Orange Pomace
Orange
Citrus sinensis
From the industrial processing of juice, orange pomace is produced, which include peel, seeds and pulp. This pomace mostly consists of pectin, cellulose, hemicellulose, and simple sugars.
By-Products
Orange pomace is rich phenolic compounds as benzoic acids (protocatechuic acid) and flavonoids (flavonols and flavanone). Hesperidin, one flavanone glycoside, was the main phenolic compound (4.9 mg/g), followed by naringenin (30.09 µg/g). The Total Phenolic Compound (TPC) was 23.32 ± 0.18 mg GAE/g and the Total Flavonoid Compound (TFC) was 7.29 ± 0.32 mg ECE/g. This by-product has a good antioxidant capacity measured by DPPH radical (20.13 ± 0.43 mg Trolox/g of extract).
Table - Individual phenolic compounds contents by HPLC-DAD
| Chromatographic Polyphenolic Profile: 19 compounds (Barbosa et al., 2021) | |
| Phenolic acids | |
| benzoic acid derivates | Protocatechuic acid (317.3 7.173 g/g dry basis) |
| hydroxycinnamic acids derivatives | Caffeic acid (29.19 1.195 g/g dry basis) p-Coumaric acid (18.49 0.5547 g/g dry basis) Ferulic acid (22.88 0.9469 g/g dry basis) Rosmarinic acid (12.97 0.6995 g/g dry basis) |
| Flavonoids | |
| Flavanones glycosides | Eriocitrin (24.63 1.409 g/g dry basis) Hesperidin (4901 155.4 g/g dry basis) Naringenin (30.09 0.4647 g/g dry basis) |
| Flavonols glycosides | Rutin (31.43 1.130 g/g dry basis) Quercetrin (7.964 0.4449 g/g dry basis) |
| Total Phenolic Compounds Content (TPC) | 23.32 0.18 mg GAE/g |
| Total Flavonoid Compounds (TFC) | 7.29 0.32 mg ECE/g |
| Antioxidant Capacity (Barbosa et al., 2021) | |
| by free radical DPPH Inhibition Assay | 31.20 1.28 % Inhibition 20.13 0.43 mg Trolox/g of Extract |
| by -Carotene Bleaching Assay | 237.21 26.78 |
Orange pomace, like other citrus fruits, are natural source of pectin. Pectin is applied in food industry as gelling agent, thickener, texturizer, emulsifier and stabilizer, with the duality of being health-promoting functional ingredient as a dietary fiber and prebiotic.
By-Products
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