Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels

Öz

Objective: Peels generated as waste during the consumption and processing of fruits and vegetables contribute to both nutritional losses and environmental pollution. Due to their high nutritional content, raw material potential, and the aim of reducing environmental pollution, the use of certain fruit and vegetable peels in various forms and applications in the food industry is becoming increasingly widespread. This study investigates the usability of watermelon and orange peels in terms of their functionality by analyzing their vitamin C and sugar contents, color intensities, and some physicochemical properties. Methods: Glucose, fructose, and sucrose contents were determined by HPLC, vitamin C content by titrimetric method, protein content by the Kjeldahl method, color intensities by a colorimeter, and other properties using standard methods. Results: In watermelon peel, the dry matter content was found to be 3.57±0.27%, total acidity 0.59±0.01%, pH 5.74±0.02, total ash 0.65±0.02%, protein 1.76±0.01%, glucose 0.54±0.02%, fructose 1.26±0.06%, L* value 72.45±1.10, a* value -14.81±1.30, and b* value 35.91±3.46. Vitamin C and sucrose were not detected in watermelon peel. In orange peel, the dry matter content was 23.31±0.08%, total acidity 1.22±0.02%, pH 5.09±0.02, total ash 1.12±0.05%, vitamin C 122.33±2.52 mg/100g, protein 2.41±0.08%, glucose 2.18±0.12%, fructose 1.89±0.03%, and sucrose 0.28%. The color values were L* 68.92±0.47, a* 19.23±4.09, and b* 63.85±1.8. Conclusion: Based on the findings of this study, orange peel, which is produced in large quantities as waste in the industry, contains more nutrients, exhibits better color intensity, and has a significantly higher vitamin C content compared to watermelon peel. Therefore, orange peel can be used as a natural antioxidant and color source in the food, pharmaceutical, and cosmetic industries.

Anahtar Kelimeler

• orange peel
• watermelon peel
• vitamin c
• sugar
• Physicochemical Properties

References

1. 1. Özkan G, Subaşı BG, Beştepe SK, Güven EÇ. Sürdürülebilir gıda ve tarımsal atık yönetimi. Çevre İklim ve Sürdürülebilirlik. 2022;23(2):145-160.
2. 2. Castrica M, Rebucci R, Giromini C, Tretola M, Cattaneo D, Baldi A. Total phenolic content and antioxidant capacity of agri-food waste and by-products. Ital J Anim Sci. Jan 2 2019;18(1):336-341. [CrossRef]
3. 3. Teixeira F, Dos Santos BA, Nunes G, et al. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules. Apr 2020;25(7). [CrossRef]
4. 4. Erukainure O, Oke O, Daramola A, Adenekan S, Umanhonlen E. Improvement of the biochemical properties of watermelon rinds subjected to Saccharomyces cerevisae solid media fermentation. 2010:806-809.
5. 5. Okwu D, Emenike I. Evaluation of the phytonutrients and vitamin contents of citrus fruits. Int J Mol Med Adv Sci. 2006;2(1):1-6.
6. 6. Hashmi SH, Ghatge P, Machewad GM, Pawar S. Studies on extraction of essential oil and pectin from sweet orange. Open Access Scientific Reports. 1:291. [CrossRef]
7. 7. M’hiri N, Loannou I, Ghoul M, et al. Proximate chemical composition of orange peel and variation of phenols and antioxidant activity during convective air drying. J. New Sci. 2015.
8. 8. Mohsin A, Hussain MH, Zaman WQ, et al. Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts. Crit Rev Biotechnol. Nov 17 2022;42(8):1284-1303. [CrossRef]

9. 9. Ali J, Abid H, Hussain A. Study on Some Macronutrients Composition in Peels of Different Citrus Fruits Grown in NWFP. J Chem Soc Pakistan. Feb 2010;32(1):83-86.
10. 10. Al-Bedrani DI, ALKaisy Q, Mohammed Z. Physicochemical, rheological and sensory properties of yogurt flavored with sweet orange (citrus sinensis) marmalade. IOP Publishing; 2019:012052. [CrossRef]
11. 11. Huang D, Yuan Y, Tang ZZ, et al. Retrotransposon promoter of controls both light- and cold-induced accumulation of anthocyanins in blood orange. Plant Cell Environ. Nov 2019;42(11):3092-3104. [CrossRef]
12. 12. Chebrolu SB, Ness LR. Impact of cloud aspects on IT effectiveness. J. Inf. Technol. Manag. 2012;23(1):1.
13. 13. Valente A, Albuquerque TG, Sanches-Silva A, Costa HS. Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases. Food Res Int. Aug 2011;44(7):2237-2242. [CrossRef]
14. 14. Gardner PT, White TAC, McPhail DB, Duthie GG. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem. Mar 2000;68(4):471-474. [CrossRef]
15. 15. Zerdin K, Rooney ML, Vermuë J. The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chem. Aug 2003;82(3):387-395. [CrossRef]
16. 16. Magwaza LS, Mditshwa A, Tesfay SZ, Opara UL. An overview of preharvest factors affecting vitamin C content of citrus fruit. Sci Hortic-Amsterdam. Feb 14 2017;216:12-21. [CrossRef]
17. 17. Lavelli V, Pompei C, Casadei MA. Quality of nectarine and peach nectars as affected by lye-peeling and storage. Food Chem. Aug 15 2009;115(4):1291-1298. [CrossRef]
18. 18. Zulueta A, Esteve MJ, Frasquet I, Frígola A. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem. 2007;103(4):1365-1374. [CrossRef]
19. 19. Klimczak I, Malecka M, Szlachta M, Gliszczynska-Swiglo A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. J Food Compos Anal. May 2007;20(3-4):313-322. [CrossRef]
20. 20. Kaur C, Kapoor HC. Antioxidants in fruits and vegetables - the millennium's health. Int J Food Sci Tech. Oct 2001;36(7):703-725. [CrossRef]
21. 21. Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Tec. Nov 2000;20(3):207-220. [CrossRef]
22. 22. Mditshwa A, Magwaza LS, Tesfay SZ, Opara UL. Postharvest factors affecting vitamin C content of citrus fruits: A review. Sci Hortic-Amsterdam. Apr 14 2017;218:95-104. [CrossRef]
23. 23. Cemeroğlu BS. Meyve ve sebze işleme teknolojisi. Nobel Akademik Yayıncılık; 2011.
24. 24. Association of Official Analytical Chemists, & Association of Official Agricultural Chemists (US). Official methods of analysis of the Association of Official Analytical Chemists (Vol. 3). Association of Official Analytical Chemists. 1931.
25. 25. Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. Food Bioprocess Tech. Aug 2018;11(8):1439-1463. [CrossRef]
26. 26. Al-Saadi NHM, Ahmad NS, Saeed SE. Determination of some chemical compounds and the effect of oil extract from orange peel on some pathogens. J Kerbala Uni. 2009;7(2).
27. 27. Öztürk A, Demirsoy L. Gölgelemenin camarosa çilek çeşidinde büyümeye etkisinin kantitatif analizlerle incelenmesi. Anadolu Tarım Bilimleri Dergisi. 2006;21(3):283-288.
28. 28. Pélagie Y, Honorat W, Alexis T, et al. Physicochemical characterization of two varieties of oranges peels and evaluation of its potential in biodegradable plastic films formulation. World J. Adv. Res. Rev. 2022;16(2):926-934.
29. 29. Zabala JA, Martínez-Paz JM, Alcon F. A comprehensive approach for agroecosystem services and disservices valuation. Sci Total Environ. May 10 2021;768:144859. [CrossRef]
30. 30. Cemeroğlu B. Gıda Analizleri Genişletilmiş 2. Baskı Gıda Teknolojisi Derneği Yayınları. 2010;(34):1-86.
31. 31. Mohan A, Shanmugam S. Comparison of the nutritional, physico-chemical and anti-nutrient properties of freeze and hot air dried watermelon (Citrullus Lanatus) rind. Biosci. Biotechnol. Res. Asia. 2016;13(2):1113-1119. [CrossRef]
32. 32. Feizy J, Jahani M, Ahmadi S. Antioxidant activity and mineral content of watermelon peel. J Food Bioprocess Engv. 2020;3(1):35-40. [CrossRef]
33. 33. Akalin AS, Kesenkas H, Dinkci N, Unal G, Ozer E, Kinik O. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci. Jan 2018;101(1):37-46. [CrossRef]
34. 34. Dosedel M, Jirkovsky E, Macáková K, et al. Vitamin C-Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients. Feb 2021;13(2). [CrossRef]
35. 35. Sağlam S. Effect of Jam Making Process on Phenolics and Antioxidant Capacity in Mulberry, Cherry, and Viburnum Berries Rich in Anthocyanins. Master's Thesis. 2007.
36. 36. Tokbaş H. Processing of Black Mulberry Fruit (Morus Nigra L.) into Jam and Marmalade and Determination of the Antioxidant Properties of the Products. Master's Thesis. 2009.
37. 37. Güzel M, Akpınar Ö. Turunçgil kabuklarının biyoaktif bileşenleri ve antioksidan aktivitelerinin belirlenmesi. Gümüşhane Üniversitesi Fen Bilimleri Dergisi. 2017;7(2):153-167.
38. 38. Naidu KA. Vitamin C in human health and disease is still a mystery? An overview. Nutrition Journal. 2003;2:1-10. [CrossRef]
39. 39. Gliszczynska-Swiglo A, Wroblewska J, Lemanska K, Klimczak I, Tyrakowska B. The contribution of polyphenols and vitamin C to the antioxidant activity of commercial orange juices and drinks. 2004. [CrossRef]
40. 40. Sadek KM, Saleh EA. Fasting ameliorates metabolism, immunity, and oxidative stress in carbon tetrachloride-intoxicated rats. Hum Exp Toxicol. Dec 2014;33(12):1277-1283. [CrossRef]
41. 41. Kumar V, Rani A, Dixit AK, Pratap D, Bhatnagar D. A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour. Food Res Int. Jan 2010;43(1):323-328. [CrossRef]
42. 42. Davaritouchaee M, Mosleh I, Dadmohammadi Y, Abbaspourrad A. One-step oxidation of orange peel waste to carbon feedstock for bacterial production of polyhydroxybutyrate. Polymers. 2023;15(3):697. [CrossRef]
43. 43. Saad WMM, Salin NSM, Ramzi AS, Salim F. Identification and quantification of fructose, glucose and sucrose in watermelon peel juice. Malays J Anal Sci. 2020;24:382-389.
44. 44. Pathare PB, Opara UL, Al-Said FA. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Tech. Jan 2013;6(1):36-60. [CrossRef]
45. 45. Şengül M, Topdaş EF, Doğan H, Serencam H. Artvin ilinde geleneksel olarak üretilen farklı marmelat çeşitlerinin bazı fiziksel ve kimyasal özellikleri, antioksidan aktiviteleri ve fenolik profilleri. Akademik Gıda. 2018;16(1):51-59. [CrossRef]
46. 46. Polatcı H, Tarhan S. Farklı kurutma yöntemlerinin reyhan (Ocimum basilicum) bitkisinin kuruma süresine ve kalitesine etkisi. Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG). 2009;2009(1):61-70.