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Table 1 Compositional analysis of Kinnow mandarin peels

From: Ethanol production from Kinnow mandarin (Citrus reticulata) peels via simultaneous saccharification and fermentation using crude enzyme produced by Aspergillus oryzae and the thermotolerant Pichia kudriavzevii strain

Composition (%)

Kinnow peel

Pretreated kinnow peel

Cellulose

10.72 ± 0.36

12.85 ± 0.41

Hemicellulose

3.88 ± 0.27

4.36 ± 0.23

Pectin

22.88 ± 1.24

16.45 ± 0.95

Sugars in ethanol extract

29.66 ± 1.48

37.12 ± 1.74

Ash

3.52 ± 0.19

3.89 ± 0.20

Lignin

1.91 ± 0.15

2.5 ± 0.17

Protein

5.65 ± 0.34

6.12 ± 0.40

  1. Data are presented as the mean ± standard deviation (SD) of n  = 3 trials
  2. Phenolic compounds and fat account for the remainder of the composition
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Annals of Microbiology

ISSN: 1869-2044

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