Using of Lemon Peels (Citrus lemon) in Production of Safety Foods for Cancer Patients

Abstract

This study aimed to use lemon peel in production of safety foods for cancer patients. Lemon peels were dried, milled and used in manufacture laboratory of gummy candy and herbal tea. Where, adding 0.5%, 1%, 2% lemon peel powder (LPP) to gummy candy and 40% , 50%, 70% to herbal tea. Gummy candy and lemon herbal tea were investigated for crude fiber, ash, total phenol content, phenols and flavonoids compounds identification and minerals composition. Moreover, cytotoxicity of LPP and sensory evaluation of gummy candy and lemon herbal tea samples were evaluated. The results showed that the LPP has a very good content of crude fibre, ash, total phenol, calcium, manganese and magnesium. In HepG2 cells, LPP showed dose dependent cytotoxicity with cell viability at doses of 62.5, 125, 250, 500 and 1000 μg/ml of LPP being 81.80, 65.77, 45.52, 45.29 and 2.11%, respectively and the IC50 value being 238.81 μg/ml in HepG2 cells. The usage of LPP caused enhancement in crude fibre, ash, total phenol, calcium, manganese and magnesium contents, improvement in phenolic and flavonoids compounds of the gummy candy and lemon herbal tea samples. Moreover, its overall acceptability had good score. Overall, the study demonstrates that lemon peel powder can be successfully utilized as a sustainable and value-added ingredient for developing functional food products with enhanced nutritional and phytochemical properties while contributing to the reduction of citrus-processing waste and supporting circular economy approaches.