COMPARATIVE STUDY OF PHYTOCHEMICAL SCREENING AND ANTIOXIDANT CAPACITIES OF VINEGAR MADE FROM PEEL AND FRUIT OF PINEAPPLE (ANANAS COMOSUS L.)

Abstract

Pineapple peel is a by-product of the pineapple processing industry and it consists of residual pulp, peels, and skin. If pineapple peels are not utilized they can cause environmental pollution The study was carried out with the objective of producing vinegar from the peel and fruit of pineapple, sugar and starter culture. The phytochemical properties and antioxidant activity of pineapple peel vs fruit vinegar were assessed A light yellow colored vinegar was obtained from the pineapple fruit mixture and a light brown colored vinegar was obtained from pineapple peel mixture with mild fruity, acetic aroma through simultaneous fermentation by Saccharomyces boulardii and Acetobacter. Carbohydrates, saponins, flavanoids, tannins, quinones, terpenoids and coumarines were present in the both pineapple peel and fruit vinegar. The antioxidant content of peel vinegar (2077 mg acetate equivalence/100 ml) was found to be higher compared to that of fruit vinegar. Pineapple peel vinegar can be produced in large scale and marketed for its therapeutic effects and to exhibit environment friendly property over the synthetically produced chemical vinegars.