Effect of Microwave and Oven Drying on Physical, Chemical and Antioxidative Properties of Peel of Sanguine Orange

Document Type : Research Paper


1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran

2 Department of Food Science and Technology, Khazar Institute of Higher Education, Iran


Drying is one of the most important methods of food processing. In this study, the effect of different drying methods, like hot air drying (40 and 50 °C) and microwave drying (180 and 360 W), on physical, chemical and antioxidative properties of peel of sanguine orange (Citrus sinensis) was investigated. D-limonene (72.3-78.5 percentage), β-Myrcene (6.9-8.0 percentage), Linalool (1.3-4.6 percentage), and α-Pinene (1.7-2.7 percentage) were main components of essential oil of sanguine orange peel. The different drying methods reduced or increased some components. Drying decreased Lightness, yellowness, and redness of sanguine peel powders. Drying brought about increase in the yield, bulk density, phenol content, and antioxidant activity of essential in comparison with fresh samples. On the other hand, microwave drying 180W showed the highest amount of phenol, DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) tests. Therefore, considering about the quality of essential oils, the use of microwaves for drying sanguine oranges could be suggested.


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