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Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels

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Abstract

The aim of this work was to determine the proximate, mineral, amino acid composition, antioxidant activity, anti-nutritional factors, total dietary fiber, total phenolic content and technological properties of C. limetta peels. Moreover, analytical techniques including FT-IR and SEM were also conducted to study the morphological and structural properties of C. limetta peels. Considering the proximate, mineral, and amino acid composition, C. limetta peels was found to be a good source of ash (3.06 ± 0.20%), crude fiber (10.13 ± 0.30%), carbohydrate (64.08 ± 0.55%), protein (7.56 ± 0.25%), potassium (125.9671 mg/100 g), calcium (112.5861 mg/100 g), magnesium (16.43 mg/100 g), asparagine (2111.06 nmol/mg), glutamic acid (1331.96 nmol/g), and aspartic acid (1162.19 nmol/mg). Furthermore, they contain an appreciable amount of total dietary fiber (48.73 ± 0.45%), total phenolic content (14.30 ± 0.03 mg GAE/g), and antioxidant activity (52.65 ± 0.10%). Moreover, the antinutritional factors present in C. limetta peels were observed to be within the threshold limit. The results of technological properties of peels suggested that they can be potentially utilized as good emulsifying, gelling, foaming, and bulking agents in food industries. Therefore, C. limetta peels can be successfully re-utilized as natural food additive with numerous nutritive and bioactive properties in food sector, thereby achieving zero waste generation.

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Abbreviations

aw :

Water activity

C. :

Citrus

SEM:

Scanning electron microscopy

FTIR:

Fourier transform infrared spectroscopy

WHC:

Water holding capacity

OHC:

Oil holding capacity

SC:

Swelling capacity

EC:

Emulsifying capacity

ES:

Emulsifying stability

FC:

Foaming capacity

FS:

Foaming stability

IDF:

Insoluble dietary fiber

SDF:

Soluble dietary fiber

TDF:

Total dietary fiber

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Acknowledgements

Significant contribution was made by Divyani Panwar and Parmjit S. Panesar to the present study. Experimental design and concept were designed by Divyani Panwar and Parmjit S. Panesar and performed by Divyani Panwar. The work was supervised and guided by Harish K. Chopra. Divyani Panwar would also like to acknowledge the fellowship support (ICMR Ref. Letter No. 3/1/2/181/2020- (Nut)) from Indian Council of Medical Research (ICMR), New Delhi, India and infrastructural support from Sant Longowal Institute of Engineering and Technology, Longowal, India.

Funding

Divyani Panwar received the fellowship support (ICMR Ref. Letter No. 3/1/2/181/2020- (Nut)) from Indian Council of Medical Research (ICMR), New Delhi, India.

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Authors and Affiliations

  1. Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Divyani Panwar & Parmjit S. Panesar

  2. Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Harish K. Chopra

Authors
  1. Divyani Panwar
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  2. Parmjit S. Panesar
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  3. Harish K. Chopra
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Contributions

DP: Conceptualization, Investigation, Formal Analysis, Data curation, Writing- Original draft preparation, Writing- Reviewing and Editing. PSP: Conceptualization, Resources, Supervision, Funding Acquisition, Writing- Reviewing and Editing. HKC: Resources and Supervision.

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Correspondence to Parmjit S. Panesar.

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Panwar, D., Panesar, P.S. & Chopra, H.K. Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels. J Food Sci Technol 60, 2160–2170 (2023). https://doi.org/10.1007/s13197-023-05743-x

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