Orange Peel
Orange
Citrus sinensis
Orange peels are commonly used in food for their fresh flavor and aroma, or for tea. The peel is divided in two regions: (1) the epicarp or flavedo - the pigmented peripheral region with oil glands, rich in aroma active compounds, and (2) the mesocarp or albedo - the white middle layer. This by-product is a good source of fiber, pectin, phenolic acids and flavonoids, and has a good amount of vitamin C and minerals like potassium (K) and calcium (Ca).
By-Products
Amount per 100 g
| Energy | 97 kcal |
| Water | 72.5 g |
| Protein | 1.5 g |
| Lipids | 0.2 g |
| Carbohydrates | 25 g |
| Fiber | 10.6 g |
| Vitamin C | 136 mg |
| Potassium (K) | 212 mg |
| Calcium (Ca) | 161 mg |
Source: USDA Food Data Central
Orange peel contains more phenolic compounds compared to the pulp and seeds. In fact, the Total Phenolic Compound (TPC) was 178.90 mg GAE/100 g and a Total Flavonoid Compound (TFC) of 83.3 mg catechin equivalent (CE)/ g, containing more polyphenols and other antioxidant compounds than edible pulp. Vitamin C is present in orange peel with a concentration of 62.45 mg/100 g, lesser than the fruit part. Additionally, orange peels have a higher antioxidant capacity (67.58 % determined by DPPH assay), with good potential for health benefits and applications on food, cosmetic and pharmaceutical industries.
By-Products
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