Physicochemical and Phytochemical Characterization of Orange Peel Flour (Citrus sinensis, Valencia Variety)

• Autores: García Saavedra, Edgardo, Pari Quispe, Dina, Mamani Flores, Manuel, Leandro Laguna, Caleb, Moreno Ríos, Christiaan Errol
• Formato: artículo
• Fecha de Publicación: 2025
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español; inglés
• OAI Identifier: oai:revistasinvestigacion.unmsm.edu.pe:article/27801
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/27801
• Nivel de acceso: acceso abierto
• Materia: Cáscara; naranja; flavedo; fisicoquímicos; fitoquímico; Orange; peel; physicochemicals; phytochemical

This research aimed to characterize orange (Citrus sinensis) peel flour from the Valencia variety for its optimal use in the agro-industry. The study evaluated the physicochemical and phytochemical properties of orange peel flour subjected to drying temperatures of 60 °C and 70 °C, along with drying air velocities of 3 m/s and 5 m/s for each temperature. The drying process was conducted using a fluidized bed dryer. Statistical analysis revealed that the optimal temperature was 60 °C and the most suitable air velocity was 3 m/s for better preservation of physicochemical properties, specifically crude fiber (13.43%) and ash content (4.50%). Regarding phytochemical properties, the best results were achieved at 60 °C with a drying velocity of 5 m/s, yielding higher retention of polyphenols (782.52 ± 0.01 mg EAG/100 g) and antioxidant capacity (12.19 ± 0.28 DPPH/µmol ET/g of sample).