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Plant Foods Hum Nutr. 2017 Mar;72(1):60-66. doi: 10.1007/s11130-016-0591-0.

Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices.

Author information

1
Instituto Canario de Investigaciones Agrarias, Apdo, 60, 38200, La Laguna, Spain.
2
Faculty of Chemistry, Pontificia Universidad Católica de Chile, Av. Libertador Bernardo O'Higgins 328, Santiago, Chile.
3
Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Avenida Astrofísico Francisco Sánchez, s/n, 38206, La Laguna, Spain.
4
Instituto Canario de Investigaciones Agrarias, Apdo, 60, 38200, La Laguna, Spain. glez.glez.monica@gmail.com.

Abstract

Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation. Adding 5 mg banana peel extract per ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice. However, undesirable changes in the sensory characteristics (in-mouth sensations and colour) were detected when equal or greater than 10 mg banana peel extract per ml of orange juice was added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavenge free radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.

KEYWORDS:

Bio-wastes; Food antioxidants; Free radical scavenging; Lipid peroxidation inhibition; Sensory analysis

PMID:
27987069
DOI:
10.1007/s11130-016-0591-0
[Indexed for MEDLINE]

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