Effects of Fermentation Time and Extraction Solvent on Antioxidant Activity and Total Phenolic and Flavonoid Content of Phenolic Extract from Orange (Citrus reticulata) Peel

Effects of Fermentation Time and Extraction Solvent on Antioxidant Activity and Total Phenolic and Flavonoid Content of Phenolic Extract from Orange (Citrus reticulata) Peel

The rise in consumption of oranges worldwide causes an increase in orange peel, which accounts for 30 – 35% of the orange’s weight. Phenolic compounds found in orange peel are conjugated with the cell wall components. The utilization of solid-state fermentation by Aspergillus niger can release boun...

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Bibliographic Details
Main Authors: Khalilan Lambangsari, Agnesia Gita Regita, Laely Munawaroh, Elen Etha Yulinar Simanjuntak, Nadia Delfi Zafira, Muhammad Yusuf Abduh
Format: Article
Language:English
Published: IIUM Press, International Islamic University Malaysia 2025-01-01
Series:International Islamic University Malaysia Engineering Journal
Subjects:
Antioxidant activity
Aspergillus niger
Solid state fermentation
Hesperidin
Orange Peel
Online Access:https://journals.iium.edu.my/ejournal/index.php/iiumej/article/view/3173
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