Original scientific paper
https://doi.org/10.17508/CJFST.2022.14.2.06
Evaluation of antioxidant and functional properties of orange pomace-based food
Abosede Oduntan
orcid.org/0000-0002-9531-797X
; Product Development Programme, National Horticultural Research Institute, Jericho, Ibadan, Oyo State, Nigeria
Gibson Arueya
; Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria
Abstract
Food processing wastes are promising sources of valuable compounds such as antioxidants, which may be used because of their favourable technological, nutritional and functional properties. Orange pomace (P), soybean meal (S) and wheat bran (W) were subjected to a three-component mixture design; the lower boundary was 5, 10 and 10% for pomace, soybean meal and wheat bran, while the upper boundary was 30, 80 and 70%, respectively. D-optimal design was used to obtain blends of 13 formulations analyzed for antioxidant and functional properties using standard methods. The products were high in total phenol, flavonoid, carotenoid and ferric reducing antioxidant properties (FRAP). Interactions between orange pomace and wheat bran contributed the most to the total phenol, flavonoid and FRAP, while orange pomace and soybean meal interaction contributed the most to the carotenoid content. Bulk density and water-soluble index were influenced mostly by the interaction of pomace and wheat bran while water absorption index was influenced by the interaction of orange pomace and soybean meal. The antioxidant and functional properties of the food suggested that the food could be consumed for its health- promoting benefits in addition to eliminating environmental pollution by the orange pomace.
Keywords
orange pomace; antioxidant; functional; health-promoting; environmental pollution
Hrčak ID:
288092
URI
Publication date:
15.12.2022.
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