The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Citrus peel as a source of functional ingredient: A review
Open accessAbstract
Citrus plants belonging to the family Rutaceae which include fruits such as orange, mandarin, lime, lemon, sour orange and grapefruitappear as a well known promising source of multiple beneficial nutrients for human beings. Processing of citrus by-products potentially represents a rich source of phenolic compounds and dietary fibre, owing to the large amount of peel produced. These citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements. The utilization of these bioactive rich citrus residues can provide an efficient, inexpensive, and environment friendly platform for the production of novel nutraceuticals or for the improvement of older ones. This review systematically summarized the potential components present in citrus peel, which generally discarded as waste.
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Cites
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085
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Cited by
Phenolic composition, antioxidant potential and health benefits of citrus peel
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109114 · Cited by 711
Bioactive potential of fruit and vegetable wastes
(2020) · Advances in Food and Nutrition Research · doi:10.1016/bs.afnr.2019.07.001 · Cited by 317
Hesperidin: A Review on Extraction Methods, Stability and Biological Activities
Pyrzynska, K. (2022) · Nutrients · doi:10.3390/nu14122387 · Cited by 313
Gómez-Mejía, E., Rosales-Conrado, N., León-González, M. E., & Madrid, Y. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.136 · Cited by 282
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Arfaoui, L. (2021) · Molecules · doi:10.3390/molecules26102959 · Cited by 282
Metadata
- Authors
- Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Ahmad Nayik, G.
- Venue
- Journal of the Saudi Society of Agricultural Sciences
- Published
- 2018-10
- Volume
- 17
- Issue
- 4
- Pages
- 351-358
- ISSN
- 1658-077X (ISSN-L)
- OpenAlex
- W2486750626
- Cited by
- 581
- References
- 3
- FWCI
- 18.82
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Ahmad Nayik, G. (2018). Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences. https://doi.org/10.1016/j.jssas.2016.07.006
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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