Adubofuor Joseph, Akyereko Yaw Gyau, Batsa Vida, Apeku Osborn-Jnr Doetser, Amoah Isaac, Diako Charles
Department of Food Science and Technology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.
Department of Food and Post-Harvest Technology, Faculty of Applied Science and Technology, Koforidua Technical University, Koforidua, Ghana.
Int J Food Sci. 2021 Oct 11;2021:6415620. doi: 10.1155/2021/6415620. eCollection 2021.
Orange 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 ( < 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.
橙子主要作为新鲜水果、浓缩果汁或薄干片食用，而种子通常被消费者和橙汁加工公司丢弃。本研究旨在确定晚熟巴伦西亚橙和血橙种子的物理、摩擦、营养和抗营养特性。使用标准方法测定了两个橙子品种种子的近似成分、矿物质含量、抗营养成分含量以及物理和摩擦特性。晚熟巴伦西亚橙种子和血橙种子的平均长度、宽度、厚度、几何平均直径和算术平均直径分别为14.66、8.45、5.05、8.47和9.39毫米以及13.74、7.51、4.99、7.97和8.75毫米。晚熟巴伦西亚橙种子和血橙种子的休止角分别为39.62°和38.62°，在木材上的摩擦系数分别为0.63和0.61，在低碳钢上均为0.33，在特氟龙上分别为0.41和0.43。晚熟巴伦西亚橙品种和血橙品种的种子中草酸盐含量分别为547.39毫克/100克和693.87毫克/100克。对橙子种子的近似成分和维生素C分析表明，晚熟巴伦西亚橙种子中的蛋白质（4.18%）、脂肪（57.45%）、纤维（6.06%）、能量（640.66千卡/100克）和维生素C（63毫克/100克）含量显著高于（<0.05）血橙相应的含量（3.61%、55.77%、
