Orange Seeds Research Articles

Fabrication of Natural Fiber Composites Consisting of Osage Orange Seed flour Reinforced with Non-woven Hemp Mats

Natural fiber composites (NFC) were fabricated using a matrix consisting of an aqueous slurry of Osage orange (Maclura pomifera (Raf.) Schneid. family Moraceae) seed meal (OOSM) (50, 75 or 100 g L− 1) reinforced with non-woven hemp mats (450, 650, 800, 1000, 1200, or 1350 g m− 2 surface densities). OOSM behaves as a thermoset adhesive/resin similar to soy flours. Non-woven mats of 7.6 cm W × 17.8 cm L of various surface densities were soaked in aqueous slurries for 30 min under vacuum and then directly hot pressed at 185 °C and 4.3 MPa for 4:30 min. NFCs matrix:reinforcement percentages varied depending on the surface density of the hemp mat employed. NFCs were evaluated for their mechanical, physical and dimensional stability properties. The OOSM slurry matrix was found to be as effective as matrices generated from soy flour or soy protein isolate slurries. The influence of various temperatures for processing was also evaluated.

Determination of trace elements in the seeds of fruits using instrumental neutron activation analysis (INAA) in Arak, I.R. Iran

In this study, four fruit’s seed samples as Punica granatum L., Citrus medica var. limonum, Malus domestica L. and Citrus vulgaris Risso were prepared from Arak’s markets. They were analyzed using instrumental neutron activation method (INAA). In this method, Tehran research reactor as a neutron source and relative INAA method has been used as the analysis method and to record gamma ray spectrum, the high purity germanium detector was used. Pomegranate seeds had the highest number of essential elements. Apple seeds and sour orange seeds contain the highest levels of Mg and K, Respectively.

Functional crackers: incorporation of the dietary fibers extracted from citrus seeds.

Dietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fibers (grapes seeds and orange seeds) and wheat fiber were added at 2.9% levels. The effects of incorporation of different fibers on composition and consumer acceptability were evaluated. The textural stability during storage was also monitored. Although there were no significant differences for proximate compositions; fiber contents, antioxidant capacities, and phenolics compositions were significantly higher in the crackers containing orange seeds fiber. Sensory analysis showed that taste/flavor attribute scores were low, while appearance scores were equal to the control sample. The fracturability, hardness and water activity values remain constant up to 90days storage at room temperature. The crackers containing orange seed and grapes seed fiber could provide some health benefits to consumers due to their high fiber and flavonoid contents.

Fungal infestation boosts fruit aroma and fruit removal by mammals and birds

For four decades, an influential hypothesis has posited that competition for food resources between microbes and vertebrates selects for microbes to alter these resources in ways that make them unpalatable to vertebrates. We chose an understudied cross kingdom interaction to experimentally evaluate the effect of fruit infection by fungi on both vertebrate (mammals and birds) fruit preferences and on ecologically relevant fruit traits (volatile compounds, toughness, etc). Our well-replicated field experiments revealed that, in contrast to previous studies, frugivorous mammals and birds consistently preferred infested over intact fruits. This was concordant with the higher level of attractive volatiles (esters, ethanol) in infested fruits. This investigation suggests that vertebrate frugivores, fleshy-fruited plants, and microbes form a tripartite interaction in which each part could interact positively with the other two (e.g. both orange seeds and fungal spores are likely dispersed by mammals). Such a mutualistic view of these complex interactions is opposed to the generalized idea of competition between frugivorous vertebrates and microorganisms. Thus, this research provides a new perspective on the widely accepted plant evolutionary dilemma to make fruits attractive to mutualistic frugivores while unattractive to presumed antagonistic microbes that constrain seed dispersal.

Effects of microwave roasting on the yield and composition of cold pressed orange seed oils

The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93–62.99%. After cold pressing, 13.57–17.97% oil remained in the meal together with 20.68–25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, ß-sitosterol was dominant (around 77–78%). Likewise, the α-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.

Uniform and virus-free citrus rootstocks production via nucellus culture

Prevalence of various virus and virus-like diseases is among the main reasons for the decrease in quality and quantity of citrus crops. These diseases are mainly spread through the propagation method in citrus which is budding. Using nucellus culture of bitter orange and Mexican lime seeds, uniform and virus-free rootstocks could be produced so that the diseases prevalence could be prevented. In order to generate adventitious shoots from nucellus culture in each of the two rootstocks, direct organogenesis method is used. In all conducted experiments, Murashige and Skoog (MS) medium were used. Two plant growth regulators of benzyl adenine (BA) in 0, 1, 1.5 and 2 mg l-1 concentration and gibberellins (GA) in 0, 1 and 2 mg l-1 concentration were used in the medium and the main effects of each plant growth regulator were studied separately and their interaction on shoot generation were also surveyed. Considering the retrieved data, it was determined that the interaction of BA and GA have a higher impact on shooting, comparing to the cases where each of the regulators is used alone. In Mexican lime rootstock, the best culture medium for generating shoots from nucellus culture is the culture medium containing 2 mg l-1 BA and 2 mg l-1 GA and in bitter orange rootstock, the highest shooting rate was attributed to the culture medium containing 2 mg l-1 GA and 1 mg l-1 BA. For the Mexican lime and bitter orange shoots rooting, indole butyric acid (IBA) was used. The concentrations of this plant growth regulator used in Mexican lime were 0, 0.5, 1 and 1.5 mg l-1 and for bitter orange were 0, 1 and 1.5 mg l-1. The highest rooting rate for Mexican lime was in culture medium containing 0.5 mg l-1 IBA and for bitter orange, it was the culture medium containing 1 mg l-1 IBA. The obtained plantlets were gradually adapted with the external environment.

Effect of Debittering Methods on the Minerals, and Phytochemical Properties of Orange (Citrus Sinensis) Seeds Flour

The study out to determined the effect of debittering methods on the quality of flour prepared from orange seeds. Orange seeds were removed from orange fruits and then sundried at 30 ± 2˚C for 8 h. orange seeds (20kg) was soaked in water for 12 hours, boiled at different boiling period (40, 80, 120, and 160 min) respectively. Boiled seeds were dehulled immediately to avoid spoilage, oven dried at 60 ˚C for 14 hours, grinded to increase its surface area and defatted using soxhlet extraction method with absolute ethanol. The mineral and phytochemicals results showed that the flours had iron 0.85 mg/100g - 18.54 mg/100g, zinc 0.34 mg/100g - 0.67 mg/100g, calcium 18.23 mg/100g - 476.9 mg/100g, sodium 2.61 ppm - 8.27 ppm, potassium 6.28 ppm - 28.02 ppm, alkaloids 1.15 % - 6.95 %, saponins 0.0 - 0.38 %, flavonoids 0.55 - 29.17 % and tannins 0.94 mg/100g - 10.74 mg/100g.

Valorization of food wastes (orange seeds) as adsorbent for dye retention from aqueous medium

In order to understand the adsorption process mechanism and to evaluate the adsorptive properties of the citrus powder, the equilibrium, thermodynamic, and kinetic of the adsorption of the anionic reactive dye Orange 16 on the powder of orange seeds were studied using different theoretical models. The equilibrium adsorption data analyzed by Freundlich, Langmuir, and Dubinin–Radushkevich isotherm models revealed that Langmuir model best describes the dye sorption processes. The monolayer adsorption capacity of 1,111.11 mg/g reached at 25°C and the values of the mean free energy (E) obtained from the Dubinin–Radushkevich model (5.45–6.48 kJ/mol) indicated a porous structure of the adsorbents and suggest that the physical adsorption is the main adsorption type involved in this studied processes. The values of the thermodynamic parameters (ΔG, ΔH, and ΔS) showed that the adsorption of tested dyes was feasible, spontaneous, and endothermic under examined conditions. The FTIR spectroscopy was used to characterize the adsorbent before and after loading the dyes in order to obtain additional information about possible ways to bind the dyes by the adsorbent. The obtained results showed that orange seeds, a waste material from food industry could be considered an efficient adsorbent for the removal of some textile dyes (especially with relatively low molecular weight) from aqueous media.

Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds.

Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.

Isolation, partial purification and characterization of peroxidase enzyme from orange seed

The aim of this research was the isolation, partial purification and characterization of peroxidase from orange seed. The guaiacol is used as substrate in the detection of enzymatic activity of peroxidase. The optimization of extraction process was done by controlling the type and concentration of buffer, pH of the buffer used. The phosphate buffer with 0.1M and pH 6.5 was found to be the best buffer for extraction of peroxidase. Peroxidase activity in crude extract of orange seeds was measured by recording a spectrophotometric value. Partial purification of crude enzyme extract was done by ammonium sulphate precipitation. It was observed that after partial purification, the enzyme activity was increased as compared to crude enzyme extract. It is more evident that peroxidase is the most heat stable enzyme, therefore, it is concluded that it may be potentially useful for industrial purposes. Characterization results demonstrated that, the optimal pH for activity and stability was 7 and 7-7.5, respectively, the optimal temperature for activity and stability was 45 and 30-40°C, respectively.

Osage Orange (Maclura pomifera L.) Seed Oil Poly(α-hydroxydibutylamine) Triglycerides: Synthesis and Characterization.

Milled Osage orange seeds (Maclura pomifera (Raf.) Schneid) were Soxhlet extracted with hexane, and portions of the extract were treated with activated carbon before solvent removal. The crude oil was winterized and degummed by centrifugation at low temperature. Decantation of the centrifugate gave an admixture of the triglycerides and free fatty acids. The free fatty acid content of the oil was removed when portions of the admixture were diluted with hexane and shaken with cold aqueous ammonium hydroxide (0.1 M) solution. The desiccant-dried organic phase was concentrated under reduced pressure to give the cleaned Osage orange triglyceride after solvent removal by rotary evaporation at 67 °C. Epoxidation of the resulting cleaned triglyceride was effected by reaction with in situ generated peroxy performic acid in H2O2. The oxirane rings of the derivatized oil were then opened using N,N-dibutylamine catalyzed by anhydrous ZnCl2 to afford the poly(α-hydroxydibutylamine) triglyceride. The purpose of this work was to derivatize and thereby stabilize this highly unsaturated tree oil for its eventual use in lubrication applications.

Evaluations of Seed Oil from Nigerian grown Sweet Orange for its Nutritional quality and Industrial Applications

Oil was extracted from the dried, powdered seeds of orange (citrus sinensis) by cold extraction in n-hexane. 5 g of ground seed sample was used to determine the Oil content using Soxhlet extractor at 60 oC. The seed yielded 35.00 ± 0.54 % of the oil. The physicochemical properties of oil, such as specific gravity (0.8695 @ oC), viscosity (1.3008 ± 0.006 @ 26 oC), refractive index (1.453 @ 25 oC), free fatty acid (2.31  ± 0.01 %), acid value (3.14  ± 0.05 mgKOH/g), saponification value (192.56  ± 0.39 mgKOH/g), iodine value (108.03 ± 0.16 g/100g), and peroxide value (9.38 ± 0.07 meq/kg) were determined. The oil was also subjected to gas chromatography – mass spectrophotometric (GC-MS) analysis which revealed that the oil was rich in Linoleic acid (C18: 2) 89.25 % and contain other fatty acids at different percentages as follows:  Palmitic acid (C16:0) 1.57 %; Oleic acid (C18:1) 7.96 %; Linolenic acid (C18: 3) 1.21 %. There was a strong correlation between the parameters examined which was statistically significant at the 0.01 level (2-tailed) (r = 0.994, N = 3). This shows the physicochemical parameters examined are interdependent. The results obtained from the physicochemical characterization of the oils also show that the property of  orange seed oil compares with the other seed oils and has high potentials for use both as domestic (edible as nutritional source) and industrial oil (Cosmetics production, pharmaceutical use as Omega 3 precursor).

MATHEMATICAL MODELING OF ORANGE SEED DRYING KINETICS

Drying of orange seeds representing waste products from juice processing was studied in the temperatures of 40, 50, 60 and 70 °C and drying velocities of 0.6, 1.0 and 1.4 m/s. Experimental drying kinetics of orange seeds were obtained using a convective air forced dryer. Three thin-layer models: Page model, Lewis model, and the Henderson-Pabis model and the diffusive model were used to predict the drying curves. The Henderson-Pabis and the diffusive models show the best fitting performance and statistical evaluations. Moreover, the temperature dependence on the effective diffusivity followed an Arrhenius relationship, and the activation energies ranging from 16.174 to 16.842 kJ/mol

Removal of methylene blue by orange and uvaia seeds

In this study, the adsorption behavior of methylene blue (MB) was investigated using orange seed (OS) and uvaia seed (US) as low cost adsorbents. These materials were characterized using FTIR (Fourier transform infrared spectroscopy), elemental chemical analysis (CHNO), thermogravimetric analysis (TGA), zeta potential, specific surface area and a test for determination of acid sites. The parameters evaluated in the kinetic study of adsorption were contact time, initial dye concentration, mass of adsorbent and pH. The adsorption of MB onto OS and US samples could be explained by Elovich ?s kinetic model. The experimental isotherms data, carried out at the temperatures of 25°C, 35°C, 45°C and 55°C, were better represented by Sips. It was verified that the adsorption was spontaneous and endothermic according to the thermodynamic parameters ?G°, ?H ° and ?S ° evaluated. The OS and US maximum adsorption capacity at the temperature of 25°C was 38 mg g-1 and 48 mg g-1 , respectively. The reuse tests performed at three subsequent times showed that there was no significant decrease regarding the materials efficiency, therefore emphasizing its viability as biosorbents.

A Test of Potential Pleistocene Mammal Seed Dispersal in Anachronistic Fruits using Extant Ecological and Physiological Analogs

Using Elephas maximus (Asian Elephant) and Equus ferus caballus (Domesticated Horse) as ecological analogs to extinct Pleistocene mammals, we tested the effect of gut passage on 3 proposed anachronistic fruits: Diospyros virginiana (American Persimmon), Maclura pomifera (Osage Orange), and Asimina triloba (Paw Paw). We found that elephant-gut passage of persimmon seeds increased their germination success and decreased their time to sprout, while Osage Orange seeds showed no benefit to gut passage. Neither American Persimmon nor Osage Orange seeds survived gut passage through horses. Both mammals refused to consume Paw Paw fruits. Assuming a similar physiology and behavior compared to our modern analogs, we suggest that extinct North American elephant species could have been important seed dispersers for American Persimmons but were unlikely to be effective for Osage Orange or Paw Paw, while horses would have been poor dispersers for all plant species tested.

Evaluation by PCR of Xylella fastidiosa subsp. pauca transmission through citrus seeds with special emphasis on lemons (Citrus limon (L.) Burm. f)

Citrus variegated chlorosis (CVC), caused by the xylem-limited bacterium Xylella fastidiosa subsp. pauca (Xfp), is a damaging disease of sweet oranges (Citrus sinensis (L.) Osbeck) in several citrus production areas of South America. CVC was first identified in sweet orange orchards in the Northwest region of São Paulo State, Brazil. Transmission of Xfp from seed of CVC infected sweet orange fruit to seedlings has been reported. However, Xfp has not been reported to infect or cause CVC in lemon (Citrus limon (L.) Burm. f). Therefore, the objectives of this study were 1) to further evaluate the potential for vertical transmission of the bacterium through sweet orange seeds originating from symptomatic fruits to sweet orange seedlings and 2) to examine lemon trees and seeds for PCR detection of Xfp. Based on our evaluations, Xfp was not detected by PCR in leaves and seeds of different lemon cultivars surrounded by sweet orange orchards with high incidence of CVC. Furthermore, we could not detect with PCR that Xfp is vertically transmitted through sweet orange seeds to seedlings of sweet orange even from fruits with typical CVC symptoms. Hence, in this study and with the cultivars tested, Xfp was not confirmed by PCR detection to be transmitted via infected seeds from fruits of Citrus spp. even in areas where CVC is endemic nor was lemon found to be a natural host of Xfp.

Study of the enthalpy-entropy mechanism from water sorption of orange seeds (C. sinensis cv. Brazilian) for the use of agro-industrial residues as a possible source of vegetable oil production

Orange seeds are a promising agroindustry-waste which can be implemented in the extraction and production of vegetable oil. The relationship between moisture content and water activity provides useful information for the processing and storage of this waste item. The aim of this study was to determine the mechanism of water sorption enthalpy-entropy of orange seeds (C. sinensis cv. Brazilians) according to the moisture content. Therefore, desorption isotherms were determined at five different temperature (30, 40, 50, 60, and 70 oC) under a wide range of moisture content (0.005-0.057 kg kg-1 d.b.) and water activity (0.02-0.756). Theoretical and empirical models were used for modeling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy, and Gibbs free energy using the Oswin model when the effect of temperature on the hygroscopic equilibrium was considered.

Physico-chemical Characterization of Seed Oils Extracted from Oranges (Citrus sinensis)

This study aimed to characterize the seeds of oranges, varieties Hamlin, Natal, Pera-rio and Valencia, on the composition and physico-chemical properties of its oil through the determination of free fatty acids, peroxide value, refraction, iodine value, saponification value, unsaponifiable matter, oxidative stability and fatty acid profile. The results were submitted to analysis of variance and differences between the average results were tested at 5% probability by Tukey test. The orange seed oils showed high levels of lipids, about 40%, and showed a low degree of degradation, when analyzing the free fatty acids and peroxide value. It was found through the fatty acid profile and refraction and iodine indexes seed oil, Pera-rio orange was the most unsaturated. The seed oil, Valencia orange had a higher oxidative stability in Rancimat at 100°C.

Extraction of Mogroside and Limonin with Different Extraction Methods and its Modeling

The extraction yields of mogroside from Siraitia grosvenorii fruits and limonin from orange (Citrus reticulata Blanco) seeds were compared with different extraction methods, respectively. Maceration extraction, stirring extraction, ultrasonic extraction and flash extraction were used for the extraction. The extraction process was modeled using the concept of thin film which provides the resistance to transfer. The results showed that the maximum yields of mogroside (4.11%) and limonin (0.65%) were obtained by ultrasonic extraction and flash extraction respectively. Owing to its shorter extraction time, flash extraction would be an economical method for the mass production of triterpenes from natural products. The model was found to be fit for the comparison of methods for the extraction and provided good correlation of the data. The model could be mainly used in the practical extraction process.

Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts

Changes of antioxidants in the seeds of mandarin (Citrus reticulata) and bitter orange (Citrus aurantium) fruits during three stages of ripening (IM, SM and CM) were evaluated. Comparison between the two varieties showed that Mandarin exhibited the highest total polyphenols and flavonoids contents at IM and SM stages, respectively while bitter orange possesses the highest tannins content at SM stage. A total of 22 phenolic compounds were identified in mandarin and bitter orange seeds, including hydroxybenzoic acids (3), hydroxycinnamic acids (6), flavanones (3), flavanols (2), flavonols (3), flavones (3), simple phenol (1) and coumarin (1). The percentages of phenolic classes were found to vary during ripening which extents depended on the variety. During mandarin ripening, IM, SM and CM stages were characterized respectively by the presence of naringin, hesperidin and gallic acid as the most abundant mandarin compounds. In the case of bitter orange, naringin and neohesperidin were the major compounds during fruit maturation. Antioxidant activity was employed by two complementary test systems namely DPPH free radical scavenging and β-carotene/linoleic acid systems. The antioxidant capacity varied during ripening with bitter orange activity being higher than that of mandarin.