Morphological and Proximate Analysis of Orange (Citrus scinesis) Peel and Tomato (Solanum lycopersicum)

Abstract

The main objective of the study is to evaluate the nutritional composition of orange peel and tomato for the development of natural colour to increase the awareness about the use of natural food colour which reduces the risk assessment of artificial colour. Fruits are very important constituents of the diet and provide nutrients such as, vitamin, minerals, and fibre etc. Orange is one of the most popular fruits in the world. It is rich in nutrient like vitamin C, folic acid, carotenoids, flavonoids etc. These nutrients are very useful for boosting immunity. In this study we discus about nutritional composition of orange peel and tomato. Proximate analysis of each sample was conducted to evaluate the moisture, fat, protein, ash etc. The morphological analysis of the samples was done by using scanning electron microscope which helps in identifying the different structural forms of the samples. Results of the study suggest that orange peel and tomato both have a good nutritional property. The fat, protein, ash and fibre content in orange peel was found to be 3.4, 4.8, 4.2 and 8.3 respectively while in tomato the values are 0.24, 2.26, 0.18 and 1.19 respectively. Orange peel removed the amount of cholesterol and fight against heart diseases in your body because orange peel contains pectin and natural fibre, it controls our blood pressure and helpful for weight loss. Tomato is an edible, red berry types of fruits. Tomatoes contribute to a healthy well-balanced diet. Because they are rich in nutrients like minerals, vitamins (B and C), sugar and dietary fibre. Tomato is a good source of lycopene; it is a red colour pigment present in high amount (2573 μg) per 100 tomatoes is a very good sources of raw materials for fruits and vegetables industry.