Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels
Objective: Peels generated as waste during the consumption and processing of fruits and vegetables contribute to both nutritional losses and environmental pollution. Due to their high nutritional content, raw material potential, and the aim of reducing environmental pollution, the use of certain fru...
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Atatürk University
2025-03-01
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| Series: | Pharmata |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/4458794 |
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| author | Selvican Gökçe İsa Arslan Karakütük Memnune Şengül |
| author_facet | Selvican Gökçe İsa Arslan Karakütük Memnune Şengül |
| author_sort | Selvican Gökçe |
| collection | DOAJ |
| description | Objective: Peels generated as waste during the consumption and processing of fruits and vegetables contribute to both nutritional losses and environmental pollution. Due to their high nutritional content, raw material potential, and the aim of reducing environmental pollution, the use of certain fruit and vegetable peels in various forms and applications in the food industry is becoming increasingly widespread. This study investigates the usability of watermelon and orange peels in terms of their functionality by analyzing their vitamin C and sugar contents, color intensities, and some physicochemical properties.Methods: Glucose, fructose, and sucrose contents were determined by HPLC, vitamin C content by titrimetric method, protein content by the Kjeldahl method, color intensities by a colorimeter, and other properties using standard methods.Results: In watermelon peel, the dry matter content was found to be 3.57±0.27%, total acidity 0.59±0.01%, pH 5.74±0.02, total ash 0.65±0.02%, protein 1.76±0.01%, glucose 0.54±0.02%, fructose 1.26±0.06%, L* value 72.45±1.10, a* value -14.81±1.30, and b* value 35.91±3.46. Vitamin C and sucrose were not detected in watermelon peel. In orange peel, the dry matter content was 23.31±0.08%, total acidity 1.22±0.02%, pH 5.09±0.02, total ash 1.12±0.05%, vitamin C 122.33±2.52 mg/100g, protein 2.41±0.08%, glucose 2.18±0.12%, fructose 1.89±0.03%, and sucrose 0.28%. The color values were L* 68.92±0.47, a* 19.23±4.09, and b* 63.85±1.8.Conclusion: Based on the findings of this study, orange peel, which is produced in large quantities as waste in the industry, contains more nutrients, exhibits better color intensity, and has a significantly higher vitamin C content compared to watermelon peel. Therefore, orange peel can be used as a natural antioxidant and color source in the food, pharmaceutical, and cosmetic industries. |
| format | Article |
| id | doaj-art-ff7a789f244c423997a3f6c8d0924f57 |
| institution | DOAJ |
| issn | 2980-1966 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Atatürk University |
| record_format | Article |
| series | Pharmata |
| spelling | doaj-art-ff7a789f244c423997a3f6c8d0924f572025-08-20T03:12:27ZengAtatürk UniversityPharmata2980-19662025-03-01511610.62425/pharmata.160547055Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange PeelsSelvican Gökçe0https://orcid.org/0009-0006-0490-9889İsa Arslan Karakütük1https://orcid.org/0000-0002-0317-2882Memnune Şengül2https://orcid.org/0000-0003-3909-2523ATATÜRK ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ, GIDA BİLİMİ (YL) (TEZLİ)ATATÜRK ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ, GIDA MÜHENDİSLİĞİ (DR)ATATURK UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF FOOD ENGINEERINGObjective: Peels generated as waste during the consumption and processing of fruits and vegetables contribute to both nutritional losses and environmental pollution. Due to their high nutritional content, raw material potential, and the aim of reducing environmental pollution, the use of certain fruit and vegetable peels in various forms and applications in the food industry is becoming increasingly widespread. This study investigates the usability of watermelon and orange peels in terms of their functionality by analyzing their vitamin C and sugar contents, color intensities, and some physicochemical properties.Methods: Glucose, fructose, and sucrose contents were determined by HPLC, vitamin C content by titrimetric method, protein content by the Kjeldahl method, color intensities by a colorimeter, and other properties using standard methods.Results: In watermelon peel, the dry matter content was found to be 3.57±0.27%, total acidity 0.59±0.01%, pH 5.74±0.02, total ash 0.65±0.02%, protein 1.76±0.01%, glucose 0.54±0.02%, fructose 1.26±0.06%, L* value 72.45±1.10, a* value -14.81±1.30, and b* value 35.91±3.46. Vitamin C and sucrose were not detected in watermelon peel. In orange peel, the dry matter content was 23.31±0.08%, total acidity 1.22±0.02%, pH 5.09±0.02, total ash 1.12±0.05%, vitamin C 122.33±2.52 mg/100g, protein 2.41±0.08%, glucose 2.18±0.12%, fructose 1.89±0.03%, and sucrose 0.28%. The color values were L* 68.92±0.47, a* 19.23±4.09, and b* 63.85±1.8.Conclusion: Based on the findings of this study, orange peel, which is produced in large quantities as waste in the industry, contains more nutrients, exhibits better color intensity, and has a significantly higher vitamin C content compared to watermelon peel. Therefore, orange peel can be used as a natural antioxidant and color source in the food, pharmaceutical, and cosmetic industries.https://dergipark.org.tr/en/download/article-file/4458794orange peelwatermelon peelvitamin csugarphysicochemical propertiesorange peelwatermelon peelvitamin csugarphysicochemical properties |
| spellingShingle | Selvican Gökçe İsa Arslan Karakütük Memnune Şengül Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels Pharmata orange peel watermelon peel vitamin c sugar physicochemical properties orange peel watermelon peel vitamin c sugar physicochemical properties |
| title | Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels |
| title_full | Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels |
| title_fullStr | Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels |
| title_full_unstemmed | Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels |
| title_short | Vitamin C, Sugar Content, Color Intensity and Some Physicochemical Properties of Watermelon and Orange Peels |
| title_sort | vitamin c sugar content color intensity and some physicochemical properties of watermelon and orange peels |
| topic | orange peel watermelon peel vitamin c sugar physicochemical properties orange peel watermelon peel vitamin c sugar physicochemical properties |
| url | https://dergipark.org.tr/en/download/article-file/4458794 |
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