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 tropics 199 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 potassium 200. Banana helps in solving the problem of constipation without necessary resorting to laxatives. Banana can cure heart burns stress, strokes, ulcers and many other ailments 201 The peels in conjunction with other substances create aliniment for reducing the acuteness of the arthritis aches and pains 202. The banana peels is a lignocelluloses biomass which can be converted as a bio fuel 203.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 source 204-207 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 tissues 208. 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 levels 209. 64
2. Pomegranate Peel Figure 13: Typical image of Pomegranate peels 65
INTRODUCTION Pomegranate (Punica granatum L.) belongs to the Punicacea family 210. It is one of the important and commercial horticultural fruits and very well, adapted to the Mediterranean climate 211. 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 216 and help for preventing cancer 217. 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 astringent 221. 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 paralysis 222. Leaves, seeds, roots and bark have displayed hypotensive, antispasmodic and anthelmintic activity in bioassay 223-224. 66
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 cancer 225. Papaya was used as a traditional medicine relies on papain, the active principle which exerts an ulcer protective effect 226. The C. papaya possesses antimicrobial 227, antioxidant 228, and anti inflammatory activities 229 and heal chronic ulcer as well 230-231. It contains many biologically active compounds. Mainly chymopapain and papain, which are supposed to aid in digestion 232 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 debility 233. 68
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 antioxidants 234.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 wine 235. 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 plant 236. Which can reduce the damage caused by free radicals and slacken ageing. It is also a quick source of energy 237. The black grape peels suppress the immune system 238, it upsets the mineral relationship in the body 239 sugar can be increases fasting levels of glucose 240, and also sugar contribute to the reduction in defense against bacterial infection 241. 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 world 242. 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 respectively 243. In industry Orange peels are also used as by-products 244. It contain. flavedo and albedo is the potential sources of fibre and phytochemicals 245. 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 stroke 246. 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 diseases 247-248. 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 species 249. 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 disease 250. Orange tree contain leaves, bark, pith and young stems with low cellulose content called as residues and used for the production of fuels 251-255. 72
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 H 2 SO 4 and HCl is varied, the values are representing in the tables (10-11) and figures (17-18). In the same manner the concentration is kept constant i.e. 15mL of 2M of H 2 SO 4 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 H 2 SO 4 and HCl (2M/100mL of distilled water) i.e. 5mL (0.1M), 15mL (0.3M), 25(0.5M) respectively. 73
Table 10: Concentration of H 2 SO 4 varied and heating time is kept constant (1h). Lane- 2MH2SO4/100 Eynon ml Distilled Bertrand's Benedict's method( Name of the sample water g) 0.1(M) 0.4261 0.4962 0.5123 Banana(Musa Sapientum) 0.6121 0.6541 0.6591 0.8401 0.8432 0.8496 0.1(M) 0.31 0.3651 0.3051 Pomegranate peel 0.514 0.5102 0.5006 0.689 0.6971 0.6464 0.1(M) 0.2942 0.3091 0.3016 Papaya peel 0.331 0.3422 0.3521 0.460 0.4021 0.4123 0.1(M) 0.3421 0.3621 0.3721 Grape peels 0.4102 0.3698 0.3804 0.4739 0.3801 0.3896 0.1(M) 0.2951 0.3012 0.3069 Orange peels 0.3306 0.3298 0.3318 0.4627 0.4521 0.4492 74
0.1(M) 0.1(M) 0.1(M) 0.1(M) 0.1(M) 0.9 0.8 0.7 0.6 0.5 0.4 0.3 Bertrand's Benedict's Lane-Eynon 0.2 0.1 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 H 2 SO 4 and the time of heating is 1h constant. 75
Table 11: Concentration of HCl varied and heating time is kept constant (1h). 2MHCl/100mL Bertrand's Benedict's Lane-Eynon Name of the sample Distilled water 0.1(M) 0.7118 0.7136 0.7146 Banana(Musa Sapientum) 0.8102 0.8119 0.8209 0.8423 0.8492 0.8506 0.1(M) 0.5108 0.5237 0.5138 Pomegranate peel 0.5619 0.5709 0.5689 0.6098 0.6128 0.6116 0.1(M) 0.3012 0.3291 0.3218 Papaya peel 0.3296 0.3326 0.3312 0.3998 0.3981 0.3769 0.1(M) 0.3462 0.3496 0.3508 Grape peels 0.3459 0.3521 0.3496 0.4129 0.4069 0.4172 0.1(M) 0.3012 0.3092 0.3192 Orange peels 0.3398 0.3416 0.3502 0.4562 0.4609 0.4629 76
0.1(M) 0.1(M) 0.1(M) 0.1(M) 0.1(M) 0.9 0.8 0.7 0.6 0.5 0.4 0.3 Bertrand's Benedict's Lane-Eynon 0.2 0.1 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 H 2 SO 4 /100mL of distilled water) Name of the Heating Bertrand's Benedict's Lane-eynon Samples time(min) 30 0.6928 0.7102 0.7192 Banana peel 60 0.7214 0.7269 0.7301 90 0.7432 0.7465 0.7502 30 0.4972 0.5039 0.5062 Pomegranate peel 60 0.5141 0.5102 0.5006 90 0.5751 0.5506 0.5962 30 0.306 0.4272 0.403 Papaya peel 60 0.4866 0.5379 0.5362 90 0.5741 0.5899 0.5892 30 0.3619 0.3688 0.3789 Grape peel 60 0.3676 0.3729 0.4121 90 0.4129 0.3986 0.4132 30 0.312 0.4294 0.413 Orange peel 60 0.4916 0.5429 0.5462 90 0.5751 0.5912 0.5939 78
30min 30min 30min 30min 30min 0.8 0.7 0.6 0.5 0.4 0.3 Bertrand's Benedict's Lane-eynon 0.2 0.1 0 Banana peel Pomegranate peel Papaya peel Grape peel Orange peel Figure 19: Quantitative estimation of reducing sugar by varying time. (H 2 SO 4 ) 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) 30 0.6982 0.7056 0.7159 Banana peel 60 0.7411 0.7196 0.7251 90 0.7319 0.7401 0.7492 30 0.4896 0.4929 0.4916 Pomegranate peel 60 0.4991 0.4056 0.4993 90 0.5692 0.5706 0.5688 30 0.3112 0.4176 0.4206 Papaya peel 60 0.4206 0.4292 0.5026 90 0.4919 0.4926 0.5019 30 0.3702 0.3765 0.3789 Grape peel 60 0.3814 0.3892 0.4026 90 0.4059 0.4062 0.4089 30 0.3192 0.4196 0.4206 Orange peel 60 0.3206 0.3619 0.4162 90 0.4602 0.5102 0.5209 80
30min 30min 30min 30min 30min 0.8 0.7 0.6 0.5 0.4 0.3 Bertrand's Benedict's Lane-eynon 0.2 0.1 0 Banana peel Pomegranate peel Papaya peel Grape peel Orange peel Figure 20: Quantitative estimation of reducing sugar by varying time. (HCl) Constant. 81