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Food name Side stream Component group Component Value Unit Description Reference
Lemon Lemon peel Waste compounds Myrcene 11.55 mg/100g Selinunte Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 14.70 mg/100g Femm. Siracusano 2KR Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 12.48 mg/100g Femm. Scandurca Essential oils content and antioxidant properties of peel ethanol extract in 18 lemon cultivars
Lemon Lemon peel Waste compounds Myrcene 17.05 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 18.70 mg/100g Femm. Dosaco 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 0.11 kg/m3 Izmir-Bornova 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 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey