Nutrient Composition and Physical Properties of Two Orange Seed Varieties
Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Vale...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/6415620 |
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| author | Joseph Adubofuor Yaw Gyau Akyereko Vida Batsa Osborn-Jnr Doetser Apeku Isaac Amoah Charles Diako |
| author_facet | Joseph Adubofuor Yaw Gyau Akyereko Vida Batsa Osborn-Jnr Doetser Apeku Isaac Amoah Charles Diako |
| author_sort | Joseph Adubofuor |
| collection | DOAJ |
| description | Orange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher (p<0.05) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products. |
| format | Article |
| id | doaj-art-87b5f594360e4cd4bc48de51c5deff12 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-87b5f594360e4cd4bc48de51c5deff122025-08-20T03:37:43ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/64156206415620Nutrient Composition and Physical Properties of Two Orange Seed VarietiesJoseph Adubofuor0Yaw Gyau Akyereko1Vida Batsa2Osborn-Jnr Doetser Apeku3Isaac Amoah4Charles Diako5Department of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Biochemistry and Biotechnology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaSchool of Food and Advanced Technology, Massey University, Auckland, New ZealandOrange is mainly consumed as fresh fruit, concentrated juice, or thin dried slices, while the seeds are usually discarded by consumers and orange juice processing companies. This study was carried out to determine the physical, frictional, nutritional, and antinutritional properties of the Late Valencia and Red Blood orange seeds. The proximate composition, mineral profile, antinutrient content, and physical and frictional properties of two orange seed varieties were determined using standard methods. The mean length, width, thickness, geometric, and arithmetic mean diameter of the Late Valencia and Red Blood seeds were 14.66, 8.45, 5.05, 8.47, and 9.39 and 13.74, 7.51, 4.99, 7.97, and 8.75 mm, respectively. An angle of repose 39.62° and 38.62°, coefficient of friction of 0.63 and 0.61 on wood, 0.33 each on mild steel, and 0.41 and 0.43 on Teflon were recorded, respectively, for the Late Valencia and Red Blood orange seed varieties. Seeds from Late Valencia and Red Blood orange variety contained 547.39 mg/100 g and 693.87 mg/100 g of oxalate, respectively. Proximate and vitamin C of the orange seeds analyzed indicated that the protein (4.18%), fat (57.45%), fiber (6.06%), energy (640.66 kcal/100 g), and vitamin C (63 mg/100 g) content in the Late Valencia were significantly higher (p<0.05) than the Red Blood orange (3.61%, 55.77%, 5.49%, 85 kcal/100 g, and 54 mg/100 g) correspondingly. The high fat content of the orange seeds makes them potential source of oil for both food and nonfood product applications. Ca, P, and K were predominantly found in the two orange seed varieties. Physical and frictional properties obtained from this work could aid in the design of equipment for harvesting, processing, transporting, separating, packaging, and storage of orange seeds from Late Valencia and Red Blood orange varieties. Further research is required to determine the suitability of orange seed flours for value-added products.http://dx.doi.org/10.1155/2021/6415620 |
| spellingShingle | Joseph Adubofuor Yaw Gyau Akyereko Vida Batsa Osborn-Jnr Doetser Apeku Isaac Amoah Charles Diako Nutrient Composition and Physical Properties of Two Orange Seed Varieties International Journal of Food Science |
| title | Nutrient Composition and Physical Properties of Two Orange Seed Varieties |
| title_full | Nutrient Composition and Physical Properties of Two Orange Seed Varieties |
| title_fullStr | Nutrient Composition and Physical Properties of Two Orange Seed Varieties |
| title_full_unstemmed | Nutrient Composition and Physical Properties of Two Orange Seed Varieties |
| title_short | Nutrient Composition and Physical Properties of Two Orange Seed Varieties |
| title_sort | nutrient composition and physical properties of two orange seed varieties |
| url | http://dx.doi.org/10.1155/2021/6415620 |
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