Scholarly record
ANTIOXIDANT ACTIVITY OF CITRUS PEEL AND SEEDS EXTRACTS
Abstract
The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at ?zero waste economy? in which waste is used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Environmental legislation has significantly contributed to the introduction of sustainable waste management practices throughout the European Union. Considering the challenges in the area of food industry, efforts are to be made to optimize processing technologies to minimize the amount of waste. A possible way to valorize citrus peels and seeds, which are byproducts of the juice extraction industry, is to use them as natural antioxidants. The antioxidant activity of several citrus peel and seed extracts was tested. Generally, seeds possessed greater antioxidant activity than peels. No clear relationship could be shown between the antioxidant activity and the phenolic composition of the extracts.
Publication Impact Profile
Publication details
References15
Vandermeersch, T., Alvarenga, R. A. F., Ragaert, P., & Dewulf, J., Environmental sustainability assessment of food waste valorization options. Resources, Conservation and Recycling, 87, 57-64, 2014.
EC, Proposal for a Directive of the European Parliament and of the Council Amending Directives 2008/98/EC on Waste, 94/62/EC on Packaging and Packaging Waste, 2014.
Mirabella, N., Castellani, V., & Sala, S., Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28-41, 2014.
Damian, C., Olteanu, A., Oroian, M., Leahu, A., & Ropciuc, S. (2015). Valorization of Grape by-products. American Journal of Environmental Protection, 4(3), 134-138, 2015.
Yang, X., Kang, S. M., Jeon, B. T., Kim, Y. D., Ha, J. H., Kim, Y. T., & Jeon, Y. J., Isolation and identification of an antioxidant flavonoid compound from citrus processing by product. Journal of the Science of Food and Agriculture, 91(10), 1925-1927, 2011.
Masmoudi, M., Besbes, S., Blecker, C., & Attia, H., Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products. Fruits, 65(1), 21-29, 2010.
Jeong, S. M., Kim, S. Y., Kim, D. R., Jo, S. C., Nam, K. C., Ahn, D. U., & Lee, S. C., Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of agricultural and food chemistry, 52(11), 3389-3393, 2004.
Guimarães, R., Barros, L., Barreira, J. C., Sousa, M. J., Carvalho, A. M., & Ferreira, I. C., Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange. Food and Chemical Toxicology, 48(1), 99-106, 2010.
Kamdem, J. P., Adeniran, A., Boligon, A. A., Klimaczewski, C. V., Elekofehinti, O. O., Hassan, W., & Athayde, M. L., Antioxidant activity, genotoxicity and cytotoxicity evaluation of lemon balm (Melissa officinalis L.) ethanolic extract: Its potential role in neuroprotection. Industrial Crops and Products, 51, 26-34, 2013.
Al-Juhaimi, F. Y., & Ghafoor, K. A. S. H. I. F., Bioactive compounds, antioxidant and physico-chemical properties of juice from lemon, mandarin and orange fruits cultivated in Saudi Arabia. Pak. J. Bot, 45(4), 1193-1196, 2013.
O'Shea, N., Arendt, E. K., & Gallagher, E., Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science & Emerging Technologies, 16, 1- 10, 2012.
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H., Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food chemistry, 124(2), 411-421, 2011.
Dilas, S., Čanadanović-Brunet, J., & Ćetković, G., By-products of fruits processing as a source of phytochemicals. Chemical Industry and Chemical Engineering Quarterly, 15(4), 191-202, 2009.
Sanz-Puig, M., Pina-Pérez, M. C., Martínez-López, A., & Rodrigo, D., Escherichia coli O157: H7 and Salmonella Typhimurium inactivation by the effect of mandarin, lemon, and orange by-products in reference medium and in oat-fruit juice mixed beverage. LWT-Food Science and Technology, 66, 7-14, 2016.
El-Adawy, T. A., Rahma, E. H., El-Bedawy, A. A., & Gafar, A. E., Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil. Nahrung/Food, 43(6), 385-391, 1999.
Citing literature
Number of times cited according to Crossref: 2
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
