%0 Journal Article
	%A Azza A. Abou-Arab and  Marwa H. Mahmoud and  Ferial M. Abu-Salem 
	%D 2016
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 112, 2016
	%T Bioactive Compounds Content of Citrus Peel as Affected by Drying Processes
	%U https://publications.waset.org/pdf/10005335
	%V 112
	%X The present investigation studied the content of bioactive compounds as ascorbic acid, β-carotene, and flavonoids, and the effect of drying methods (microwave, solar, and air oven drying) on its level in citrus peel. These levels were decreased significantly (p <0.05) due to the dried methods. The percentage of ascorbic acid content loss of orange C. Valencia were 46.64, 52.95 and 68.83% with microwave, solar and air oven methods, respectively comparing to fresh samples. Also, the percentages of β- carotene loss of orange C. Valencia were 38.89, 52.42 and 87.14% with microwave, solar and air oven methods, respectively. Total flavonoid content recorded 453.33, 396.67 and 327.50 mg QE/100g dw, with dried by microwave, solar and oven methods, respectively compared with control in orange, C. valencia. These results revealed that microwave drying procedure was the most effective method which maintained citrus bioactive compounds content (ascorbic acid, β-carotene and flavonoid) followed by solar. On the other hand, air oven drying came in the last order due to direct heat treatment.
	%P 240 - 243