Influences of Juice Extraction and Drying Methods on the Chemical Analysis of Lemon Peels

Authors: Azza A. Abou-Arab, Marwa H. Mahmoud, Ferial M. Abu-Salem

Abstract:

This study aimed to determine the influence of some different juice extraction methods (screw type hand operated juice extractor and pressed squeeze juice extractor) as well as drying methods (microwave, solar and oven drying) on the chemical properties of lemon peels. It could be concluded that extraction of juice by screw type and drying of peel using the microwave drying method were the best preparative processing steps methods for lemon peel utilization as food additives.

Keywords: Lemon peel, extraction of juice methods, chemical analysis.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1316305

References:

[1] K. Ghasemi, Y. Ghasemi, and M.A. Ebrahimzadeh. "Antioxidant activity, phenol and lavonoid contents of 13 citrus species peels and tissues". Pak J Pharm Sci., 22(3), 2009, pp.277–281.
[2] H. Marwa. Mahmoud, A. Azza Abou-Arab, and M. Ferial Abu-Salem. "Effect of Some Different Drying Methods on the Chemical Analysis of Citrus By-Products". Research J. of Pharmaceutical, Biological and Chemical Sciences, 6 (6), 2015, pp. 105-116.
[3] A Azza Abou-Arab, H. Marwa Mahmoud, and M. Ferial Abu- Salem. "Bioactive Compounds Content of Citrus Peel as Affected by Drying Processes". World Academy of Science, Engineering and Technology, International Journal of Biological, Bimolecular, Agricultural, Food and Biotechnological Engineering, 10 (4), 2016, pp.225-228.
[4] D. Di Majo, M. Giammanco, M. La Guardia, E. Tripoli, S. Giammanco, and E. Finotti. "Flavanones in Citrus fruit: Structure-antioxidant activity relationships". Food Res. Intern., 38, 2005, pp.1161-1166.
[5] O. Benavente-Garcia, and J. Castillo. "Update on uses and properties of citrus flavonoids: New findings in anticancer, cardiovascular, and anti inflammatory activity". J. of Agricultural and Food Chemistry, 56, 2008, pp. 618-620.
[6] G. Zvaigzne, D. Karklina, D. Seglina, and I. Krasnova. Chemine Technologija, 3(52), 2009, pp.56-61.
[7] M. A. Swanson. "Drying fruits & vegetables". 3rd Ed. University 2009 of Idaho,2009.Idaho.http://www.cals.uidaho.edu/edComm/pdf/PNW/PNW0397.pdf
[8] I.M.L.B. Avila, and C.L.M. Silva. "Modeling kinetics of thermal degradation of color in peach puree". J. of Food Eng, 39, 1999, pp.161-166.
[9] E. Gonzàlez-Molina, R. Dominguez-Perles, D. A. Moreno, C. García-Viguera. "Natural bioactive compound of citrus Limon for food and health". J. Pharm. Biomed. Anal., 51, 2010, 327-345.
[10] E. S. Adonis, M. I. Joseph, A. E. Agbomabinu, and O. L. Igweh. "Development of a Small Scale Pineapple Juice Extraction Machine". Sch. J. Eng. Tech., 4(9), 2016, pp. 459-466.
[11] N. A. Aviara, A. A. Lawa, D. S. Nyam, and J. Bamisaye. "Development and performance evaluation of a multi-fruit juice extractor". Global J. of Engineering, Design & Technology, 2, 2013, pp. 16-21.
[12] R. S. Ramteke, and W. E. Eipeson. "Storage studies on Coorg mandarin juice concentrates packed in various containers". J. Food Sci., Technol., 27, 1990, pp.368-371.
[13] N. Muhacir-Güzel, M. Türkyılmaz, O. Yemis, Ş. Tağı, M. Özkan. "Changes in hydrolysable and condensed tannins of pomegranate (Punica granatum L., cv. Hicaznar) juices from sacs and whole fruits during production and their relation with antioxidant activity". LWT Food Science and Technology, 59, 2014, pp.933–940.
[14] P. S. Ranote, S. P. S. Saini, and A. S. Bawa. "Shelf-life of processed Kinnow juice". Res. Ind., 38, 1993, pp.15-18.
[15] A.O.A.C. "Official Methods of Analysis of the Association of Official Analytical Chemists" 17 th Ed. Published by the Association of Official Analytical Chemists. USA, 2000.
[16] I. Ahmed, M. A. Zia, and H. M, and N. Iqbal. "Bioprocessing of Proximally Analyzed Wheat Straw for Enhanced Cellulase Production through Process Optimization with Trichoderma viride under SSF." World Academy of Science, Engineering and Technology, International J. of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 4(1), 2010, pp. 119-125.
[17] D. Pearson. "The Chemical Analysis of Food". 7 th ed. Churchill Livingstone, Edinburg London, 1976, pp. 94-126.
[18] G.W. Snedecor, and W.G. Cochran. “Statistical Methods”, 7th Ed. Oxford and IBIT, 1980.
[19] V. F. Abioye, J.A. Adejuyitan, and C. F. Idowu. "Effect of different drying methods on the nutritional and quality attributes of baobab leaves (Adansonia digitata)." Agriculture and Biology J. North America. Doi:10.5251/abjna, 5.3, 2014, pp.104.108.
[20] S. f. J Somayeh, R. B. Hamed, F. Javad, and K. F. Niloofar. "Chemical composition of lemon (Citrus Limon) and peels its considerations as animal foods". GIDA, 37 (5), 2012, pp.267-271.
[21] D.I. Sànchez-Machado, J. Lòpez-Hernàndez, and P. Paseiro-Losada. "Fatty acids, total lipids, protein and ash contents of processed edible seaweeds". Food Chem, 85, 2004, pp. 439- 444.
[22] S.W., Hassan, R.A. Umar, H.M. Maishanu, I.K. Matazu, U.Z. Faruk, and A.A. Sani. "The effect of drying method on the nutrients and non-nutrients composition of leaves of Gynandropsis gynandra (Capparaceae)". Asian J. Biochem., 2, 2007, pp. 349-353.
[23] S. Nilnakara, N. Chiewchan, and S. Devahastin. "Production of antioxidant dietary fiber powder from cabbage outer leaves". Food and Bioproducts Processing, 87, 2009, pp. 301-307.
[24] M. Carme Garau, C. R. Susana Simal, and F. Antoni. "Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus auratium v. Canoneta) by –products". Food Chem., 104, 2007, pp. 1014-1024.
[25] B.H. Dzowela, L. Hove, and A. Mafongoy. "Effect of drying methods on chemical composition and in vitro digestibility of multi-purpose tree and shrub fooders". Tropical Gross Lands, 29, 1995, pp. 263-269.
[26] S. S. F. Janati , H. R Beheshti, J. Feizy, and N. K. Fahim. "Chemical composition of lemon (Citrus Limon) and peels its consideration as animal Food". Gida, 37 (5), 2012, pp. 267-271.
[27] H. Boudries, K. Madani, N. Touati, S. Souagui, S. Medouni, and M. Mohamed Chibane. "Pulp antioxidant activities, minerals contents and juice nutrional properties of Algerian Clementine Cultivars and Mandarin". African J. Biotechnolgy, 11 (18), 2012, pp. 4258-4267.
[28] A. Topuz, M. Topakci, M. Canakci, I. Akinci, and F. Ozdemir. "Physical and nutritional properties of four orange varieties". J. of Food Engineering, 66, 2005, pp. 519–523.