Effect of extraction method and ripening stage on banana peel pigments

Abstract

Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-grade carotenoids from banana peels. This study evaluated the change in the banana peel carotenoid content over its ripening stages and determined the best possible solvent to extract carotenoid for food applications. The solvents permitted under Food Standard Australia New Zealand were used in the study. Ripeness stage 5 contained the highest content of total carotene at 1.86 μg g-1 of banana peel. From one gram of banana peel, 0.57 μg of xanthophyll and 0.84 μg of beta-carotene were extracted from ripening stage 5 with a solvent combination of hexane-diethyl ether-acetone and hexane-diethyl ether, respectively. © 2016 Institute of Food Science and Technology

Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

“…When the fruits reached the ripening stage 1, central bunches of each genotype were harvested (2 bunches = 40 fruit) and they were stored at room temperature (20 ± 2 °C) and relative humidity (80 ± 2%), without ethylene treatment, until complete the desired ripening stage. The three ripening stages assessed, 2, 5 and 7, corresponded to the scale described by Soltani et al (2011) and Yan et al (2016) and were: stage 2 -all green; stage 5 -yellow with green ends; and stage 7 -yellow with brown areas.…”

“…Furthermore, these parameters help to identify the best application for each genotype (e.g., banana for in natura consumption, banana candy, banana chips, banana pulp, among others). Studies have indicated that banana and plantain fruit contain appreciable quantities of antioxidant compounds, such as carotenoids (Yan et al 2016) and phenolic compounds (e.g. flavonoids).…”

Production, application and health effects of banana pulp and peel flour in the food industry

“…Previous studies documented the existence of various carotenoids in banana fruit (Davey et al 2006). Although some suggested that the cultivars genotype specifies the quantity of carotenoids, they mostly concurred that the amount of trans-alpha and trans-beta carotene comprised the majority of pro-vitamin A compounds (Yan et al 2016). Another significant carotenoid reported was lutein, which exhibited antioxidant properties and an inhibitory effect on the age-related macular degeneration.…”

Carotenoid Analysis from Commercial Banana Cultivars (<i>Musa</i> spp.) in Malang, East Java, Indonesia

“…Other carotenoid compounds that belong to the xanthophyll group also contribute to the total carotenoids. However, they could hardly be found in the HPLC chromatogram due to an extremely low amount [7,[29][30][31].…”