Nutrient Composition and Physical Properties of Two Orange Seed Varieties

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dc.citation.volume2021
dc.contributor.authorAdubofuor J
dc.contributor.authorAkyereko YG
dc.contributor.authorBatsa V
dc.contributor.authorApeku O-JD
dc.contributor.authorAmoah I
dc.contributor.authorDiako C
dc.contributor.editorCastillo A
dc.coverage.spatialUnited States
dc.date.accessioned2023-10-16T02:10:33Z
dc.date.accessioned2023-10-19T20:38:33Z
dc.date.available2021-10-11
dc.date.available2023-10-16T02:10:33Z
dc.date.available2023-10-19T20:38:33Z
dc.date.issued2021-10-11
dc.date.updated2023-10-16T01:54:49Z
dc.description.abstractOrange 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.
dc.description.confidentialfalse
dc.format.extent6415620-
dc.identifier6415620
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34671671
dc.identifier.citationAdubofuor J, Akyereko YG, Batsa V, Apeku O-JD, Amoah I, Diako C. (2021). Nutrient Composition and Physical Properties of Two Orange Seed Varieties.. Int J Food Sci. 2021. (pp. 6415620-).
dc.identifier.doi10.1155/2021/6415620
dc.identifier.eissn2314-5765
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2314-5765
dc.identifier.urihttp://hdl.handle.net/10179/20330
dc.languageeng
dc.publisherHindawi Limited
dc.publisher.urihttps://www.hindawi.com/journals/ijfs/2021/6415620/
dc.relation.isPartOfInt J Food Sci
dc.rightsCopyright © 2021 Joseph Adubofuor et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.titleNutrient Composition and Physical Properties of Two Orange Seed Varieties
dc.typeJournal article
pubs.elements-id449372
pubs.organisational-groupOther
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