Onyenweaku Eridiong O, Kesa Hema
Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa.
Health SA. 2024 Aug 29;29:2682. doi: 10.4102/hsag.v29i0.2682. eCollection 2024.
Fruits are excellent sources of micronutrients; hence, their consumption is highly recommended. However, fruit peels, often discarded, despite some being edible have been reported to contain essential nutrients and antioxidants, which contribute to disease prevention and well-being.
This study sought to evaluate the micronutrient and antinutrient content of 10 edible fruit peels namely, orange, mango, pineapple, banana, lemon, mandarin, red apple, cucumber, guava and pawpaw peels.
Laboratory analyses of the fruit peels were conducted at the University of Calabar, in a well-ventilated and temperature controlled environment to ensure accurate results.
The research design was quantitative and experimental; laboratory analyses were carried out to determine the minerals, vitamins and antinutrients in fruit peels using AOAC standard methods. Data were analysed using ANOVA on SPSS version 20.0.
Calcium was the most predominant of the minerals analysed, with values ranging from 33.12 ± 0.05 mg/100 g (cucumber peels) to 72.04 ± 0.08 mg/100 g (mango peels); calcium was followed by magnesium. Mandarin, banana and pineapple peels had statistically similar ( > 0.05) content of zinc (about 1.2 mg/100g), which was significantly ( < 0.05) higher than others. Mandarin peels had significantly higher content (100.48 ± 2.03 mg/100 g) of vitamin C, while cucumber peels recorded the lowest (27.50 ± 0.01 mg/100 g). The results show significant concentrations of micronutrients such as iron, selenium and vitamin K; among the antinutrients, hydrogen cyanide had the highest concentrations, followed by phytate. The values were within safe limits.
Therefore, the processing of fruit peels, for use as dietary additives to enrich foods and boost immunity, should be promoted.
The study shows the potential of fruit peels as food additives.
水果是微量营养素的优质来源；因此，强烈建议食用水果。然而，水果皮通常被丢弃，尽管有些水果皮是可食用的，但据报道其含有必需营养素和抗氧化剂，有助于预防疾病和促进健康。
本研究旨在评估10种可食用水果皮（即橙子皮、芒果皮、菠萝皮、香蕉皮、柠檬皮、柑橘皮、红苹果皮、黄瓜皮、番石榴皮和木瓜皮）中的微量营养素和抗营养素含量。
在卡拉巴尔大学通风良好且温度可控的环境中对水果皮进行实验室分析，以确保结果准确。
研究设计为定量实验性研究；采用美国官方分析化学师协会（AOAC）标准方法进行实验室分析，以测定水果皮中的矿物质、维生素和抗营养素。使用SPSS 20.0版本的方差分析对数据进行分析。
钙是所分析矿物质中含量最高的，含量范围为33.12±0.05毫克/100克（黄瓜皮）至72.04±0.08毫克/100克（芒果皮）；其次是镁。柑橘皮、香蕉皮和菠萝皮中锌的含量在统计学上相似（>0.05）（约1.2毫克/100克），显著高于其他水果皮（<0.05）。柑橘皮中维生素C的含量显著较高（100.48±2.03毫克/100克），而黄瓜皮中维生素C含量最低（27.50±0.01毫克/100克）。结果显示铁、硒和维生素K等微量营养素含量显著；在抗营养素中，氰化氢浓度最高，其次是植酸盐。这些数值在安全范围内。
因此，应推广水果皮的加工，将其用作膳食添加剂以丰富食物并增强免疫力。
该研究显示了水果皮作为食品添加剂的潜力。
