In Vitro Analysis Of Antioxidant And Antimicrobial Activity Of Lemon Peel Powder

Abstract

Traditionally lemon has been used for various activities because of its citrus activity. It acts as a perfect antioxidant. It has lot of commercial uses and it has lot of medicinal properties also. Various byproducts have been obtained from this citrus fruit. This research involves the biochemical characterization of lemon peel. The phytochemical analysis has led to know what kind of secondary metabolites present in the lemon peel. Phenol and flavonoid were quantified using garlic acid quercetin as a standard respectively. Carbohydrates are estimated using phenol sulphuric method, and proteins by Lowry’s method. The nutritional value was analyzed for carbohydrates, proteins, and vitamins. The lemon peel has good estimation of nutritional values. Antioxidant activity was measured by DPPH radical scavenging activity.  Antibiogram test was performed to test anti-microbial activity.