Orange Peel as Antioxidant

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  • Topic: Antioxidant, Vitamin C, Citrus
  • Pages : 14 (3582 words )
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  • Published : December 2, 2012
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CHAPTER I
THE RESEARCH PROBLEM

BACKGROUND OF THE STUDY

Now days, exporting is hard in the Philippines hence the country is not that good in means of transportation because of the gap between the islands and provinces; and not all places have good roads. This kind of problem could take hours for the exporters to export their goods to other places like the market, malls, and other cities along the country. And due to that kind of problem may lead to poor source of income for the exporters, for when the exported product reaches their destinations chances may, that some of those are already rotten.

One of the most exported goods in the Philippines is the countries very own national fruit, mango (Mangifera indica). Mango is a sweet fruit and succulent that’s why Filipinos just love to eat the fruit, but unfortunately it is not that cheap and buyers have to save, causing the fruits to be stocked and slowly by slowly rot and making the buyers refrain from buying.

Another thing is people now a day’s tends to throw things that can still be recycled, and recycling is something that could lessen up the countries waste management. The Philippines for example is full of wastes, some citizens just don’t know how to recycle.

The richness of life is not only seeing life with wide open eyes, but knowing about the connections between things and how this knowledge would take part in letting one live a more convenient life just like the purpose of this research work.

STATEMENT OF THE PROBLEM
This study aims to extract antioxidants from orange peels to use as natural preservatives especially for mangoes.
Specifically, this study attempted to answer the following question: 1. How could the extracted antioxidant help the mango preserve its freshness?
2. Can the orange peels really be use as a alternative preservative for the mango?

RESEARCH HYPOTHESIS

Ha: The extracted preservative from the orange peel has no effect on the mango.
Ho: The extracted preservative from the orange peel has an effect on the mango causing it not to rot easily.

SCOPE AND DELIMINATION

This study started on July 2012. This study will focus on extracting antioxidants from the orange (Citrus sinensis) peels and apply and use it to preserve mangoes (Mangifera indica).
The area of this study is in Ormoc City, Leyte, Philippines. Both oranges (Citrus sinensis) and mangoes (Mangifera indica) are bought from the city markets.

SIGNIFICANCE OF THE STUDY

Antioxidants and antibacterial are important components for preserving fruits and preventing fruit spoilage. This study aims to help the following:

A) COMMUNITY and HOUSEHOLDS
it is easy to do and less expensive. People who love to eat oranges can make the preservatives to apply it on their own.

B) ECONOMY
This is good for economical purposes for they can sell the preservatives on a lower price and sell it to fruit vendors who sell mangoes.
And to those who export mangoes they can use this preservative or they can even make the preservative themselves and apply it so that when they export mangoes it will not easily rot.

DEFINITION OF TERMS
Antibacterial is a compound or substance that kills or slows down the growth of bacteria and play an important role for preserving substance. Antioxidant is a molecule that inhibits the oxidation of other molecules and plays and also plays an important role for preserving substance. Mango (Mangifera indica) is a fleshy stone fruit that is very sweet and has a lot of vitamins.

Orange (Citrus sinensis) is a type of citrus fruit which people often eat they are very good source of vitamins, especially vitamin C. Orange (Citrus sinensis) Peels are edible but not that delicious as of the orange. Preservative are naturally occurring or synthetically produced substance that is added to products to prevent the decomposition by means of microbial growth that can cause undesirable chemical changes.

CHAPTER II
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