Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 2, Volume 4, Issue 1, January 2017, Pages 11-18 PDF (231.92 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2017.6653 | ||
| Authors | ||
| Mohamed Masoud; Eshak El-Hadidy | ||
| Food Technol. Research Inst., Agric. Research Center, Giza-Egypt | ||
| Abstract | ||
| Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and byproducts rich in various bioactive components such as water soluble and insoluble antioxidants and essential oils. Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruit industry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor. Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuable components. These by-products from juice processing industries have significant exploitation potential. Therefore, the present study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peels oleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinks compared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents and their activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity of mandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06 mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for tested peels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g). Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mango oleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than other fractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresin was limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin (3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ- terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPH method (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%) then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich in limonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed the highest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango and orange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for the aroma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components. Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial synthetic flavorings. | ||
| Keywords | ||
| Fruit peels; Oleoresin; Physico-chemical properties; Natural flavor; antioxidants content; Sensory evaluation | ||
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