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Food name Side stream Component group Component Value Unit Description Reference
Lemon Lemon peel Waste compounds Myrcene 19.08 mg/100g Femm. Siracusano m 296 Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 16.87 mg/100g Ovale di Sorrento Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 20.25 mg/100g Ericc Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 18.70 mg/100g Femm. Dosaco Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 22.99 mg/100g Femminello Adamo Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Orange Orange peel Waste compounds Myrcen 1.46 % in 0.6ml/100g Orange NOSHAN
Apple Apple pomace Waste compounds Moulds 2.78 log CFU/g Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace
Grape Grape pomace Waste compounds Moulds <2.0 log CFU/g Fermentation characteristics, aerobic stability, proteolysis and lipid composition of alfalfa silage ensiled with apple or grape pomace
Olive Olive mill wastewater Waste compounds Methanol 0.36 kg/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive mill wastewater Waste compounds Methanol 0.21 kg/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey