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Orange Peels

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Orange Peels
World Applied Sciences Journal 18 (5): 684-688, 2012
ISSN 1818-4952
© IDOSI Publications, 2012
DOI: 10.5829/idosi.wasj.2012.18.05.64179
Corresponding Author: M.I. Ibrahium, Department of Food Science and Technology, Faculty of Agriculture,
AL-Azhar University, Cairo, Egypt.
684
Antioxidant Activities of Orange Peel Extracts
A.E. Hegazy and M.I. Ibrahium
Department of Food Science and Technology,
Faculty of Agriculture, AL-Azhar University, Cairo, Egypt
Abstract: This work aimed to evaluate the efficiency of different organic solvents such as, methanol, ethanol, dichloromethane, acetone, hexane and ethyl acetate for extraction of ( flavonoids and polyphenolic compounds(TFC and TPC respectively) from the orange peel. Also, the effect of these solvents on the yield percentage, chelating activity, antioxidant/radical scavenging capacity and reducing power ability of the produced extracts were investigated. The results revealed that all extracts of the orange peel exhibited variable antioxidant activity. Specially, the ethanolic extract showed the highest (p < 0.05) values for yield (%), TPC,
TFC, chelating and antioxidant activities (% DPPH scavenging activity). It is concluded that, the solvent play a vital role in the extraction of the plant constituents. Specially, methanol and ethanol are high polar among the solvents used.
Key words: Orange Peel Antioxidant Activity Phenolic Contents Flavonoids
INTRODUCTION Flavanones, flavones and flavonols are three types
Orange constitutes about 60% of the total citrus flavonoids found in citrus species are hesperidine, world production. In 2008, 3.23 million tons of citrus fruit narirutin, naringin and eriocitrin [8]. Epidemiological were produced in Egypt, contained 2.14 million tons of studies on dietary citrus flavonoids reduce the risk of orange. A large portion of this production is addressed to coronary heart disease [9, 10]. Also, it is attracting more the industrial extraction of
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