Abirami A, Nagarani G, Siddhuraju P (2014) Measurement of functional properties and health promoting aspects-glucose retardation index of peel, pulp and peel fiber from Citrus hystrix and Citrus maxima. Bioact Carbohydr Dietary Fibre 4(1):16–26

Article  CAS  Google Scholar 

Abou-Arab AA, Abu-Salem FM (2018) Nutritional and anti-Nutritional composition of banana peels as influenced by microwave drying methods. Int J Nutrit Food Eng 11(12):845–852

Google Scholar 

Agbaje RB, Ibrahim TA, Raimi OT (2020) Physico-chemical properties and sensory qualities of juices extracted from five selected fruits and their peels. Int J Eng Appl Sci Technol 4(11):2455–2143

Google Scholar 

Ani PN, Abel HC (2018) Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract. Food Sci Nutr 6(3):653–658

Article  CAS  PubMed  PubMed Central  Google Scholar 

Boluda-Aguilar M, López-Gómez A (2013) Production of bioethanol by fermentation of lemon (Citrus limon L.) peel wastes pretreated with steam explosion. Ind Crops Prod 41:188–197

Article  CAS  Google Scholar 

Brand-Williams W, Cuvelier ME, Berset CLWT (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28(1):25–30

Article  CAS  Google Scholar 

Chapagain B, Wiesman Z (2005) Larvicidal effects of aqueous extracts of Balanites aegyptiaca (desert date) against the larvae of Culex pipiens mosquitoes. Afr J Biotech 4(11):1351–1354

Google Scholar 

Chaparro Acuña SP, Gil González JH, Aristizábal Torres ID (2012) Physicochemical characteristics and functional properties of vitabosa (Mucuna deeringiana) and soybean (Glycine max). Food Sci Technol 32(1):98–105

Article  Google Scholar 

Chen HM, Fu X, Luo ZG (2016) Effect of molecular structure on emulsifying properties of sugar beet pulp pectin. Food Hydrocoll 54:99–106

Article  CAS  Google Scholar 

Cindrić IJ, Zeiner M, Krpetić M, Stingeder G (2012) ICP-AES determination of minor and major elements in Cornelian cherry (Cornus mas L.) after microwave assisted digestion. Microchem J 105:72–76

Article  Google Scholar 

Czech A, Zarycka E, Yanovych D, Zasadna Z, Grzegorczyk I, Kłys S (2020) Mineral content of the pulp and peel of various citrus fruit cultivars. Biol Trace Elem Res 193(2):555–563

Article  CAS  PubMed  Google Scholar 

de Moraes Barros HR, de Castro Ferreira TAP, Genovese MI (2012) Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil. Food Chem 134(4):1892–1898

Article  Google Scholar 

Deng M, Lin Y, Dong L, Jia X, Shen Y, Liu L, Zhang R (2021) Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars. Food Biosci 40:100890

Article  CAS  Google Scholar 

Dias PGI, Sajiwanie JWA, Rathnayaka RMUSK (2020) Chemical composition, physicochemical and technological properties of selected fruit peels as a potential food source. Int J Fruit Sci 20(2):S240–S251

Article  Google Scholar 

Ekop AS, Obot IB, Ikpatt EN (2008) Anti-nutritional factors and potassium bromate content in bread and flour samples in Uyo Metropolis. Nigeria E J Chem 5(4):736–741

Article  CAS  Google Scholar 

Ezzati S, Ayaseh A, Ghanbarzadeh B, Heshmati MK (2020) Pectin from sunflower by-product: optimization of ultrasound-assisted extraction, characterization, and functional analysis. Int J Biol Macromol 165:776–786

Article  CAS  PubMed  Google Scholar 

Fronteras JP, Dacera DD, Bello DD, Santos KJLD (2021) Utilization of pesticide-free calamansi (Citrus microcarpa) and mango (Mangifera indica) peels for the production of acetic acid with potential industrial application. Bioresour Technol Rep 15:100806

Article  CAS  Google Scholar 

Garau MC, Simal S, Rossello C, Femenia A (2007) Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry 104(3):1014–1024

Article  CAS  Google Scholar 

Hayat K, Zhang X, Abbas S, Hussain S, Hussain A, Tahir MU (2020) Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels. J Food Process Preserv 44(10):e14791

Article  CAS  Google Scholar 

Hegazy AE, Ibrahium MI (2012) Antioxidant activities of orange peel extracts. World Appl Sci J 18(5):684–688

CAS  Google Scholar 

Herborne JB (1973) Phytochemical methods. Guide Modern Tech Plant Anal 2:5–11

Google Scholar 

Hu X, Zhang X, Ngo HH, Guo W, Wen H, Li C, Ma C (2020) Comparison study on the ammonium adsorption of the biochars derived from different kinds of fruit peel. Sci Total Environ 707:135544

Article  CAS  PubMed  Google Scholar 

Indulekha J, Siddarth G, Kalaichelvi P, Arunagiri A (2017) Characterization of citrus peels for bioethanol production. In: Mohan BR, Srinikethan G, Meikap B (eds) Materials, energy and environment engineering. Springer, Singapore, pp 3–12

Chapter  Google Scholar 

Khandelwal S, Udipi SA, Ghugre P (2010) Polyphenols and tannins in Indian pulses: effect of soaking, germination and pressure cooking. Food Res Int 43(2):526–530

Article  CAS  Google Scholar 

Kpanja EJ, Duru S, Omage JJ, Sekoni AA, Gonjoh PT (2019) Proximate composition, anti–nutritional factors and the effect of irish potato (Solanum tuberosum L.) peels on the performance and carcass characteristics of broiler chickens. Niger J Animal Sci 21(2):214–222

Google Scholar 

Matsuo Y, Miura LA, Araki T, Yoshie-Stark Y (2019) Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel. Food Chem 279:356–363

Article  CAS  PubMed  Google Scholar 

Medina-Torres N, Espinosa-Andrews H, Trombotto S, Ayora-Talavera T, Patrón-Vázquez J, González-Flores T, Pacheco N (2019) Ultrasound-assisted extraction optimization of phenolic compounds from Citrus latifolia waste for chitosan bioactive nanoparticles development. Molecules 24(19):3541

Article  CAS  PubMed  PubMed Central  Google Scholar 

Mora YN, Contreras JC, Aguilar CN, Meléndez P, De la Garza I, Rodríguez R (2013) Chemical composition and functional properties from different sources of dietary fiber. Am J Food Nutrit 1(3):27–33

CAS  Google Scholar 

Nguyen VT, Le MD (2018) Influence of various drying conditions on phytochemical compounds and antioxidant activity of carrot peel. Beverages 4(4):80

Article  CAS  Google Scholar 

Oke OL (1965) Chemical studies of some Nigerian vegetables. Exp Agric 1(2):125–129

Article  CAS  Google Scholar 

Oyeyinka BO, Afolayan AJ (2019) Comparative evaluation of the nutritive, mineral, and antinutritive composition of Musa sinensis L.(Banana) and Musa paradisiaca L.(Plantain) fruit compartments. Plants 8(12):598

Article  CAS  PubMed  PubMed Central  Google Scholar 

Panwar D, Panesar PS, Chopra HK (2021a) Recent trends on the valorization strategies for the management of citrus by-products. Food Rev Intl 37(1):91–120

Article  CAS  Google Scholar 

Panwar D, Saini A, Panesar PS, Chopra HK (2021b) Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy. Trends Food Sci Technol 111:549–562

Article  CAS  Google Scholar 

Prosky L, Asp NG, Schweizer TF, Devries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J Assoc off Anal Chem 71(5):1017–1023

CAS  PubMed  Google Scholar 

Rafiq S, Singh B, Gat Y (2019) Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel. J Food Sci Technol 56(5):2458–2466

Article  CAS  PubMed  PubMed Central  Google Scholar 

Romelle FD, Rani A, Manohar RS (2016) Chemical composition of some selected fruit peels. Europ J Food Sci Technol 4(4):12–21

Google Scholar 

Shehata MG, Awad TS, Asker D, El Sohaimy SA, Abd El-Aziz NM, Youssef MM (2021) Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts. Curr Res Food Sci 4:326–335

Article  CAS  PubMed  PubMed Central  Google Scholar 

Tekgül Y, Baysal T (2018) Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques. J Food Process Eng 41(8):e12902

Article  Google Scholar 

Younis K, Ahmad S, Osama K, Malik MA (2019) Optimization of de-bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach. J Food Process Eng 42(6):e13185

Article  Google Scholar