CHAPTER II

REVIEW OF RELATED LITERATURE

2.1 Orange Peel

Orange peel has a potential valuable composition that can be developed into high quality
products. According to Rivas et al. (2008), orange peel is composed of 16.9% soluble sugar, 9.21%
cellulose, 10.5% hemicelluloses and 42.5% pectin as the most important components. Pathak et al.
(2017) stated that orange contains orange peel (OP) which is an important byproduct. OP has been
reported to have germicidal, antioxidant, and anticarcinogenic properties, and thus may be effective
against breast and colon cancers, skin inflammation, muscle pain, stomach upset and ringworm.
Mamma et al. (2007) mentioned that orange peel is a raw material which can be directly utilized in daily
life such as animal feed and organic fertilizer.

Orange peel has been fed to cattle, where it can drastically reduce the existence of pathogenic
bacteria, such as E. coli and Salmonella, in the intestine of cattle (Callaway et al., 2008). Ultimately,
cutting down the internal bacteria number in living cows could reduce into lower rates of dangerous
pathogens in the meat. Other than that, orange peel can be used as an organic fertilizer by composting
up to 3 months (Guerrero et al., 1995). The use of orange peel waste as an organic fertilizer seems to be
low cost if compared with chemical fertilizer which can pollute the soil.

According to Grohman et al. (1996), orange peel also can be used to produce fuel ethanol.
Bioethanol is an alternative fuel derived from biologically renewable resources. It is a good substitute for
gasoline in spark-ignition engines. Fermentation process to produce value-added products such as fuel
ethanol from orange peel while minimizing waste disposal would enhance the profitability of the citrus
industry. Rivas et.al (2008) mentioned that orange peel also can be used for production of citric acid.
Citric acid is a natural preservative mainly used to add an acidic flavor and more than a million tonnes
are produced every year by fermentation. Orange peel has a potential as one of the waste which can
convert into something that is valuable.

2.2 Kamias

One of nature’s unappreciated fruits is the kamias or bilimbi. The sour fruit is a natural source of
vitamins B and C, iron, phosphorus and antioxidants. Its leaves relieve coughing, thrush, hemorrhoids,
stings, itches, pimples and skin eruptions. Its fruits can control gastrointestinal bleeding in the stomach,
fight cholesterol, fever and inflammation, and prevent cough, beriberi and scurvy (Valencia et al., 2015).
The A. bilimbi is close to carambola but they are different from their physical appearance, bearing of
fruits and its uses. It is mostly found in tropical places like the Philippines. As Kumar et al. (2013) stated,
the tree is attractive, long-lived, reaches 16 to 33 ft (5-10 m) in height; has a short trunk soon dividing
into a number of upright branches.

Oxalic acid has been identified as the principal acid in the bilimbi (Averrhoa. bilimbi). Although the fruit
is occasionally eaten green in Asian countries (Popenoe, 1920), it is usually eaten as a ripe fruit in
western countries, and is considered to have appreciable qualities for juice, as decoration or sorbet
production (Campbell et al., 1985; Watson et al., 1988). According to Muhammad et al. (2016), A. bilimbi
is principally cultivated for medicinal purposes in many tropical and subtropical countries of the world.
Literature survey about this plant shows that A. bilimbi is mainly used as a folk medicine in the
treatment of diabetes mellitus, hypertension, and as an antimicrobial agent. Kamias is generally
regarded as too acidic for eating raw, but in Costa Rica, the green, uncooked fruits are prepared as a
relish which is served with rice and beans. Sometimes it is an accompaniment for fish and meat. Ripe
fruits are frequently added to curries in the Far East (Orwa et al., 2009).