Sanh orange peel
ingredient / ingredient-sanh-orange-peel
カムサイン（cam sành）の果皮 / Citrus sinensis
On this page (5 sections)
Short definition
The peel of Vietnamese cam sành. It was used in a debittering experiment before marmalade formulation.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
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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.
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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.
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ingredient-sanh-orange-peel —is_reduced_by→ process-citrus-alkaline-debittering