Aktivitas Antioksidan dari Produk Samping Olahan Jeruk

Abstract

Background:The activity of free radicals that damages proteins, DNA, and cell membranes of the human body cause oxidative stress so antioxidants are needed to neutralize the effects of free radicals. Antioxidants that already exist and are commonly used are in the form of synthesis antioxidants, their use on a large scale also has a negative impact on health. Objective: This review aimed to determine the potential of citrus fruit by-products as a source of natural antioxidants, antioxidant extraction and evaluation methods, and application in the food sector. Discussion: Citrus fruit is known as a fruit that has many health benefits, and the presence of secondary metabolites in citrus plants acts as a natural antioxidant compound. By-products of the processing of citrus fruit in the form of peels and seeds can be used to obtain antioxidant compounds. Its application in food products adds value to antioxidant abilities and prevents lipid oxidation. Conclusion:By-products of the processing citrus fruit in the form of orange peel freeze-dried powder can be extracted with the Ultrasound-Assisted Extraction (UAE) method, resulting in high antioxidant activity, with the ability to extract polyphenol compounds, lipophilic and hydrophilic antioxidants.

Application of hesperidin crude extract from Siamese orange peel as an alternative natural antioxidant in the butter making process

“…Addition of hesperidin component has the potential to be used as a natural antioxidant in fat products, because of their ability to donate hydrogen atoms so the fatty acid oxidation chain reaction becomes slower. [8]. Based on the problems that have been described, this study aims to determine the effect of adding hesperidin crude extract from Siamese orange peel on the quality of the resulting butter product.…”