Resumo

STEFANELLO, Claudia L  e  ROSA, Claudia. S. Chemical composition of different fruit peel Composigao centesimal de diferentes cascas de frutas. Rev. cienc. tecnol. [online]. 2012, n.17. ISSN 1851-7587.

The integral use of food is very important because it allows the use of non-conventional foods such as bark, stems, seeds and leaves being used in order to add value to nutritional preparations and also reduce costs and avoid wasting. Thus, this study aimed to analyze the chemical composition of nine fruit peels. The highest levels of humidity found were for papaya and grapes, while citrus fruits had lower moisture. Papaya stands out for having a higher protein content. The fruits with the highest percentage of carbohydrates are: apple, bergamot, plum, mango and pear. The composition of the peels made it possible to perceive they have high levels of nutrients and can be used in preparations. Moreover, the composition of the peels makes it possible to place these foods in the calculations of eating plans and diets.

Palavras-chave : Chemical composition; Food; Peels; Integral use; Fruit.

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