Peels of Lemon and Orange as Value-Added Ingredients:  Chemical and Antioxidant Properties

El-ghfar, M.H. Ahmed Abd; Ibrahim, Hayam M.; Hassan, Ibrahim M.; Abdel-Fattah, A.A.; Mahmoud, Marwa H.

doi:10.20546/ijcmas.2016.512.089

Cited by 31 publications

(17 citation statements)

References 36 publications

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“…According to the Ahmed et al (2016) content was found less than some other citrus fruits such as kinnow (5.21%) and grape fruit (6.24 %). The protein content reported in present study was lower than that reported by El-ghfar et al (2016), which was in the range of 6.39 % (air oven drying) to 7.09 % (fresh, control) in orange peel and that of lemon with 7.06 % (air oven drying) -11.53 % (fresh, control).…”

Section: Peel and Pomace Protein(%)contrasting

confidence: 86%

BIOCHEMICAL PROFILING OF PEEL AND POMACE OF ORGANICALLY GROWN Citrus reticulata AT DIFFERENT ALTITUDINAL GRADIENT

Pradhan¹,

Sharma²

2019

JEBAS

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This study aimed to elucidate biochemical profile of peel and pomace of Citrus reticulata grown organically at different altitudinal ranges of Sikkim Himalayas. Citrus peel and pomace are undoubtedly the good sources of many food ingredients, which are however discarded as waste. This study gives insight into the degree of availability of different biochemical in peel and pomace of fruits and also evaluated the effect of altitude and maturity stages on these biochemicals. Immature and mature fruit of C. reticulata from five altitude ranges (800-1000 m,1000-1200 m,1200-1400 m, 1400-1600 m and >1600 m) of Sikkim were collected and subjected to juice extraction and air dried for proximate analysis. Essential oil was analysed using GC-MS. The mature fruits showed high reducing sugar, total sugar, non reducing sugar, TSS, TSS: acid, peel protein, peel and pomace crude fat, peel and pomace ash at all the altitudinal range compared to immature stage. Reducing sugar (6.31 %), total sugar (8.69%), titrable acidity (1.42 %), TSS (12.33 0 Brix), vitamin C (40.40 mg/100gm), peel and pomace crude fat (19.07%), peel and pomace ash (21.03%), Starch (3.17 %) was recorded highest at elevation range of > 1600 m. The protein (3.1%) content was however, highest at low elevation. The major constituent of peel oil was limonene. The limonene content was higher (84.75 %) at lower elevation (800-1000 m). Significant variations were seen on biochemical profile of peel and pomace of C. reticulata grown at different altitude ranges. Large number of physiological, biochemical and structural changes occur in fruits at different stages of maturity and during ripening. The variations in studied parameters are obvious at different stages of maturity.

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Section: Peel and Pomace Protein(%)contrasting

confidence: 86%

BIOCHEMICAL PROFILING OF PEEL AND POMACE OF ORGANICALLY GROWN Citrus reticulata AT DIFFERENT ALTITUDINAL GRADIENT

Pradhan¹,

Sharma²

2019

JEBAS

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“…Orange peel has high antioxidant activity [12], where the aqueous extract of orange peel powder showed an antioxidant activity of 71.2% [11,12]. Orange peels contain high amount of flavonoids and vitamin C (110.4-127.70 mg/100 g of orange peel on dry basis) [13,14].…”

Section: Introductionmentioning

confidence: 99%

Impacts of Dietary Supplementations of Orange Peel and Tomato Pomace Extracts as Natural Sources for Ascorbic Acid on Growth Performance, Carcass Characteristics, Plasma Biochemicals and Antioxidant Status of Growing Rabbits

Hassan

Elkassas

Salim

et al. 2021

Animals

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The effect of dietary orange peel (OPE) and tomato pomace extract (TPE) supplementations on growth performance, plasma biochemicals, carcass characteristics and antioxidant status of growing male rabbits were investigated. A total of 96 rabbits (5 weeks old) were distributed into four groups. The first group received untreated pelleted diet (control). The second group was fed a diet containing ascorbic acid (AA; 1.0 g/kg diet), while the third and fourth groups consumed diets supplemented with 200 gm of OPE or (TPE, respectively. Our results indicated that OPE and TPE contained 59, 14.03 mg ascorbic acid/100 g DM, respectively. Growth performance, except feed conversion ratio, and carcass weight were improved by dietary supplementations. Dietary supplementations decreased kidneys, abdominal, back fats and ether extract of meat. Plasma protein and globulin levels were high in rabbits fed AA and TPE-supplemented diets. Low plasma total cholesterol and LDL-cholesterol concentrations were observed in rabbits fed the supplemented diets. Plasma AA was increased in rabbits fed AA and OPE-supplemented diets. Rabbits fed OPE and TPE-supplemented diets had great SOD activity. The best economic efficiency was recorded by rabbits fed the supplemented diets. Dietary supplementations of OPE and TPE could effectively improve growth performance, antioxidative status, modulate AA level in plasma and meat and lower plasma total cholesterol and LDL.

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“…The results demonstrate that all these samples significantly (P < 0.05) show antioxidant activities. The multiple health benefits of citrus fruits by preventing and curing certain diseases are attributed to contain high contents of vitamin C contents and phenolic compounds as reported by Suleria et al; Azuma et al and Deng et al 28,29,30 and pigments mainly astaxanthin and essential oils 31 . Besides, the presence of phenols, included numerous flavanones, flavone glycosides, polymethoxylated flavones, hydroxycinnamate, and other miscellaneous phenolic glycosides and amines 32 .…”

Section: Antioxidant Activity Dpph Of Functional Delightmentioning

confidence: 95%

Evaluation of Turkish Delight Prepared With Pigments And Essential Oils Extracted From Clementine (Citrus Clementine) Peels As Natural Antioxidants

2022

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This experiment presented essential oils by GC/MS, pigment content, and their antioxidant activities as well as sensory evaluation of delight samples. Limonene (66.88%) was the most prevalent yield. The peels of clementine had DPPH and ABT Scavenging activity. All levels of pigment extract had better scores for all sensory values and recorded acceptable scores in terms of appearance, color, aroma, and overall acceptability compared to control delight. Besides, delight samples containing 15 mg astaxanthin pigment extract showed maximum sensory scores compared to other samples and control delight. On the other hand, the product was less acceptable to the panelists compared to control in the case of the addition of 3.75 mg astaxanthin pigment extract. All the analyzed samples showed that delight fortified with astaxanthin pigment which has high contents of essential oils has good antioxidant activities. As a general conclusion, Clementine peels are recommended as a useful value-added functional ingredient for the food industry as natural additives that will be healthier than artificial additives.

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Peels of Lemon and Orange as Value-Added Ingredients: Chemical and Antioxidant Properties

Cited by 31 publications

References 36 publications

BIOCHEMICAL PROFILING OF PEEL AND POMACE OF ORGANICALLY GROWN Citrus reticulata AT DIFFERENT ALTITUDINAL GRADIENT

BIOCHEMICAL PROFILING OF PEEL AND POMACE OF ORGANICALLY GROWN Citrus reticulata AT DIFFERENT ALTITUDINAL GRADIENT

Impacts of Dietary Supplementations of Orange Peel and Tomato Pomace Extracts as Natural Sources for Ascorbic Acid on Growth Performance, Carcass Characteristics, Plasma Biochemicals and Antioxidant Status of Growing Rabbits

Evaluation of Turkish Delight Prepared With Pigments And Essential Oils Extracted From Clementine (Citrus Clementine) Peels As Natural Antioxidants

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