TY - JOUR ID - 118010 TI - Comparative Assessment of Phytochemicals in Four (4) Varieties of Ananas Comosus (l.) Merr Peels JO - Progress in Chemical and Biochemical Research JA - PCBR LA - en SN - 2676-7090 AU - Terwanger Philip, Tarhemba AU - Asemave, Kaana AU - Obochi, G.O AD - Chemistry Department, Benue State University, Makudi, Benue State – Nigeria AD - Biochemistry Department, School of Health and Medical Science, Benue State University, Makurdi, Benue state - Nigeria Y1 - 2021 PY - 2021 VL - 4 IS - 1 SP - 1 EP - 10 KW - pineapple KW - peels KW - phytochemicals KW - and varieties DO - 10.22034/pcbr.2020.240534.1111 N2 - The paper reports comparative assessment of some phytochemicals in four (4) varieties of pineapple (Ananas comosus (L.) merr) peels / rinds. These varieties were Native Pineapple (A), Queens Pineapple (B), MD-2 Pineapple (C), and Smooth Cayene pineapple (D). The pineapples were collected, properly washed, and the peels were processed. After that, the peels were pulverized and oven-dried at 50 OC for 48 h. Chefman 500 W Blender was used to blend these dry samples into 0.5 µm sizes. The resulting peels were used for the analyses of alkaloid, tannin, phytate, oxalate, flavonoid, cardiac glycoside, total phenolic, and βeta- carotene using standard reported procedures. The results implied higher levels of flavonoid and total phenol in the varieties C and D than for the varieties A and B. The levels of β-carotene and cardiac glycoside were found to be significantly different (p <0.05) amongst the different peels. However, it was observed that there was no significant difference (p <0.05) in tannin and phytate contents of these rinds. There was also no significant difference in the oxalate contents of varieties A and B; but difference in the oxalate levels of varieties C and D was significant (p <0.05). Like the varieties A and B, the difference in alkaloids content of varieties C and D was not significant (p <0.05). These peels can be blended into our diets because of the presence of these phytochemicalsThe paper reports comparative assessment of some phytochemicals in four (4) varieties of pineapple (Ananas comosus (L.) merr) peels / rinds. These varieties were Native Pineapple (A), Queens Pineapple (B), MD-2 Pineapple (C), and Smooth Cayene pineapple (D). The pineapples were collected, properly washed, and the peels were processed. After that, the peels were pulverized and oven-dried at 50 OC for 48 h. Chefman 500 W Blender was used to blend these dry samples into 0.5 µm sizes. The resulting peels were used for the analyses of alkaloid, tannin, phytate, oxalate, flavonoid, cardiac glycoside, total phenolic, and βeta- carotene using standard reported procedures. The results implied higher levels of flavonoid and total phenol in the varieties C and D than for the varieties A and B. The levels of β-carotene and cardiac glycoside were found to be significantly different (p <0.05) amongst the different peels. However, it was observed that there was no significant difference (p <0.05) in tannin and phytate contents of these rinds. There was also no significant difference in the oxalate contents of varieties A and B; but difference in the oxalate levels of varieties C and D was significant (p <0.05). Like the varieties A and B, the difference in alkaloids content of varieties C and D was not significant (p <0.05). These peels can be blended into our diets because of the presence of these phytochemicals.  UR - https://www.pcbiochemres.com/article_118010.html L1 - https://www.pcbiochemres.com/article_118010_bf0195e4fb68811f8b74e482e48076ac.pdf ER -