National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study aimed to evaluate some physicochemical and functional properties as well analyze phenolic acids profiles & functional groups of raw and microwave or air-oven dried orange and lemon peels (OP&LP) for potential use as functional ingredients sources for food enrichment. Fresh LP had high %s of moisture, protein, ether extract, fiber and ash than OP. After drying, LP had less ether extract% compared to OP. Ash and fiber contents of LP had more %s compared to OP dried by microwave or air oven. Total dietary fiber content in fresh OP was of less % than LP. Dried LPs using both drying methods were of high total dietary fiber % than that in OPs. Fresh LPs contain more insoluble dietary fiber than OPs. Microwave dried LP and OP had more insoluble dietary fiber than air-oven dried ones. Furthermore fresh and dried OP samples contain more soluble dietary fiber than the LPs. Total flavonoids content of methanolic OP & LP extracts was higher than those of ethanolic extracts. HPLC analysis showed that naringin and hesperidin were the predominant phenolic acids in the tested samples with different concentrations. FTIR spectroscopy analysis was also recorded (400-4000 wave number cm-1). OPs dried by air oven had highest water and oil holding capacities.
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