Effect of Dietary Concentrate on In Situ Dry Matter and Nitrogen Disappearance of a Variety of Feedstuffs

Two ruminally cannulated steers were fed 80 or 40% concentrate diets at 1.7% of body weight (dry matter) in a crossover design. Eighteen feedstuffs (eight protein supplements, six energy feeds, and four roughages) were incubated ruminally for 4, 12, and 24 h and dry matter and nitrogen disappearance were measured. For protein supplements, correlations between soluble nitrogen (.15 N sodium chloride) and nitrogen disappearance at 4, 12, and 24 h were .82, .94, and .87. Dry matter disappearance and nitrogen disappearance for all substrates were related at 4, 12, and 24 h (correlation coefficients of .59, .80, and .57). Generally, disappearance of dry matter and nitrogen were greater for the 40 than for the 80% concentrate diet for soybean meal, cottonseed meal, and linseed meal at 12 and 24 h of incubation. Nitrogen residues at 24 h agreed reasonably well with in vivo estimates of ruminal protein escape, except for feeds such as meat meal and corn gluten meal. Predictions of ruminal protein escape were calculated based on in situ nitrogen disappearance by two equations that illustrate potential effects of feed intake and dietary concentrate.     

An Automated Cassava Peeling System for the Enhancement of Food Security in Nigeria

Cassava is second only to sweet potato as the most important starchy root crop of the tropical world. In most parts of the tropics, cassava is grown on small plots. However, in some countries, e.g. Mexico, Brazil and Nigeria, large plantations have been started and interest in mechanization is growing. The degree of mechanization depends on the size of the land and availability of machines for each unit operation involved in cassava processing. However, of all the unit operations involved in cassava processing, cassava peeling remains a serious global challenge to process engineers. An automated cassava peeling machine was thus developed in the Department of Agricultural Engineering, Federal University of Technology, Akure. The design of the machine was based on the development and modification of the peeling tool of previous cassava peeling machines and the peeling principle is by impact. This machine was evaluated using newly harvested improved variety of cassava tuber (TMS 30572) grouped into different sizes: 100 ≤ L < 140, 140 ≤ L < 180, 180 ≤ L < 220, 220 ≤ L < 260, and 260 ≤ L < 300. The speed of the machine varies from 100 – 600 rpm while machine operational parameters such as throughput capacity, peeling efficiency, mechanical damage, quality performance efficiency and peel retention were determined for each size. Results revealed that throughput capacity ranged from 76 – 442 kg/h, peeling efficiency ranged from 50 – 75%, mechanical damage ranged from 12 – 44%, quality performance efficiency ranged from 22 – 66%, and peel retention ranged from 7.2 – 33%. These results show appreciable improvement over manual method and existing machines.     

Determination of aflatoxins in animal feeds by HPLC with multifunctional column clean-up

A reversed-phase HPLC method with fluorescence detection for the determination of the aflatoxins B1, B2, G1 and G2 in 42 animal feeds, comprising corn (16), soya bean meal (8), mixed meal (13), sunflower, wheat, canola, palm kernel, copra meals (1 each) was carried out. The samples were first extracted using acetonitrile:water (9:1), and was further cleaned-up using a multifunctional column. Optimum conditions for the extraction and chromatographic separation were investigated. By adopting an isocratic chromatographic system using a mobile phase comprising acetonitrile:methanol:water (8:27:65, v/v/v), the separation of the four aflatoxins was possible within 30 min. Recoveries for aflatoxins B1, B2, G1 and G2 were 98 ± 0.7%, 95 ± 1.0%, 94 ± 3.6% and 97 ± 4.3%, respectively. The results show that eight samples (19%) were contaminated with aflatoxins, ranging from 6.5 to 101.9 ng g^?1. Total aflatoxin levels in three samples exceed the legal limits of many countries of 20 ng g^?1.     

Effect of Substitution of Melon with Soybean on the Nutrient Content and Sensory Properties of Traditional Cakes

Traditional cakes were prepared from a blend of melon and soybean meal. The blended meal contained 10% and 20% soybean respectively while unblended meal contained 100% melon meal which served as control. Cakes obtained from the blends were analysed for proximate composition, amino acid content and organoleptic properties. The moisture content and protein content of the cakes increased significantly (p < 0.05) as the level of soybean inclusion was increased while the fat, ash and crude fibre contents of the cakes decreased significantly (p < 0.05) as the level of soybean inclusion was increased. Inclusion of as little as 10% soybean increased the quantity of amino acids in the cake than the control cake. The organoleptic properties of the cakes were also acceptable at 10% level of soybean inclusion.     

Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips

This study was undertaken to determine the possibility of producing acceptable ‘abacha’ from dried chips. The ‘abacha’ slices were processed from dried cassava chips and fresh roots of four cassava varieties, TMS 98/2101, NR/87184, TMS 97/4779 and NR87184. The proximate composition, chemical and sensory properties as affected by the processing method and variety were evaluated. The proximate composition of the ‘abacha’ (on dry basis) showed moisture content range of 9.53 – 10.48%, protein 1.07 – 1.66%, ash 2.06 – 2.56%, fibre 1.72 – 1.95, fat 0.39 – 0.58% and carbohydrate content of 83.59 – 85.05%. The chemical composition of the wet ‘abacha’ slices showed pH of 5.60 – 5.80, total titratable acidity (TTA) of 0.047 – 0.063, and hydrogen cyanide (HCN) value of 7.80 – 10.41 mg/100 g. Generally, the TTA of the ‘abacha’ samples was not significantly (p > 0.05) affected by the method of processing ‘abacha’ and the variety used. Drying the wet ‘abacha’ reduced the pH to 5.20 – 5.30, increased the TTA to 0.213 – 0.230% and further reduced the HCN content to 7.32 – 8.63 mg/100 g. The HCN of all the ‘abacha’ samples processed from dried chips were significantly (p < 0.05) lower than the HCN of ‘abacha’ processed from fresh cassava root in some of the varieties. The lower sensory scores for ‘abacha’ made from dried chips shows that they were inferior to the ones from fresh cassava, although they were also accepted by the consumers. It also compared favourably with the ‘abacha’ processed from fresh cassava root in chemical qualities. This shows that when the need arises ‘abacha’ slices can be processed from dried cassava chips.     

Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

Instant Kunun-zaki, a fermented non-alcoholic sorghum beverage, was prepared by mixing different per cent blend ratios of unmalted sorghum flour: mango mesocarp flour (90:0, 75:15, 70:20, 65:25, and 60:30) with 10% malted sorghum. Proximate compositions, chemical and functional properties of the blends were analyzed. Addition of mango mesocarp flour significantly (p ≤ 0.05) increased the ash (1.31 to 1.75%), crude fibre (2.57 to 3.39%) and decreased significantly (p < 0.05) the energy content (368.21 to 354.67 kcal/100 g) of the blends. The β-carotene content also increased from 95.65 to 139.13 μg/100 g with increased mango mesocarp flour. Hygroscopicity increased significantly (p < 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p < 0.05) from 1715 to 1195.46 cP. Mango mesocarp flour addition increased the ash, crude fibre and introduced β-carotene into the product.     

Jaboticaba Pomace Powder Obtained as a Co-product of Juice Extraction: A Comparative Study of Powder Obtained from Peel and Whole Fruit

This study presents the evaluation of an emergent co-product generated during the production of jaboticaba juice by steam drag: the jaboticaba pomace. A comparison of physicochemical, technological and morphological properties of the jaboticaba powders obtained from the pomace, from the whole fruit and from the peel was performed. All the powder samples underwent the same processing: freeze-drying, milling and sieving. The powders appeared reddish, with an average diameter of approximately 64.83–103.51 μm and pH values of 3.45–3.74, water activity of 0.3133–0.3270, water holding capacity of 2.63–4.28 g H₂O/g and oil holding capacity of 2.79–2.98 g oil/g. Differential scanning calorimetry analysis showed that the endothermic peak temperature was 158.9–164.4 °C. Proximate composition analysis showed a large amount of total dietary fibre and insoluble dietary fibre in jaboticaba pomace (20.54 and 16.42 g/100 g, respectively), while jaboticaba peel had a good amount of soluble dietary fibre (10.72 g/100 g). Jaboticaba pomace had a large quantity of phenolic compounds (43.39 mg GAE/g d.w.), especially monomeric anthocyanin (3.92 mg cyanidin-3-glucoside/g d.w.), compared to the whole fruit. Jaboticaba pomace is valuable due to its high phenolic content (2.5 times higher than the whole fruit) and total dietary fibre content (2.2 times higher than the whole fruit). The results obtained in this study reinforce the idea that this co-product could be re-used in the development of functional ingredients and show that the industrialisation of these materials is one possible alternative for food diversification. Pomace powder could be added to many types of foods, such as cereals, snacks, drink mixes, and breads, or could be used for pharmaceuticals, such as slow-release antioxidants in packaging films.     

Influence of Feed Ion Content on Buffering Capacity of Ruminant Feedstuffs In Vitro

In vitro buffering capacity of 52 feeds was measured to determine the buffering capacity range within and among feed types. Feeds were analyzed for dry matter, total ash, minerals (Ca, Mg, K, Na, Cl, N, P, Si, S), pH, titratable acidity and alkalinity, acid-buffering capacity, and base-buffering capacity (milliequivalents of acid or base required to bring .5 g dry matter suspended in 50 ml distilled deionized water to pH 4 or 9, respectively, divided by total pH change). Buffering capacity was lowest for energy feeds, intermediate for low protein feeds (15 to 35% crude protein) and grass forages, and highest for high protein feeds (>35% crude protein) and legume forages. The concept of diet formulation for a predetermined buffering capacity was tested. Two isonitrogenous and isocaloric diets substantially different from each other in buffering capacity were formulated using ingredients from the pool of 52 feeds. The measured acid-buffering capacity of these diets was similar to their predicted values. Acid buffering capacity was correlated with total cations and total ash. However, simple linear regression was not sufficient to predict accurately acid-buffering capacity from total ash values. Further studies are needed to provide a better estimate of feed-buffering capacity.     

Proximate composition,mineral contents,hydrogen cyanide and phytic acid of 5 cassava genotypes

Five cassava genotypes Rayong 5, Kaesetsart 50 (KU50), Rayong 2, Hanatee and KMUL 36-YOO2 (YOO2), were used in this study. Investigations showed that cassava contained 9.2–12.3% moisture, 1.2–1.8% crude protein, 0.1–0.8% crude lipid, 1.5–3.5% crude fibre, 1.3–2.8% ash, 80.1–86.3% carbohydrate, 1406–1465 kJ 100 g⁻¹ DM and 95–135 mg g⁻¹ of phytic acid. Mineral contents were 10.9–39.9, 15.2–32.3 and 9.3–54.1 mg g⁻¹ for Ca, Mg and P, respectively, and 221–328, 4.7–25.8, 1.41–4.25, 0.29–1.73 and 1.2–4.44 mg g⁻¹ for K, Na, Zn, Mn, Cu, and Fe, respectively. HCN content ranged from 8.33 to 28.8 mg HCN/kg dry weight basis. A linear relationship between Ca and P and carbohydrate and energy existed with correlation coefficients of 0.99 and 0.82, respectively. Phytate: total p ranged from 77% to 88% and a linear relationship existed between phytate and total p with a correlation coefficient of 0.975.     

Chemical composition of beach pea (Lathyrus maritimus L.) plant parts

Samples of beach pea (Lathyrus maritimus L.) seeds and plant parts were analyzed for their chemical composition, total and free amino acids as well as minerals. The crude protein content of plant parts was from 10.7–28.0%, soluble proteins from 190–709 mg/100 g, lipid from 1.3–6.0%, ash 2.2–6.8%, crude fibre 10.7–35.5%, soluble sugars 0.1–12.2%, starch 0.8–26.5%, carbohydrate 55.8–81.5% and phenolic compounds from 0.5–3.0%. The amino acid profile of proteins of seeds and other plant parts of beach pea showed that they were deficient in sulphur-containing amino acids. Tryptophan was another limiting amino acid in plant parts, except in leaves (1.35 g/16 g N). The content of free amino acids was highest in branches plus stems (3148 mg/100 g) and lowest in pod shells (151 mg/100 g). Beach pea plant parts were a good source of minerals such as K, P, Ca, Mg, Na, Fe, Al and Zn.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Fish Meal or Cottonseed Meal as Supplemental Protein for Growing Holstein Steers

Twenty-three Holstein steers of 195 kg mean live weight were individually fed a complete mixed diet composed primarily of ground corn grain with either 140 g cottonseed meal or 90 g cottonseed meal plus 30 g menhaden fish meal/kg diet as the source of supplemental protein. Thirteen steers were slaughtered at 454 kg and 10 at 544 kg live weight. Steers slaughtered at 544 kg gained weight more slowly with consequent 18.2% increase in dry matter required per unit gain compared with steers slaughtered at 454 kg live weight. Steers fed the fish meal diet gained 1.34 kg/d and consumed 7.36 kg dry matter daily while steers fed the cottonseed meal diet gained 1.17 kg/d and consumed 7.40 kg dry matter daily. Dry matter consumed per unit gain was 12.6% less for steers fed fish meal diet than for steers fed cottonseed meal diet.     

Proximate and Cholesterol Composition of Selected Fast Foods Sold in Nigeria

Fast foods consumption has been on the increase in Nigeria raising concerns about the nutritional and health implications. This study was carried out to determine the proximate composition and cholesterol contents of four commonly consumed fast foods (doughnut, chicken pie, roasted chicken, and Jollof rice) sold in Nigeria. Commonly consumed fast foods and most widely patronized fast food outlets were determined by a preliminary survey. There was a wide variation in the proximate composition and cholesterol contents of the food samples. Average dry matter ranged between 68.8 – 84.0 g while the range of values for ash, crude fibre, crude fat, crude protein and nitrogen free extract were 0.89 – 2.45%, 0.56 – 7.53%, 10.99 – 18.52%, 1.81 – 9.71% and 43.32 – 66.98% respectively. Energy content of the fast foods ranged between 304.9 and 400.8 Kcal/100 g. Cholesterol levels ranged between 10.40 – 117.80 (mg/100 g) in the food samples. This study has established the fact that fast foods are concentrated sources of energy, low fibre and high dietary cholesterol and could significantly contribute to dietary cholesterol intake with implications for cardiovascular health.     

Effects of hot spices on energy intake,appetite and sensory specific desires in humans

This study investigated the effect of hot spices on energy intake and appetite. Forty participants received five meals of fixed portion sizes, served with or without five hot spices followed by a buffet. Spices were used in doses perceived as moderately hot, ensuring that the meals were palatable. Food intake (kJ), appetite and liking (before, during, after the meal and after the buffet), mood (before, after the meal and after the buffet) and desire to eat sweet, sour, fatty, salty, bitter and hot foods (after the meal and after the buffet) were measured on 9-point scales. Hot spices did not affect energy intake (p > 0.05). Desire for sweet foods was increased by chili (0.6 point, p < 0.05) whereas desire to eat salty foods was decreased by mustard (1 point, p < 0.01), suggesting that hot spices can induce changes in sensory specific desires. Liking of the meals tended to increase during the buffet when compared to the relatively constant liking of the fixed starter meals, suggesting that traditional sensory specific satiety does not play a large role in determining eating behaviour with complex meals.     

Effect of Addition of Ficus exasperata and Spoudias mombin Leaves on Functional and Sensory Properties of Cassava Roots in “Lafun” Production

Peeled and unpeeled cassava tubers (TMS 30572) were soaked with the leaves of Ficus exasperata (Ipin) and Spondias mombin (Iyeye) and the effects were determined on functional and sensory properties. The cassava samples were soaked in water to ferment for 72 h, pressed, dried, milled and sieved to obtain lafun flour. The lafun flour was reconstituted with hot water to produce a stiff dough and subjected to sensory evaluation using a 9-point Hedonic scale. Bulk density, water holding capacity, swelling index and dispersibility index varied from 0.53 to 0.63 g/cm³, 14.13 to 14.85 g/ml, 0.50 to 1.00 g/ml and 8.00 to 10.00 ml respectively. Lafun obtained from cassava steeped with F. exasperata leaves was significantly different (p < 0.05) from others; the maltose equivalent of lafun increased and this invariably reduced water absorption during dough preparation. Amylograph data showed that pasting time, temperature, peak viscosity, final viscosity and set-back value were between 4.00 to 5.15 min; 77.65 to 79.25°C; 331.33 to 371.17 RVU (Rapid Visco-Analyzer Unit); 225.50 to 279.00 RVU and 29.25 to 57.58 RVU respectively. Stiff dough of lafun samples obtained from unpeeled cassava steeped with F. exasperata had the highest mean scores for mouth feel, texture and overall acceptability, although all the samples were statistically similar (p > 0.05). The work revealed that F. exasperata increased the maltose equivalent and invariably reduced the level of water absorption in dough preparation. S. mombin on the other hand had no significant effect. Extract is more effective in stabilizing RPKO (hydrolytically and oxidatively) than MALE.     

Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz)

Water absorption as a new method of cooking quality (hard cooking or mealy cooking) of yam and cassava cultivars determination was studied by cooking eight (08) cultivars. 30 g of each were boiled in 500 ml of water during 20 minutes and dried at 70 °C for 15 hours and 103 °C for 3 hours in a vacuum oven. Results showed that cassava and yam have different cooking quality. Dry matter content does not influence the cooking quality of yam and cassava. Mealy cooking quality of yam absorbs less water (6.6%) during cooking but looses more soluble dry matter (9.5%) during the same process. Hard cooking quality of yam absorbs much water (23.5%), but looses less soluble dry matter (3.9%). The soluble dry matter is the main parameter to determine the quality of D. alata. It stands at 9.5% ± 2.9 for mealy cooking quality and 3.9 ± 0.73 for hard cooking quality cultivars of D. alata. Water absorbed by mealy cooking cassava (27.6%) is significantly (p < 0.05) higher compared to water absorbed of hard cooking cassava (12.4%). Water absorbed during cooking is the main parameter in determining the quality of cassava cultivars. Water absorbed stands at 27.6% ± 8.8 for mealy cooked quality and 12.4% ± 1.9, for hard cooked quality of cassava cultivars. A close relation between water absorption and cooking quality was revealed to contribute to a better selection procedure for cultivars in the frame of food security.     

Physico-chemical properties and nutrient composition of beach pea (Lathyrus maritimus L.)

Physico-chemical properties of Beach pea (Lathyrus maritimus L.) seeds were evaluated and their proximate composition determined. Results were also compared with those of green pea (Pisum sativum) and field pea (Lathyrus sativus). Beach pea seeds had a very low grain weight, density, hydration capacity, hydration index, swelling capacity and swelling index as compared to green pea and field pea. The contents of crude protein (29.2%), crude fibre (12.0%), reducing sugars (0.2%), total phenolics (1.2%) and ash (3.0%), and total free amino acids (0.6%) of beach pea were substantially higher than other pea varieties examined. The contents of cysteine (1.6%), methionine (1.1%), and tryptophan (0.3%) in beach pea proteins were low, but higher than those in green pea and field pea varieties from Canadian and Indian cultivars. Beach pea lipids were dominated by linoleic acid (69.1%), and were similar to green pea (45.1%) and Canadian grown field pea (57.0%). The macroelements of beach pea were dominated by potassium (476 mg/100 g), phosphorus (413 mg/100 g), magnesium (1180 mg/100 g), and calcium (144 mg/100 g). The contents of microelements, namely manganese, zinc, and iron in beach pea were 3.5, 3.0 and 9.4 mg/100 g, respectively.     

Fungal Profile and Aflatoxin Contamination in Poultry Feeds Sold in Abeokuta,Ogun State,Nigeria

Aflatoxin contamination of animal feeds is common and widely spread, especially in the tropics, due to the ubiquity of the producing fungi. The detection of aflatoxin in five samples of animal feed was carried out; using enzyme linked immunosorbent assay (ELISA). Samples were taken from five different areas in Abeokuta. The aflatoxin level was observed to be the highest in the poultry feed from Lafenwa with the value 93.1 μg/kg; and lowest in the feed from Idi-Aba with the value 13.5 μg/kg. Fungal counts are between 4 × 10³ and 42 × 10³ cfu/g, with highest count occurring in the feed from Lafenwa and lowest in Idi-Aba. The fungal growth was on potato dextrose agar (PDA), and Aspergillus flavus, A. oryzae, Rhizopus oryzae and Penicillum notatum were isolated and identified, with Aspergillus flavus predominating. Comparison statistical analysis using ANOVA showed a significant mean difference 95% confidence interval. In conclusion, aflatoxin was present in all the samples, which even at low concentration is of great concern to human and animal health. Maize was the main ingredient in all the contaminated feed.     

Effect of storage on antioxidant activity of freeze-dried potato peels

A study was undertaken with the objective of evaluating the storage stability of the polyphenols and the antioxidant activity in the peel from two varieties of potatoes, Penta and Marcy, grown in Ontario, Canada. Samples were stored at ?20, 4 and 25 °C for 0, 2, 4 and 8 weeks. Peel from Penta variety contained higher levels of total polyphenolic compounds, 2.4 mg/g of peel d.w. compare to Marcy, 1.14 mg/g of peel d.w. Chlorogenic and caffeic acids were the major polyphenolic compounds present in both verities. Levels of polyphenolic compounds in the peel were influenced by storage temperature with maximum loss observed at 25 °C. Storage time caused a decline in the levels of polyphenolic compounds up to 4 weeks at all temperatures followed by a significant increase at the end of week 8. There was a parallel increase in the antioxidant activity of the peel samples during storage and until the end of 8 weeks of storage. At all temperatures of storage, there was a significant relationship (r = 0.43, P ≤ 0.05) between the amount of polyphenolic compound in the peel samples and their antioxidant capacity. Results suggest potato peel as a valuable source of polyphenolic compounds requiring proper storage condition to maintain their antioxidant properties.     

Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

The influence of pulsed electric field (PEF) treatment on the extraction by pressing of total polyphenols and flavonoids (naringin and hesperin) from orange peel was investigated. A treatment time of 60 μs (20 pulses of 3 μs) achieved the highest cell disintegration index (Zp) at the different electric field strengths tested. After 30 min of pressurization at 5 bars, the total polyphenol extraction yield (TPEY) increased 20%, 129%, 153% and 159% for orange peel PEF treated at 1, 3, 5 and 7 kV/cm, respectively. A PEF treatment of 5 kV/cm to the orange peels increased the quantity of naringin and hesperidin in the extract of 100 g of orange peels from 1 to 3.1 mg/100 g of fresh weigh (fw) orange peel and from 1.3 to 4.6 mg100 g fw orange peel respectively. Compared to the untreated sample, PEF treatments of 1, 3, 5 and 7 kV/cm increased the antioxidant activity of the extract 51%, 94%, 148% and 192%, respectively.The results of this investigation demonstrate the potential of PEF as a gentle technology to improve the extraction by pressing of polyphenols from fresh orange peel. This procedure enhances the antioxidant capacity of the extracts, reduces extraction times and does not require using organic solvents.Industrial relevanceProcessing of orange fruits to obtain fresh juice or citrus-based drinks generates very large amounts of byproduct wastes, such as peels that are a rich source of polyphenols mainly flavonoids. Extraction of these compounds from orange peels is a crucial step for use of these compounds in the food and pharmaceutical industries as antioxidants. PEF-assisted extraction by pressing of polyphenols from fresh orange peels stands as an economical and environmentally friendly alternative to conventional extraction methods which require the product to be dried, use large amounts of organic solvents and need long extraction times.