Orange Peel as Source of Nutraceuticals

Nazir, Anum; Itrat, Nizwa; Shahid, Aleena; Mushtaq, Zain; Abdulrahman, Surajudeen Abiola; Egbuna, Chukwuebuka; Adetuyi, Babatunde Oluwafemi; Khan, Johra; Uche, Chukwuemelie Zedech; Toloyai, Pere-Ebi Yabrade

doi:10.1007/978-3-030-98760-2_7

Cited by 17 publications

(5 citation statements)

References 23 publications

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“…Lima et al (2015) highlighted the potential of WRF in terms of total dietary fiber content, which accounts for 44.1% (5.90% soluble fraction, 27.40% insoluble fraction, and 10.80% pectin) of the flour, thus having the ability to act in the prevention of colon cancer and cardiovascular diseases. The results obtained in this study are in line with other authors, who found a high content of insoluble fiber in orange rind flour (Nazir et al, 2022), melon (Vieira et al, 2017), and in flour of watermelon (Guimarães et al, 2010;Lima et al, 2015).…”

Section: Physical-chemical and Microbiological Analyses Of Wrfsupporting

confidence: 93%

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

Pires,

de Oliveira Cavalcante,

de Carvalho

et al. 2023

Journal of Food Science

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Watermelon (Citrullus lanatus) is a fruit widely consumed by the Brazilian population; however, its rind is usually discarded, despite its nutritional value. This work aimed to develop a watermelon rind flour (WRF) and a fiber‐rich bread. The WRF was submitted to microbiological analysis, proximate composition, antioxidant activity, and a profile of phenolic compounds. Six types of bread were developed: three using WRF (20%, 30%, and 40% of wheat flour replacement) and three control samples (only wheat flour), which were submitted to the same analysis, in addition to colorimetric properties, instrumental texture profile, and sensory evaluation (check‐all‐that‐apply, purchase intent, and acceptance test). A high fiber content was observed in WRF (27.15%). The total concentration of phenolic compounds was 2.38 ± 0.20 mg of gallic acid equivalent per g and benzoic acid was the main compound found (73.50 mg/100 g WRF). The results of the antioxidant capacity through the DPPH method indicated a 30% reduction. The WRF 40% bread had 3.06 g of insoluble fiber, characterizing itself as a source of fiber. In the instrumental texture analysis, it was observed that bread hardness increased significantly as the WRF content increased. The formulation of the bread containing WRF is an alternative for the use of waste, favoring the development of a fiber‐source product, with a functional food claim.

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Section: Physical-chemical and Microbiological Analyses Of Wrfsupporting

confidence: 93%

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

Pires,

de Oliveira Cavalcante,

de Carvalho

et al. 2023

Journal of Food Science

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“…Orange peels contain a lot of pectin, flavonoids, and essential oils, and are rich in substances such as copper, calcium, fiber, vitamin A, vitamin B6, and especially vitamin C, which accounts for 136 mg/100 g and is much higher than that of the orange pulp [2]. Orange peels are a valuable medicinal herb, used in Vietnamese traditional medicine to improve the digestive system due to their high quantity of fiber.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Orange peels are a valuable medicinal herb, used in Vietnamese traditional medicine to improve the digestive system due to their high quantity of fiber. Moreover, vitamin C in orange peels helps reduce inflammation and colds, and flavonoids are good for cardiovascular functions [1,2]. Currently, there have been many studies on tea bags such as asparagus, moringa, spring flowers, hibiscus flowers, centella asiatica, noni fruit, guava leaves, and pomelo peels; these have several typical uses such as clearing heat, detoxifying the body, supporting the digestive process, supporting heart health, and reducing stress.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The amount of essential oil D-limonene in orange peels is considerably high, around 90%, which also produces a pleasant aroma [1]. Although orange peels bring health benefits due to having nutritional value and high antioxidant content [2], there is a lack of studies conducted on products made from orange peels. As a consequence, the potential use of orange peels has not gained much attention.…”

Section: Introductionmentioning

confidence: 99%

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Factors Influencing the Quality of Orange Peel Tea

Nguyen,

Nguyen

2023

tvujs

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The aim of this study was to develop the technological process of making herbal tea bags from orange peels. In order to achieve this purpose, the effects of blanching, drying conditions, and mixing ratio of orange peels,green tea, and stevia were examined. The results showed that orange peel blanched in hot water at 80oC for 6 minutes helps to retain the green color and has high sensory value. Upon being dried at 70oC for 210 minutes, the total polyphenol content is 420.69 mg GAE/g dry weight with a final moisture content of 9%. With the mixing ratio of 70% orange peel, 25% green tea, and 5% stevia, the product has the highest sensory value-specifically color (3.84), flavors (4.07), tastes (3.61), and sweetness (3.92) -and with total polyphenols of 516.51 mgGAE/g dry matter and antioxidant activity of 119.18%.

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“…Vegetables are an important source of many nutrients, such as potassium, dietary fiber, vitamin A, and vitamin C, and they can lower blood pressure, reduce the risk of heart disease and stroke, and help to prevent certain tumors. 1 It reduces the risk of eye and digestive problems, has a positive effect on blood sugar, and helps control appetite. 2 Vegetables are called protective foods because they play an important role in a balanced diet, as their consumption prevents various diseases and, in addition to energy, they also provide important protective nutrients such as minerals and vitamins.…”

Section: Introductionmentioning

confidence: 99%

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Gelaye¹

2023

NDS

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Africans are leaving a period of increased unpredictability of new and emerging crises, from the pandemic to war and climate catastrophes. Only if we invest in boosting our capacity to respond to various crises will Africans be able to survive and thrive. Ethiopia is pursuing diversification of its food and nutrition security. However, preparation and consumption problems contribute to a health risk linked to malnutrition. Thus, the purpose of this review is to scrutinize preparation methods, evaluate nutrient losses, and outline future agendas. Vegetable preparation is neglected in Ethiopia, and the methods, cooking standards, and nutrient loss are all not identified. Likewise, the health risks and fate of malnutrition in the country are increasing extraordinarily. Ethiopian traditions of vegetable cooking are not supported by technology, food makers are not equipped with training, and the government is not concerned about the problems. Vitamins and minerals are entirely lost from vegetables during the cooking process, leading to the development of health risks such as stunting, wasting, and underweight problems. The government does not monitor, check, and evaluate cooked vegetables. Hence, Ethiopia should set cooking standards, and of all methods scrutinized, 2-5 minutes (leafy), 5-10 minutes (roots and tubers), and 3-8 minutes (stem) are recommended by many scholars as the standard for cooking vegetables.

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Orange Peel as Source of Nutraceuticals

Cited by 17 publications

References 23 publications

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

Factors Influencing the Quality of Orange Peel Tea

Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

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