International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:12, December, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(12): 777-794

Peels of Lemon and Orange as Value-Added Ingredients:  Chemical and Antioxidant Properties
M.H. Ahmed Abd El-ghfar1, Hayam M. Ibrahim1*, Ibrahim M. Hassan2, A.A. Abdel Fattah2 and Marwa H. Mahmoud1
1Food Technology Department, National Research Center, Dokki, Cairo, Egypt
2Food science and Technology Department, Faculty of Agriculture, Ain Shams University, Egypt
*Corresponding author

The present work aimed to evaluate some chemical and antioxidant properties of lemon and orange peels (primary byproducts discarded as waste) to identify their potential use as value-added functional ingredients. Ethanolic or methanolic extracts of the dried peels (microwave or air oven drying methods) were conducted. Proximate chemical composition, vitamin C, phenolic, flavonoids contents, also radical scavenging activities (DPPH), Trolox equivalent antiradical capacity (ABTS) and β-carotene assays for antioxidant activity were determined. All analyzed samples showed that citrus peels are cheap and good source for natural bioactive compounds with high contents and have good antioxidant activities.

Keywords: Citrus byproducts, Lemon peels,Orange peels,   Antioxidant properties, Phenolic compounds.

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How to cite this article:

Ahmed Abd El-ghfar, M.H., Hayam M. Ibrahim, Ibrahim M. Hassan, A.A. Abdel Fattah and Marwa H. Mahmoud. 2016. Peels of Lemon and Orange as Value-Added Ingredients: Chemical and Antioxidant PropertiesInt.J.Curr.Microbiol.App.Sci. 5(12): 777-794. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.