Sanh orange peel
ingredient / ingredient-sanh-orange-peel
カムサイン（cam sành）の果皮 / Citrus sinensis
Sanh orange peel is the peel of Vietnamese cam sành. It was used in a debittering experiment before marmalade formulation.
On this page (8 sections)
Reading the bitterness
A study in Vietnam on using cam sành peel for marmalade set removing the peel's bitterness as its problem. When the peel was blanched for 2 minutes in a 100 ppm sodium hydroxide solution and then left to soak for 1 hour, naringin, which is involved in bitterness, fell from 16.58 to 3.70 mg% per dry matter. However, this is the amount of naringin, not a measured bitterness score. The abstract of another study writes that among 4 market grades, the peel of the rugged-skinned fruit had the most naringin, but it gives no figures.
A study on soft-drying cam sành also names the bitterness of processed orange products as one of the major problems. Its abstract says it compared 5 chemicals, pretreatment methods, and chemical concentrations (0–200 ppm), and that blanching in a 150 ppm NaOH solution lowered naringin from 18.75 to 2.11 mg/100g. Only the abstract could be read, and from it one cannot tell whether peel or flesh was used, or whether bitterness itself was scored. No material showing the amount of limonoids in the peel, or how the peel is eaten locally, was found within the range searched.
Sources for this overview
Checked for this overview: To state the conditions of the alkaline blanching and soaking, the fall in naringin from 16.58 to 3.70 mg%, and that this is not a bitterness score.
Checked for this overview: To state that among the grades the peel of the rugged-skinned fruit had the most naringin, and that no figures are given.
Ảnh hưởng của quá trình tiền xử lý đến chất lượng cam Sành (Citrus sinensis) sấy dẻo
Checked for this overview: Used to state the comparison of chemicals, pretreatments, and concentrations in the abstract, the fall from 18.75 to 2.11 mg/100g with 150 ppm NaOH, and that only the abstract could be read
Follow the connections
Sanh orange peel →is reduced by→ alkaline citrus-peel debittering
Measured values (2)
| Kind | Compound | Target | Value | Conditions | Source |
|---|---|---|---|---|---|
| concentration | naringin | Sanh orange peel | 16.58 mg/100 g | Untreated cam sành pericarp (Table 2。) | Nguyễn Đức Tùng, 2023 |
| concentration | naringin | Sanh orange peel | 3.70 mg/100 g | After 2-minute blanching plus 1-hour soaking in 100 ppm NaOH (Not a household-scale processing condition.) | Nguyễn Đức Tùng, 2023 |
Values are the reported values of each source (with units and conditions). Thresholds and EC50 depend on the panel and method; they are not single true values.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (1)
Scope: Layer: food. The abstract of 1 study comparing cam sành from Vinh Long province
Note: No values are given in the abstract. Bitterness was not evaluated. The full text was not read.
Show data
ingredient-sanh-orange-peel —is_documented_as_having→ (the claim sentence above)How processing and cooking change it (1)
Scope: An experiment in which peel was blanched for 2 minutes in 100 ppm NaOH, then soaked in the same solution for 1 hour
Note: A measured decrease in naringin. This is not a recommendation for household alkaline treatment.
Show data
ingredient-sanh-orange-peel —is_reduced_by→ process-citrus-alkaline-debittering