FUNCTIONAL AND BIOACTIVE PROPERTIES OF ORANGE, SWEET ORANGE AND LIME PEEL POWDER

Ojha Pravin

Dimitrios Lampakis(lampakis@teilar.gr)

Michela Verni(michela.verni@uniba.it)

Stefanos Leontopoulos(aar99sl@teilar.gr)

Article Under Review

The current research is aimed to produce the peel powder by scalding peel in water at 95˚c for 4 min ,dipping overnight in 5% salt solution, drying in solar dryer for 72 hours and then grinding from the 3 most commercially grown citrus fruit of Nepal, namely Mandarin/Orange (Citrus reticulata), Junar/Sweet orange (Citrus sinensis), Acid lime (Citrus aurantifolia) and compare their nutritional value , bioactive compounds and functional properties as well as sensory attributes. The result shows that the yield of peel powder is higher from orange peel (2.8%) than from sweet orange peel (1.1%) and lime (1.36%). The protein and crude fibre content (4.56±0.034% & 12.30±0.83% respectively) is higher in DSOPP. Total ash is higher in DSOPP (4.37±0.032%) while Crude oil and total carbohydrate is higher in DLPP (3.36±0.02% & 79.85±0.11 respectively). DSOPP contains higher amount of bioactive compounds like polyphenol and tannin content (116.67±2.88 mg GAE/g &0.19±0.00 mg of GA/100g). While Ascorbic acid is higher in DOPP (25.33±0.57mg/100g) and Flavonoid content in DSOPP (11±0.50 mg of quercetin equivalent/g) . WHC, OHC and Bulk density of DSOPP is found to be higher (6.61±0.01, 1.680±0.01 and 0.60±0.00 respectively) while SI of DOPP (5.96±0.20) is higher than of others. DSOPP is found to be best in term of sensory evaluation followed by DOPP and then DLPP. Appreciable content of protein, crude fibre, oil, minerals, bioactive compounds as well as good functional properties makes the peel powder favorable for the application in various food products.