ArticleACS omega2026
Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties.
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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6 authors.
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Abstract
Tangerine pericarp (TP), a citrus byproduct rich in bioactive compounds, was investigated to assess the physicochemical characteristics and functional properties of powders derived from three Thai cultivars: Cho Kun (TP-C), Sai Nam Phueng (TP-S), and Bang Mod (TP-B). Dry matter recovery ranged from 23.17% to 27.05%, with moisture content between 4.93% and 6.00%, and water activity values below 0.30 in all samples, showing good stability. Analysis of bioactive compounds revealed significant varietal differences. TP-C exhibited the highest levels of total phenolics (49.98 ± 0.24 mg GAE/g DW), total flavonoids (36.11 ± 0.02 mg QE/g DW), and total carotenoids (46.78 ± 0.27 mg β-carotene/kg DW), while with TP-B intermediate and TP-S the lowest. Antioxidant activities were also highest in TP-C, with DPPH and ABTS radical scavenging reaching up to 74.18% and 70.12% and FRAP values at 24.79 ± 0.40 μmol TE/100 mg DW. Ascorbic acid content varied among samples, with TP-C recording the highest value at 76.78 ± 1.27 mg/100 g DW. All samples exhibited strong antimicrobial activity against
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