Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

González-Montelongo, Rafaela; Lobo, M.; González, Mónica L. Chávez

doi:10.1016/j.foodchem.2009.08.012

Cited by 315 publications

(184 citation statements)

References 29 publications

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“…Interestingly, the peel fractions of some fruits, such as longan, orange, banana, mango, pineapple (Guo et al 2003) and mangosteen (Fu et al 2007;Naczk et al 2011), have higher antioxidant activity than the pulp fractions. Antioxidant compounds have been identified in the peel of pomegranate (Devatkal et al 2012;Iqbal et al 2008), mango (Ajila et al 2007), citrus (Oboh and Ademosun 2011;Singh et al 2011;Zia-ur-Rehman 2006;), banana (Devatkal et al 2011;González-Montelongo et al 2009), longan (Prasad et al 2009), dragon fruit (Wu et al 2006), rambutan , sapodilla (Devatkal et al 2011) and mangosteen (Zadernowski et al 2009). …”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant properties of mangosteen peel extract

2012

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The growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on the screening of plant-derived raw materials for identifying new antioxidants. The special attention of research today is focused on inexpensive or residual sources from agricultural industries. Fruit peels as sources of powerful natural antioxidants are often the waste parts of various fruits from consumption and food industry. Among the fruit peels, mangosteen peel is an important source of natural phenolic antioxidants. The mangosteen peel contains various bioactive substances, i.e., phenolic acids and flavonoids, which possess biological and medicinal properties, especially antioxidant properties. The aim of this review, after presenting analytical techniques for determining in vitro antioxidant activity of mangosteen peel extract, is to summarize available data on the factors affecting antioxidant activity of mangosteen peel extract. In addition, the potential antioxidant activity of mangosteen peel extract, the bioactive compounds identified from mangosteen peel extract and their antioxidant activity are presented. Potential applications of the mangosteen peel extract in food, pharmaceutical and cosmetic products are also discussed.

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Section: Introductionmentioning

confidence: 99%

In vitro antioxidant properties of mangosteen peel extract

2012

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“…The protein profile of banana is very deficient in lysine, methionine and tryptophane, but the ripeness does not influence the essential AA contents or the profile. The peels contain large quantities of antioxidants like dopamine (80-560 mg per 100 g in peel) containing 9.14 % of N (Happi Emaga et al 2008b, González-Montelongo et al 2010 which are released as maturation goes on. The tannins content of the peel which act against the availability of proteins in the rumen decreases with ripening as a consequence of a migration of the polyphenols from the peel towards the pulp and the phenolic oxidative degradation by polyphenol oxidases and peroxidases (Bugaud 2009).…”

Section: Introductionmentioning

confidence: 99%

Ripening influences banana and plantain peels composition and energy content

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et al. 2010

Trop Anim Health Prod

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Musa sp. peels are widely used by smallholders as complementary feeds for cattle in the tropics. A study of the influence of the variety and the maturation stage of the fruit on fermentability and metabolisable energy (ME) content of the peels was performed using banana (Yangambi Km5) and plantain (Big Ebanga) peels at three stages of maturation in an in vitro model of the rumen. Peels samples were analysed for starch, free sugars and fibre composition. Samples were incubated in the presence of rumen fluid. Kinetics of gas production were modelled, ME content calculated using prediction equation and short-chain fatty acids production and molar ratio measured after 72 h of fermentation. Final gas production was higher in plantain (269-339 ml.g -1 ) compared to banana (237-328 ml.g -1 ) and plantain exhibited higher ME contents (8.9-9.7 MJ/kg of DM) compared to banana (7.7-8.8MJ/kg of DM). Butyrate molar ratio decreased with maturity of the peels. The main influence of the variety and the stage of maturation on all fermentation parameters as well as ME contents of the peels was correlated to changes in the carbohydrate fraction of the peels,

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“…This shows that the inedible parts of passion fruit are more than the edible portion [Sai-Ut et al 2010]. Studies reported that fruit peels have higher antioxidant activity as compared to the pulp [Shui and Leong 2006, Gonzalez-Montelongo et al 2010, Babbar et al 2011. Oral administration of passion fruit peel extracts was found to reduce wheeze and cough in asthma adults [Watson et al 2008], reduce pain and stiffness in adult patients with knee osteoarthritis [Farid et al 2010], and alleviating hypertension [Zibadi at al.…”

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confidence: 99%