Effect Of Microwave Treatment On The Nutritional Profile Of The Citrus Mandarin Cultivars Peels

In this work, peels of citrus mandarin cultivars, that is, Kinnow and Feutrell's Early were studied and compared for their nutritional composition. The impact of microwave treatment was investigated on selected minerals, vitamins, sugars, and amino acids of the citrus peels. The results showed a great variation in the nutrients of both citrus mandarin cultivar peels. With few exceptions, the mineral content of citrus peels was increased after microwave heating. Calcium was increased by 5.9% and 24.2% of its original content in the peels of Kinnow and Feutrell's Early, respectively. Sodium was increased in Kinnow peels, but it decreased by about 25.4% in Feutrell's Early peels after microwave treatment. With few exemptions, in general, the vitamin, sugar, and amino acid contents were decreased in microwave-treated samples. The exploration of the exact mechanism of nutrient changes in citrus peels on microwave heating can serve the basis for further research. Practical applications Citrus peels are a good source of minerals, vitamins, sugars, and amino acids. The quantity of these nutritional components varies among different citrus cultivars. Citrus peels are being used as medicinal agents for various ailments. The microwave heating is a commonly used method to heat the food materials. This study explains the effect of microwave heating on the nutrient variation in the peels of citrus cultivars.