels of glucose240, and also
sugar contribute to the reduction in defense against bacterial infection241. Black
grapes contain some
vitamins and minerals such as vitamin B6, thiamin (vitamin
B1), potassium, and vitamin C. and having some medicinal properties and ability to
treat constipation, indigestion, fatigue, kidney disorders, macular degeneration and
prevention of cataract.
70
5. Orange Peel:
Figure 16: Typical image of Orange Peels
71
INTRODUCTION
Orange grape and lemon fruits are belong to the Citrus group and is the most
abundant crop in the world242. Sweet orange (Citrus sinensis) is the most widely
grown Brazil was the world‟s largest producer of oranges, with an output of 18.1
million tons. This was followed by America and India which produced 7.5 and 6.0
million tons respectively243. In industry Orange peels are also used as by-products244.
It contain. flavedo and albedo is the potential sources of fibre and phytochemicals245.
So it helps in digestive health and weight loss, control of blood sugar levels and
prevention of Type 2 diabetes. Other benefits include lowering cholesterol, indirectly
preventing heart disease and stroke246. Phytochemicals are non-nutritive plant
chemicals that have either protective or disease protective properties. And prevent
some
chronic
degenerative
disorders,
like
cancer,
cardiovascular
and
neurodegenerative diseases247-248. Orange fruits have been part of human diet for ages
due to its nutritional and medicinal values The protection that orange fruits provide
against these diseases has been attributed to the various antioxidant phytonutrients
contained in citrus species249.
Oranges are effect in management of arthritis, asthma, alzheimer‟s disease,
perkinson‟s disease, macular degeneration, gallstones, multiple sclerosis, cholera,
gingivitis, optimal lung function, cataracts, ulcerative colitis and crohn‟s disease250.
Orange tree contain leaves, bark, pith and young stems with low cellulose content
called as residues and used for the production of fuels251-255.
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The below mentioned steps are followed In addition to the previous standard
volumetric methods indicated in the materials and methods chapter.
RESULTS: Heating time is kept constant at 60 min. but the concentration of H2SO4
and HCl is varied, the values are representing in the tables (10-11) and figures (1718). In the same manner the concentration is kept constant i.e. 15mL of 2M of H2SO4
and HCl/100mL of distilled water. While the varying period of heat (30, 60, & 90
min) and the results are tabulated in the tables (12-13) and figures (19-20).
For all the above mentioned samples the concentration of H2SO4 and HCl (2M/100mL
of distilled water) i.e. 5mL (0.1M), 15mL (0.3M), 25(0.5M) respectively.
73
Table 10: Concentration of H2SO4 varied and heating time is kept constant (1h).
Lane2MH2SO4/100
Name of the sample
Eynon
mL Distilled
Bertrand's
Benedict's
method(
water
method(g)
method(g)
g)
0.1(M)
0.4261
0.4962
0.5123
0.3(M)
0.6121
0.6541
0.6591
0.5(M)
0.8401
0.8432
0.8496
0.1(M)
0.31
0.3651
0.3051
0.3(M)
0.514
0.5102
0.5006
0.5(M)
0.689
0.6971
0.6464
0.1(M)
0.2942
0.3091
0.3016
0.3(M)
0.331
0.3422
0.3521
0.5(M)
0.460
0.4021
0.4123
0.1(M)
0.3421
0.3621
0.3721
0.3(M)
0.4102
0.3698
0.3804
0.5(M)
0.4739
0.3801
0.3896
0.1(M)
0.2951
0.3012
0.3069
0.3(M)
0.3306
0.3298
0.3318
0.5(M)
0.4627
0.4521
0.4492
Banana(Musa
Sapientum)
Pomegranate peel
Papaya peel
Grape peels
Orange peels
74
0.9
0.8
0.7
0.6
0.5
Bertrand's method(g)
0.4
Benedict's method(g)
Lane-Eynon method(g)
0.3
0.2
0.1
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0
Banana(Musa Sapientum)
Pomegranate peel
Papaya peel Grape peelsOrange peels
Figure 17: Quantitative estimation of reducing sugar from fruit peels by varying
concentration of H2SO4 and the time of heating is 1h constant.
75
Table 11: Concentration of HCl varied and heating time is kept constant (1h).
Name of the sample
Banana(Musa Sapientum)
Pomegranate peel
Papaya peel
Grape peels
Orange peels
2MHCl/100mL
Bertrand's
Benedict's
Lane-Eynon
Distilled water
method(g)
method(g)
method(g)
0.1(M)
0.7118
0.7136
0.7146
0.3(M)
0.8102
0.8119
0.8209
0.5(M)
0.8423
0.8492
0.8506
0.1(M)
0.5108
0.5237
0.5138
0.3(M)
0.5619
0.5709
0.5689
0.5(M)
0.6098
0.6128
0.6116
0.1(M)
0.3012
0.3291
0.3218
0.3(M)
0.3296
0.3326
0.3312
0.5(M)
0.3998
0.3981
0.3769
0.1(M)
0.3462
0.3496
0.3508
0.3(M)
0.3459
0.3521
0.3496
0.5(M)
0.4129
0.4069
0.4172
0.1(M)
0.3012
0.3092
0.3192
0.3(M)
0.3398
0.3416
0.3502
0.5(M)
0.4562
0.4609
0.4629
76
0.9
0.8
0.7
0.6
0.5
Bertrand's method(g)
0.4
Benedict's method(g)
Lane-Eynon method(g)
0.3
0.2
0.1
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0.5(M)
0.3(M)
0.1(M)
0
Banana(Musa Sapientum)
Pomegranate peel
Papaya peelGrape peelsOrange peels
Figure 18: Quantitative estimation of reducing sugar from fruit peels by varying
concentration of HCl and the time of heating is 1h constant.
77
Table 12: Time is varied and the concentration is kept constant (15mL of 2M
H2SO4/100mL of distilled water)
Name of the
Heating
Bertrand's
Benedict's
Lane-eynon
Samples
time(min)
method(g)
method(g)
method(g)
30
0.6928
0.7102
0.7192
60
0.7214
0.7269
0.7301
90
0.7432
0.7465
0.7502
30
0.4972
0.5039
0.5062
60
0.5141
0.5102
0.5006
90
0.5751
0.5506
0.5962
30
0.306
0.4272
0.403
60
0.4866
0.5379
0.5362
90
0.5741
0.5899
0.5892
30
0.3619
0.3688
0.3789
60
0.3676
0.3729
0.4121
90
0.4129
0.3986
0.4132
30
0.312
0.4294
0.413
60
0.4916
0.5429
0.5462
90
0.5751
0.5912
0.5939
Banana peel
Pomegranate peel
Papaya peel
Grape peel
Orange peel
78
0.8
0.7
0.6
0.5
0.4
Bertrand's method(g)
Benedict's method(g)
0.3
Lane-eynon method(g)
0.2
0.1
90min
60min
30min
90min
60min
30min
90min
60min
30min
90min
60min
30min
90min
60min
30min
0
Banana peel
Pomegranate peel
Papaya peel Grape peel Orange peel
Figure 19: Quantitative estimation of reducing sugar by varying time. (H2SO4)
Constant.
79
Table 13: Time is varied and the concentration is kept constant (15mL of 2M
HCl/100mL of distilled water)
Name of the
Heating
Bertrand's
Benedict's
Lane-eynon
Samples
time(min)
method(g)
method(g)
method(g)
30
0.6982
0.7056
0.7159
60
0.7411
0.7196
0.7251
90
0.7319
0.7401
0.7492
30
0.4896
0.4929
0.4916
60
0.4991
0.4056
0.4993
90
0.5692
0.5706
0.5688
30
0.3112
0.4176
0.4206
60
0.4206
0.4292
0.5026
90
0.4919
0.4926
0.5019
30
0.3702
0.3765
0.3789
60
0.3814
0.3892
0.4026
90
0.4059
0.4062
0.4089
30
0.3192
0.4196
0.4206
60
0.3206
0.3619
0.4162
90
0.4602
0.5102
0.5209
Banana peel
Pomegranate peel
Papaya peel
Grape peel
Orange peel
80
0.8
0.7
0.6
0.5
0.4
Bertrand's method(g)
Benedict's method(g)
0.3
Lane-eynon method(g)
0.2
0.1
90min
60min
30min
90min
60min
30min
90min
60min
30min
90min
60min
30min
90min
60min
30min
0
Banana peel
Pomegranate peel
Papaya peel Grape peel Orange peel
Figure 20: Quantitative estimation of reducing sugar by varying time. (HCl)
Constant.
81