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Study the Effect of Heating Process on Nutritional, Phytochemical and Antioxidant Activity of Mandarin Peel: Implication for Waste Management
2019
Journal of Scientific Research
The aim of present study was to explore nutritional value of mandarin peel (waste product) and utilize it in feed or an alternative to synthetic supplements as it is a powerful source of vitamin C and polyphenolic contents. Mandarin peels were dried by placing them at three different heating systems (Sun, vacuum oven and microwave drying) and extraction was carried out using four different solvent systems (methanol, ethanol, acetone and aqueous). Present results showed that mandarin peels
doi:10.3329/jsr.v11i3.40493
fatcat:s7zud44qvjbkdmdkhignd4igny