Orange peel (citrus sinensis l.) antioxidant effect on cholesterol

Abstract

This research shows the evaluation of orange peel (Citrus sinensis l.) antioxidant effect, prepared on different ways (syrup and crystallized), on cholesterol, from a selected raw material, under conditions of steady temperature (37 ºC). The project is being carried out in four phases: characterization of raw materials, adjustment of orange peels, elaboration of fillings (samples) and preparation and characterization of bonbons; from these phases, three of them have already been conducted. By using the Folin-Ciocalteau method, a quantification of antioxidants to both preparations (syrup and crystallized) was made. Data analysis is currently in process. On the other hand, bittersweet chocolate bonbons (65% of cacao) were made with a fill of orange peel adjusted in both ways, and a sensorial test was made to 100 consumers to verify acceptance, obtaining thus positive results for the product.