Articoli di riviste: "LEMON PEEL POWDER"

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Vaishali Nagar e Mayuri Rastogi. "Preparation and Nutritional Quality Evaluation of Fruit Peel Candies". Journal for Research in Applied Sciences and Biotechnology 1, n. 3 (17 agosto 2022): 57–64. http://dx.doi.org/10.55544/jrasb.1.3.8.

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The major motive of this research work is to study the preparation of candies from orange and lemon peels. Citrus peels are the discarded or waste material from citrus fruits which are used as a main ingredient in this research to utilize fruit waste and to reduce harmful effects on the environment and to produce value added products. Orange peels are an excellent source of vit-C, fibre, vit-B6, folic acid, calcium and other nutrients. Due to the presence of naturally occurring chemical limonene they have anti-cancer and anti-inflammatory properties. Lemon peels are a good source of calcium, potassium, fibre, vit-C and healthy enzymes and flavonoids that have antioxidant and anti-cancer properties. Orange and lemon peels were dried to obtain high fibre and vit-C rich powder which is then used to prepare candies. Three samples of candies were prepared- C1(20 g orange peel powder + 100 g sugar), C2 (20 g lemon peel powder + 100 g sugar), C3(10 g orange peel powder+10 g lemon peel powder + 100 g sugar). Physio-chemical properties of candies such as pH, moisture content and Ash content were determined by using AOAC methods. Crude fibre, total sugar, vitamin C content and shelf-life of prepared candy were analysed. Sensory evaluation of candies was done by using hedonic scale.

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Roy, Joysree, Santo Roy, Md Julfikar Ali, Md Rubel Hossain e Md Sazzat Hossain Sarker. "Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits". Journal of Food Engineering and Technology 10, n. 1 (15 giugno 2021): 9–18. http://dx.doi.org/10.32732/jfet.2021.10.1.9.

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Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

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Abdel-Naeem, Heba H. S., Hend Ali Elshebrawy, Kálmán Imre, Adriana Morar, Viorel Herman, Raul Pașcalău e Khalid Ibrahim Sallam. "Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties". Foods 11, n. 3 (23 gennaio 2022): 301. http://dx.doi.org/10.3390/foods11030301.

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Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products.

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Jadhav, Ganesh D., Taufique Ahmed P. Mujawar, Sunil U. Tekale, Rajendra P. Pawar e Yogesh W. More. "Lemon Peel Powder: A Natural Catalyst for Multicomponent Synthesis of Coumarin Derivatives". Current Organocatalysis 7, n. 2 (2 luglio 2020): 140–48. http://dx.doi.org/10.2174/2213337207666200211093655.

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Background: Lemon peel powder was used as a natural catalyst for the synthesis of biscoumarins and 3,4-dihydropyrano[c]chromene derivatives. The catalyst is natural, biodegradable, environmentally benign and thus contributes a valuable addition to the existing sustainable methods for the synthesis of coumarin derivatives. Objective: Development of Green synthesis and use of Natural catalyst. Methods: Lemon peel powder was used as a natural, biodegradable, environmentally benign heterogenous catalyst for the synthesis of coumarin derivatives. Results: Natural lemon peel powder was successfully used as a heterogeneous catalyst for the synthesis of coumarin based heterocyclic compounds. Conclusion: In conclusion, an environmentally benign, green and one-pot multicomponent protocol has been developed for the synthesis of biscoumarins and 3,4-dihydropyrano[c]chromene derivatives using lemon peel powder as a natural and biodegradable catalyst. Lemon peel being natural, the present approach is sustainable and will highlight the emerging applications of natural resources for synthetic organic transformations. This protocol offers several advantages such as high yields, clean reaction conditions, and no pollution threat to the environment making it a useful and attractive process for the synthesis of coumarin derivatives.

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Soh, Y. Y., e S. T. Thed. "Utilization of psyllium husk and lemon peels to produce high fibre crackers". Supplementary 1 6, S1 (3 luglio 2022): 95–100. http://dx.doi.org/10.26656/fr.2017.6(s1).012.

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The exploitation of food waste for functional food production provides an alternative approach for food quality enhancement and environmental protection. Psyllium husk and lemon peels are good sources of dietary fibre. Soluble fibre has been claimed to control blood cholesterol and sugar levels while insoluble fibre could reduce risks of colon cancer. Thus, this study aims to develop crackers using psyllium husk and oven-dried lemon peel powder as functional ingredients. The control was prepared without psyllium husk and lemon peel powder. Proximate composition, sensory quality, and physicochemical properties of crackers were determined. The psyllium crackers contained 63.01% carbohydrate, 20.62% fat, 5.75% crude fibre, 4.30% ash, 3.61% protein, and 1.71% moisture content. Sensory attributes (appearance, aroma, taste, crunchiness, hardness, bitterness, and overall acceptance) of sample and control were evaluated by 50 panellists using a 9-point hedonic scale. The acceptance Index of psyllium crackers and control were 83% and 77%, respectively. A total of 68% of the panellists preferred the psyllium sample while 32% preferred the control. The addition of psyllium husk and lemon peel powder significantly increased the dietary fibre content of the sample (15.10%) as compared to the control (5.95%). Psyllium husk could be used as a potential substitute for oat in crackers for cost-effectiveness and the product provides a good source of dietary fibre. The utilization of agricultural waste such as psyllium husk and lemon peels in functional food production warrants further exploration.

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Mohd Jopery, Nur Syahirah Amirah, Mohammad Abdullah, Soo Kum Yoke e Ahmad Rozaimee Mustaffa. "The preliminary study of oil removal using lemon peel waste". Malaysian Journal of Chemical Engineering and Technology (MJCET) 3, n. 1 (30 novembre 2020): 56. http://dx.doi.org/10.24191/mjcet.v3i1.10957.

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While the discovery of oil contributes a lot towards a country’s economy and technological development, it is also the cause for oil pollution. As such, this study proposes to use lemon peel waste as a low-cost adsorbent to manage oil pollution. For the untreated adsorbent, the lemon peels were cut into small pieces and dried under sunlight for 48 hours. Then, it was further dried in an oven for 24 hours and ground into powder. For the treated adsorbent, the lemon peels were soaked in 0.5 M of sodium hydroxide (NaOH) solution. The adsorbent was used to adsorb different types of oil (diesel oil, lubricant oil, waste vegetable oil) and in different types of water (ocean water, lake water, tap water) with different amounts of adsorbent which is 0.2 g, 0.4 g, 0.6 g, 0.8 g, and 1.0 g for adsorbent dosage experiment. While for types of water experiment, a ratio for volume of water and oil of 3:1, and constant mass adsorbent was used. The result showed that untreated adsorbent can adsorb higher amount of oils than treated adsorbent. The oil that could be easily adsorbed using lemon peels adsorbent is diesel oil with 89.91% adsorption. For the types of water, the result changes according to different types of water and oil used. It was found that the higher the mass adsorbent, the lower the percentage of oil removal. The highest percentage of diesel oil removed in ocean water is 81.68%. While the removal of lubricant oil and waste vegetable oil in lake water is 66.6% and 72.13%, respectively. Scanning Electron Microscopy (SEM) shows that treated lemon peels had small pores compared to untreated lemon peel waste. This study demonstrated and proposed that the lemon peel waste has a good potential in low-cost oil waste removal.

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Ubbor, S. C., J. I. Ekeh, J. Ndife e B. N. Iguh. "Production and Quality Evaluation of Herbal Tea from Moringa Leaves and Lemon Peel Powder". Journal of Agriculture and Food Sciences 20, n. 1 (9 agosto 2022): 78–90. http://dx.doi.org/10.4314/jafs.v20i1.7.

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Tea is one of the most widely consumed beverages in the world next to water. It is made from tea leaves of Camellia sinensis. Herbal teas on the other hand, are tea variants not made from Camellia sinensis but from other plants, herbs, roots and plant extract. This study therefore, investigated the quality and acceptability of herbal teas made from dried Moringa leaves and lemon peel powder. Herbal teas were made from 100% dried Moringa leaves, 100% dried lemon peel powder and blends of Moringa leaves and lemon peel powder in the ratios of 50:50, 30:70 and 60:40. A total of five formulations were obtained. Using standard analytical methods, the proximate composition, vitamin content, phytochemical contents, chemical and sensory properties of all the tea formulations were investigated. Results obtained were compared to the control which was the Lipton Yellow brand tea. The result of the proximate composition revealed that the herbal teas formulated, compared favourably with the control (Lipton Yellow brand tea). The vitamin contents of all herbal tea formulated were relatively high compared to that obtained in the control. The phytochemical contents of the tea samples showed that the herbal teas contained significant levels of alkaloids, phenols, flavonoids and phytates. Tea made from 100% Moringa leaves was generally accepted and preferred over the control. It was concluded thatherbal tea from 100% Moringa leaves and lemon peel powder has therapeutic potentials and high nutritional value and therefore can thrive commercially in the tea market.

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Thilagamani.S e Surya.V. "Value addition of green tea with nutraceuticals - an acceptability study". JOURNAL OF ADVANCED APPLIED SCIENTIFIC RESEARCH 3, n. 2 (28 gennaio 2021): 41–45. http://dx.doi.org/10.46947/joaasr322021145.

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Green tea is manufactured from the leaves of the plant camellia sinensis and has been regarded tohigh polyphenol and antioxidant activity. Today consumers are strongly concerned about their foodhabits, health and lifestyle with globalization and economic development and further on the qualityof life. It is commonly brewed along with vitamin c and immune stimulating properties which playsa positive role to maintain the antioxidant potential. Lemon peel and ginger can serve as an excellentmedium for supplementation of green tea for the formulation of nutraceutical by value addition withlimonoids and gingerol to overcoming the astringent taste of green tea. The present study wasproposed to develop a nutraceutical food by blending lemon peel and ginger to green tea. Variousproportions of lemon peel and ginger was formulated and tried for acceptability of the tea andstandardised. The formulations were analysed for the sensory as well as nutritional value. Valueaddition green tea displayed the high values for antioxidant (DPPH), calcium. Value addition greentea with an increasing concentration of lemon peel and ginger resulted in a reduction on flavonoidcontent, and antioxidant, calcium, vitamin A increased in the new blend tea. The value addition teawas packaged as dips for six grams and was listed for acceptability. Tea bag is processed specificallyto increase the surface area to extract the flavor and nutrients quickly. The overall acceptability wereselected by twenty five adolescents is without the palm sugar. The Variation with most acceptabilitywas 1.2 gram of green tea, 1.2 gram of lemon peel powder and 2.5 gram of ginger powder perportion serving.. The mean score for overall acceptability of product, Variation 1 (V1) was 7.12 thehighest score acceptable. A blend of nutraceuticals like Limonoids and Gingerol can significantlyreduce body weight by decreasing fat in obese individuals and further studies are required toestablish a long-term efficacy.

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Chappalwar, Anita, Vikas Pathak, Meena Goswami, Arun Kumar Verma e V. Raj kumar. "Effect of Fat Substitution on the Rheological and Textural Properties of Raw Chicken Meat Emulsion and Cooked Patties". JOURNAL OF MEAT SCIENCE 17, n. 2 (2022): 1–8. http://dx.doi.org/10.48165/jms.2022.170201.

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The present study was conducted to evaluate the rheological behaviour and textural properties of raw chicken meat emulsion and cooked patties respectively. Low fat chicken emulsions were prepared with the addition of pre-optimized levels of 1%lemon albedo, 2% mango peel powder, and 2% banana peel powder with the replacement of 50% vegetable oil in formulation The rheological behaviour of low fat emulsion and textural properties of these low fat emulsion based chicken patties were observed. The formulation of chicken meat emulsion was maintained by the addition of water with the replacement of fat. Dynamic oscillatory measurements revealed the weak gel formation of emulsions with addition of fat replacers, as storage modulus values (G΄) were higher than the loss modulus values (G˝). Chicken meat patties were prepared from these low fat chicken meat emulsions. Textual profile analysis of cooked patties showed a significant (P<0.05) effect on hardness, fracturability, cohesiveness, gumminess, and chewiness values. Therefore, it was concluded that replacement of fat with optimum level natural fat replacers (lemon albedo, mango peel powder and banana peel powder) resulted in predominant visco-elastic behaviour of emulsions which in turn had a significant effect on textural properties of the emulsion. Hence, the visco elastic behaviour of emulsion and the effect of textural properties might improve the acceptability of cooked low fat chicken patties.

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Nasser, Sahar. "The Addition of Lemon Peel Powder Affects the Properties of Yogurt". Journal of Food and Dairy Sciences 13, n. 4 (1 aprile 2022): 65–70. http://dx.doi.org/10.21608/jfds.2022.136776.1055.

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Utami, Intan, Intan Utami, Mardiah, Lia Amalia e Siti Aminah. "Optimasi Minuman Serbuk Instan Antiobesitas menggunakan Metode Response Surface Methodology (RSM) Berbasis Rosela (Hibiscus sabdariffa l)". JURNAL AGROINDUSTRI HALAL 9, n. 2 (31 agosto 2023): 206–17. http://dx.doi.org/10.30997/jah.v9i2.9948.

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Instant rosella anti-obesity drink is a beverage product in powder form, easily soluble in water, has a short rehydration time, practical in serving. This study aims to obtain an instant rosella anti-obesity drink formulation consisting of roselle extract, mangosteen peel extract, lemon extract and EGCG. This research was optimized using the Response Surface Methodology (RSM) method with a central composite design. Analysis of the formulation includes analysis of anthocyanin levels, levels of vitamin C in each formulation treatment. Based on the results of optimization of the anthocyanin and vitamin C content of instant anti-obesity drinks using the RSM method, formula 10 was obtained containing 4.75 g roselle, 0.2 g lemon extract, 0.5 g mangosteen peel extract and 0.0625 EGCG. This formula obtained anthocyanin levels of 895.72 mg/L and vitamin C levels of 53.3 mg/L with a powder drink pH of 2.5

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Çilingir, Seda, Ali Goksu e Serdal Sabanci. "Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process". Food and Bioprocess Technology 14, n. 7 (23 aprile 2021): 1349–60. http://dx.doi.org/10.1007/s11947-021-02636-9.

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Cunha, Camila Tomé da, Andressa Fontes Oliveira, Victor Borges Fernandes, Francisca Noélia Pereira Mendes e Ícaro Gusmão Pinto Vieira. "Development of a functional ingredient rich in hesperidin from citrus fruit wastes". Research, Society and Development 10, n. 12 (24 settembre 2021): e369101220530. http://dx.doi.org/10.33448/rsd-v10i12.20530.

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The peels of citrus fruits contain a high concentration of bioactive compounds. Among these compounds, hesperidin stands out for its beneficial health effects. This study had the objective of evaluating the hesperidin content in peel samples of different citrus fruit and to propose the development of a functional product obtained from these peels. The peels were lyophilized and had the total flavonoids analyzed by high-performance liquid chromatography. The peels of several fruits were dried in a microwave oven and ground in a blender to obtain a homogeneous powder. This material was submitted to extraction and quantification of hesperidin. The highest concentrations were found in the ‘Ponkan’ tangerine, ‘Murcott’ tangerine and ‘Navel’ orange, while the lowest were found in the ‘Sicilian’ lemon and ‘Lima’ orange. The functional ingredient obtained from the ground peels after microwave drying can be used for direct consumption or to enrich food preparations.

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Tinh, Nguyen Thi Thanh, Gertrude Cynthia Sitolo, Yoshinari Yamamoto e Takuya Suzuki. "Citrus limon Peel Powder Reduces Intestinal Barrier Defects and Inflammation in a Colitic Murine Experimental Model". Foods 10, n. 2 (25 gennaio 2021): 240. http://dx.doi.org/10.3390/foods10020240.

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This study examines the ameliorative effects of lemon (Citrus limon) peel (LP) powder on intestinal inflammation and barrier defects in dextran sulfate sodium (DSS)-induced colitic mice. The whole LP powder was fractionated into methanol (MetOH) extract and its extraction residue (MetOH residue), which were rich in polyphenolic compounds and dietary fibers, respectively. Mice were fed diets containing whole LP powder, MetOH extract, and MetOH residue for 16 d. DSS administration for 9 d induced bodyweight loss, reduced colon length, reduced the colonic expression of tight junction proteins including zonula occludens-1 and -2, and claudin-3 and -7, and upregulated colonic mRNA expression of interleukin 6, chemokine (C-X-C motif) ligand 2, and C-C motif chemokine ligand 2. Feeding LP powder restored these abnormalities, and the MetOH residue, but not MetOH extract, also showed similar restorations. Feeding LP powder and MetOH residue increased fecal concentrations of acetate and n-butyrate. Taken together, LP powder reduced intestinal damage through the protection of tight junction barriers and suppressed an inflammatory reaction in colitic mice. These results suggest that acetate and n-butyrate produced from the microbial metabolism of dietary fibers in LP powder contributed to reducing colitis.

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Chiechio, Santina, Magda Zammataro, Massimo Barresi, Margherita Amenta, Gabriele Ballistreri, Simona Fabroni e Paolo Rapisarda. "A Standardized Extract Prepared from Red Orange and Lemon Wastes Blocks High-Fat Diet-Induced Hyperglycemia and Hyperlipidemia in Mice". Molecules 26, n. 14 (15 luglio 2021): 4291. http://dx.doi.org/10.3390/molecules26144291.

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Citrus fruits are a rich source of high-value bioactive compounds and their consumption has been associated with beneficial effects on human health. Red (blood) oranges (Citrus sinensis L. Osbeck) are particularly rich in anthocyanins (95% of which are represented by cyanidin-3-glucoside and cyanidin-3-6″-malonyl-glucoside), flavanones (hesperidin, narirutin, and didymin), and hydroxycinnamic acids (caffeic acid, coumaric acid, sinapic, and ferulic acid). Lemon fruit (Citrus limon) is also rich in flavanones (eriocitrin, hesperidin, and diosmin) and other polyphenols. All of these compounds are believed to play a very important role as dietary antioxidants due to their ability to scavenge free radicals. A standardized powder extract, red orange and lemon extract (RLE), was obtained by properly mixing anthocyanins and other polyphenols recovered from red orange processing waste with eriocitrin and other flavanones recovered from lemon peel by a patented extraction process. RLE was used for in vivo assays aimed at testing a potential beneficial effect on glucose and lipid metabolism. In vivo experiments performed on male CD1 mice fed with a high-fat diet showed that an 8-week treatment with RLE was able to induce a significant reduction in glucose, cholesterol and triglycerides levels in the blood, with positive effects on regulation of hyperglycemia and lipid metabolism, thus suggesting a potential use of this new phytoextract for nutraceutical purposes.

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Saleem, Muhammad, Arjumand Iqbal Durani, Rima D. Alharthy, Mahmood Ahmed, Muhammad Imtiaz Shafiq, Abdul Hameed, Syed Mubasher Hussain e Waqas Bashir. "Ultrasound-Assisted Extraction of Micro- and Macroelements in Fruit Peel Powder Mineral Supplement for Osteoporosis Patients and Their Determination by Flame Atomic Absorption Spectrometry". Journal of Chemistry 2021 (24 dicembre 2021): 1–10. http://dx.doi.org/10.1155/2021/5151560.

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Osteoporosis is a worldwide disease depicted by the reduced bone mass, an adequate supply of minerals is needed to support bone remodeling, and their deficiency causes bone-related diseases, osteoporosis in particular, and has osteoprotective effects. The aim of this recent research was to quantify the micro- (Mn, Fe, Cu, and Zn) and macroelements (Mg, K, and Ca) in the peel powder of some common fruits (pomegranate, orange, lemon, mango, and grapefruit) by flame atomic absorption spectrometer (FAAS). The extraction of micro- and macroelements in peel powder was done by using dilute acids in an ultrasonic bath. Apple leaves were used as standard reference material (SRM, NIST 1515) to optimize the ultrasound-assisted extraction (UAE) method at varied operating parameters. Maximum response was obtained for extracting of minerals in 500 mg SRM at 60°C temperature, setting a vortexing time of 5 min while using 5.0 mL extracting agent HNO3 (0.5 M)-H2O2 (10%) at 90% sonication amplitude of ultrasound bath for 6 min. While analyzing the SRM, the percentage recovery was obtained in a range between 96.8 and 102.7% to assure the accuracy whereas repeatability (n = 10) study in terms of % RSD yielding ≤2.29 supports well the precision of the proposed method, and limits of quantitation (μg/g) were 0.034, 0.061, 0.065, 0.057, 0.017, 0.175, and 0.053 for Mn, Fe, Cu, Zn, Mg, K, and Ca, respectively. The proposed UAE method was reliable, efficient, and advantageous over the conventionally employed acid digestion method with regard to less consumption of reagents and short analysis time for the determination of micro- and macroelements in fruit peel powder.

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Ghodke, Swati S., Priya M. Khandare, Sadhana N. Salve, Pravin S. Kendrekar, Dhanaji Rajani e R. P. Pawar. "SYNTHESIS OF 1H-INDAZOLES USING LEMON PEEL POWDER AS A NATURAL, GREEN AND EFFICIENT CATALYST UNDER ULTRASOUND IRRADIATION". European Chemical Bulletin 8, n. 12 (19 novembre 2019): 405. http://dx.doi.org/10.17628/ecb.2019.8.405-408.

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Ghodke, S. S., S. U. Tekale, R. D. Pathrikar, P. M. Khandare, Laszlo Kotai e R. P. Pawar. "ONE-POT SYNTHESIS OF PYRANO[2,3-c]PYRAZOLES USING LEMON PEEL POWDER AS A GREEN AND NATURAL CATALYST". European Chemical Bulletin 9, n. 2 (6 febbraio 2020): 38. http://dx.doi.org/10.17628/ecb.2020.9.38-42.

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Meydanju, Nafise, Sajad Pirsa e Jafar Farzi. "Biodegradable film based on lemon peel powder containing xanthan gum and TiO2–Ag nanoparticles: Investigation of physicochemical and antibacterial properties". Polymer Testing 106 (febbraio 2022): 107445. http://dx.doi.org/10.1016/j.polymertesting.2021.107445.

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Okpara, Enyioma C., Omolola E. Fayemi, El-Sayed M. Sherif, Harri Junaedi e Eno E. Ebenso. "Green Wastes Mediated Zinc Oxide Nanoparticles: Synthesis, Characterization and Electrochemical Studies". Materials 13, n. 19 (23 settembre 2020): 4241. http://dx.doi.org/10.3390/ma13194241.

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Zinc Oxide (ZnO) nanoparticles were prepared using a simple green synthesis approach in an alkaline medium, from three different extracts of citrus peels waste. The synthesized nano-crystalline materials were characterized by using ultraviolet-visible spectroscopy (UV-vis), x-ray powder diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), energy-dispersive x-ray spectroscopy (EDS), environmental scanning electron microscopy (ESEM), and transmission electron microscopy (TEM). UV-vis analysis of the nanoparticles showed broad peaks around 360 nm for the ZnO NPs (Zinc oxide nanoparticles) from three citrus peels’ extracts. ZnO NPs exhibited Zn–O band close to 553 cm−1, which further verified the formation of the ZnO NPs. A bandgap of 3.26 eV, 3.20 eV and 3.30 eV was calculated for the ZnO NPs from grape (ZnO NPs/GPE), lemon (ZnO NPs/LPE), and orange (ZnO NPs/OPE) peels extract, respectively. The average grain sizes of the ZnO nanoparticles were evaluated to be 30.28 nm, 21.98 nm, and 18.49 nm for grape (ZnO NPs/GPE), lemon (ZnO NPs/LPE), and orange (ZnO NPs/OPE) peel extract, respectively. The surface morphology and sizes of the nanoparticle were confirmed by ESEM and TEM analysis, respectively. Furthermore, the zeta potential of the as-prepared ZnO NPs from OPE, LPE, and GPE was −34.2 mV, −38.8 mV, and −42.9 mV, respectively, indicating the high stability of the nanoparticles. Cyclic voltammetric properties of the synthesized nanoparticles were investigated across extracts, and the results showed that the citrus peels extracts (CPE) mediated ZnO NPs modified screen plate carbon (SPC/ ZnO NPs/CPE) electrodes exhibited enhanced catalytic properties when compared with the bare SPCE. The electroactive areas computed from the enhancement of the bare SPCE was approximately three times for SPCE/ ZnO NPs/LPE, and SPCE/ZnO NPs/GPE, and two times for SPCE/ZnO NPs/OPE, higher than that of the bare SPCE. Comparison across the extracts suggested that the catalytic properties of the nanoparticles were unique in ZnO NPs from GPE.

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Kushwaha, Satish Chandra, e Pradyuman Kumar. "Acceptability of ellagitannin powder as an additive in preparation of sharbet". Nutrition & Food Science 46, n. 6 (14 novembre 2016): 753–65. http://dx.doi.org/10.1108/nfs-01-2016-0011.

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Purpose The purpose of this study is to look at the application of ellagitannin (ET) powder in sharbet (sugar syrup-based drink) as an additive to produce a polyphenol-enriched drink. ETs are important polyphenols extracted from pomegranate peel (an underutilized juice industry waste). ETs are known for many functional properties such as antioxidative, antibacterial and coloring agent. Naturally, sharbet lacks in polyphenol content; hence, there is a large scope to enhance the functional property of sharbet by addition of ellagitannin powder (ETP) as an additive. Design/methodology/approach ETP at different concentrations (2, 10, 20, 30, 40 and 50 mg/100 ml sharbet) was applied in plain sharbet (EPS) and lemon-flavored sharbet (ELS). Each concentration of both types of sharbet was analyzed for physicochemical parameters and sensory attributes by sensory panel. Data were analyzed by using statistical tools (t-test, ANOVA, PCA and graphs) and finding the acceptability of ETP application in sharbet. Findings Each concentration of both sharbets was analyzed for chemical attributes, i.e. color (L, a, b) ranges (65.81-51.33, −0.24-0.24, −1.57-2.06, respectively), pH (6.30-3.95), titrable acidity as citric acid (0.01-0.1 per cent), total soluble solids (14.7-14.9 per cent), antioxidant activity as DPPH (12.6-71.6 per cent in EPS and 15.5-75.3 per cent in ELS) and sensory analysis (on Hedonic Scale) for sensory attributes, i.e. color, odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml sharbet was showed to have the highest acceptability index (92.13 and 91.67 per cent) in terms of overall acceptability by sensory panel. It is evident that the addition of ET in polyphenol-deficient beverages could be a market potential toward production of neutraceutical beverages which have antioxidative effects, good taste and are widely accepted. Originality/value In view of the neutraceutical food development, ETs could be a major polyphenolic component to fulfill the human health requirement. This research can be helpful for commercialization of ETs by the beverage industry.

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Gor, Tosha, e Nidhi Gondaliya. "FORMULATION AND PHYSICOCHEMICAL EVALUATION OF POLYHERBAL ACNE SOAP USING SELECTED MEDICINAL PLANTS". International Journal of Management, Public Policy and Research 2, SpecialIssue (29 gennaio 2023): 18–24. http://dx.doi.org/10.55829/ijmpr.v2ispecialissue.112.

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Acne, commonly referred to as acne vulgaris, is a chronic skin disease due to abnormalities of sebum production in sebaceous glands caused by staphylococcus epidermis bacteria. Antibiotics that suppress Propionibacterium acnes are the standard acne treatment but are becoming less effective due to the appearance of antibiotic-resistant strains. Acne vulgaris suppresses an individual's self-confidence by causing distress concerning the physical appearance, which affects a significant number of individuals during puberty and is delineated by adolescence. Several treatments have been introduced to decrease the aesthetic and psychological problems caused by acne. Bacterial skin infections are most common, requiring significant attention for treatment and maintaining healthy skin. Alternative and complementary medicine, including medicinal plants, is becoming increasingly popular, also among patients suffering from acne and infectious skin diseases. Medicinal plants have a long history of use and have been shown to possess low side effects. These plants are a reliable source for the preparation of new drugs. Some herbal plant powders have antibacterial activity. The present study aims to formulate antibacterial poly herbal face soap using Neem powder, Fuller's earth, Lemon peel, Activated Charcoal, Sandalwood powder, Tea Tree Essential Oil, and Tocopherol. The antibacterial activity of the prepared formulation was tested using the agar well diffusion method against the organism Staphylococcus aureus. The prepared polyherbal formulation exhibited an excellent antibacterial effect. The prepared formulation was evaluated for various physicochemical parameters such as organoleptic characteristics, pH, foam height & retention, skin irritation, & high-temperature stability, for which good characteristics were observed. Prepared Polyherbal soap had a good appearance, better cleansing & foaming effect & did not have any side effects.

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Jawhari, Ahmed Hussain, Nazim Hasan, Ibrahim Ali Radini, Katabathini Narasimharao e Maqsood Ahmad Malik. "Noble Metals Deposited LaMnO3 Nanocomposites for Photocatalytic H2 Production". Nanomaterials 12, n. 17 (29 agosto 2022): 2985. http://dx.doi.org/10.3390/nano12172985.

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Due to the growing demand for hydrogen, the photocatalytic hydrogen production from alcohols present an intriguing prospect as a potential source of low-cost renewable energy. The noble metals (Ag, Au, Pd and Pt) deposited LaMnO3 nanocomposites were synthesized by a non-conventional green bio-reduction method using aqueous lemon peel extract, which acts as both reducing and capping agent. The successful deposition of the noble metals on the surface of LaMnO3 was verified by using powder XRD, FTIR, TEM, N2-physisorption, DR UV-vis spectroscopy, and XPS techniques. The photocatalytic activity of the synthesized nanocomposites was tested for photocatalytic H2 production under visible light irradiation. Different photocatalytic reaction parameters such as reaction time, pH, catalyst mass and reaction temperature were investigated to optimize the reaction conditions for synthesized nanocomposites. Among the synthesized noble metal deposited LaMnO3 nanocomposites, the Pt-LaMnO3 nanocomposite offered superior activity for H2 production. The enhanced photocatalytic activity of the Pt-LaMnO3 was found as a result from low bandgap energy, high photoelectrons generation and enhanced charge separation due to deposition of Pt nanoparticles. The effective noble metal deposition delivers a new route for the development of plasmonic noble metal-LaMnO3 nanocomposites for photocatalytic reforming of aqueous methanol to hydrogen.

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Parmar, Nidhi, V. H. Patel e Viraj Roghelia. "Citrus Fruit Peels: From Waste to Worth". Journal of Plant Science Research 39, n. 1 (15 giugno 2023): 249–56. http://dx.doi.org/10.32381/jpsr.2023.39.01.26.

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Citrus fruits are most commonly consumed fruits. However, the peels of these fruits yield a huge waste. The peels also contain important phytoconstituents. This study aimed to investigate the antioxidant properties of peels of two selected citrus fruits (sweet lime and lemon). The peels were extracted using four solvents namely methanol, ethanol, acetone and distilled water. The extracts were analysed for total phenolic content, flavonoid content, DPPH radical scavenging activity and ferric ion reducing antioxidant power (FRAP). The result revealed that highest antioxidant profile was found for methanol extract of both sweet lime peel and lemon peel as compared to other extracts. The extracts of peels of sweet lime possessed higher total phenol, flavonoid and FRAP. The antioxidant capacity in terms of DPPH RSA and FRAP were attributed mainly to total phenolics as compared to flavonoids for both the peels. The higher antioxidant potential of peels of selected citrus fruits make them key ingredient for the development of functional foods and other supplementary products.

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Azman, Nur Fatin Inazlina Noor, Azrina Azlan, Hock Eng Khoo e Muhammad Rizal Razman. "Antioxidant Properties of Fresh and Frozen Peels of Citrus Species". Current Research in Nutrition and Food Science Journal 7, n. 2 (25 luglio 2019): 331–39. http://dx.doi.org/10.12944/crnfsj.7.2.03.

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Citrus peel is a functional food. It is rich in antioxidants. This study aims to investigate the antioxidant properties of selected fresh and frozen peels of Citrus species. Frozen and fresh peels of lemon (Citrus limon), key lime (C. aurantifolia) and musk lime (C. microcarpa) were screened for their antioxidant properties such as total phenolic content and total flavonoid content. DPPH radical scavenging activity and ferric ion reducing antioxidant power (FRAP) assays were also determined. Among the three citrus peels, musk lime peel had the significantly highest total phenolic content and total flavonoid content. Frozen citrus peels showed significantly higher antioxidant content than the fresh peels. The frozen peels also showed promising antioxidant activity as indicated by their significantly higher FRAP value compared with fresh citrus peels. Moreover, frozen citrus peel possessed higher antioxidant activity as indicated by its lower EC50 values which ranged between 0.823 ± 0.1 and 3.16 ± 0.92 mg mL-1. A moderately high correlation was determined between FRAP value and total phenolic content (r=0.783), and between FRAP value and total flavonoid content. This study shows that frozen peels of citrus are functional foods and sources of potent antioxidants.

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El Aboubi, Meriam, Douae Ben Hdech, Samir Bikri, Asmae Benayad, Anouar El Magri, Youssef Aboussaleh e El Mahjoub Aouane. "Chemical composition of essential oils of Citrus limon peel from three Moroccan regions and their antioxidant, anti-inflammatory, antidiabetic and dermatoprotective properties". Journal of Herbmed Pharmacology 12, n. 1 (31 dicembre 2022): 118–27. http://dx.doi.org/10.34172/jhp.2023.11.

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Introduction: The current study aimed to explore the in vitro antioxidant, anti-inflammatory, antidiabetic, and dermatoprotective properties of lemon peel essential oil (EO). Methods: The chemical composition of lemon EOs extracted from the lemon of three cities in Morocco was investigated using gas chromatography-mass spectrometry (GC-MS) analysis. The antioxidant property was estimated by two complementary tests: Ferric ion reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH). The in vitro anti-inflammatory activity was assessed by the inhibition of albumin denaturation and proteinase. Inhibitory properties of α-glucosidase and α-amylase were used to reveal the antidiabetic activity of lemon peel EOs. Dermatoprotective property was evaluated by the tyrosinase inhibition method. Results: In addition to high amounts of polyphenols and flavonoids, GC-MS analysis of lemon peel EOs demonstrated the presence of D-limonene, β–pinene, and γ-terpinene as the main compounds in the three samples studied. Lemon peel EOs exhibited significant antioxidant activities by IC50 values ranging from 40.57 µg/mL to 100.22 µg/mL and 113.63 µg/mL to 180.90 µg/mL obtained by DPPH and FRAP tests, respectively. in vitro inhibition of enzymes involved in inflammatory response revealed that lemon peel EOs presented remarkable inhibitory activities against albumin denaturation (230.48 µg/mL>IC50<341.13 µg/mL) and proteinase (199.70 µg/mL>IC50<307.05 µg/mL). Moreover, lemon peel EOs demonstrated powerful inhibition of α-amylase and α-glucosidase with various IC50 values (1689.06 µg/ mL>IC50>4000 µg/mL and 1021.58 µg/mL>C50<2467.62 µg/mL), respectively. These EOs also revealed significant inhibition of tyrosinase with IC50 values ranging from 248.42 μg/ mL to 378.02 μg/mL. Conclusion: These results revealed that lemon peel EOs might constitute a new product with beneficial biological abilities against the mentioned complications.

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Shakir, Ibtehal K., e Sarah J. Salih. "Extraction of Essential Oils from Citrus By-Products Using Microwave Steam Distillation". Iraqi Journal of Chemical and Petroleum Engineering 16, n. 3 (30 settembre 2015): 11–22. http://dx.doi.org/10.31699/ijcpe.2015.3.2.

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The main objectives of this research is to extract essential oil from: orange ( citrus sinensis), lemon( citrus limon) and mandarin( citrus reticulata) peels by two methods: steam distillation (SD) and microwave assisted steam distillation (MASD), study the effect of extraction conditions (weight of the sample, extraction time, and microwave power, citrus peel type) on oil yield and compare the results of the two methods, the resulting essential oil was analyzed by Gas Chromatography (GC). Essential oils are highly concentrated substances used for their flavor and therapeutic or odoriferous properties, in a wide selection of products such as foods, medicines and cosmetics. Extraction of essential oil is one of the most time and effort consuming process. Microwave-assisted extraction is a green technique for the extraction of natural products. (MASD) was better than (SD) in terms of rapidity, energy saving and yield. (MASD) gave higher yield than (SD) with shorter extraction time, yield of orange oil extracted by (MASD) was (1.150%) in (35min.) compared to (1.095%) in (45min.) by (SD) process, same results obtained for lemon and mandarin. The optimal microwave power was (135W) gave oil yield: (1.150%, 1.115%, 0.940%) for orange, lemon and mandarin respectively, (MASD) increased extraction temperature in short time and to a higher level compared to (SD). The optimal weight was (398.56gm) gave yield in (SD): (1.095%) and MASD (1.091%) for orange oil, same results obtained for lemon and mandarin. The best citrus peel type which gave the highest yield was orange followed by lemon then mandarin in both processes. Limonene is the most abundant component in citrus essential oil, (GC) analysis showed that (SD) was more convenient to give high amount of limonene because of the graduate temperature rise, while in microwave extraction exposure to low microwave

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Nabila, Sofi, Arie Srihardyastutie, Sasangka Prasetyawan, Aulanni’am Aulanni’am e Rurini Retnowati. "The Addition of Red Dragon Fruit and Lemon Peels for the Improvement of Fermented Beverage Products". Science and Technology Indonesia 8, n. 1 (19 gennaio 2023): 100–107. http://dx.doi.org/10.26554/sti.2023.8.1.100-107.

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Coconut water is part of the coconut fruit, that has bioactive compounds that are thought to own high inhibitor activity to the presence of tannin compounds. However, this compound is antinutritional because it can interfere with macromolecule out there within the body. Considering chance of tannins, these parts are often reduced by fermentation techniques using lactic acid bacteria. This analysis aims to review the addition of dragon fruit and lemon peels in fermentation coconut water using lactic acid bacteria in order to reduce tannin levels and its potential capability as antioxidants. Coconut water fermented drink was prepared by fermentation technique using lactic acid bacteria with the addition of variations in mass of dragon fruit peel and lemon peel consisting of 5 treatments. The optimum conditions for fermentation of coconut water were determined from the decrease in tannin levels, total acid, and the highest total lactic acid bacteria. The optimum conditions for fermentation of coconut water were then tested using an HPLC instrument. Finally, the antioxidantactivity was tested using the FRAP (Ferric Reducing Antioxidant Power) method. The results showed that the addition of dragon fruit and lemon peels in fermented coconut water can reduce tannin levels, can increase total acid levels and the number of lactic acid bacteria formed in coconut water fermented drinks. The best proportion was obtained in the treatment of rasio of mass 1:2 resulted in the highest decrease in tannin content of 83.94 mg/100 g followed by a total acid value of 1.13% and the number of lactic acid bacteria was 8.4 × 107 CFU/mL. The HPLC chromatogram showed that fermented coconut water using lactic acid bacteria contained organic acid compounds such as lactic acid, acetic acid, and ascorbic acid. The highest antioxidant activity test was 82.37 mmgAAE/g. This study confirmed that the addition of dragon fruit and lemon peels affected the degradation of tannins and increased antioxidant activity during coconut water fermentation using lactic acid bacteria.

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Abdelhaliem, Heba, e Hanady Sheha. "Biological Effect of Lemon Peels Powder on Hyperlipidemic Rats". Journal of Food and Dairy Sciences 9, n. 9 (15 settembre 2018): 321–25. http://dx.doi.org/10.21608/jfds.2018.36022.

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Ali, Junab, Biswajit Das e Trideep Saikia. "ANTIMICROBIAL ACTIVITY OF LEMON PEEL (CITRUS LIMON) EXTRACT". International Journal of Current Pharmaceutical Research 9, n. 4 (14 luglio 2017): 79. http://dx.doi.org/10.22159/ijcpr.2017v9i4.20962.

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Objective: To evaluate the antimicrobial activity of methanolic extract from the peel of the fruit of Citrus Limon (Family-Rutaceae) in conjugation with phytochemical analysis.Methods: The methanolic extract from the peel of the fruit of Citrus Limon (Family-Rutaceae) was separated from fruits, shade dried, powdered and extracted using methanol, analysed for phytochemical constituents using standard methods. The antimicrobial activity of the plant extract was examined against 2 bacterial strains among one is Gram-positive (Staphylococcus aureus) and other is Gram-negative (Escherichia coli) and 1 fungal strains (Candida albicans) using agar well diffusion method.Results: The present investigation shows the phytochemical analysis, antimicrobial activity of the methanolic extract of the fruits peel Citrus limon. Various phytochemical analyses revealed the presence of alkaloids, saponin, flavonoids, carbohydrates, glycosides and citric acids and tannins. The antimicrobial activity of the methanolic extract of the plant showed significant result against all the of the test organisms.Conclusion: The present study concluded that methanolic extract of the peel of Citrus Limon contains the high presence of phytochemicals. The methanolic extract of the plant was found to possess promising antimicrobial activity when compared with the standards.

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Zen, Suharno, Agus Sutanto e Afiatur Rohmah. "The Effect Of Lemon (Citrus Limon L.) Extract On Mortality Of Aedes Sp. and Potential As Repellent". JURNAL PENDIDIKAN BIOLOGI DAN SAINS (PENBIOS) 5, n. 02 (12 novembre 2020): 50–56. http://dx.doi.org/10.51673/penbios.v5i02.294.

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Lemon (Citrus limon L.) is a plant with a peel type that contains phytochemical compounds namely flavonoids, terpenoids, tannins and limonenes that can be used as plant-based insecticides. The contents of these chemical compounds have the ability to kill mosquitoes, and act as respiratory poisons and stomach poisons for the mosquitoes. The purpose of this study was to determine the effect of the extract of lemon peel (Citrus limon L) On the mortality of Aedes sp. and to determine its potential as a repellent. This type of research used in thisstudy was an experiment using a completely randomized design study (CRD) which was carried out using 3 variations of the treatment dose of lemon peel extract (Citrus limon L) namely 25%, 27.5%, and 30%and controls (+) and (-). Data collection was carried out by looking at and recording mortality / deaths from Aedes sp. after being given treatment and observing mosquitoes on the body of mice and counting the number of mosquitoes that using the Protection Power formula. Data were statistically tested using One Way Anova and continued with LSD (Least Significant Difference) test. The results obtained by the value of Fcount ˃ table is 0.484 at the level of α = 0.05 so that H0 is rejected and H1 is accepted. This means that there is a significantinfluence of each treatment. The best effective dose is 30% with 50 mosquitoes dead. The highest protection power at a concentration of 30% was 97.3%, while the lowest protective power at a concentration of 25% was 77.1%.

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Molendijk, Arie L. "“A Squeezed Out Lemon Peel.” Abraham Kuyper on Modernism". Church History and Religious Culture 91, n. 3-4 (2011): 396–411. http://dx.doi.org/10.1163/18712411-1x609397.

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It will come as no surprise that theological modernism and Abraham Kuyper do not get on. Famously, Kuyper spoke of modernism as “a fata morgana in the Christian domain.” Kuyper gave the Fata Morgana speech at various occasions, and made the term “modernism” (modernisme) current at the time. The text was published in 1871. This article discusses Kuyper’s view of theological modernism, especially the 1871 address, which is his most extensive treatment and criticism of the phenomenon. I argue that the attack on modernism was done in a modern way. The argument is more philosophy of religion-style than (old-fashioned) dogmatic theology. Actually, Kuyper compared world views and argued for the superiority of his own system of thought, which was allegedly geared to reality, whereas modernism to him represented a foul compromise with the spirit of the times, based on a superficial understanding of reality. The rhetorical power of the speech lies predominantly in the suggestion that modernism (although a necessary phase in the course of history) will go down and “we” will prevail. The speech turns on the double meaning of “real” and “realism.” Although the modernists aim to comply and hence make a compromise with the predominant “realism” of the nineteenth century, they actually bypass reality: no real God, no real prayer, no real sin, and no real church.

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Kaloteraki, Chrysoula, Panoraia Bousdouni, Kalliopi Almpounioti, Camille Ouzaid, Olga Papagianni, Fotini Sfikti, Elina Dimitsa et al. "Fortification of Olive Oil with Herbs and Waste By-Products towards Sustainable Development: Total Antioxidant Capacity, Phenolic Content, and In Vitro Predicted Bioavailability". Applied Sciences 13, n. 15 (1 agosto 2023): 8876. http://dx.doi.org/10.3390/app13158876.

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Nowadays, there is a high demand in many industrial countries for healthy foods and sustainable products and so to explore innovative food technologies, such as fortification with bioactive compounds such as antioxidants and polyphenols, that may be sourced from herbs or by-products. This study’s objective was to explore the fortification of refined olive oils with natural bioactive compounds such as the herbs rosemary (Rosmarinus officinallis, L.), basil (Ocimum basillicum, L.), sage (Salvia officinalis, L.), lemon balm (Melissa oficinallis, L.), St. John’s wort (Hypericum perforatum, L.), pink savory (Satureja thymbra, L.), dittany (Origanum dictamnus, L.), and by-products such as pomace from olives, olive leaves (Olea europaea, L.), orange peel (Citrus aurantium, L.), lemon peel (Citrus limon, L.), pomegranate peel (Punica granatum, L.), and mandarin peel (Citrus reticulata). The fortification of the refined olive oils was performed with the use of different methodologies such as conventional maceration (CM), incubation shaking maceration (ISM), and ultrasound-assisted maceration (UAM). Folin–Ciocalteau (FOLIN) and Ferric-Reducing Antioxidant Power (FRAP) assays were used to measure their total phenolic content and antioxidant capacity. All methods demonstrated that the temperature, sample concentration, and time of maceration are considered of high importance in the fortification of refined olive oil. In vitro digestion process showed the bioavailability of the antioxidant and phenolic compounds in the fortified olive oil that ranged from 4.84% to 53.11%. Furthermore, the refined olive oils fortified with pomace, basil, St. John’s wort, and pomegranate peel presented the highest antioxidant and phenolic predicted bioavailability indices during the in vitro process compared to the control refined olive oil. Finally, fortification with natural herbs or by-products can be considered an innovative method for the enhancement of the nutritional value of refined olive oils.

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Tembhurkar, A. R., e Radhika Deshpande. "Powdered Activated Lemon Peels as Adsorbent for Removal of Cutting Oil from Wastewater". Journal of Hazardous, Toxic, and Radioactive Waste 16, n. 4 (ottobre 2012): 311–15. http://dx.doi.org/10.1061/(asce)hz.2153-5515.0000132.

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M`, Pallavi, Ramesh Ck, Krishna V, Sameera Parveen e Nanjunda Swamy L. "QUANTITATIVE PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITIES OF SOME CITRUS FRUITS OF SOUTH INDIA". Asian Journal of Pharmaceutical and Clinical Research 10, n. 12 (1 dicembre 2017): 198. http://dx.doi.org/10.22159/ajpcr.2017.v10i12.20912.

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Objective: The current investigation was contemplated to evaluate the phytochemicals and in vitro antioxidant activities in peel and pulp of some commercially grown citrus fruits of South India, namely, lemon (Citrus aurantifolia), orange (Citrus reticulata), sour orange (Citrus aurantium), pomello (Citrus grandis), and citron (Citrus medica).Methods: The peel and pulp of the fruits were separated and subjected to cold extraction using 70% alcohol. The extracts obtained were screened for the presence of their phytoconstituents using various qualitative and further quantified for major constituents. Further, the in vitro antioxidant activity was assayed by different radical scavenging methods, namely, 2,2-diphenyl-1-picrylhydrazyl, superoxide anion, nitric oxide, lipid peroxidation inhibition, iron chelating activity, and reducing power assay at different concentrations.Results: All the citrus fruits have shown significant in vitro antioxidant activity for the parameters assessed, wherein peel extracts recorded superior antioxidant potential than their corresponding pulps. The broad range of activity of the extracts suggests that multiple mechanisms mediated by the phytoconstituents are responsible for the antioxidant activity.Conclusion: The study thus revealed that peel and pulp of citrus fruits are potential sources of bioactive compounds which are reflected in antioxidant activity and supports their health-promoting claims of plethora of investigations.

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Biswal, Abinash, Rakesh Kale, Golakoti Ravi Teja, Sayak Banerjee, Pankaj Kolhe e Saravanan Balusamy. "An experimental and kinetic modeling study of gasoline/lemon peel oil blends for PFI engine". Fuel 267 (maggio 2020): 117189. http://dx.doi.org/10.1016/j.fuel.2020.117189.

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Vellaiyan, Suresh, e K. S. Amirthagadeswaran. "Compatibility test in a CI engine using lemon peel oil and water emulsion as fuel". Fuel 279 (novembre 2020): 118520. http://dx.doi.org/10.1016/j.fuel.2020.118520.

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Ibrahim Mohamed Hassan, Hayam Mohamed Ibrahim, e Ahmed Abd El Ghafar Hammed. "Effect of Adding Lemon Peels Powder on Some Quality Properties of Minced Beef Patty during Refrigerated Storage". International Journal of Current Microbiology and Applied Sciences 10, n. 5 (10 maggio 2021): 809–25. http://dx.doi.org/10.20546/ijcmas.2021.1005.091.

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Rahmanda K.W, Anis Febrianti, Sukardi Sukardi e Warkoyo Warkoyo. "Karakterisasi Sifat Fisikokimia Pektin Kulit Jeruk Keprok Batu 55 (Citrus reticulata B), Jeruk Siam (Citrus nobilis var. microcarpa), Jeruk Manis Pacitan (Citrus sinensis L, Jeruk Nipis (Citrus aurantifolia swigle), dan Jeruk Lemon (Citrus limon L) yang Tumbuh di Kota Batu". Food Technology and Halal Science Journal 4, n. 2 (30 giugno 2021): 124–41. http://dx.doi.org/10.22219/fths.v4i2.15643.

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Abstract. Utilization of orange peel waste in Batu City needs to be done to increase the selling power of consumers by extracting it as pectin. Pectin can be obtained using an extraction process. The stage of pectin extraction can affect the quality and quantity of the product. The extraction process will separate the pectin from the fruit tissue. This research was conducted with the production of orange peel flour as a material preparation process. The oranges used in this study were Batu 55 mandarin oranges (Citrus reticulata B), siam oranges (Citrus nobilis var. microcarpa), pacitan sweet oranges (Citrus sinensis L), lime (Citrus aurantifolia swigle), and lemons (Citrus limon L) which grows in the city of Batu. The next step was extraction using hydrochloric acid which was carried out using a nonfactorial randomized block design. The parameters observed were pectin yield, equivalent weight, methoxyl content, galacturonic acid content, esterification degree, moisture content, ash content, viscosity, colour intensity, and gel strength. The results showed that citrus peel varieties significantly affected yield, equivalent weight, galacturonic acid levels, degree of esterification, viscosity, and gel strength. Pectin with the best treatment based on the International Pectin Producers Association (IPPA) approach was shown in the Pacitan sweet orange peel variety with a galacturonic acid level of 99.15%, a viscosity of 88.06 cP, gel strength of 2.289 N, and an equivalent weight of 90.11 and resulted in yields. the most with a value of 24.20%. The pectin produced in this study is classified as high methoxyl pectin. Keywords: orange peel varieties, pectin, physicochemical properties Abstrak. Pemanfaatan limbah kulit jeruk di Kota Batu perlu dilakukan untuk meningkatkan daya jual konsumen dengan mengekstraknya sebagai pektin. Pektin dapat diperoleh dengan cara proses ekstraksi. Tahapan ekstraksi pektin dapat mempengaruhi kualitas dan kuantitas produk. Proses ekstraksi akan memisahkan pektin dari jaringan buah. Penelitian ini dilakukan dengan pembuatan tepung kulit jeruk sebagai proses preparasi bahan. Jeruk yang digunakan pada penelitian ini adalah jeruk keprok batu 55 (Citrus reticulata B), jeruk siam (Citrus nobilis var. microcarpa), jeruk manis pacitan (Citrus sinensis L), jeruk nipis (Citrus aurantifolia swigle), dan jeruk lemon (Citrus limon L) yang tumbuh di kota Batu. Tahap selanjutnya adalah ekstraksi dengan menggunakan asam klorida yang dilakukan menggunakan rancangan acak kelompok non faktorial. Parameter yang diamati adalah rendemen pektin, berat ekivalen, kadar metoksil, kadar asam galakturonat, derajat esterifikasi, kadar air, kadar abu, intensitas warna, viskositas dan kekuatan gel. Hasil penelitian menunjukkan bahwa varietas kulit jeruk berpengaruh nyata terhadap rendemen, berat ekivalen, kadar asam galakturonat, derajat esterifikasi, viskositas dan kekuatan gel. Pektin dengan perlakuan terbaik berdasarkan pendekatan International Pectin Producers Association (IPPA) ditunjukkan pada varietas kulit jeruk manis pacitan dengan nilai kadar asam galakturonat 99,15%, viskositas 88,06 cP, kekuatan gel 2,289 N, dan berat ekivalen 90,11 serta menghasilkan rendemen terbanyak dengan nilai 24,20%. Pektin yang dihasilkan dalam penelitian ini tergolong dalam high methoxyl pectin. Kata kunci : high methoxyl pectin, pektin, sifat fisikokimia,varietas kulit jeruk

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Dhana Raju, V., Manzoore Elahi M. Soudagar, Harish Venu, Jayashri N. Nair, M. B. S. Sreekar Reddy, J. Subba Reddy, T. Srinivasa Rao, T. M. Yunus Khan, Khadiga Ahmed Ismail e Ashraf Elfasakhany. "Experimental assessment of diverse diesel engine characteristics fueled with an oxygenated fuel added lemon peel biodiesel blends". Fuel 324 (settembre 2022): 124529. http://dx.doi.org/10.1016/j.fuel.2022.124529.

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41

Medeiros, Alexandre D'Lamare Maia de, e Thiago Pettrus Maia de Medeiros. "Citric acid production by Aspergillus spp. through submerged fermentation using different production mediums containing agroindustrial residues". Research, Society and Development 11, n. 6 (20 aprile 2022): e8011628839. http://dx.doi.org/10.33448/rsd-v11i6.28839.

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Abstract (sommario):

The production of secondary metabolites of high added value by microorganisms has been extensively studied, mainly in the formulation of medium containing agro-industrial residues. Citric acid is a tricarboxylic organic acid obtained through submerged fermentation processes. The Aspergillus genus is considered an excellent producer of bioactive substances of industrial interest. This study aims to determine the rate of citric acid production using four strains of the microorganism (UCP 1099, 1356, 1357, and 1463) in alternative culture mediums containing citrus pomace (pineapple, orange and lemon) from the food industries in the state of Pernambuco, and to compare the results with the production obtained with the standard production medium using computational statistical tools. Assays were carried out with four samples of Aspergillus isolated from Caatinga in three conventional mediums, for 144 h, 37°C, and 180 rpm. The pH variation, sugar consumption, and citric acid production were analyzed. The results showed that the medium-called two e and the sample UCP1357, presented a citric acid production of 7.22g.L-1. After selecting the medium and the best producer microorganisms, production tests were carried out with a medium formulated with citrus fruit residues. The results revealed that all the residues produced citric acid, with the lemon peel being the best of the residues tested (6.91 g.L-1). It appears that there is a possibility of using residues in the formulation of means of production, thus contributing to the reuse of the present nutrients and the reduction of the environmental impact.

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42

Vellaiyan, Suresh, Muralidharan Kandasamy, Arunkumar Subbiah e Yuvarajan Devarajan. "Energy, environmental and economic assessment of waste-derived lemon peel oil intermingled with high intense water and cetane improver". Sustainable Energy Technologies and Assessments 53 (ottobre 2022): 102659. http://dx.doi.org/10.1016/j.seta.2022.102659.

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43

Ashok, B., A. K. Jeevanantham, Kartik R. Bhat Hire, Vibhav Kashyap e Pajarla Saiteja. "Calibration of idling characteristics for Lemon Peel Oil using Central Composite Design in light commercial vehicle diesel engine". Energy Conversion and Management 221 (ottobre 2020): 113183. http://dx.doi.org/10.1016/j.enconman.2020.113183.

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44

Scarano, Pierpaolo, Maria Tartaglia, Daniela Zuzolo, Antonello Prigioniero, Carmine Guarino e Rosaria Sciarrillo. "Recovery and Valorization of Bioactive and Functional Compounds from the Discarded of Opuntia ficus-indica (L.) Mill. Fruit Peel". Agronomy 12, n. 2 (4 febbraio 2022): 388. http://dx.doi.org/10.3390/agronomy12020388.

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This work focused on the recovery and application of bioactive and functional compounds (BFC) from a waste matrix, the Opuntia ficus-indica (L.) Miller fruit peel (OFP), using different extraction methods: maceration and Extractor Naviglio®. The presence of BFC was initially evaluated by following the extraction yields and antioxidant activity using the Folin-Ciocȃlteu reagent and the DPPH method, respectively. The quali-quantitative content of BFC was also verified with UHPLC/UV-ESI-HRMS profile of OFP extracts. The evaluation of the BFC yields is aimed at using extract components, such as betanins, in the technological application as textile dye based on natural pigments: we evaluated the stability of the extracted dyes, tested the dyeing power and assessed the stability of the dye on the textile material. The results showed different compositions depending on the polarities of the solvents. The ethanol-water mixture extracts obtained using Naviglio method revealed an important presence in terms of total phenolic compound yields. Wool, linen and cotton fibers were chosen for the dyeing tests. Rock alum and lemon juice, two etching methods, were used. Results suggest that the OFP may be of great interest as a natural source of BFC for food, nutraceutical and technological applications in the sustainability context.

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45

Velavan, A., C. G. Saravanan, M. Vikneswaran, E. James Gunasekaran e J. Sasikala. "Visualization of in-cylinder combustion flame and evaluation of engine characteristics of MPFI engine fueled by lemon peel oil blended gasoline". Fuel 263 (marzo 2020): 116728. http://dx.doi.org/10.1016/j.fuel.2019.116728.

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46

Vukić, Milena D., Jovica Branković e Maja B. Ðukić. "Chemical composition and biological effects of Citrus aurantium var. dulce essential oil". Acta Horticulturae et Regiotecturae 26, n. 1 (1 maggio 2023): 14–20. http://dx.doi.org/10.2478/ahr-2023-0003.

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Abstract (sommario):

Abstract Citrus aurantium var. dulce (sweet orange) belongs to one of the largest genera of the Rutaceae family. The species of this genus are consumed worldwide fresh or in form of beverages. They include well-known crops lemons, oranges, mandarins, grapefruits, and limes. Essential oils (EOs) obtained from this species have great economic value since they are mainly produced from the peel of the crops, which are considered waste during their industrial processing. Considering, the aim of this study was to evaluate the chemical composition of the essential oil (EO) obtained from the peel of Citrus aurantium var. dulce, as well as to assess the biological effects by the means of antioxidant and antibacterial activity. Chemical composition analysis performed using GC and GC/MS analysis revealed that this EO is a rich source of limonene presented in this sample in the amount of 93.86% of the total. Obtained results of antioxidant testing indicate better inhibition of ABTS•+ (68.32 ±3.54%) compared to the DPPH• (8.60 ±1.52%). Moreover, the results of the antimicrobial assessment using the disc diffusion method displayed almost no inhibition power of this essential oil towards G− bacteria and yeast strains, while towards G+ bacterial strains weak inhibition was observed.

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Threepanich, Arpassorn, e Pornsawai Praipipat. "Powdered and beaded lemon peels-doped iron (III) oxide-hydroxide materials for lead removal applications: Synthesis, characterizations, and lead adsorption studies". Journal of Environmental Chemical Engineering 9, n. 5 (ottobre 2021): 106007. http://dx.doi.org/10.1016/j.jece.2021.106007.

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48

Rapisarda, Paolo, Margherita Amenta, Gabriele Ballistreri, Simona Fabroni e Nicolina Timpanaro. "Distribution, Antioxidant Capacity, Bioavailability and Biological Properties of Anthocyanin Pigments in Blood Oranges and Other Citrus Species". Molecules 27, n. 24 (8 dicembre 2022): 8675. http://dx.doi.org/10.3390/molecules27248675.

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Abstract (sommario):

Anthocyanins are natural pigments that give a red, purple, and blue color to many plant, flower, fruit, and vegetable species. Their presence within the genus Citrus was first reported in 1916, and it is well-known that the red color of the flesh and rind of blood (red or pigmented) oranges (Citrus sinensis L. Osbeck) is due to the presence of anthocyanins. They are also present in the young shoots, flowers, and peel of lemon (Citrus limon (L.) Burm. f.), citron (Citrus medica L.), and other citrus species. Since then, the scientific community has expressed increasing interest in studying their profile and distribution, with many published studies focused on the quali-quantitative pattern in the different vegetative tissues belonging to the genus Citrus. Moreover, with the discovery of their relevant antioxidant activity, owing to their ability to capture free radicals, much research has been performed in the last two decades on their radical scavenging power, in vitro and in vivo biological properties, and anticarcinogenic capacity, also focusing attention on their bioavailability for humans. The present work is intended as a comprehensive review of the advances in scientific research on anthocyanin pigments naturally occurring within the genus Citrus, including their natural distribution, antioxidant capacity, bioavailability, and biological value and properties. The scientific evidence herein reported can be used to further increase the knowledge of this class of compounds and represents a valuable and comprehensive contribution to promoting anthocyanin-rich citrus fruit consumption as a healthy dietary habit.

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49

Daffi, Rose E., Meshach I. Alfa, Fwangmun B. Wamyil e Joseph E. Lagasi. "Comparative Study of the Effectiveness of Banana and Lemon Peels Powder as Natural Coagulants for Domestic Wastewater Treatment". FUOYE Journal of Engineering and Technology 8, n. 2 (11 aprile 2023). http://dx.doi.org/10.46792/fuoyejet.v8i2.1000.

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The effect of chemical coagulants on the properties of effluent of treated wastewater necessitated the investigation of the use of natural-based coagulants as possible alternatives. Natural coagulants used were used with the aim of investigating their effectiveness in treating domestic wastewater compared to alum. One (1) litre of domestic wastewater was treated with fifteen (15) different total dosages of 0.8 g, 2.4 g and 4.0 g of banana peel, lemon peel and mixture of banana and lemon peels powder and one (1) dosage of 0.25 g of alum. The parameters tested were pH, turbidity, total dissolved solids (TDS), hardness and colour. The raw wastewater had values of pH, TDS, turbidity, colour and total hardness as 4.7, 901 mg/l, 899mg/l, 8440 pt-co and 1245 mg/l respectively. The best percentage removals were 86.2%, 73.7% and 76.4% for turbidity, TDS and colour at the optimum dosage of 2.4 g/l lemon peels powder. Lemon peel of 2.4g/l also led to improvement of pH from 4.7 to 6.5 (27.7% increase). Maximum hardness reduction was 24.9% with mixture of 0.6 g lemon and 0.2 g banana peels powder. Generally, lemon peels powder showed the potential to perform better as natural coagulant in wastewater treatment and in combination with banana peels. It gave better results than alum except in colour reduction which was 85.6% using alum. It is therefore recommended that lemon peel should be used for domestic wastewater treatment.

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50

Pragna, C. H., T. K. Ranjitha Gracy, R. Mahendran e C. Anandharamakrishnan. "Effects of Microwave and Cold Plasma Assisted Hydrodistillation on Lemon Peel Oil Extraction". International Journal of Food Engineering 15, n. 10 (20 settembre 2019). http://dx.doi.org/10.1515/ijfe-2019-0093.

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AbstractThis study aimed to investigate the effect of low-pressure dielectric barrier discharge (DBD) plasma on microwave-assisted hydrodistillation of lemon peel oil extraction. Microwave pre-treated lemon peel powder was exposed to plasma treatment (1.0, 1.5, 2.0, and 2.5 kV) for 10 min. The treated lemon peel powders were subjected to hydrodistillation to extract the essential oil and the extraction yields were calculated. The extracted oil was analyzed for chemical composition with gas chromatography-mass spectrometry (GC-MS). Effect of plasma on the surface morphology of the lemon peel was observed in a scanning electron microscope (SEM) which revealed the formation of fissures and cracks owing to the higher extraction yield. Plasma treatment at 2.5 kV was observed higher extraction yield than conventional hydrodistillation (149.34 % rise) and the chemical composition of plasma treated sample essential oil remains significantly unchanged. Thus, DBD plasma could be a promising technique to enhance the lemon peel essential oil extraction.

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