The lipid content (an important parameter)
was approximately 1.83 g/100 g DM, lower than the values published
by Chau and Huang (2003) (22.22 g/100 g DM) and
Fernández-López et al. (2009) (4.43 g/100 g DM) for orange fibers
and similar to the lipid content of orange peel flour (1.64 g/100 g
DM) and orange pulp fiber (1.52 g/100 g DM) (Rincón et al., 2005).