Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks

Abstract

Mango and citrus are major processed fruits in Egypt that results in large quantities of wastes and byproductsrich in various bioactive components such as water soluble and insoluble antioxidants and essential oils.Therefore, the objective of this study was to produce instant flavor drinks from oleoresins which obtained from fruitindustry wastes (mango, orange and mandarin peels). Fruit peels are natural sources for dietary antioxidants and flavor.Mango, orange and mandarin peels industrial by-products contains many nutritionally and economically valuablecomponents. These by-products from juice processing industries have significant exploitation potential. Therefore, thepresent study carried out on different instant flavor drinks which were prepared as mango, orange and mandarin peelsoleoresin in 20, 40 60, 80 and 100 mg/100 g formulas to produce natural and healthy instant fruit peels flavor drinkscompared to commercial products. These formulas evaluated for physico-chemical properties, antioxidants contents andtheir activities, volatile oil fractions and sensory evaluation. The obtained results indicated that antioxidant activity ofmandarin peels oleoresin due to it is high phenolic compounds content (50.51±2.41mg/g) and vitamin C (1.30±0.06mg/g). While, total flavonoids contents (5.66±0.21 mg/g) for mango peels oleoresin showed the second level for testedpeels oleoresin antioxidant activity, also mango oleoresin has high content of in carotenoids (12.53±0.43 mg/g).Mandarin peels which have the significant content of volatile oil (1.92±0.23g/100g), comparing to orange and mangooleoresin peels. Mango peels oleoresin has higher content in α-pienene, terpinolene, myrcene and β-pienene than otherfractions (12.82, 3.14, 2.30 and 1.54%, respectively) Also, the major compound in orange then mandarin peels oleoresinwas limonene (85.80 and 52.67%, respectively). Camphor content has highest content in orange peels oleoresin(3.62%). The most important aroma characteristic in mandarin peels oleoresin were 1,8-cineol (13.31%) followed by γ-terpinene (11.02%) then E-β-ocimene (6.52%). Orange peels oleoresin has the highest antioxidant activity by DPPHmethod (from 54.20 to 73.00%) in gradual concentrations followed by mango peels oleoresin (from 46.24 to 55.82%)then mandarin peels oleoresin (from 33.92 to 52.02%). These data are due to that orange peels oleoresin is rich inlimonene and camphor, as well as carotenoids, flavonoids and vitamin C. Aroma in mandarin formula showed thehighest one and that was due to the quantity of volatile oil and quality of some volatile oil compounds. Mango andorange peels oleoresin formulas gave also the highest evaluation in sensory acceptability which has been shown for thearoma and flavor results may be due to the highest contents in flavonoids and carotenoids and volatile oil components.Therefore, the use of mango, orange and mandarin oleoresins as natural flavors is better than commercial syntheticflavorings.