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PHYSICAL AND CHEMICAL PROPERTIES OF WASTES GENERATED DURING

PROCESSING OF MANGO AND ORANGE JUICES.

Article · December 2012

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 J. Food Industries & Nutr. Sci., (2012) 2(1):277-289

PHYSICAL AND CHEMICAL PROPERTIES OF WASTES

GENERATED DURING PROCESSING OF MANGO AND ORANGE
JUICES.

Sobhy M. Mohsen1; Hans Schnitzer2; Mohamed H. Aly1 and Sayed S. Smuda1,2*

1
Food Science and Technology Department, Faculty of Agriculture, Cairo University, Giza,
Egypt.
2
Graz University of Technology, Austria
Corresponding author: Sayed Saad Smuda, Food Science Department, Faculty of Agriculture,
Cairo University, Giza, Egypt, E - mail: sayedsaad1910@agr.cu.edu.eg Tel. +201150013307

(Received 2/10/2012, Accepted 8/12/2012)

SUMMARY

T he present work aimed at utilization of different wastes generated from the processing of
some fruits such as Mango and Orange into juices. These wastes were chemically
evaluated for their content of value added ingredients. From mango juice processing the
peels contained (71.97 mg/g tannins, 20.19 mg/g phenolic compounds, 131.42µg/g carotenoids,
115.55 mg/100g ascorbic acid, 20.11% total soluble sugars (TSS) and 55.5% total dietary fibers
(TDF). The mango peels powder (MPP) had also antioxidant activity of 93.30 %. Mango kernels
powder (MKP) contained 67.62 mg/g tannins, 25.83 mg/g phenolic compounds, 85.65 mg/g
ascorbic acid, 8.25 mg/g carotenoids and also it had a high content of fat and protein. From the
orange juice processing, the peels powder (OPP) contained 49.38 mg/g tannins, 16.19 mg/g
phenolics compounds, 368.72 µg/g carotenoids, 99.73 mg/100g ascorbic acid, 10.50% total
soluble sugars (TSS), 56.55% (TDF) and with antioxidant activity of 90.25 %. This indicates that
the wastes produced from the processing of mango and orange juices could be utilized for
production of bioactive compounds such as phenolic compounds, carotenoids, ascorbic acid,
antioxidants and fiber. Such processes would reduce the contamination sources and at the same
time produced value added materials and consequently reduced the processing costs. The waste
water collected was also evaluated for biological oxygen demand (BOD), chemical oxygen
demand (COD) and needs more treatment so as it could be reused.
Keywords: juices processing wastes, evaluation, antioxidant activity, biological oxygen demand,
chemical oxygen demand

INTRODUCTION

It is known that Processing of fruits and vegetables results in high amounts of waste
materials such as peels, seeds, stones and waste water. Disposal of these materials usually
represents a problem that is further aggravated by legal restrictions. These wastes are rich
sources of natural bioactive compounds which play an important role in prevention of diseases
(Ashoush and Gadallah, 2011).
It is well known that agro industrial by-products are rich in dietary fibers, appreciable
amounts of colorants and antioxidant compounds or other substances with positive health
effects.

Issued by Division of Food Industries & Nutrition, National Research Centre, Dokki, Giza, Egypt
 Mohsen et al.

Thus new aspects concerning the use of these wastes for production of food additives or
supplements with high nutritional value have gained increasing interest. These products are
considered value added and at the same time reduced the environmental pollution.
During the processing of citrus juice, Peels, seeds and pulp are the primary by-product as
well as phytochemicals that contribute to health (e.g., flavonoids, carotenoids and pectin) are
abundant in citrus peels. (Wang et al., 2008).
Citrus peel, remaining after juice extraction, is amounted to almost 50% of the fruit mass
(Braddock, 1995). It could be processed to dried pulp for cattle feed and molasses. The latter
being incorporated into the cattle feed or fermented for the production of alcohol or other
products. Pectin is also produced from the peel by acid extraction, while dietary fibers by
mechanical processing, The recovery of flavonoids and carotenoids are new potential
applications (Kimball, 1999). The Orange peel can cause environmental pollution when
disposed on the land. For this reason, the incorrect management of this by-product constituted a
permanent problem for juice, canning, or chemical industries (Siles Lopez et al., 2010).
Mango (Mangifera indica L.) fruit is one of the most important tropical foods containing
carotenoids and phenolic antioxidant compounds. During the processing of mango, the seed is
one of the main by-products. The seeds are not currently utilized for any commercial purpose
and are discarded as a waste becoming a source of pollution. Nevertheless, mango seeds extract
could be used as a source of natural antioxidant additive in food processing (Ribeiro et al.,
2007).
Soong and Barlow, (2004) reported that during processing of mango, by-products such as
peel and kernel are generated. Kernel contributes about 17-22% of the fruit. However,
Maisuthisakul et al. ( 2009) Showed that the seed represents from 20% to 60% of the whole
fruit weight, depending on the mango variety and the kernel inside the seed, which represents
from 45% to 75% of the whole seed.
Carotenoids are mostly used as natural food colorants, but also some of them (b-carotene,
apocarotenal) have a vitamin A activity as well as antioxidant activity, Kiokias and Gordon
(2004) reported that polyphenols also act as antioxidants.
In addition to health benefits, the supplementation of food products with antioxidants delays
the formation of off-flavors and rancidity and extends the shelf life of the products. Carotenoids
and polyphenols are extensively distributed in several plant by-products. Thus most fruit and
vegetable by-products could serve as raw materials for their recovery (Oreopoulou and Tzia,
2007)
Therefore this study was aimed to focus on waste analysis in fruit juice processing industry.
The combined efforts of waste analysis during the production process and recovery of valuable
product substantially reduce the amount of waste, as well as boost the environmental profile of
fruit juice processing industry. The study included the physical and chemical of wastes
generated during processing of mango and orange juices.

MATERIALS AND METHODS

1- Samples
Mango and orange fruits were processed into natural juices in the food factory (Hero
Company for food industries), Egypt. The wastes produced during processing were collected
from different steps of production, kept under sanitary conditions and refrigeration (at -18 °C)
until analysis.

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 Physical and chemical analysis of wastes generated during processing of mango and orange juices

2- Chemicals
2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene, ascorbic acid, galactouronic acid,
cellulase, pectinases and catechin were purchased from Sigma Chemical Co. (St., Louis, USA).
Gallic acid and Folin Ciocalteu reagent were purchased from Merck Co. (Germany). Aluminum
chloride was purchased from Technogen Co. (Egypt). All other chemicals used were of
analytical reagent grade.
3- Production of natural mango and orange juices
Natural mango & orange juices were processed according to the following diagrams
(Orange fruits) (Mango fruits)

Receiving (wt. of fresh orange fruits) Receiving (wt. of fresh mango fruits)

Sorting (The damaged fruits were

Excluded manually)
Sorting (The damaged fruits were
Excluded manually

peeling By using knives Peeling Fresh fruits were peeled

automatically

Pulp extraction & destoning

Mixing with sugar (to 13%TSS)
Mixing with sugar (to15%TSS)
Pasteurization (at 90ºc for 4 min.) and
Packing at the same temperature Pasteurization (at 90ºc for 4 min.) and
Packing at the same temperature
cooling
cooling
Packaged juice
Packaged juice

4- Waste collection & classification

During processing the wastes generated were collected and classified into solid & liquid.
The solids were screened into peels, seeds, kernels and pulp then treated as fallow: peels and
kernels were washed with tap water to remove any dirt particles then dried at 50°C using a
cabinet drier for 24 hr. (to moisture content around 5%). The dried peels were ground using a
grinder mill, sieved through a 50 mesh sieve and paked in poly- ethylene bags till analysis
.While the liquid waste were evaluated for the BOD & COD.
5- Extraction of Phytochemicals
Some Phytochemicals i.e.phenolic compounds, flavonoids, tannins and carotenoids in
Mango Peels Powders (MPP), Mango Kernels Powder (MKP) and Orange Peels Powder (OPP)
were extracted using methanol: Water (80: 20) as mentioned by Bloor (2001) as follow: Half
gram from each of MPP, MKP and (OPP) were extracted with 20 ml of methanol: water (60:40
v/v) for 2hrs. The mixture was centrifuged and the supernatant was adjusted to 25 ml by
methanol: water solution. An aliquot of these extracts were used for the quantification of
phytochemicals profiles and antioxidant activity.

279
 Mohsen et al.

6- Pectin extraction & determination

Pectin in either Mango peel or orange peel was extracted according to Ranganna, (1978) as
follow: One hundred grams of ground dried peels were transferred to the 1000 ml beaker
containg 200 ml of water. Then 100 gm sodium hexametaphosphate were added. The pH was
adjusted to 4.5 with hydrochloric acid and heated with stirring at 90 °C for 1hr. and then
filtrated. The filtrate was cooled rapidly and pectin was precipitated by ethanol and dried at 65
°C for 6 hrs. The extracted pectin was determined as:

Wt. of
of produced
producedpectin
pectin
Pectin yield (%) = X 100
Wt.
Wt.ofofraw
rawmaterials
materialsused
used
7- Extraction of coloring & clouding agents in orange peels

The coloring and clouding agents in orange peels were extracted and determined according
to Wisland (1972) as follow: Orange peels were washed and comminuted to 3-5 mm using a
blender. The mixture containing comminuted peels & water (1:1) was boiled for 30 min. then
pressed to remove the boiling water. A ratio of one part of the moist pressed peels to one part of
cold water (1:1 W/V) were homogenized for 20 min. then enzymatically treated by pectinase
(1units/g peel at optimum conditions) and cellulase(1units/g peel at optimum conditions). After
incubation the mixture was pressed and the produced cloudy liquid was centrifuged at 3600 rpm
for 10 min. (to produce peel extract). Coloring and clouding agents in the peel extract were
determined spectrophotometrically at 420 and 600 nm. The coloring units are calculated as
follow:
COU = d x k x (a-b)
When d: weight of sample, K: constant equal the degree of dilution, a and b the absorbance at
420 and 600 nm.
The clouding units
CLU = d x k x b
Moreover the coloring and clouding agents in orange juice was also determined for comparison.
8- Chemical analysis
The solid waste i.e. peels, seeds and pulp were evaluated for crude protein, fat, crude fiber
and ash contents according to AOAC (2005). Total carbohydrates were calorimetrically
determined as glucose using the phenol-sulfuric acid method described by Dubois et al.,
(1956).Total dietary fiber according to method described by A.O.A.C. (2005), soluble and
insoluble dietary fiber were determined according to Asp et al. (1983). The liquid waste were
evaluated for the chemical oxygen demand(COD), Biological Oxygen Demand(BOD), total
dissolved solids(TDS), turbidity and conductivity were determined according to the method
described in the standard Methods for the Examination of Water and Wastewater as reported by
APHA, AWWA and WPCF(1985).
9- Determination of total phenol, flavonoid, tannins, carotenoids and ascorbic acid
Total phenol [by using Folin-Ciocalteau reagent according to the method of Singleton and
Rossi (1965)], Total flavonoid content [using aluminum chloride colorimetric method as
described by Zhishen et al. (1999)], Tannins content (Price et al., 1978) method, ascorbic acid
and carotenoids (AOAC, 2005) were determined.

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 Physical and chemical analysis of wastes generated during processing of mango and orange juices

10- Free radical scavenging activity by using DPPH method

The antioxidant activity of methanol extracts from mango peels powder, mango kernels
powder and orange peels powder were determined based on the radical scavenging ability in
reacting with a stable DPPH free radical according to Brand-Williams et al. (1995).
Antioxidant activity was calculated as % of discoloration (radical scavenging percentage)
using the following equation:
% of discoloration= (1 – [A of sample t=30/A of control t=0]) × 100
11- Statistical analysis
Statistical analysis was carried out according to (Fisher, 1970). Data were analyzed to one-
way analysis of variance (ANOVA) and least significant difference (LSD) test at p<0.05 were
used to compare the significant difference between means of treatment (Waller and Duncan,
1969).
12- Material balances for Mango and Orange juice processing:
All materials used and products generated during processing of either mango or orange
juices were calculated according to the mass balance and the following equations:
a- Material balances for mango juice processing:
Mass in = Mass out +Mass lost
Materials (Fruits) =products (juice) +wastes + losses
∑mR=∑mp + ∑mw + ∑mL
Mango juice processing wastes =∑Mw =M peels+ M kernel + M rejected fruits
b- Material balances for orange juice processing:
Mass in = Mass out +Mass lost
Materials (fruits) = products (juice) +wastes + losses
∑mR = ∑mp + ∑mw + ∑mL
Orange juice processing wastes = ∑Mw = M peels+ M rejected fruits

RESULTS AND DISCUSSIONS

Proximate Chemical Composition

1- Mango juice processing waste
1- Dried waste composition:
a- The dried waste i.e. peels; kernels and pulp (% dry weight) were chemically
analyzed as shown in Table (1).
Above results showed that the MPP and MKP had the same amount of protein content.MPP
was rich in fiber & ash compared to MKP. This also indicated that MPP and MKP had almost
the same amount of TC which could be used as a source of carbon & organic carbonous
compounds.
In this respect, Ashoush and Gadallah (2011) found that, the protein, fat, fiber, ash, WHC
(water holding capacity) and OHC (oil holding capacity) contents of mango peel powder MPP
(zebda variety) were 3.6, 1.23, 9.33, 3.88%, 5.08 (g H2o/g) and 2.02 (g H2o/g )respectively and
mango kernels powder (MKP) were 7.76, 8.15, 0.26, 1.46%, 2.08 (g H2o/g) and 1.74 (g H2o/g )
respectively. These results are in agreement with those reported by Ajila et al. (2007) who

281
 Mohsen et al.

studied mango peels of raw and ripe of two Indian mango varieties, namely, Raspuri and
Badami and they showed that Raspuri raw contained protein 1.76, carbohydrate 26.50, crude
fiber 3.80, moisture 66.00, fat 2.49 and ash 1.40% when Raspuri ripe contained 2.05, 28.20,
5.80, 72.50, 2.22 and 1.16 % respectively.
For the Badami raw contained protein 1.45, carbohydrate 21.52, crude fiber 3.28, moisture
70.25, fat 2.16 and ash 3.00% when Badami ripe contained 1.76, 20.80, 7.4, 75.25, 2.66 and
1.30 % and they found also that soluble dietary, insoluble dietary fiber and total dietary fiber for
Raspuri raw was 15.70, 28.99 and 44.70%, Raspuri ripe was 23.81, 39.99 and 63.80%, Badami
raw 21.42, 42.61, 64.13%, Badami ripe 28.06, 50.33, 78.40% respectively.

Table (1). Chemical composition of mango peels and kernels powders (% on dry weight
basis).
Parameters Mango peels Mango kernels L.S.D at 5%
powders (MPP) powders (MKP)
Protein 7.82±0.11a 7.95±0.20a 0.37
Fat 1.50±0.1b 9.18±0.23a 0.82
Fiber 9.99±0.51a 0.38±0.03b 0.81
Ash 3.61±0.18a 1.54±0.05b 0.29
Total carbohydrates (TC) 87.52±1.28a 81.33±1.97b 1.13
Total soluble sugar 20.11±0.79a 14.99±0.44b 1.45
Reducing sugars 6.13±1.0 b 9.96±0.34a 1.71
Non reducing sugars 13.98±1.00a 5.03±0.07b 1.61
Total dietary fiber 55.50±0.65a 52±0.8b 1.65
Soluble dietary fiber 16.50±0.65b 19±0.36a 1.19
Insoluble dietary fiber 34±0.5b 33±1.01a 1.81
Pectin content( PC) 12.25±0.70a 8.24±0.12b 1.14
Significant at 0.05 probability level. There is no significance difference between two means (within the
same property designed by the same letter).

Also Sruamsiri and Silman (2009) reported that, the Ripe mango (Mangifera indica)
canning by-products (seed and peel) together with ensiled mango peel were subjected to
analysis on dry matter (DM), crude protein (CP), crude fibre (CF), ether extract (EE), nitrogen-
free extract (NFE), neutral detergent fibre (NDF) and acid detergent fibre (ADF).CP content in
peel, seed and peel silage was 4.68, 4.19 and 5.27%, CF was 10.10, 30.84 and 9.02%, EE was
1.21, 2.72 and 1.63%, NFE was 76.13, 47.79 and 75.87%, respectively. As expected, mango
seed has a higher fiber content than mango peel and peel silage as indicated by NDF (53.01 vs
25.87 and 27.56% respectively) and ADF (31.02 vs. 19.14 and 17.68% respectively). In the
same line, Lago-Vanzela et al. (2011) found that caja-manga peel had moisture, protein, lipids,
ash, total dietary fiber, carbohydrates, acidity (as citric acid) and total pectin of 73.54%, 1.47%,
0.85%, 0.98%, 1.70%, 21.47%, 0.85% and 2.49%,respectively. Reddy et al. (2011) showed that
the fresh mango peel (Mangifera indica L.) contained 70% moisture, 25.6% total solids, 7%
reducing sugars, 5.9% non-reducing sugars, 3.5% protein, Cellulose and lignin 25.2%, when
dried mango peels 10, 70.5, 30, 4.3, 4 and 23%, respectively.
b- Phytochemicals content
The dried mango peels and kernels were chemically evaluated for their composition of some
phytochemicals such as total phenols (TP), total flavonoids (TF), tannins, carotenoids and
ascorbic acid as indicated in Table (2) showed that the dried mango peels and mango kernels
contained almost the same content of phenol, T. flavonoids and tannins. However mango peels
powder had the highest amount of carotenoids and ascorbic acid compared to mango kernels.
Moreover both mango peels powder and mango kernels powder had an antioxidant activity of

282
 Physical and chemical analysis of wastes generated during processing of mango and orange juices

93.30 and 71.57%. This indicates that mango peels powder & mango kernels powder could be
used as a source of tannins, carotenoids and ascorbic acid and also had antioxidant activity.
These results are in agreement with those obtained previously in which TPC in MPP and
MKP were 19.06 and 23.90 mg GAE/g, respectively (Ashoush and Gadallah, 2011). Scavenging
activity of MPP and MKP were 93.89 and 95.08%, respectively.
Soong and Barlow (2004) reported that mango (Mangifera indica L.) seed has a strong
antioxidant activity due to its high phenolic compounds content and they found that the mango
seeds extract had Phenolic content 117 GAE (mg/g). In the same line Abdalla et al. (2007)
reported that the mango seed kernels (MSK) of mixed varieties of ripened mangoes such as
zebda, balady and succary had total polyphenols, 112 mg per 100 g kernel powder. Also, Ajila
et al. (2007) demonstrated that the proximate composition, polyphenols, carotenoids and dietary
fibre contents in raw and ripe peels of two Indian mango varieties (namely, Raspuri and
Badami) were the polyphenol contents in these peels ranged from 55 to 110 mg/g dry peel.
Dietary fibre content ranged from 45% to 78% of peel and was found at a higher level in ripe
peels. Similarly, carotenoid content was higher in ripe fruit peels and ranged from 1400 to 3945
μg /g. Vitamins C and E contents ranged from 188 to 392 and 205 to 509 μg /g dry peel,
respectively; and these were found at a higher level in ripe peels.

Table (2). Phytochemicals profile of mango peels powder (MPP) and mango kernels
powders (MKP).
Profile MPP MKP L.S.D at 5%
Total phenol content TPC (mg /g dwt) 20.19±0.34b 25.83±0.19a 0.62
Total flavonoid TF (mg /g dwt) 5.65±0.26a 5.95±0.30a 0.64
Tannins content (mg /g dwt) 71.97±1.22a 67.62±0.18b 1.98
Carotenoids content (µg /g dwt) 131.42±5.54a 8.25±0.23b 8.98
Ascorbic acid (mg/100g) 115.55±1.57a 85.65±1.1b 2.21
Antioxidant activity (%) 93.30±3.69a 71.57±0.76b 6.04
Significant at 0.05 probability level. There is no significance difference between two means (within the
same property designed by the same letter).

Berardini et al. (2007) reported that the dried mango peels and mango peel extract had
Phenolic compounds 4066 and 1418.8 calculated as mg/kg dm of peels. Ajila et al. (2010)
found that the mango peel powder (Tommy Atkins) had total polyphenols (mg GAE/g MPP)
96.2, total Carotenoids (μg/g MPP) 3092 and Free radical scavenging activity 79.6%.
2- Liquid waste ( waste water)
The produced waste water during processing of mango juice was analyzed as presented in
Table (3).

Table (3). Physical and chemical characteristics of wastewater generated during mango
juice processing.
Turbidity TDS Conductivity BOD5 COD
Wastewater Total acidity
(NTU) % (µmhos/cm) pH mg/L mg/l
(mg/L)

Mango 122 2.4 198 5.21 77.08 720 815

283
 Mohsen et al.

Above results showed that the produced waste water of mango juice processing had 720 and
815 for BOD and COD. This indicates that waste water should be treated to eliminate the
contamination so as it could be reused or disposed in the streams safety.
2- Orange juice processing waste:-
1- Dried waste composition:
a- The Orange juice processing waste i.e. peels and pulp were chemically analyzed for
major constituents & Phytochemicals as presented in Table (4).
Table (4). Chemical composition of orange peels powder (OPP) (% on dry weight basis).
Parameter OPP Orange pulp L.S.D at 5%
Protein 5.75±0.17a 4.50±0.11 b
0.32
Fat 3.50±0.22a 1.82±0.07b 0.37
b
Fiber 13.38±0.5 15.88±0.9 a
1.65
Ash 4.24±0.13a 2.68±0.23 b
0.42
b
Total carbohydrates (TC) 86.51±1.91 91±0.47a 3.15
b
Total soluble sugar 10.50±0.51 14.20±0.25a 0.91
Reducing sugars 3.45±0.16b 4.80±0.67a 1.10
Non reducing sugars 6.05±0.17b 9.40±0.08a 0.30
Total dietary fiber 56.55±0.73a 53.52±0.22b 1.22

soluble dietary fiber 10.87±0.90b 17.00±0.44a 1.61

insoluble dietary fiber 45.23±0.43a 34.52±1.32b 2.23

a b
Pectin 15.25±1.33 12.5±0.21 2.16
a b
Essential oils % 1.45±0.12 0.38±0.05 0.21
Significant at 0.05 probability level. There is no significance difference between two means (within the
same property designed by the same letter).

Above results indicated that the orange peel powder was rich in fiber, ash and TC .It also
contained some Phytochemicals such as tannins, carotenoids and ascorbic acid at 49.38 (mg/g
dwt), 368.12 (µg/g dwt) and 99.73 (mg/g) respectively. It had also an antioxidant activity with
90.25%. In the same line, Figuerola et al. (2005) reported that the total dietary fiber, soluble
dietary fiber and insoluble dietary fiber in orange peels were 64.3, 10.28 and 54.0%.In addition
the Valencia orange had 6.70%protien, 0.89%liped and 2.71%ash. Marin et al. (2007) reported
that sweet orange peels contained ash, sugars, fat, protein, pectin, Lignin, Cellulose,
Hemicellulose at 2.6, 9.6, 4.0, 9.1, 23, 7.5, 37.1 and 11.08 when mandarin peels contained 5%,
10.1%, 1.6%,7.5%, 16%, 8.6%, 22.5 and 6% (% on dry weight) respectively. Espachs-Barroso
et al. (2005) reported that the orange peels contained total acidity (g of citric acid/100 ml) 0.29 ,
Fat 1.55%, Protein 6.16% , Ashes 3.29% , Carbohydrates 89.0% , Neutral sugars 3.8%,
Insoluble fiber 27.2%, Pectin 17% and Essentials oils 1.45 (ml/kg).In addition Farhat et al.
(2011) extracted essential oils from orange peel by microwave steam diffusion (MSDf) and they
found that the yield of essential oils from orange peel was 1.54%. In this respect, Magda et al.
(2008) found that, the protein, ether extract, ash, crude fiber and total carbohydrates contents of
Navel orange peels were 2.67%, 9.52%, 4.24%, 13.38% and 70.19% respectively when in
mandarin peels were 2.16, 11.15, 4.06, 7.14 and 75.49 respectively. Nassar et al. (2008)
reported that the sweet orange peel powder had moisture 9.46%, 5.15% protein, 4.53% fat, 2.61
%ash, 9.21% sugar, 74.87% total dietary fiber, 55.48%insoluble dietary fiber and 19.39%
soluble dietary fiber and also they found that orange pulp had moisture, protein, fat, ash, sugar,
total dietary fiber, insoluble dietary fiber and soluble dietary fiber and it were 10.23, 4.75, 1.72,
2.60, 13.04, 70.64, 52.81, 18.06%, respectively. In addition Larrauri et al. (1996) found that

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 Physical and chemical analysis of wastes generated during processing of mango and orange juices

the total dietary fiber, insoluble dietary fiber and soluble dietary fiber of Valencia orange peels
were 69.1, 45.8 and 18.6% respectively. Bejar et al. (2012) reported that, the Tunisian orange
peel of the ‘‘Maltaise’’ variety had 42.129%, 46.649%, 8.015%, 0.955% and 3.313% for total
dietary fiber, soluble sugars, protein, fat and ash, respectively.
In this respect, Rehman and Salariya (2005) found that the pectin content of different
varieties of citrus fruit peels were ranged between 9.96 to18.5%.

b- Phytochemicals of orange juice peels

Results in Table (5) showed that the OPP had high content of total phenol, flavonoid
Tannins, Caroteniods, ascorbic acid and antioxidant activity.

Table (5). Phytochemicals profile of orange peels powder collected from orange juice
processing steps.
Profile Orange peels powder
Total phenol content (mg /g dwt) 16.19±0.33
Total flavonoid content (mg /g dwt) 3.45±0.21
Tannins content (mg /g dwt) 49.38±1.02
Carotenoids content (µg /g dwt) 368.72±13.72
Ascorbic acid (mg/100g) 99.73±2.29
Antioxidant activity (%) 90.25±1.5
Values are means ± SD.

These data are in agreement with those obtained by Li et al. (2006) who mentioned that, the
total Phenolic content (TPC) of mandarin (C. reticulata cv. Ellendale) and sweet orange (C.
sinensis cv. Navel) were 121 and 73.59 (mg GAE/100 g fresh peel), respectively.. Xu et al.,
(2006) reported that total carotenoid content in the peels of oranges was in the range of 0.151–
0.218mg/g (db). Ma et al. (2008) reported that the total phenolic content of citrus peel(Citrus
reticulata) was ranged from 13.4 to 19.0 mg/g and total flavonoids ranged from 80.93 to 87.72
mg rutin equivalents /100g fresh peel.. Ramful et al. (2010) evaluated 21 citrus varieties of
citrus fruits (oranges, satsumah, clementine, mandarins, tangor, bergamot, lemon, tangelos,
kumquat, calamondin and pamplemousses), commonly grown in Mauritius, for their content of
total soluble solids (TSS), Titratable acidity (TA), polyphenol composition and vitamin C
contents. They found that, total phenolics ranged from 406.3to 1694μg/g fresh weight (FW).
Total flavonoids varied between 133 and 965μg/ g (FW) and vitamin C contents were ranged
from 166μg/mL to 677μg/mL. Bocco et al. (1998) demonstrated that the TF of sour orange peel
was 22.30mg/g dry matter. In addition Wang et al., (2008) studied eight varieties of citrus
{Ponkan (Citrus reticulata Blanco), Tonkan (C. tankan Hayata), Murcott (C. reticulate _ C.
sinensis), Wendun (C. grandis Osbeck), Peiyou (C. grandis Osbeck CV), Kumquat (C.
microcarpa), Liucheng [C. sinensis (L.) Osbeck], and Lemon [C. limon (L.) Bur]} cultivated in
Taiwan and found that total flavonoid and carotenoid contents of peels were ranged from 32.7 to
49.2 mg/ g db (rutin equivalents) and 0.021 to 2.04 mg/g dry basis (db) (b-carotene equivalents),
respectively. In this respect, Ghasemi et al. (2009) found that the total Phenolic content (TPC)
and total flavonoids of Washington orange Navel peel were 160.3 mg gallic acid equivalent / g
of orange peel powder and 23.2 mg quercetin equivalent/g of orange peel powder. In addition
the total Phenolic and total flavonoids content of Valencia orange peel were 132.9 and 7.2,
respectively.

285
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2- Liquid waste ( waste water)

The produced waste water during the processing of orange juice was analyzed as presented
in Table (6).
Above results showed that the produced waste water of orange juice processing had 340 and
415 for BOD and COD. This indicates that waste water need some treatment to eliminate the
contamination. Moreover such liquid waste produced in case of orange juice processing was
less contaminated compared to that of mango juice processing. This indicates the availability of
reusing such waste water in other processing after treatment.

Table (6). Physical and chemical characteristics of waste water generated during orange
juice processing.
Turbidity TDS Conductivity Total BOD5 COD
Wastewater
(NTU) % (µmhos/cm) pH acidity mg/L mg/l
(mg/L)
Orange 19 2.5 76 4.24 70.19 340 415
3- Coloring and clouding agent of orange peels
Orange peels were enzymatically treated and coloring and clouding agents were determined
in the produced extracts, Table (7).

Table (7). Color and cloud units of enzyme treated peel extract (ETPE).
cloud units/100 ml Color units /100 ml
Samples The amount (kg)
(CLU) (COL)
Fruits 5.000 ------- ---------
Orange peels
2.100 13820 10980
(extract)
Orange juice 2.50 920 1325.8

The data presented in Table (5) showed that peels constituted about 50% of the orange fruit.
The enzyme treated peel extract (ETPE) was 2.100 kg. The color and cloud units in peel extract
were 10980 and 13820 compared to 1328.8 and 920 for orange juice. This indicates that the
orange peels could be used as a rich source of coloring and clouding agents.
Above results indicated that the chemical composition of dried waste generated from the
processing of mango & orange juice (37% & 45%) mainly contained carbohydrates, fiber and
pectin. Moreover the analysis also showed the presence of some phytochemicals compounds
such as phenols, flavonoids, Carotenoids, tannins and ascorbic acid. The results also showed the
antioxidant activity of the dried mango peels and kernels. In addition the orange peels could be
used as a source of natural coloring and clouding agents. Generally these ingredients could be
extracted, purified and used as value added products in food processing and at the same time
eliminate the contamination. In addition the liquid waste was evaluated for its content of BOD
& COD and consequently could be treated and needs further studies.

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‫الصفات الفيزيائية والكيميائية للمخلفات الناتجة أثناء تصنيع عصائر المانجو و البرتقال‬

‫أبوزيد‪1‬‬ ‫صبحي محمد محسن‪1‬و هانز شنيتزير‪2‬و محمد حسن علي‪ 1‬و سيد سعد‬
‫‪1‬قسم علوم األغذية‪ ،‬كلية الزراعة‪ ،‬جامعة القاهرة‪ ،‬جيزة‪ ،‬مصر‬
‫‪2‬كلية الهند سة‪ ،‬جامعة غراتس للتكنولوجيا‪ ،‬النمسا‬

‫يهدف هذا البحث الي دراسة التركيب الكيماوي للمخلفات (الصلبة والسائلة) الناتجة أثناء تصنيع بعض عصائر الفاكهة مثل‬
‫المانجو والبرتقال (قشور وأنوية المانجو‪ ،‬قشور البرتقال)‪ .‬وكذلك دراسة الخواص الفيتوكيماوية وتركيب االلياف الغذائية‬
‫المستخلصة من المخلفات الصلبة وكذلك تقييم النشاط المضاد لالكسدة لها‪ .‬باالضافة الي امكانية االستفادة من المخلفات الصلبة‬
‫كقيمة مضافة للتصنيع للتصنيع الغذائي‪ .‬من خالل تصنيع عصير المانجو فان القشور الجافة احتوت علي (‪ 79.17‬ملجم ‪ /‬جم‬
‫من التانينات‪ 949.31 ،‬ميكروجرام‪/‬جم من الكاروتينات‪ 11.91 ،‬ملجم‪/‬جم من المركبات الفينولية‪ 991.11 ،‬ملجم‪ 911/‬جم‬
‫من حامض األسكوربيك‪ %11.99 ،‬من السكريات الكلية و ‪ %11.11‬من األلياف الغذائية الكلية‪ .‬أظهرت أيضا النتائج ان‬
‫مسحوق قشور المانجو له نشاط مضادات األكسدة من ‪ .٪14.41‬أما أنوية المانجو المجففة أحتوت علي ‪ 11.54‬ملجم‪/‬جم من‬
‫المركبات الفينولية‪ 77.71 ،‬ملجم‪/‬جم من التانينات‪ 51.71 ،‬ملجم‪ 911/‬جم من حامض األسكوربيك كما احتوت علي نسبة‬
‫عالية من البروتين والدهون‪ .‬من خالل تحليل المخلفات الناتجة أثناء تصنيع عصير البرتقال أظهرت النتائج أن قشور البرتقال‬
‫احتوت علي ‪ 31.45‬ملجم‪/‬جم من التانينات‪ 97.91 ،‬ملجم‪/‬جم من المركبات الفينولية‪ 475.71 ،‬ميكروجرام‪/‬جم من‬
‫الكاروتينات ‪ 11.74‬من حمض االسكوربيك‪ %17.11 ،‬من األلياف الغذائية الكلية وبنسبة ‪ %11.11‬من النشاط المضاد‬
‫لألكسدة‪ .‬هذا يعني أن المخلفات الناتجة أثناء تصنيع العصائر المانجو والبرتقال يمكن استخدامها إلنتاج المركبات الحيوية مثل‬
‫المركبات الفينولية‪ ،‬الكاروتينات حمض األسكوربيك‪ ،‬مضادات األكسدة واأللياف الغذائية و ان مثل هذه االستخدامات تحد من‬
‫مصادر التلوث‪ ،‬وفي الوقت نفسه قيمة مضافة لالنتاج وبالتالي تخفيض تكاليف التصنيع الغذائي‪ .‬تم تقييم المياه المتخلفة من‬
‫غسيل الثمار أثناء تصنيع العصير من خالل تقدير األكسجين الكميائي واالكسجين البيولوجي االزم ألكسدة المواد العضوية‬
‫وغير العضوية الملوثة للمياة حتي يمكن معالجتها لكي يمكن اعادة استخدامها أو صرفها صرفا ً أمنا ً‪.‬‬

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