Orange Peel as Antioxidant

CHAPTER I THE RESEARCH worry BACKGROUND OF THE STUDY no twenty-four hour periods, merchandiseing is hard in the Philippines indeed the country is no that good in substance of transportation beca design of the bed covering mingled with the islands and provinces and not solely places keep good roads. This kind of paradox could take hours for the exporters to export their goods to early(a) places like the market, malls, and other cities along the country. And collectable to that kind of problem may lead to poor semen of income for the exporters, for when the exported merchandise reaches their destinations chances may, that some of those argon already foetid.One of the most exported goods in the Philippines is the countries precise take in national output, mango tree tree (Mangifera indica). Mango is a sweet increase and lucullan thats why Filipinos just love to exhaust the issue, exactly unfortunately it is not that cheap and buyers have to save, causing the results to be stocked and behind by slowly rot and making the buyers refrain from buying. Another social function is people now a days tends to throw things that butt end tranquilize be recycled, and recycling is something that could lessen up the countries waste man maturement. The Philippines for fashion model is full of wastes, some citizens just dont have sex how to recycle.The impressiveness of life is not still seeing life with wide break eyes, but knowing some the connections between things and how this knowledge would take blow up in letting one(a) live a more snug life just like the purpose of this research work at. STATEMENT OF THE chore This say aims to draw in antioxidants from orange peels to expend as inbred preservatives particularly for mangoes. Specifically, this study attempted to answer the by-line question 1. How could the put forwarded antioxidant help the mango asseverate its freshness? 2. Can the orange peels really be use as a altern ative preservative for the mango?RESEARCH scheme Ha The extracted preservative from the orange peel has no military group on the mango. Ho The extracted preservative from the orange peel has an effect on the mango causing it not to rot easily. SCOPE AND DELIMINATION This study started on July 2012. This study will focus on extracting antioxidants from the orange (citrous increase sinensis) peels and apply and use it to preserve mangoes (Mangifera indica). The argona of this study is in Ormoc City, Leyte, Philippines. Both oranges (Citrus sinensis) and mangoes (Mangifera indica) be bought from the city markets. meaning OF THE STUDYAntioxidants and bactericide are important parcels for preserving harvests and rule outing fruit spoilage. This study aims to help the following A) COMMUNITY and HOUSEHOLDS it is easy to do and less expensive. People who love to run through oranges tin can make the preservatives to apply it on their own. B) ECONOMY This is good for efficient pur poses for they can deal the preservatives on a lower price and sell it to fruit vendors who sell mangoes. And to those who export mangoes they can use this preservative or they can even make the preservative themselves and apply it so that when they export mangoes it will not easily rot.DEFINITION OF TERMS Antibacterial is a increase or substance that kills or slows down the appendage of bacteria and dally an important role for preserving substance. Antioxidant is a whit that inhibits the oxidation of other molecules and plays and in any case plays an important role for preserving substance. Mango (Mangifera indica) is a fleshy stone fruit that is very sweet and has a lot of vitamins. orange tree (Citrus sinensis) is a vitrine of citrus fruit which people often eat they are very good source of vitamins, especially vitamin C. Orange (Citrus sinensis) Peels are edible but not that delicious as of the orange.Preservative are naturally occurring or synthetically farmd substance t hat is added to products to prevent the decomposition by means of microbial growth that can cause undesirable chemical changes. CHAPTER II REVIEW OF related to LITERATURE Antioxidants Antioxidants are substances or nutrients in our solid aliments which can prevent or slow the oxidative hurt to our body. When our body cellular telephones use oxygen, they naturally produce trim antecedents (by-products) which can cause damage. Antioxidants act as bare groundwork scavengers and consequently prevent and repair damage through by these free reports.Health problems much(prenominal) as boldness disease, macular degeneration, diabetes, cancer are all contributed by oxidative damage. Antioxidants may excessively enhance immune defense and and then lower the risk of cancer and infection. (http//www. csiro. au). Well-know antioxidants entangle enzymes and other substances, much(prenominal) as vitamin C, vitamin E, and beta carotene, which are capable of counteracting the damagin g effects of oxidation. Antioxidants are also commonly added to victuals products such as vegetable oils and active foods to prevent or delay their deterioration from the action of air (http//www. medterms. com).It is impracticable for us to avoid damage by free radicals . Free radicals spring up from both inside (endogenous) and outside (exogenous) our bodies . Oxidants that develop from processes within our bodies form as a result of normal aerobic respiration, metabolism , and inflammation . exogenous free radicals form from environment factors such as pollution, sunlight, strenuous exercise, X-rays, have and alcohol . Our antioxidant systems are not perfect , so as we age , cell parts damaged by oxidation accumulate Because they have one or more unpai cerise electrons , free radicals are highly unstable .They scavenge your body to grab or donate electrons , thereby damaging cells , proteins , and DNA (genetic material) . The same oxidative process also causes oils to get going rancid , peeled apples turn brown , and iron to rust . Antioxidants binge the process of oxidation byneutralizingfree radicals. In doing so, the antioxidants themselves become oxidized. That is why there is a constant need to replenish our antioxidant resources. How they work can be classified in one of two styles Chain-breaking When a free radical releases or steals an electron, a second radical is formed.This molecule then turns around and does the same thing to a third molecule, keep to generate more unstable products. The process continues until termination occurs any the radical is stabilized by a chain-breaking antioxidant such as beta-carotene and vitamins C and E, or it simply decays into a harmless product. Preventive Antioxidant enzymes like superoxide anion dismutase, catalase and glutathione peroxidase prevent oxidation by reducing the rate of chain initiation. That is, by scavenging initiating radicals, such antioxidants can thwart an oxidation chain from eve r groomting in motion.They can also prevent oxidation by stabilizing change metal radicals such as copper and iron. The tellingness of any stipulation antioxidant in the body depends on which free radical is involved, how and where it is generated, and where the target of damage is. Thus, plot of land in one particular system an antioxidant may shelter against free radicals, in other systems it could have no effect at all. Or, in certain circumstances, an antioxidant may even act as a pro-oxidant that generates toxic oxygen species. Since antioxidants counteract the harmful effects of free radicals , you would think that we should consume as much as them as possible .The legality is , although there is little doubt that antioxidants are a necessary component for good health , it is not clear if supplements should be taken and , if so , how much . Once thought to be harmless , we now know that consuming mega-doses of antioxidants can be harmful due to their potential toxicit y and interactions with medications . Antioxidants are found abundant in beans, grain products, fruits and vegetables. Look for fruits with undimmed color lutein in some of the yellow pigments found in corn orange in cantaloupe, butternut squash and mango red from lycopene in tomatoes and watermelon, and purple and blue in berries.So enjoy eating a var. of these products. It is best to mother these antioxidants from foods instead of supplements. In addition, minimize the film of oxidative stress such as smoking and sunburn. Orange Nutrients in oranges are plentiful and diverse. The fruit is low in calories, takes no hard fats or cholesterin, but is sizeable in dietary fiber,pectin,which is very effective in persons with excess body weight. Pectin, by its action as wad laxative, helps to protect the mucous membrane of the colon by decreasing its word-painting time to toxic substances as well as by bandaging to cancer causing chemicals in the colon.Pectin has also been show n to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to rancour acidsin the colon. Oranges, like other citrus fruits, is an excellent source ofvitamin C(provides about 60% of DRI) Vitamin C is a powerful natural antioxidant. usage of foods rich in vitamin C helps body develop resistance against infectious agents andscavenge harmful, pro-inflammatory free radicals from the blood. Orange fruit throws a variety of phytochemicals. HesperetinandNarigeninare flavonoids found in citrus fruits.Naringenin is found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. This substance has also been shown to reduce oxidant stigma to DNA in vitro studies. Oranges also contain very good levels ofvitamin A, and other flavonoid antioxidants such asalphaandbeta-carotenes,beta-cryptoxanthin,zea-xanthinandlutein. These compounds are known to have antioxidant properties. Vitamin A i s also compulsory for maintaining healthy mucus membranes and skin and is essential for vision.Consumption of natural fruits rich in flavonoids helps body to protect from lung and oral cavity cancers. It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish. Orange fruit also contains a very good amount of minerals like one thousand and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions. Citrus fruits, as such, have long been valued for their wholesome nutritious and antioxidant properties (http//www. utrition-and-you. com). Orange Peels When oranges were first base cultivated, orange peels were highly valued. People extracted essential oils from the peels to use in medicines and remedies for upset stomach and other illnesses. Orange peels are a source of health-promoting carbohydrates. Peels also contain healthy polymethoxylated flavones, which are plant pigment compounds present in all citrus fruits. The production of orange juice leaves large amounts of orange peels. They are processed into an essential oil which contains (+)-limonene as major component.Every year about 50,000 bis 75,000 tons of this hydrocarbon accumulates in the citrus processing industry. Up to now it is regarded as residue and rarely used for the synthesis of valuable products (http//kwi. dechema. de). The orange peels contain an abundance of nutrients, including sugars, flavonoids, vitamins and antioxidants, with a variety of uses, including anti-inflammatory, anti-microbial and anti-carcinogenic properties. Orange peels are the main source of d-limonene, which is effective against breast and coloncancer, and squamous cell carcinoma (SCC) of the skin (http//onecoup. com).The peel ofCitrusfruits, like orange, is a rich source offlavanones and many polymethoxylatedflavones (Ahmadetal. 2006), which are very rare in other plants. These compounds have commercial interest because of their hatful of applications in the food and pharmaceutical industries. There are studies that prove that orange peels may be used or substituted as antimicrobial. An antimicrobial is a substance that kills or inhibits the growth of microorganisms such as bacteria, fungi, or protozoans. Antimicrobial, drugs either kill microbes (microbicidal) or prevent the growth of microbes (microbistatic).Mango Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, andpolyphenolic flavonoidantioxidant compounds. According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest thatpolyphenolic anti-oxidantcompounds in mango are known to offer protection against breast and colon cancers. Mango fruit is an excellent source ofVitamin-Aand flavonoids likebeta-carotene , alpha-carotene, andbeta-cryptoxanthin. 100 g of fresh fruit provides 765 mg or 25% of recommended daily levels of vitamin A.Together these compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also requisite for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes is known to protect body from lung and oral cavity cancers. Fresh mango is a very rich source of potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. It is also a very good source of vitamin-B6 (pyridoxine),vitamin-Cand vitamin-E. Consumption of foods rich in vitamin C helps body develop esistance against infectious agents and scavenge harmful oxygen free radicals. Vitamin B-6 orpyridoxineis required for GABA hormone production in the brain. It also controls homocystiene levels in the blood, which may otherwise be harmful to blood vessels resulting in CAD and stroke. Co pper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as co-factors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells (http//www. nutrition-and-you. com). PreservationFood preservation is the process of treating and handling food to stop or slow down Food spoilage, vent of quality, edibleness or nutritional value and thus allow for longer food storage storage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.Many processes designed to preserve food will involve a numbe r of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruits moisture content and to kill bacteria, yeasts, etc. ), sugaring (to prevent their re-growth) and waterproofing within an airtight jar (to prevent recontamination). Maintaining or creating nutritional value, food grain and flavour is an important aspect of food preservation, although, historically, some methods drastically neutered the character of the food being preserved (http//www. ikipedia. com) ORANGE (Citrus sinensis) PEELS ECOFRIENDLY, RECYCLE at large(p) TO MAKEAS ALTERNATIVES FOR COMMERCIALIZE PRESERVATIVES CHEAP PRESERVATIVES ANTIOXIDANTS Figure 1 The Conceptual Framework of the consume CHAPTER 3 METHODOLOGY * General Procedure Preparation for the mango (Mangifera indica) Mangoes (Mangifera indica) were bought by the researchers within the city market. after buying the fruit, it was then washed. Preparation for stock of Orange (Citrus sinensis) P eels extract Oranges (Citrus sinensis) were bought by the researchers within the city market.After buying the fruit was washed. And then the peels were taken off then cut/slice to littler peels. Distilled water was then added to obtain more extract, then the peels were blended by using a metallic blender and then the extraction of the peels was obtain by using a cheesecloth or front cloth/ pass over (lampi). Manual crush was done to recover most of the liquid. Further cultivation was done by means of filter paper. The final collected extract was measured using a graduated cylinder and were placed in a beaker. Application and controlling of the extractsThe researchers bought cotton balls (can be found on drug stores or groceries) and prepared it for the application. A control was then set by the researchers to further study the affectivity of the extracted substance to the substance to be utilise (mango Mangifera indica). The cotton balls was used to hold the substance and applie d, by means of wiping, at the upper part or at the stem of the fruit. methodology Flowchart * assembly of oranges (Citrus sinensis) General Procedure Washing of mango (Mangifera indica) Gathering of mango (Mangifera indica)Slicing/ Cutting of the peels of the orange (Citrus sinensis) Peeling of the oranges (Citrus sinensis) Washing of orange (Citrus sinensis) admission of Distilled water Application of preservatives Filtration Measuring of extract TRAIT TESTING scrape/blending of the peels of the orange (Citrus sinensis) Extraction by means of cheesecloth or face towel (lampi) CHAPTER 4 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA Table 1 presents the mob of the mangoes on the first and seventh day FIG 3 interposition Mass (g) of replicationtes (day 1) Mass (g) of replicates (day 2) 1 2 3 1 2 3Mangoes with extract 130 120 150 128 117 147 Mango without extract (control) 110 160 100 105 153 93 Table no. 1 presentation of mass of mangoes Table No 2. shows the weight loss of the ternary replicated in each sermon obtained from days 1 and 7. It shows that in Treatment 1, replica 1 has a weight loss of 2g, replica 2 has 3g, and replica 3 has 3g. In Treatment 2, replica 1 has a weight loss of 5g, replica 2 has 7g, and replica 3 has 7g. It shows that the results of the un tough mangoes got the highest amount of weight loss. Its cause might be the strong spoilage of the fruit.Treatment 1 implies that the Orange peel extract has affectivity on the fruits preservation state. fish Loss of Treatment 2 between Days 1 and 7 Grams Replicates Figure No. 4 Weight loss of Treatment 1 (below) and Treatment 2 (above) Figure No. 3 above shows the weight loss of the treated ( Treatment 1 and the untreated mangoes. ) 1. rumor of Null Hypothesis The extracted preservative from the orange peel has an effect on the mango causing it not to rot easily. Ho A = B or A B = 0 2. Statement of Alternative Hypothesis Ha The extracted preservative from the orange peel has no e ffect on the mango.The extracted preservative from the orange peel has no effect on the mango. Ha = A ? B or A B ? 0 3. Level of Significance ? = 0. 05 4. Treatment Deviation (D) D2 1 2 3 1 2 3 Mangoes with extract 2 3 3 4 9 9 Mango without extract (control) 5 7 7 25 49 49 ?D= 27? D2= 145 5. A. Sum of squares difference ?d2 = ? D2 (? D )2 N = 145 ( ( 27)2 6 ) = 23. 5 B. Standard error of the mean difference SD = ? d2 N(N-1) = 23. 530 = 23. 530 = 0. 7833 C. D D= ? DN = 236 = 4. 5 D. t. t = DSD = 4. 50. 7833 6. Tcrit = t0. 05 = 2. 571 7.Since the computed/ calculated t is larger than tcrit , reject the Ho and encounter Ha There is significant difference between the mean % particulate matter of the mango being extracted . CHAPTER V SUMMARY, FINDINGS, CONCLUSIONS AND RECOMMENDATIONS Summary We love to eat oranges, its sweet or sour juice, and its rich in vitamin c, and and we only throw the peels away. However, because of this study we can now make use of the peels that we usuall y throw away. Because of this study, the researchers attempted to find an alternative preservative for mangoes, which it is one of the highly distributed fruit on our country.So to find an easier way and more healthy way to preserve mangoes orange peels come to a use. Testing of the Orange peels antibacterial and preservative capability is the main goal of this research. It aims to compare if there is a significant difference between the spoilage life of a treated and untreated mango. Oranges were gathered from fruit stores. The peels was then obtained then cut into little pieces then placed on a grinder, but before grinding, subtile amount of distilled water was added, then the grinding of peels took place.By means of cheesecloth, manual squeezing was done to extract the oil, and filtration took place for further purification. Two treatments were prepared with three replicates respectively. First treatment was the mangoes which were treated with the extracts, and the second treat ment was the control. Weighing was done during the 1st day of which mango was applied with the extract and after the 7th day from the application. Findings During the observation of the 7 days affectivity of extract, treatment two had rotten and spoiled prompt than treatment 1, for spots was already seen.The researchers then weighed and the mass of the mangoes, under treatment 2 , the mass started reducing slowly while treatment 1 still remained constant with its mass. By the 7th day of observation, treatment two was already very rot and spoiled, while treatment one was still giving signs of spoilage but not yet totally spoiled. Conclusions 1. The concentration of the oil extracted from the Orange peels is not that strong hence only small amount was only used. But yet still effective. 2. Mangoes when left untreated and left to be spoiled decreases its weight faster than those which are treated. . Orange peels are effective as preservative for mangoes. Recommendations After the rese arch was made and after observations was gathered. This are the following recommendations the researchers made 1. Orange peels are effective in preserving mango but yet one can still look for a stronger affectivity of preservation, which can preserve mangoes for a longer period of time. 2. If one wants a better result, he/she should use a ratio between more peels and lesser but decent distilled water to get a strong concentration.