STUDYING THE CHEMICAL COMPOSITION OF THE RESIDUES OF SOME PLANT SOURES AND IDENTIFY THE CONTENT OF PHENOLIC COMPOUNDS
A. Kareem | E. Naji
This study was conducted in the laboratories of the College of the Agriculture / University of Tikrit and the College of the Science / University of Anbar during the period from 1/11/2020 to 1/9/2021 the aim is to study the chemical composition of the peels of some different fruits of plants, which were (eggplant, watermelon, pumpkin, orange, pomelo, and pomegranate). Fruits The results of the chemical composition of the peels of the fruits used showed the percentage of moisture, ash, fat, fiber, protein, and carbohydrates reached 7.14, 5.9, 2.56, 14.91, 11.43, 59.06% 10.29, 11.2, 3.08, 29.87, 11.81, 33.33%, 6.89, 6.7, 5.40, 15.60, 8.48, 56.93%, 11.23, 5.15, 10.62, 13.41, 5.74, 52.85% 9.19, 6.7, 5.99, 15.40, 8.48, 54.24% 10.56, 2.2, 1.89, 15.87, 4.37, 65.11%, the peels of eggplant, watermelon, pumpkin, orange, pomelo and pomegranate fruits respectively. The content of the phenols in the peels of the fruits under study showed the presence of several types, with the peels of pumpkin, pomegranate, eggplant and pomelo distinguished by a high content of gallic acid, with percentages 40.697, 39.117, 36.519, 32.748%, respectively, followed by Apigenin, as pumpkin peels were characterized by the highest content It reached 23.179 %, compared with pomegranate 21.009%, eggplant 19.554%, watermelon 16.078%, pumpkin 15.380%, and orange 2.433%. The lowest was Catching, with percentages 6.133, 0.083,9.003, and 0.737,5.183 and 6.664% for the peels eggplant, watermelon, pumpkin, orange, pomelo, and pomegranate fruits, respectively, and the rest of the types of phenols range between these percentages.
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