Sweet and bitter oranges: An updated comparative review of their bioactives, nutrition, food quality, therapeutic merits and biowaste valorization practices

Author:

Farag Mohamed A.,Abib Bishoy,Ayad Laila,Khattab Amira R.

Funder

Alexander von Humboldt-foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference99 articles.

1. Abd El-aal, H. A. & Halaweish, F. T. (2012). Food preservative activity of phenolic compound in orange peel extracts (Citrus sinensis L .). Lucrari Stiintifice, 53(15), 233–240.

2. Comparison of the Inhibition of Monoamine Oxidase and Butyrylcholinesterase Activities by Infusions from Green Tea and Some Citrus Peels;Ademosun;International Journal of Alzheimer’s Disease,2014

3. Comparative study of chemical composition, in vitro inhibition of cholinergic and monoaminergic enzymes, and antioxidant potentials of essential oil from peels and seeds of sweet orange (C itrus Sinensis [L.] Osbeck) fruits;Ademosun;Journal of Food Biochemistry,2016

4. Utilization of Citrus sinensis waste for the production of β-glucosidase by solid-state fermentation using a Bacillus subtilis mutant;Agrawal;Environmental Engineering and Management Journal,2017

5. The preventive effects and the mechanisms of action of navel orange peel hydroethanolic extract, naringin, and naringenin in N-Acetyl-p-aminophenol-induced liver injury in wistar rats;Ahmed;Oxidative Medicine and Cellular Longevity,2019

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