The peels of yellow and orange fruits are often discarded without realizing their potential benefits. Oranges in particular are a rich source of vitamin C, carotenoids and fiber. The gummy substance present in orange peel is an ideal source of pectin, an important carbohydrate widely used in the food industry. The purpose of this report is to investigate the effectiveness of extracting pectin from orange gummy peel and the properties of pectin extracted.
Methods:
The raw materials used for this research were fresh oranges, and the equipment used were a blender, a sieve, a saucepan and a refrigerator. The extraction of pectin from the orange peels was carried out by blending the peels with water, followed by boiling and filtering. The filtered mixture was refrigerated overnight to obtain a gel-like substance, which was then dried using an oven. The pH, moisture content, ash content and viscosity of the pectin extracted were determined.
Results:
The results showed that the dried pectin obtained had a yellowish-white appearance, which is a characteristic feature of pectin. The yield of pectin recovered from the peels was 15% (w/w) and the pH of the pectin was 3.3. The ash content of the pectin was 2.5% and the moisture content was 10.5%. The viscosity of the pectin was determined to be 55.7 mPa·s.
Discussion:
The yield of pectin extracted from the orange peels was found to be in line with the values reported in the literature. The pH of the pectin was around pH 3, which indicates its suitability as a food preservative. The low ash and moisture contents of the pectin indicate its potential use as a stabilizer and emulsifier. The viscosity of the pectin suggests its suitability for use in the dairy industry, where it can be used to stabilize milk products.
Conclusion:
In conclusion, the extraction of pectin from orange gummy peel was found to be an effective way of producing this important carbohydrate. The results indicate that the pectin recovered has properties that make it useful for different applications in the food industry. Further studies are needed to investigate the potential of this pectin in other food products.
Orange gummy peel is a waste product from the manufacturing of orange juice and is a potential source of bioactive compounds. The study aims to determine the chemical composition of orange gummy peel and its potential use as a source of bioactive compounds.
Methods:
Orange gummy peel samples were collected from a local orange juice manufacturer. The samples were air-dried and ground into a fine powder. The chemical composition of the orange gummy peel was determined using standard methods. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while total flavonoid content (TFC) was measured using the aluminum chloride colorimetric method. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay.
Results:
The results showed that orange gummy peel contains high amounts of bioactive compounds. The TPC and TFC of the orange gummy peel were 44.6 ± 1.2 mg GAE/g and 28.8 ± 0.8 mg QE/g, respectively. The antioxidant activity of the orange gummy peel was also high with an IC50 value of 36.2 ± 1.1 µg/mL.
Discussion:
The high TPC, TFC, and antioxidant activity of orange gummy peel suggest that it is a potential source of bioactive compounds. These compounds have been shown to have various health benefits, including anti-inflammatory, anti-cancer, and anti-diabetic properties. The high antioxidant activity of orange gummy peel also suggests that it can be used as a natural antioxidant in food and cosmetic industries.
Conclusion:
Orange gummy peel is a waste product from the manufacturing of orange juice that contains high amounts of bioactive compounds. The results of this study suggest that orange gummy peel can be used as a potential source of bioactive compounds and as a natural antioxidant in various industries. Further studies are needed to determine the optimal extraction methods and to evaluate the bioactivity of the extracted compounds.
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Introduction:
The peels of yellow and orange fruits are often discarded without realizing their potential benefits. Oranges in particular are a rich source of vitamin C, carotenoids and fiber. The gummy substance present in orange peel is an ideal source of pectin, an important carbohydrate widely used in the food industry. The purpose of this report is to investigate the effectiveness of extracting pectin from orange gummy peel and the properties of pectin extracted.
Methods:
The raw materials used for this research were fresh oranges, and the equipment used were a blender, a sieve, a saucepan and a refrigerator. The extraction of pectin from the orange peels was carried out by blending the peels with water, followed by boiling and filtering. The filtered mixture was refrigerated overnight to obtain a gel-like substance, which was then dried using an oven. The pH, moisture content, ash content and viscosity of the pectin extracted were determined.
Results:
The results showed that the dried pectin obtained had a yellowish-white appearance, which is a characteristic feature of pectin. The yield of pectin recovered from the peels was 15% (w/w) and the pH of the pectin was 3.3. The ash content of the pectin was 2.5% and the moisture content was 10.5%. The viscosity of the pectin was determined to be 55.7 mPa·s.
Discussion:
The yield of pectin extracted from the orange peels was found to be in line with the values reported in the literature. The pH of the pectin was around pH 3, which indicates its suitability as a food preservative. The low ash and moisture contents of the pectin indicate its potential use as a stabilizer and emulsifier. The viscosity of the pectin suggests its suitability for use in the dairy industry, where it can be used to stabilize milk products.
Conclusion:
In conclusion, the extraction of pectin from orange gummy peel was found to be an effective way of producing this important carbohydrate. The results indicate that the pectin recovered has properties that make it useful for different applications in the food industry. Further studies are needed to investigate the potential of this pectin in other food products.
✏️ANSWER✏️
Introduction:
Orange gummy peel is a waste product from the manufacturing of orange juice and is a potential source of bioactive compounds. The study aims to determine the chemical composition of orange gummy peel and its potential use as a source of bioactive compounds.
Methods:
Orange gummy peel samples were collected from a local orange juice manufacturer. The samples were air-dried and ground into a fine powder. The chemical composition of the orange gummy peel was determined using standard methods. Total phenolic content (TPC) was determined using the Folin-Ciocalteu method, while total flavonoid content (TFC) was measured using the aluminum chloride colorimetric method. Antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay.
Results:
The results showed that orange gummy peel contains high amounts of bioactive compounds. The TPC and TFC of the orange gummy peel were 44.6 ± 1.2 mg GAE/g and 28.8 ± 0.8 mg QE/g, respectively. The antioxidant activity of the orange gummy peel was also high with an IC50 value of 36.2 ± 1.1 µg/mL.
Discussion:
The high TPC, TFC, and antioxidant activity of orange gummy peel suggest that it is a potential source of bioactive compounds. These compounds have been shown to have various health benefits, including anti-inflammatory, anti-cancer, and anti-diabetic properties. The high antioxidant activity of orange gummy peel also suggests that it can be used as a natural antioxidant in food and cosmetic industries.
Conclusion:
Orange gummy peel is a waste product from the manufacturing of orange juice that contains high amounts of bioactive compounds. The results of this study suggest that orange gummy peel can be used as a potential source of bioactive compounds and as a natural antioxidant in various industries. Further studies are needed to determine the optimal extraction methods and to evaluate the bioactivity of the extracted compounds.
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