Academic literature on the topic 'Orange Peel Effect'

Citrus fruit contain variety of flavonoids such as Hesperidin (the principal flavonoid in oranges and grapefruit). Hesperidin is found in high concentration in fruit peel of oranges and in substantially lower concentration in juice of these fruits. Hesperidin was extracted from oranges peel by treating the peels with calcium hydroxide. HPLC technique was used to determine hesperidin. Hesperidin was saperated and purified in a purity of about 90.1-95.7% and yield about 1.5 %w/w from oranges peel dry powder. Both hesperidin and oranges peel extract showed significan antibacterial activity. Sensitivity to hesperidin and oranges peel extracts were not similar for the chosen bacteriaCrude orange peel extract gave a various antimicrobial activity agents Gram-positive Bacillus cereus, Staphylococcus aurous, Streptococcus pyogenus sp. and Gram-negative (Escherichia coli, Salmonella typhi) bacteria strains`. The minimum inhibitory concentration (MIC) values against these bacteria ranged from 45-175?g/disc.for crude orange peel extractand 175-450?g/disc for pure hesperidin In comparison to 30?g/disc reference standards ciproflaxacin and impinme.orange peel extract showed significant antimicrobial activity.

This study investigated the effect of pretreatment of orange and plantain peels on the inactivation kinetics and thermodynamic properties of polygalacturonase (PG) produced by Aspergillus awamori CICC 2040. Orange and plantain peel powders were subjected to microwave-assisted NaOH pretreatment and used as substrates for PG production. Un-treated peels served as controls. The PG was purified using acetone precipitation and column chromatography, and the inactivation kinetics, temperature dependency, and thermodynamic properties of the crude and purified PGs were determined. Higher inactivation rate constant was obtained for crude PG produced using pretreated orange peel (CPOF) and plantain peel (CPPF) compared to PG produced using untreated orange peel (Uo) and plantain peel (Up). At all the temperatures considered, higher half-life and decimal reduction time were recorded for CPOF and CPPF compared to Uo and Up. The highest half-life (45.60 min) and decimal reduction time (151.49 min) were recorded for CPOF at 60 ?C. Lower half-life and decimal reduction time were obtained for purified PGs compared to the crude PG. Polygalacturonase produced from pretreated peels had lower activation energy than those produced from untreated ones. The higher activation energy was recorded for the PG produced using orange peel compared to the one from plantain peels. The enthalpy of CPOF and CPPF was slightly lower than Uo and Up. The pretreatment of the peels resulted in a reduction of Gibbs free energy (?G ) and entropy (?S) of crude and purified PG. Higher ?G and ?S were recorded for the purified PG compared to the crude PG. Negative entropy and enthalpy were recorded for all the PGs. The findings from this study showed that the kinetic and thermodynamic properties of PG, produced by Aspergillus awamori CICC 2040, were enhanced by the pretreatment of orange and plantain peels.

The aim of this study is to determine the effects of adding different levels (0, 50, 100, 200, 300 and 400 mg/kg) of orange peel oil to the laying quail diets on performance, eggshell quality and some serum parameters. During the experiment, a total of 120 female Japanese quails at the age of 20 weeks were randomly distributed to 6 treatment groups with 4 replicates, each with 5 quail, for six weeks. The supplementation of different levels orange peel oil to the diets did not affect the performance and eggshell quality parameters, except for eggshell thickness. Eggshell thickness was significantly reduced with the addition of orange peel oil to the diet, and this decrease was more pronounced at the level of 200 mg / kg. Serum glucose, creatinine, albumin, globulin, total protein, ALT and AST concentrations were not affected by orange peel oil. Serum cholesterol concentration considerably declined with the supplementation of 400 mg / kg orange peel oil to the diet. Serum calcium level significantly improved with the addition of 100 and 200 mg / kg orange peel oil to the diet compared to the control group. Additionally, serum phosphorus concentration was considerably increased by 100 mg / kg and more levels orange peel oil. According to these results, it is possible to say that the orange essential oil has the effect of reducing cholesterol at 400 mg / kg and improving mineral metabolism at 100 mg / kg, but this positive effect could not prevent the decrease in eggshell thickness.

Gibberellic acid (GA) applied in late summer or fall delays subsequent loss of peel puncture resistance (PPR) and development of yellow peel color in many citrus cultivars. Our objective was to determine the optimal time to apply GA for increasing juice yield of `Hamlin' sweet orange [Citrus sinensis (L.) Osb.]. Mature trees on sour orange (Citrus aurantium L.) rootstock were sprayed with ≈24 L of a solution of GA (45 g a.i./ha) and organo-silicone surfactant (Silwet, 0.05%). Trees were sprayed on 26 Aug., 9 Sept., 2 Oct. (colorbreak), or 13 Oct. 1997, or nonsprayed (control). Peel puncture resistance, peel color, and juice yield were evaluated monthly between Dec. 1997 and Mar. 1998. Fruit from trees sprayed with GA had peels with higher PPR and less yellow color than fruit of control trees for most of the harvest season. The effect of GA on PPR and peel color lasted about 5 months. Juice yield was usually numerically greater for GA-treated fruit than for nontreated fruit. Fruit treated with GA at color break had significantly greater juice yield when harvested in late February than fruit from control trees. Thus, GA applied at color break appears to be the most effective time for enhancing peel quality and juice yield of `Hamlin' oranges.

This present study was concerned with the biosynthesis of citric acid (CA) with mutant strain of Aspergillus niger using pawpaw and orange peel as substrates by solid state fermentation process. The A. niger strain isolated from spoilt orange was identified, screened for CA production on Czapek-Dox Agar and subjected to mutation by ethidium bromide. The effect of carbon sources, nitrogen sources and substrates were also determined. Among the mutant strains, A. niger PJ-02 A120 was found to be the best mutant that produced citric acid (65.00±0.58f) after 48 hours in Vogel’s medium. The effects of carbon sources (sucrose and glucose) on CA production from each substrate (orange and pawpaw peel) using mutant A. niger PJ-02 was determined and sucrose, the best carbon source was combined with two the nitrogen sources (groundnut cake and soyabeans) to determine the most suitable supplement for CA production. Groundnut cake enhances the production of citric acid while soyabeans was inhibitory. Citric acid was further produced in pawpaw peel and orange peel medium containing sucrose (5 %) groundnut cake (2 %), methanol (1.5 %) and the mutant strain. The orange peel substrates yielded 112.07g/kg of CA while 107.17g/kg was recorded for pawpaw peel when fermented for 5 days at 30°C. The Production of citric acid with mutant Aspergillus niger proved better with orange peel than pawpaw peel when optimized with alcohol.

Orange peels are a rich source of dietary fibre, phenolic compounds and have effective antioxidant activity. Therefore, they can be used as a natural source in fortifying bakery products. The aim of the study was to evaluate the effect of substituting wheat flour at 5, 10, 15 and 20% with orange peel powder on the physicochemical, antioxidants and organoleptic properties of cookies. Results indicated that the orange peel powder was significantly higher in ash and crude fibres which were 4.13 and 13.20%, compared to wheat flour being 1.37 and 0.50%, respectively. It is a good source of total phenolic compounds (13.94 mg GAE/g) and it had high antioxidant activity (84.33%). Minerals and crude fibre in cookies samples were gradually increased in the levels of orange peel powder up to 20% compared to control. The highest values of phenolic contents 9.12, 8.31 and 6.10 mg GAE/g resulted in cookies that had 10, 15 and 20% of orange peel powder incorporated into it, respectively as compared to control (1.15 mg GAE/g). Cookies with all ratios of orange peel powder displayed good ability in radical scavenging activity ranged from 4.55% to 40.92%, while it was 2.65% in the control. Redness (a) and yellowness (b) of cookies were significantly high with the addition of orange peel powder in all the levels studied when compared to control, these results may be due to a slight yellow colour of orange peel powder from its carotenoid pigments in the albedo layer. The results showed no significant difference in cookies appearance and taste, up until a substitution level of 10% compared to the control, and an acceptance of the cookies sample containing 15% of orange peel powder was observed. It could be concluded that incorporation up to 15% of orange peel powder in cookies manufacturing improved the physicochemical, nutritional quality with respect to sensorial characteristics of cookies.

Catering waste and orange peel were co-digested using an anaerobic digestion process. Orange peel is difficult to degrade anaerobically due to the presence of antimicrobial agents such as limonene. The present study aimed to examine the feasibility of anaerobic co-digestion of catering waste with orange peel to provide the optimum nutrient balance with reduced inhibitory effects of orange peel. Batch experiments were conducted using catering waste as a potential substrate mixed in varying ratios (20–50%) with orange peel. Similar ratios were followed using green vegetable waste as co-substrate. The results showed that the highest organic matter degradation (49%) was achieved with co-digestion of catering waste and orange peel at a 50% mixing ratio (CF4). Similarly, the soluble chemical oxygen demand (sCOD) was increased by 51% and reached its maximum value (9040 mg l-1) due to conversion of organic matter from insoluble to soluble form. Biogas production was increased by 1.5 times in CF4 where accumulative biogas was 89.61 m3 t-1substrate compared with 57.35 m3 t-1substrate in the control after 80 days. The main reason behind the improved biogas production and degradation is the dilution of inhibitory factors (limonene), with subsequent provision of balanced nutrients in the co-digestion system. The tCOD of the final digestate was decreased by 79.9% in CF4, which was quite high as compared with 68.3% for the control. Overall, this study revealed that orange peel waste is a highly feasible co-substrate for anaerobic digestion with catering waste for enhanced biogas production.

Abstract The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 °C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation was determined between moisture and shrinkage. Air temperature had no significant impact on the final shrinkage and porosity values. During drying, porosity of the samples first increased until a critical value, at which point further decrease in moisture resulted in collapse of pores. The porosity of the orange peel was correlated with moisture by a third-order polynomial. Pore size distribution curve of raw sample showed two major peaks, a wider and a sharper peak at around 19.8 and 7.18 μm, respectively. After drying, the peaks became shorter and the curve shifted to the left, indicating that the amount of pores and their diameter decreased. The SEM analysis revealed that at extreme process conditions, the orange peel surface was cracked and the characteristic distribution of the waxy components was obstructed.

The material utilized for manufacturing artificial dentures should have high-grade mechanical properties in order to resist heavy forces inside the mouth. This study includes investigation of some of the mechanical properties (wear rate resistance, compression strength, and hardness) of the specimens prepared by (hand lay-up) method. The wear behavior experiments were performed on (a pin-on-disk tester) under various factors 5%, 8%, 11%, 14%, 17% weight fraction of orange peel, (10, 15, 20 N) load applied and (5, 10, 15 minutes) sliding time, and analysis these experimentally by using the Taguchi’s experimental design (L9) (MINITAB 16). Tests explicated that the specimens (polymethylmethacrylate - 17% orange peel) composites have the best wear rate resistance, compression strength and hardness shore D (0.040×10-5 cm3/N.mm, 142 MPa, 86 shore D) respectively than other specimens (polymethylmethacrylate - 5%, 8%, 11%, 14% wt. orange peel) and these specimens better than the specimens standard polymethylmethacrylate, which could be attributed to the homogeneous dispersion of orange peel particles in the polymethylmethacrylate resin matrix. The results (signal to noise ratio) showed the factors (17% weight fraction) orange peels, (20 N) load applied, and (5 min) sliding time gives the best wear rate resistance. The results of the analysis of variance showed the sliding time (C) is the essential factor effect on the wear rate resistance followed by (A) weight fraction of orange peels and (B) load applied were less affected on wear behavior rate.

[ES] La citricultura se enfrenta a escenarios ambientales cambiantes que provocan diferentes estreses bióticos y abióticos que pueden dificultar la producción o afectar a la calidad de la fruta. El patrón sobre el cual se injerta una variedad específica es una importante herramienta para mejorar su adaptabilidad a cada área de cultivo. En la presente Tesis se realiza el estudio del efecto del patrón sobre la calidad físico-química y nutricional de la fruta en variedades de gran interés comercial en la actualidad, mandarinas 'Clemenules' y 'Tango' y naranjas sanguinas 'Tarocco Rosso' y 'Moro'. En 'Clemenules' se llevó a cabo la evaluación de la calidad de la fruta de árboles injertados sobre ocho patrones en tres momentos de cosecha durante dos campañas. Los patrones Forner-Alcaide 13 y C-35 destacaron por adelantar el cambio de color, lo que es de gran interés comercial. Por otra parte, Forner-Alcaide V17 destacó por mantener niveles óptimos de acidez hasta el final de la campaña y presentar el mayor contenido en vitamina C, flavonoides, glucosa y fructosa. Carrizo Citrange también indujo altas concentraciones de sacarosa y vitamina C. 'Tango' es una mandarina de reciente introducción en el área mediterránea de gran interés por su periodo de recolección tardío. En esta Tesis se abordó el estudio de los cambios en la calidad fisicoquímica, nutricional y sensorial de la mandarina 'Tango' injertada sobre dos patrones (Carrizo Citrange y Forner-Alcaide 5) en las dos áreas principales de producción de Andalucía. Los resultados revelaron que la calidad de la fruta se vio influenciada por la localización de las parcelas, lo que se relacionó con la composición de la textura del suelo. En ambas localizaciones, Forner-Alcaide 5 indujo mayor contenido en acidez, sólidos solubles totales, sacarosa, vitamina C y ácido cítrico en la fruta. Las determinaciones físico-químicas, junto con la evaluación sensorial permitieron establecer el momento óptimo de recolección dependiendo de las diferentes condiciones estudiadas. También se ha incluido un estudio del comportamiento postcosecha de esta variedad, ya que no existían datos en nuestras condiciones de cultivo. La mandarina 'Tango' presentó síntomas externos de daños por frío a partir de los 20 días almacenada a 1°C y 5°C. Se realizó un estudio micro-estructural para caracterizar la alteración. Los frutos del patrón Forner-Alcaide 5 presentaron una menor incidencia de los daños por frío. El almacenamiento a 9°C no comprometió la calidad externa o interna. Dentro del grupo de naranjas, en los últimos años existe una creciente demanda por las naranjas sanguinas para su consumo en fresco. Para evaluar el efecto del patrón se tomaron las variedades 'Moro' y 'Tarocco Rosso' injertadas sobre ocho patrones. La calidad interna se vio afectada por el momento de cosecha, siendo más evidente en 'Moro'. En ambas variedades el patrón afectó a los parámetros de calidad durante la maduración. En 'Moro', se observó una reducción en el color del zumo debido a la degradación de los antocianos, siendo los patrones C-35, Macrophylla y Volkameriana los que mostraron un mayor descenso. Esta degradación se relacionó con los cambio de la temperatura durante el periodo de recolección. En 'Tarocco Rosso' no se evidenció ninguna degradación, lo que sugiere que esta variedad es menos sensible a los cambios de temperatura. En esta variedad Forner-Alcaide 5 y Forner-Alcaide 13 produjeron fruta con mayor contenido en antocianos y azúcares. Además se llevó a cabo el estudio de la aptitud a la frigoconservación de las variedades de sanguinas 'Tarocco Rosso' y 'Sanguinelli'. Mientras que la calidad interna no se vio afectada por el almacenamiento (1°C, 5°C y 9°C) durante 45 días, la fruta presentó síntomas de daños por frío a 1°C. 'Sanguinelli' presentó mayor incidencia que 'Tarocco Rosso'. Estas sanguinas se pueden almacenar entre 5 y 9°C
[CA] La citricultura s'enfronta constantment a escenaris ambientals canviants que provoquen diferents estressos biòtics i abiòtics. El patró sobre el qual s'empelta una varietat específica és una important eina per a millorar la seua adaptabilitat agronòmica en cada àrea de cultiu. En la present Tesi s'ha dut a terme l'estudi de l'efecte del patró sobre la qualitat físic-química i nutricional de la fruita en varietats de gran interés comercial, mandarines 'Clemenules' i 'Tango' i, taronges sanguines 'Tarocco Rosso' i 'Moro'. En 'Clemenules' es va dur a terme l'avaluació de la qualitat de la fruita d'arbres empeltats sobre huit patrons en tres moments de collita, en dues campanyes. Entre els patrons avaluats, Forner-Alcaide 13 i C-35 van destacar per avançar el canvi de color. D'altra banda Forner-Alcaide V17 va destacar per mantindre nivells òptims d'acidesa fins al final de la campanya i va presentar el major contingut en vitamina C, flavonoides, glucosa i fructosa. Carrizo Citrange també va induir altes concentracions de sacarosa i vitamina C en la fruita. 'Tango' és una mandarina de recent introducció en l'àrea mediterrània amb gran interés pel seu període de recol·lecció que comença quan finalitza el de les clementines. En la present Tesi es van estudiar els canvis en la qualitat físic-química, nutricional i sensorial de la mandarina Tango empeltada sobre dos patrons (Carrizo Citrange i Forner-Alcaide 5) durant el període de collita en les dues àrees principals de producció d'Andalusia. La qualitat de la fruita es va veure influenciada per la localització, la qual cosa es va relacionar amb la composició de la textura del sòl. En totes dues localitzacions, Forner-Alcaide 5 va ser el patró que va induir major contingut en acidesa, sòlids solubles totals, sacarosa, vitamina C i àcid cítric en la fruita. Les determinacions físic-químiques i l'avaluació sensorial van permetre establir el moment òptim de recol·lecció depenent de les diferents condicions estudiades. També s'ha inclòs un estudi del comportament postcollita d'aquesta varietat, ja que no existien dades en les nostres condicions de cultiu. La mandarina 'Tango' va presentar símptomes externs de danys per fred a partir dels 20 dies emmagatzemada a 1°C i 5°C. Es va realitzar un estudi micro-estructural per a caracteritzar l'alteració provocada per les baixes temperatures. Els fruits del patró Forner-Alcaide 5 van presentar una menor incidència dels danys per fred. L'emmagatzematge a 9°C no va comprometre la qualitat externa o interna d'aquesta varietat. Dins del grup de taronges, en els últims anys existeix una creixent demanda per les taronges sanguines pel seu consum en fresc. Per a avaluar l'efecte del patró sobre sanguines es van prendre dues varietats, 'Moro' i 'Tarocco Rosso' empeltades sobre huit patrons. La qualitat interna es va veure influenciada pel moment de collita, la qual cosa va ser més evident en la varietat 'Moro'. En totes dues varietats el patró va afectar els canvis en els paràmetres de qualitat estudiats. En 'Moro', es va observar una reducció en el color del suc degut a la degradació del antocians. Aquesta degradació es va relacionar amb el canvi de la temperatura experimentada durant el període de recol·lecció. 'Tarocco Rosso' és menys sensible als canvis de temperatura. En aquesta varietat els patrons Forner-Alcaide 5 i Forner-Alcaide 13 van produir la fruita amb major contingut en antocianos i sucres. A mes s'aporta l'estudi de l'aptitud a la frigoconservació en les sanguines 'Tarocco Rosso' i 'Sanguinelli'. Mentre que la qualitat interna no es va veure afectada per l'emmagatzematge a cap de les temperatures assajades (1°C, 5°C i 9°C) durant 45 dies, la fruita va presentar símptomes de danys per fred a 1°C. `Sanguinelli' va presentar major incidència que 'Tarocco Rosso'. La fruita es pot emmagatzemar entre 5°C i 9°C durant 30 dies en el cas de 'Sanguinelli' i fins a 45 en e
[EN] Citriculture faces changing environmental scenarios that cause biotic and abiotic stress. The rootstock onto which a specific variety is grafted is an important tool to help to improve its agronomic adaptability to each crop area. The present Thesis was carried out to study the effect of rootstock on physico-chemical and nutritional fruit quality in some varieties of commercial interest today: 'Clemenules' and 'Tango' mandarins, and 'Tarocco Rosso' and 'Moro' blood oranges. In 'Clemenules', the fruit of the trees grafted into eight rootstocks at three harvest times was evaluated by performing studies during two seasons. Forner-Alcaide 13 and C-35 Citrange stood out for their earlier color change, which is very interesting for this variety, in which early harvesting is a relevant aspect from the commercial point of view. Forner-Alcaide V17 stood out for maintaining optimum acidity levels until the season ended and presented the highest contents in vitamin C, flavonoids, glucose and fructose. Carrizo Citrange brought about high concentrations of sucrose and vitamin C in fruit. 'Tango' is a mandarin variety that has been recently introduced into the Mediterranean Region. Its harvest time is very interesting because it starts when that of clementines ends. The present Thesis studies changes in the physico-chemical, nutritional and sensorial quality of 'Tango' fruit grafted onto two rootstocks (Carrizo Citrange and Forner-Alcaide 5) during the harvest period in the two main production areas in Andalusia. The results revealed that fruit quality during harvest was influenced by the location, which was particularly related to soil texture composition. In both areas, Forner-Alcaide 5 was the rootstock that induced higher acidity content, and more total soluble solids, sucrose, vitamin C and citric acid in fruit. The physico-chemical determinations, along with the sensorial evaluation, allowed the optimum harvest time to be established depending on the different studied conditions. This Thesis also includes a study about this variety's postharvest behavior as no data are available for our crop conditions. The 'Tango' mandarin presented outer chilling injury symptoms after being stored for 20 days at 1°C and 5°C. A microstructural study was done to characterize the alteration caused by low temperatures. The Forner-Alcaide 5 rootstock fruit showed a lower chilling injury incidence. Storage at 9°C did not compromise quality fruit. Among oranges, demand for blood oranges to be eaten fresh has grown in recent years, basically due to their high content in anthocyanins and their positive effect for human health. To assess the effect that rootstock had on blood oranges, two varieties were taken, 'Moro' and 'Tarocco Rosso', grafted onto eight rootstocks. Internal quality was strongly influenced by harvest time, which was more evident for 'Moro'. In both varieties, rootstock affected changes in the quality parameter studied. In 'Moro', juice color faded as anthocyanins degraded, and rootstocks C-35 Citrange, Macrophylla and Volkameriana showed the most marked reduction. Such anthocyanin degradation was related to the change in temperature that took place during the harvest period. In 'Tarocco Rosso', anthocyanins did not undergo degradation, which suggests that this variety is less sensitive to changes in temperature. In this variety, rootstocks Forner-Alcaide 5 and Forner-Alcaide 13 gave fruit with a higher content of anthocyanins and sugars. This Thesis also includes a study of the suitability of cold storage of two blood orange varieties: 'Tarocco Rosso' and 'Sanguinelli'. Although storage at any tested temperature (1°C, 5°C and 9°C) did not affect internal quality for 45 days, fruit displayed chilling injury symptoms at 1°C, with a higher incidence for 'Sanguinelli' than for 'Tarocco Rosso'. Fruit can be stored between 5°C and 9°C for 30 days for 'Sanguinelli' and for up to 45 days with 'Tarocco Rosso'.
This study has been supported by Instituto Valenciano de Investigaciones Agrarias and co-financed by FEDER and European Social Fund. The authors thank Anecoop S. Coop. and Frutaria Agricultura, S.L for supplying the fruit herein used and its technical support.
Morales Alfaro, J. (2021). Effect of Rootstock on the Fruit Quality of Mandarins "Clemenules" and "Tango", and Blood Oranges "Tarocco Rosso" and "Moro" [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/165858
TESIS

碩士
銘傳大學
生物科技學系碩士班
104
Alcoholic consumption is a part of the culture in human history. Alcoholic abuse issues, such as drive in intoxication, alcohol related crime, home violence, etc., are however social problems to many countries. This study was for searching some botanical products capable to improve the alcohol dehydrogenase activities in vitro or relieve the syndrome of hang over in vivo. Among the 30 materials have been studied in the first stage of this study, dried and aged citrus skin from tangerine and orange, kudzu root, globe artichoke and green tea were used for further study. The alcohol dehydrogenase activities and antioxidant behaviors were tested and compared. Kudzu root can improve ADH activities in vitro but has poor antioxidant capabilities. However, green tea is good in its antioxidant activities, but it does not have ADH activities. Drinking green tea to relieve the hang over effect is only by its antioxidant activities. The alcohol inside human body does not degenerated though people feel sober after drinking tea in hang over. Same like in globe artichoke, the ADH activity is much lower than the others. Only the dried and aged citrus skins are good both in their ADH and antioxidant activities. The dried skins either from tangerine or orange can be used for hang over reliever.

碩士
中山醫學大學
生化暨生物科技研究所
96
Citrus fruit and peel contain many functional ingredients that are involved in anti-oxidation, anticancer, improvement of cardiovascular function and immunity. In order to develop citrus as healthy food, we prepared ethanolic extract from orange peel and orange seed and tested their potential in hypolipidemic effect that could be used in prevention of atherosclerosis and cardiovascular disease. The oxidative modification of low density lipoprotein plays a key role in the pathogenesis of atherosclerosis. Anti-oxidative reagents, which can effectively inhibit LDL oxidation, may prevent atherosclerosis via reducing early atherogenesis , and slowing down the progression to advance stages. We first defined the production rate, composition and anti-oxidative activity of orange peel extract (OPE) Furthermore, we examined the effect of OPE on the serum lipids in the high cholesterol and high fat-fed hamsters. The results showed that all of OPE showed strong anti-oxidative activity as demonstrated by DPPH depletion assay and thiobarbituric acid-reactive substances (TBARS) assay. The data of weight gain, liver and adipose tissue observation of animal study revealed that OPE was able to improve the phenomena of fatty liver and decrease the weight of adipose tissue. Serum sample analysis of serum cholesterol, TG, and LDL-cholesterol showed that the supplement of OPE (2%、1%、0.5%) in the chow could effectively lower the hyperlipidemia caused by high-fat diet. Based on these findings, orange peel extract at the tested concentrations could efficiently lower the serum lipid levels and prevent the development of fatty liver caused by high fat food.

This work studied the effects of step size, angle, spindle speed, and feed rate on the external surface roughening, orange peel effect, observed in single point incremental forming (SPIF). Experimental results were used to estimate models to categorize the extent of orange peel roughening based on visual inspection and on surface roughness measurements. Tests were performed at very high rotational speeds and feed rates and showed various influences on surface roughness, thickness distribution, and grain size. Friction at the tool-sheet interface was also studied with a completely instrumented tool that measured and recorded torsion and forming forces through deformation strains. Coefficients of friction for each part were determined and through statistical analysis, the influence of each of the following forming parameters was established: material thickness, formed shape, tool size, step size, forming speeds (feed rate and rotational speed), and forming angle. Multidimensional response surfaces were generated to show when and under what condition friction was minimized. A new contact zone representation for SPIF was also established. This formulation used common forming parameters and geometric considerations to determine the contacting zone between the sheet and the tool. Area models were proposed for both the tangential and torsional component of friction in SPIF.
Thesis (Master, Mechanical and Materials Engineering) -- Queen's University, 2010-02-01 16:47:17.249

碩士
東海大學
食品科學系
105
This study first microwave drying and hot air drying four kind of citrus fruit, Pomelo (Citrus grandis (L.)Osbeck), Lemon (Citrus lemon L.)Burm), Orange (Citrus sinensis (L.)Osbeck cv. Luncheng), Ponkon (Citrus reticulate Blanco) to produce seasoned orange peels, than used microwave treatment and beta cyclodextrin debitter technology to exam the characteristic of seasoned orange peels and different material properties through two debitter technology. This study than employed sensory evaluation and exam it through Structure Equation Modeling to learn more about of the consumer’s preference and key element to effect the products. The results showed that under the condition of 3-48 hours water loss rate, the seasoned orange peel making through 6 hours hot air on four different citrus peel Ponkon, Orange, Lemon, Pomelo the water loss rate were 80.9%, 73.6%, 74.2%, and 73.0%. After 48 hour drying process, the water loss rate were 82.0%, 75.1%, 76.5%, 73.90, without much significant changes. The moisture in 10 minutes microwave drying of ponkon and pomelo were 12.6%, and 23.1%, the moisture content is 8.2% higher than commercial seasoned orange peel and 5.6% higher than black seasoned orange peels. Other than these, moisture content in general is lower than the commercially seasoned orange peels, microwave drying and hot air drying on behalf of using dry process can effectively shorten the seasoned orange peel making process. In addition, the seasoned orange peel made by microwave drying process is affected by microwave high power and heating rapidly, so that the surface is darker, so the brightness rate of seasoned orange peel is lower than that hot air drying. The determination of crude fat rate of hot air drying- microwave treatment were 24.9%, 21.3%, 32.0%, 14.11%. for ponkon, pomelo, orange, and lemon. The determination of crude fat rate of microwave treatment - hot air drying treatment were 1.99%, 3.16, 2.89%, 3.15%. From the consumer sensory evaluation results showed that the overall preferences of the majority were on average scores of 4-5 points, and have no significant difference on others. However, when further applied with Structure Equation Modeling of the correlation between the subjects of seasoned orange peel variables, the results indicated that the biggest preference factor for self made product was the flavor; the appearance and aroma weren’t affect the products. As for the commcially available black orange peel the biggest preference factor was also the flavor, due to its seasoning taste. In summary, the results suggest that the establishment of SEM can help us to better understand the consumer’s scatted tasting data and related characteristics of seasoned orange peels. Keywords: Microwave Extraction, Hot Air drying, Structurl Equation Modeling

碩士
國立臺灣海洋大學
食品科學系
96
Abstract Orange peel oil was extracted by steam distillation and the constituents were analyzed by GC. The major component was limonene (859.98 mg/g). In the oil, there was a significant conversion from hydrocarbon terpenes to oxygenated terpenes after reacting with endogenous enzymes. Through endogenous enzymatic reaction at 30℃ for 7 days, the content of linalool which is an oxygenated terpene reached 11.24 mg/g. Further adding 20 mM of Mg2+, the content of linalool increased form 11.24 up to 12.18 mg/g. Fresh orange peel oil with endogenous enzymatic reaction at 30℃ for 7 days was chosen to test its antifungal activity for Malassezia furfur. It was forword that addition of 20 mM of Mg2+ in the oil for the endogenous enzymatic reaction had the best antifungal activity. Water soluble chitosan, prepared by acetylation with acetic anhydride, had the degree of acetylation of 43.9%. The chitosan was used to do the antifungal test of Malassezia furfur. When the concentration of the chitosan was 1000 ppm, the cell count was about 5 Log CFU/mL lower than the control. Adding 1000 ppm chitosan into 1.0% emulsified oil in which 20 mM of Mg2+ was added increased its antifungal activity for Malassezia furfur. The cell count was less than 1.0 Log CFU/mL. The antifungal activity was better than just either using orange peel oil or chitosan alone.

碩士
國立中興大學
園藝學系所
107
The purposes of this study were to investigate the negative effects of 1-MCP treatment on orange (Citrus sinensis (L.) Osbeck cv. Liucheng), to find the possible causes of 1-MCP-induced peel browning in orange, and to evaluate the effect of 1-MCP treatment on ‘Ponkan’ Mandarin (Citrus reticulata Blanco), ''Eureka'' lemon (Citrus limon L. Burm. F.), and ''Ruby'' grapefruit (Citrus paradise Masfad cv. ''Ruby'') by observing whether 1-MCP may cause the browning symptoms in different type of citrus. Different concentrations of 1-MCP (AnsiP®, 0.43% active ingredient, produced by Litong Company) were treated on orange fruit at room temperature for 24 hours to observe the changes in fruits stored at room temperature and 15°C. Our results showed that at all concentration of 1-MCP tested, the ethylene production rate and respiration rate of 1-MCP-treated fruits increased rapidly at room temperature and decreased after peak. In terms of fruit appearance, the browning of the peel occured as the ethylene production rate and respiration rate increased. Different concentrations of 1-MCP imposed no significant effect on the appearance of orange when stored at 15°C, all showed peel browning symptoms after 5 days of storage and all fruits turned brown after 11 days of storage. The electrolyte leakage rate increased during the storage with 1-MCP treated fruits significantly higher than that of control. When the orange fruit was transferred to room temperature following storage at 15°C, the ethylene production rate and respiration rate of the 1-MCP-treated orange rose rapidly and then decreased. All fruits turned brown rapidly and became rotten during the warm-up period. Application of 0.5 g 1-MCP powder (15960ppb 1-MCP) has induced the most serious damage to oranges and therefore was chosen to treat oranges to investigate the possible causes of 1-MCP-induced peel browning during storage at 15°C. The severity of browning increased with storage time. The electrolyte leakage rate and ACC content of the peel increased with storage time. The ACO activity was higher during the storage period than that of control. PPO, POD activity and total phenolic compounds were lower than the control due to 1-MCP treatment. It is inferred from the above results that 0.5 g 1-MCP powder treatment causes the abiotic stress to oranges, which may in turn induce the accumulation of ACC and the increase of ACO activity. When the membrane was damaged, PPO and POD combinded with phenolic compounds to induce browning reaction of fruits. Application of 0.5 g 1-MCP powder (15960ppb 1-MCP) on ‘Ponkan’ Mandarin and ''Eureka'' lemons for 24 hours at room temperature did not significantly affect the color of skin when stored at 15°C or the ethylene production rate and respiration rate of fruits rewarmed at room temperature after storing at 15°C compared to the control. There was no browning in the ‘Ponkan’ Mandarin and ''Eureka'' lemons after application of 0.5 g 1-MCP powder, but the ‘Ruby’ grapefruit fruit turned brown. After 21 days of storage at 15°C, the ‘Ruby’ grapefruit fruit started to show browning symptoms, and after 28 days of storage, all of the ‘Ruby’ grapefruits treated became brown. In addition, the ethylene production rate of 0.5 g 1-MCP powder treated ‘Ruby’ grapefruits stored at 15°C for 7 days and 14 days continued to increase with days durning rewarming at room temperature and the respiration rate was higher than that of control. Taken together our results indicated that treatment of 1-MCP on different type of citrus may cause different responses. Treatment of 1-MCP may induce browning of Oranges and ‘Ruby’ grapefruits, but there is no browning in peel of ‘Ponkan’ Mandarin and ''Eureka'' lemons. The browning induced by 1-MCP may be associated with the rapid increase of ethylene production and respiration rate which may in turn damage the integrity of the membrane.

Recently, there has been an increase in the interest of the application of natural extract for cancer prevention and treatment, where phenolic compounds are associated with a high effectiveness in prevention and treatment of the disease. One of the promising targets for cancer therapy is the cancer stem cells population, which has been recognized as responsible for tumor initiating, relapse and chemo-resistance. The main goal of this thesis was to evaluate the chemotherapeutical potential of polymethoxylated flavones (PMFs) from orange peel extracts, using HT29 3D colorectal cancer model. This model was characterized in terms of stemness and self-renewal properties. HT29 cell spheroids were characterized along the culture time showing resemblances to the in vivo tumors, reflecting highly rich stem population where high expression of CD44, CD133 and ALDH1 biomarkers was associated to high self-renewal capacity. Moreover, this model showed partial EMT characteristics. Orange peel extract showed anticancer potential in HT29 cell aggregates by inhibiting cell proliferation and inducing cell cycle arrest and apoptosis. Self-renewal ability was also affected with association to decreasing of the expression of stemness markers. The bioactive molecules in the extract were identified as nobiletin, sinensetin, tangeretin and scutellarein tetramethylether. Among all PMFs, tangeretin exhibited the highest capability in affecting self-renewal, inducing apoptosis and cell cycle arrest and reducing the expression of mesenchymal and stemness markers. The mixture of PMFs showed similarities with the activity of orange extract although in a less effective way, suggesting the presence of other compounds that might potentiate the effect. Additionally, orange peel extract showed to interact synergistically with 5-fluorouracil decreasing the drug dosage to inhibit HT29 cell spheroids proliferation. Results of this thesis revealed that orange bioactive compounds, including PMFs, are able to target cancer cells with stemness and self-renewal characteristics and thus can be considered as promising natural chemotherapeutic agents for colorectal cancer treatment.

碩士
國立中興大學
食品科學系
91
The aim of the present research was to study the composition and physicochemical properties of several fiber-rich fraction prepared from the Liucheng sweet orange peel (LSO peel) and passionfruit seed (PF seed) via different preparation methods by using distilled water, alcohol, and enzymatic hydrolysis. The physicochemical properties of fiber types including water-holding capacity, oil-holding capacity, swelling property, cation-exchange capacity, and glucose adsorption capacity were determined. These results demonstrated that LSO peel and PF seed were rich in insoluble fiber. LSO peel fibers were predominantly composed of uronic acid, reaveling the presence of high amount of pectin substances; whereas PF seed had a high level of cellulosic glucose and relatively a samll amount of uronic acid. In view of the physicochemical properties, LSO peel insoluble fibers showed significantly higher water-holding capacities, oil-holding capacities, swelling properties, and cation-exchange capacities than those of cellulose. On the other hand, the bulk density and cation-exchange capacities of PF seed insoluble fibers were significantly higher than those of cellulose. The fibers derived from both pomace markedly postponed the adsorption of glucose as compared with that of cellulose. By an animal model, the effect of fibers from different sources on cholesterol absorption, fecal bile acid excretion, and intestinal enzymes in hamster fed a high cholesterol diet were investigated. The hamsters were randomly allotted to the four diet groups, namely fiber-free diet, LSO peel WIS diet, PF seed WIS diet, cellulose diet, with 8 animals each. The animals were fed for 30 days. Results showed that PF seed group, followed by LSO peel group significantly decreased the level of serum triglyceride and total cholesterol. The HDL-cholesterol serum cholesterol of fiber-free group was significantly lower than those of the other three fiber-enriched groups. Compared with the cellulose, LSO peel group had significantly lower level of liver total lipids and cholesterol. However there was no significant difference in the liver total lipids and cholesterol between the PF seed and cellulose group. Furthermore, both pomace WIS significantly enhanced fecal excretions of bile acid and total cholesterol. Our results showed that the pomace fibers had pronounced effects on intestinal enzymes. The b-glucosidase and urease activities in hamsters fed diets containing both WIS were lower than those of cellulose while PF seed group also led to a significant reduction in the b-glucuronidase and mucinase activities. In conclusion, both pomace WIS possessed desired oil- or water-holding capacities, they can be applied as low-calorie bulk ingredients requiring oil and water retention. Moreover, in vitro experiment suggested that these pomace fibers retarded absorption of glucose, implying their potential hypoglycemic effect. Fibers from different sources have different effects on physiological response. The cholesterol absorption, fecal bile acid excretions, and intestinal enzyme activities in hamsters fed LSO peel WIS and PF seed WIS seem to be better than those in hamsters fed cellulose. As a consequence, these fibers could alter the intestinal environment and effectively improve intestinal health.

Heavy metal(loid)s are hazardous, biologically non-essential, non-biodegradable and persistent in nature, which can accumulate in plants and animals as well as in environment especially agri- and aqua- culture ecosystems. It is severely responsible for causing several health hazards problems in human, such as, cardiovascular, pulmonary, hepatic, nephrological, dermatological, neurological disorders as well as carcinogenic effects. Removal of these heavy metals from living systems is extensively expensive and also unsuccessful in sent percent removal. Therefore, in order to protect the environment, the removal of heavy metal(loid)s from polluted effluents is essential before discharging into environment. Besides various treatment technologies, sorption of metal(loid)s using bio-wastes are highly potent alternatives in recent years. The present chapter deals with the removal efficiencies of various bio-wastes, orange peels, waste tea leaves, rice husk, wheat stalk, sugar cane bagasse, coconut husk, sun flower stalk, corn cob, nut shell, water hyacinth, crab shell particle, activated carbons etc. The present discussion has also revealed that bio-waste could be a low-cost eco-friendly and green emerging alternative technology in treating the metal(loid)s contaminated environment without posing any further adverse environmental impacts.

Heavy metal(loid)s are hazardous, biologically non-essential, non-biodegradable and persistent in nature, which can accumulate in plants and animals as well as in environment especially agri- and aqua- culture ecosystems. It is severely responsible for causing several health hazards problems in human, such as, cardiovascular, pulmonary, hepatic, nephrological, dermatological, neurological disorders as well as carcinogenic effects. Removal of these heavy metals from living systems is extensively expensive and also unsuccessful in sent percent removal. Therefore, in order to protect the environment, the removal of heavy metal(loid)s from polluted effluents is essential before discharging into environment. Besides various treatment technologies, sorption of metal(loid)s using bio-wastes are highly potent alternatives in recent years. The present chapter deals with the removal efficiencies of various bio-wastes, orange peels, waste tea leaves, rice husk, wheat stalk, sugar cane bagasse, coconut husk, sun flower stalk, corn cob, nut shell, water hyacinth, crab shell particle, activated carbons etc. The present discussion has also revealed that bio-waste could be a low-cost eco-friendly and green emerging alternative technology in treating the metal(loid)s contaminated environment without posing any further adverse environmental impacts.

Flow characteristics of hydraulic machineries could be highly influenced by cavitation erosion. In order to evaluate the effect of cavitation erosion on the flow characteristics, an approximation method of the cavitation eroded surface is proposed. The cavitation eroded surface shows very complicated geometry with some patterned structure. In this study the particular eroded surface of metallic material with the sponge like porous structure often referred as orange peel is numerically approximated considering computer generated image technology. A solid model that is hollowed out with a great number of spherical surfaces, shows similar structure with the cavitation eroded surface. This approximated geometry can be used as the boundary condition of following CFD process.

Background: Smoking in adolescents has negative effects on their health. Exposure to nicotine during adolescence has lasting effects on brain development. They are also at risk of asthma and impaired lung function, with a knock-on effect on their participation in physical activities. This study aimed to determine factors affecting smoking behavior high school children in Dumai, Riau. Subjects and Method: A cross sectional study was conducted at 23 Senior high schools and 12 Junior high schools in Dumai, Riau, Indonesia, from September to October 2019. A sample of 200 male adolescents aged 12-18 years was selected by stratified random sampling. The dependent variable was smoking behavior. The independent variables were family income, pocket money, media exposure, peer, parental role, intention, attitude, subjective norm, and perceived behavior control. The data were collected by questionnaire and analyzed by a multiple logistic regression run on Stata 13. Results: Smoking behavior increased with high family income (OR= 4.85; 95% CI= 1.10 to 21.41; p= 0.037), high pocket money (OR= 10.34; 95% CI= 2.32 to 45.91; p= 0.002), high media exposure (OR= 8.03; 95% CI= 1.79 to 35.92; p= 0.006), peer (OR= 8.86; 95% CI= 1.76 to 26.66; p= 0.012), smoking parents (OR= 7.91; 95% CI= 1.84 to 34.04; p= 0.005), and positive attitude (OR= 10.5; 95% CI= 2.22 to 49.79; p= 0.003). Smoking behavior decreased with weak perceived behavior control (OR= 0.11; 95% CI= 0.02 to 0.50; p= 0.004), weak intention (OR= 0.03; 95% CI= 0.005 to 0.22; p<0.001), and weak subjective norm (OR= 0.06; 95% CI= 0.01 to 0.38; p=0.005). Conclusion: Perilaku merokok pada remaja dipengaruhi oleh pendapatan orang tua, uang saku, paparan media, teman sebaya, pengaruh orang tua, sikap, persepsi kendali perilaku, niat, dan norma subjektif. Keywords: smoking behavior, adolescents Correspondence: Shilfia Ulfa Islami. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia. Email: shilfiaulfa17@gmail.com. Mobile: 085219722029. DOI: https://doi.org/10.26911/the7thicph.02.66