Underestimated sources of flavonoids, limonoids and dietary fiber: Availability in orange's by-products

Russo, Marina; Bonaccorsi, Ivana; Inferrera, Veronica; Dugo, Paola; Mondello, Luigi

doi:10.1016/j.jff.2014.11.008

Cited by 58 publications

(34 citation statements)

References 28 publications

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“…It was also stated that around 57% of the total citrus production was oranges. Furthermore, global orange production was about 51 million metric tons, and around 2.1 million metric tons of it was transformed to juice in 2014 (Doğan, 2014;Russo et al, 2015;Matharu et al, 2016). Turkey is situated at number ten in world orange production with 1.779.675 tons of production in 2014.…”

Section: Introductionmentioning

confidence: 99%

“…There are some studies in the literature reporting the main composition of orange seeds (El-Adawy et al, 1999a, El-Adawy et al, 1999bSaloua et al, 2009;Russo et al, 2015) in addition to the other components of orange processing waste like pulp and peels. Specifically, some studies exist in the literature indicating the oil content, oil composition and main oil properties of citrus seeds including orange seeds (Abdel-Rahman, 1980;Habib et al, 1986;Lazos and Servos, 1988;El-Adawy et al, 1999a;Saidani et al, 2004;Malacrida et al, 2012;Matthaus and Özcan, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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SUMMARY:The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, b-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.KEYWORDS: Cold pressing; Composition; Oil; Orange seed; Quality; Thermal property RESUMEN: Efectos del tostado en microondas sobre el rendimiento y la composición de aceites de semillas de naranja prensados en frío. El objetivo de este estudio fue revalorizar las semillas de naranja (Citrus sinensis), que se generan como residuos. Se presentan datos sobre la semilla de naranja cruda, sus harinas obtenidas después del prensado en frío y sobre la caracterización de los aceites de semillas prensadas en frío. Además, se determinaron los efectos del tostado en microondas de las semillas frente al tostado tradicional. El rendimiento del aceite de prensado en frío fue de 52,93-62,99%. Después de prensado en frío, 13,57-17,97% del aceite permanece en las harinas junto con 20,68-25,61% de proteína. Por lo tanto, las harinas de prensa podrían ser revalorizadas para diferentes propósi-tos. Excepto para turbidez, color b*, acidez libre, p-anisidina y capacidad antioxidante, no hubo diferencia significativa entre los aceites para las propiedades fisicoquímicas medidas. Los ácidos mayoritarios fueron linoleico, palmítico y oleico, en una proporción muy equilibrada nutricionalmente. Entre los quince esteroles cuantificados, el b-sitosterol fue el predominante (77-78%). Los contenidos de a-tocoferol no fueron significativamente diferente. También se determinó las temperaturas de inicio térmico, picos y las entalpías de cristalización y fusión. Este estudio demostró que los aceites de semillas de naranjas de buena calidad pueden ser producidos por prensado en frío, y los aceites podrían ser utilizados en aplicaciones alimentarias...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Güneşer

Yılmaz

2017

Grasas y Aceites

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“…Therefore, sources of these nutraceutical compounds, such as juice by-products, are of great interest. The juice industry produces large amounts of by-products (about 20-60% of raw material), such as peel, unusable pulp and seeds (Arvanitoyannis & Kassaveti, 2008), which could be used for the development of nutraceutical products (Russo, Bonaccorsi, Inferrera, Dugo, & Mondello, 2015). These compounds have been related with the management of obesity and associated co-morbidities (Baboota et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

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“…Table reports the polyphenols present in the dried orange peel. The phenolic acids identified were chlorogenic acid and caffeic acid; flavonoids were hesperidin, neohesperedin, narirutin, dydimin and eriocitrin (Londoño‐Londoño et al, ; Oboh & Ademosun, ; Russo, Bonaccorsi, Inferrera, Dugo, & Mondello, ; Safdar et al, ; Santi et al, ).…”

Section: Resultsmentioning

confidence: 99%

Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature

Sicari

Pellicanò

Laganà

et al. 2017

J Food Process Preserv

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In this study, dry orange peel was added to an orange marmalade as an alternative for pectin. The product stability and the antioxidant effect on shelf life of this enriched marmalade were evaluated. In particular, the hydroxymethylfurfural formation in correlation with major bioactive compounds, antioxidant assay, total phenols and anthocyans were estimated during storage at 20 and 35 °C for 150 days. The level of phenols ranged from 73.65 to 147.67 mg/100 g for control samples and from 110.09–157.32 mg/100 g for enriched samples. The initial HMF content was 0.09 mg/100 g for the control marmalade and 0.16 mg/100 g for enriched samples and during storage, the level increased. Obtained data show that incorporation of orange peel in marmalade production can be a valid use of this by‐product. After storage, the enriched samples at 20 °C maintained the analytical parameters better than the samples stored at 35 °C. Practical applications The citrus fruit residues, which are usually discarded as waste can be used as nutraceutical resources. The utilization of these bioactive rich citrus residues can serve for the production of novel products or for the improvement of those already in use. Orange peel contains significant amounts of phenolic compounds especially phenolic acids and flavonoids, thus we can consider it a potential material for the formulation of nutraceuticals and food preservatives and may be used as a possible functional ingredient in alimentary products such as marmalade.

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Underestimated sources of flavonoids, limonoids and dietary fiber: Availability in orange's by-products

Cited by 58 publications

References 28 publications

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature

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