Nutrient Composition and Physical Properties of Two Orange Seed Varieties

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Orange seeds are typically discarded during fruit consumption and juice processing.
• There is a need to explore the underutilized potential of agricultural byproducts.

Purpose of the Study:

• To determine the physical, frictional, nutritional, and antinutritional properties of Late Valencia and Red Blood orange seeds.
• To assess the potential applications of orange seeds.

Main Methods:

• Standard methods were used to analyze proximate composition, mineral profile, and antinutrient content.
• Physical properties (dimensions, angle of repose, coefficient of friction) were measured.
• Nutritional components like protein, fat, fiber, energy, and Vitamin C were quantified.

Main Results:

• Late Valencia seeds showed higher protein, fat, fiber, energy, and Vitamin C content compared to Red Blood seeds.
• Significant levels of oxalate were found in both varieties.
• Predominant minerals identified were Calcium (Ca), Phosphorus (P), and Potassium (K).
• Specific physical and frictional properties (dimensions, angles of repose, coefficients of friction) were recorded for both seed types.

Conclusions:

• Orange seeds, particularly Late Valencia, are a rich source of fat and nutrients, indicating potential for oil extraction and other applications.
• The determined physical and frictional properties are crucial for designing machinery for harvesting, processing, and storage.
• Further research is recommended to explore the suitability of orange seed flours for value-added products.