• Corpus ID: 212463400

Nutritional Evaluation and Antioxidant Activity of Zest obtained from Orange (Citrus sinensis) Peels

@inproceedings{Zahra2017NutritionalEA,
  title={Nutritional Evaluation and Antioxidant Activity of Zest obtained from Orange (Citrus sinensis) Peels},
  author={Naseem Zahra and Imran Kalim and Muhammad Khalid Saeed and Ijaz Ahmad and Sajila Hina},
  year={2017}
}

• N. Zahra, I. Kalim, +2 authors S. Hina
• Published 2017

Oranges (Citrus sinensis) are very important in fruits and contain very important nutritional components which have medicinal importance as well. The zest of orange peel was obtained by scraping out outer most colored covering of orange peel. The aim of this study was to evaluate the nutritional significance and antioxidant activity of zest obtained from orange peel. Data revealed that orange outer most covering (zest) had higher amount of fiber 5.01%. The total moisture content (4.716%) and total ash content (0.0338%) were calculated in dried sample of orange peel zest. Protein, Fat and carbohydrate contents were 3.00, 1.65 and 10.70 % respectively. Antioxidant activity demonstrates the different inhibition percentage at different concentration. Antioxidants keep the DNA of healthy cells from mutating into cancerous cell, so antioxidants are the first line of defense for cancer and other serious disease. Heavy metals Cd, Pb, Ni, Co, As, Cr were not detected in zest of orange peel.