Physicochemical and Phytochemical Characterization of Orange Peel Flour (Citrus sinensis, Valencia Variety)
This research aimed to characterize orange (Citrus sinensis) peel flour from the Valencia variety for its optimal use in the agro-industry. The study evaluated the physicochemical and phytochemical properties of orange peel flour subjected to drying temperatures of 60 °C and 70 °C, along with drying...
| Autores: | , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2025 |
| País: | Perú |
| Recursos: | Universidad Nacional Mayor de San Marcos |
| Repositório: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | espanhol inglês |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/27801 |
| Acesso em linha: | https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/27801 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Cáscara naranja flavedo fisicoquímicos fitoquímico Orange peel physicochemicals phytochemical |
| Resumo: | This research aimed to characterize orange (Citrus sinensis) peel flour from the Valencia variety for its optimal use in the agro-industry. The study evaluated the physicochemical and phytochemical properties of orange peel flour subjected to drying temperatures of 60 °C and 70 °C, along with drying air velocities of 3 m/s and 5 m/s for each temperature. The drying process was conducted using a fluidized bed dryer. Statistical analysis revealed that the optimal temperature was 60 °C and the most suitable air velocity was 3 m/s for better preservation of physicochemical properties, specifically crude fiber (13.43%) and ash content (4.50%). Regarding phytochemical properties, the best results were achieved at 60 °C with a drying velocity of 5 m/s, yielding higher retention of polyphenols (782.52 ± 0.01 mg EAG/100 g) and antioxidant capacity (12.19 ± 0.28 DPPH/µmol ET/g of sample). |
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