International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




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Research Paper | Nutrition Science | India | Volume 10 Issue 12, December 2021


Use of Various Processing Technique with Citrus Fruits Peel to Analyze Nutritional, Physiochemical and Antioxidant Properties

Jyoti [268] | Dr. Veena [20]


Abstract: Citrus fruits peel known as by products and powerful source of healthy substances such as phytochemicals, antioxidants and nutrients. The review focus on supplement formulation by using citrus fruit peels powder of-: orange, sweet lime, kinnow, lemon, grapefruit and pomelo with cinnamon and clove oil to evaluate nutritional, physio-chemical and antioxidant analysis of supplement. The proximate analysis shows the presence of the moisture, fat, fiber, protein and carbohydrate in various concentrations with help of nutrient analysis. Physico-chemical and antioxidant properties were evaluated in supplement formulated by peel powder. Antioxidants properties show the high vitamin C content in blanched orange and lemon sundry peel powder. Phenol content was observed high in boiled sundry kinnow peel powder. Ferric reducing ions were observed high in boiled and blanched grapefruit sundry peel powder. All the antioxidants properties were shown the high presence in sundry sweet lime peel powder. Oven dry pomelo peel powder was shown high vitamin C and ferric reducing ions also. Total phenol content was high in sundry peel powder. Oven dry peel powder was shows high vitamin C content. . Results recommended that consumption of these peels supplement has beneficial impact of desired physiochemical properties as sources of food fibres and low-calorie bulk ingredients in food application.


Keywords: Phytochemical, Antioxidants, Physico-chemical, Citrus peels, Formulation


Edition: Volume 10 Issue 12, December 2021,


Pages: 1386 - 1389


How to Cite this Article?

Jyoti, Dr. Veena, "Use of Various Processing Technique with Citrus Fruits Peel to Analyze Nutritional, Physiochemical and Antioxidant Properties", International Journal of Science and Research (IJSR), Volume 10 Issue 12, December 2021, pp. 1386-1389, https://www.ijsr.net/get_abstract.php?paper_id=SR211228111306

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