Evaluation of Prebiotic and Antioxidant Potential of Citrus Peel Waste
Prabhjot Kaur1, Monika Choudhary1*, Priya Katyal2 and Amarjeet Kaur1
1Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India
2Department of Microbiology, Punjab Agricultural University, Ludhiana, India
*Corresponding Author: Monika Choudhary, Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India.
January 30, 2023; Published: February 21, 2023
Background: In Punjab, citrus processing industries generate 40 million tones of citrus waste each year. Citrus fruit peels have been studied with reference to antioxidant potential and dietary fiber only. There are insufficient studies in context to the prebiotic potential of citrus fruit peels. Prebiotic potential of the fruit peels may provide an option to develop functional foods with a cost effective ingredient.
Materials and Methods: Citrus fruits such as kinnow (with or without albedo), lemon, and orange (with or without albedo) were purchased. Peels were separated manually and processed for further analysis. Bioactive compounds and antioxidant activity were analyzed using standard method. The Fourier-transform infrared spectroscopy was used to analyze prebiotic oligosaccharides and prebiotic potential of peels was also assessed.
Results: The study concluded that the maximum total phenolic and flavonoid content was found in Orange without albedo (14.07 mg GAE/g) and (10.02 mg QE/g), respectively. Orange without albedo exhibited the highest antioxidant activity i.e., 82.97 percent RSA whereas orange with albedo showed maximum FRAP activity which was 17.32 mg FeSO4. The highest amount of total dietary fiber content was found in orange with albedo peel powder with an average value of 51.99 percent. However, kinnow peel without albedo showed the highest value for probiotic viability i.e., 7.61 CFU/ml.
Conclusion: Kinnow peel without albedo with highest prebiotic potential may be used to develop prebiotic rich products
Keywords: Citrus Peel; Prebiotic Oligosaccharide; Antioxidant Potential
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