Nutritional evaluation of fruit consumption with skin: comparative analysis of dietary fiber and vitamin C 

Consuming fruit with its skin is a common recommendation in nutrition, although the question often arises as to whether this practice actually provides a measurable nutritional benefit. Aiming to provide experimental evidence, a comparative analysis was performed between the skin and pulp of different fruits to evaluate their dietary fiber and vitamin C (ascorbic acid) content. 

 

Objective of the study:

The study aimed to quantitatively determine whether consuming fruit with the skin increases the intake of key nutrients, specifically dietary fiber and vitamin C, through an analytical comparison of both fruit fractions: skin and pulp. 

 

Preparation and processing of simples. 

The selected fruits were apple and pear, two widely consumed fruits 
representative of nutritional studies. Each fruit underwent a standardized 
preparation process that included:

• Previous hygienic washing of the sample. 
  
• Manual separation of skin and pulp for independent analysis. 
  
• Chopping and maceration under controlled conditions to facilitate the release of soluble compounds. 
  
• A resting period prior to analysis to favor the extraction of soluble fiber and vitamin C. 

Subsequently, the quantification of selected nutrients was carried out using specific analytical techniques. 

Results of the analysis Apple: 

Apple

The comparative analysis showed significant differences in dietary fiber content between the skin and the pulp. The skin had a content of 4.41% fiber, while the pulp recorded 1.55%, which represents approximately 2.8 times more fiber in the skin. In contrast, the concentration of vitamin C was equivalent in both fractions (1 mg/100 ml). 

Pear

Similar results were observed in the pear. The skin showed a content of 5.38% dietary fiber, compared to 2.88% in the pulp, which represents almost double the fiber in the skin (≈1.9 times). As with the apple, the concentration of vitamin C was comparable between both parts of the fruit. 

 

Interpretation of results: 

The higher concentration of fiber in the skin is related to its biological function within the fruit. The plant skin acts as a structural barrier and protection system against oxidation and pathogens, which explains its higher content of structural components such as fiber and various antioxidant compounds.

From a nutritional point of view, these results indicate that consuming fruit with skin significantly increases dietary fiber intake, without modifying the vitamin C contribution, which remains similar between skin and pulp. 

Conclusion:

The results obtained support the nutritional recommendation to consume fruit with its skin, provided that an adequate hygienic washing is performed prior to ingestion. This practice improves the overall nutritional value of the food, mainly through a greater contribution of dietary fiber, a key component for digestive and metabolic health. 

 

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Juan Antonio Calzado

Technical Director of Industry, Echevarne Laboratory