الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The thesis dealt with one of the remains of food factories is orange peels as a residue, orange peels contain a high percentage of moisture, which leads to damage and increase the microbial load in the environment, which affects public health, so the purpose of the thesis was to address these residues in terms of chemical composition and knowledge of the effective compounds in the various extracts of his aqueous and alcoholic extract and petroleum ether to identify the effective compounds in each extract as well as to know the activity of orange peels as an antioxidant also pectin extract It is an essential product for many food and pharmaceutical industries and to identify its chemical composition and optimal extraction conditions and also to know its activity against microbes and against oxidative stress and for this purpose this message dealt with the idea where many results were reached, for example, the chemical composition of orange peels from moisture and total protein and fat is raw and ash and fiber and total carbohydrates (9 – 13.2 – 6.8 – 15.3 – 7 – 48.7) Some mineral elements were also estimated because of their importance in human vitality such as calcium, iron, nitrogen, phosphorus sodium and potassium and their concentration was mg / 100 g sample (1340 – 230 – 51 – 55 – 9.37 – 480) respectively Some secondary compounds were also identified in orange peels such as glycosides, alkaloids and flavonoids. Antioxidant activity was measured by DPPH method Which showed the ability of orange peel extracts as an antioxidant and the ethanolic extract was the highest activity and the infrared spectrum was given to identify the effective groups that exist in orange peels and then the effective compounds that are present in it, where IR spectrum showed the appearance of peaks at wavelengths indicating effective groups such as carboxyl, hydroxyl, amide and amine ( 3250 - 3200 - 1750 - 1670 cm-1 ) Then the work of multiple conditions to identify the most appropriate conditions to extract the largest possible amount of pectin from the temperature of time and pH and the best conditions were reached optimal and the pH was 6 time 30 minutes and a temperature of 60°C and the percentage of pectin obtained from orange peels 13.13% Various analyzes of pectin were made from moisture and total ash where the humidity is 10.92 - 2.42% respectively The degree of esterification and molecular weight of the obtained pectin and also the building units were identified It was found through the message that orange peels contain many useful compounds that must be reused and benefited from instead of leaving them with a high percentage of humidity that pollutes the environment and affects health.