Casca de Laranja

Orange peels are commonly used in food for their fresh flavor and aroma, or for tea. The peel is divided in two regions: (1) the epicarp or flavedo - the pigmented peripheral region with oil glands, rich in aroma active compounds, and (2) the mesocarp or albedo - the white middle layer. This by-product is a good source of fiber, pectin, phenolic acids and flavonoids, and has a good amount of vitamin C and minerals like potassium (K) and calcium (Ca).

Amount per 100 g

Energy 97 kcal
Water 72.5 g
Protein 1.5 g
Lipids 0.2 g
Carbohydrates 25 g
Fiber 10.6 g
Vitamin C 136 mg
Potassium (K) 212 mg
Calcium (Ca) 161 mg

Source: USDA Food Data Central

Orange peel contains more phenolic compounds compared to the pulp and seeds. In fact, the Total Phenolic Compound (TPC) was 178.90 mg GAE/100 g and a Total Flavonoid Compound (TFC) of 83.3 mg catechin equivalent (CE)/ g, containing more polyphenols and other antioxidant compounds than edible pulp. Vitamin C is present in orange peel with a concentration of 62.45 mg/100 g, lesser than the fruit part. Additionally, orange peels have a higher antioxidant capacity (67.58 % determined by DPPH assay), with good potential for health benefits and applications on food, cosmetic and pharmaceutical industries.

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