ArticleJournal of food science and technology2021
Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed, 71 citations in OpenAlex.
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Valorisation of Clementine, Mandarin, and Orange Peel By-Products as Value-Added Sources of Macronutrients, Fatty Acids, and Multiple Elements.Foods (Basel, Switzerland) · 2026Article
- Valorisation of citrus peels: implications for cardiovascular diseases and diabetes management.Inflammopharmacology · 2026Review
- Freeze-Dried Extracts ofPreventive nutrition and food science · 2026Article
- Combined vacuum osmotic dehydration by pomegranate juice concentrate and hot-air assisted radiofrequency drying to produce fortified orange slices.Scientific reports · 2025Article
- Flavonoid-Rich Extracts from Lemon and Orange By-Products: Microencapsulation and Application in Functional Cookies.Foods (Basel, Switzerland) · 2025Article
- Recent Advances in Drying Technologies for Orange Products.Foods (Basel, Switzerland) · 2025Review
- Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Food science and biotechnology · 2025Article
- Effects of bacteria-enzyme co-fermented Chinese herbal medicine on growth performance, apparent nutrient digestibility, meat quality, and immune function in broilers.Frontiers in veterinary science · 2025Article
- Article
- Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.).Scientific reports · 2024Article
- Enrichment of Fruit Peels' Nutritional Value by Solid-State Fermentation withMolecules (Basel, Switzerland) · 2024Article
- Flavonoid Profiles in the Pulp of Different Lemon Cultivars and Their Antioxidant Activity Based on UPLC-Q-TOF-MS.Molecules (Basel, Switzerland) · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Exploring hydrodynamic cavitation for citrus waste valorisation in Malta: from beverage enhancement to potato sprouting suppression and water remediation.Frontiers in chemistry · 2024Article
- Optimization of DIC-Tripolium Ecofriendly Extraction Process: Recovery of Hesperidin from Orange Byproducts, Antioxidant and α-Amylase Inhibition of Extracts.Antioxidants (Basel, Switzerland) · 2023Article
- Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave and the lowest (63.54%) after infrared-drying while that of fresh orange peel was 63.48%. Total phenolics were between 114.58 (fresh) and 179.69 mgGAE/100 g (oven) in LPP and between 158.54 (fresh) and 177.92 mgGAE/100 g (infrared) in OPP. The total flavonoid contents were 380.44 (fresh)-1043.04 mg/100 g (oven) in case of LPP and 296.38 (fresh)-850.54 mg/100 g (oven) in case of OPP. The gallic acid contents were 2.39 (fresh)-14.02 mg/100 g (oven) in LPP. The (+)-catechin contents were 1.10 (fresh)-49.57 mg/100 g (oven) for LPP and 0.82 (fresh)-7.63 mg/100 g (infrared) in case of OPP. The oleic acid content was 22.99 (infrared)-58.85% (fresh) in LPP-oil and 28.59 (microwave)-61.65% (fresh) in OPP-oil. The linoleic acid contents were 13.76 (fresh)-36.90% (oven) in LPP-oil and 14.14 (fresh)-37.08% (infrared) in case of OPP-oil. The drying techniques showed profound but variable effects on radical scavenging activity, total phenolics, flavonoid, carotenoids, phenolic compounds and fatty acid composition of both LPP and OPP and oven-drying (60 °C) was the most effective in improving these bioactive constituents.
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