Effects of Anti-Browning Pretreatments on Browning of Banana Pulp

Arora, Simran; Siddiqui, S.; Gehlot, Rakesh; Ahmed, Naseer

doi:10.20546/ijcmas.2018.704.027

Cited by 6 publications

(2 citation statements)

References 10 publications

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“…The approach of Peng, et al [24] was used and modified to extract phenolic components from various banana samples. To summarize, the extracts were produced by diluting the ethanol with Milli-Q water to get 70% concentration, with the addition of potassium metabisulfite to stop enzymatic browning reactions [25]. After administering 30 mL solvent to a 10 g sample in triplicate, they were put in a shaker (ZWYR-240 incubator shaker, Labwit, Ashwood, VIC, Australia) for 16 h at a temperature of 20 • C and a speed of 150 rpm to allow for probable phenolic compound separation.…”

Section: Phenolic Compounds' Preparation and Extractionmentioning

confidence: 99%

Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

Bashmil

Ali

et al. 2021

Antioxidants

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Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world’s largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana’s weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity. As the production of polyphenols in fruit and vegetables is highly dependent on environmental conditions, genetic factors, and the level of maturity, this study aims to characterize six Australian banana cultivars in various stages of ripening for their phenolic compounds using the liquid chromatography-electrospray ionization quadrupole time of flight mass spectrometry (LC-ESI-QTOF-MS/MS), polyphenols quantification with the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), and their antioxidant capacity. All bananas were analysed for total polyphenols content (TPC), total flavonoids content (TFC), and total tannin content (TTC) and their antioxidant activities. Ripe Ducasse peel and pulp contained the highest amounts of total polyphenols content (1.32 and 1.28 mg gallic acid equivalent (GAE) per gram of sample), total tannin contents (3.34 mg catechin equivalent (CE) per gram of sample), and free radical scavenging capacity (106.67 mg ascorbic acid equivalent (AAE) per g of sample). In contrast, ripe Plantain peel had the greatest total flavonoids (0.03 mg quercetin equivalent (QE) per g of sample). On the other hand, unripe Ladyfinger pulp possessed the highest total antioxidant activity (1.03 mg AAE/g of sample). There was a positive correlation between flavonoids and antioxidant activities. By using LC-ESI-QTOF-MS/MS, a total of 24 phenolic compounds were tentatively characterized in this research, including six phenolic acids, 13 flavonoids, and five other polyphenols. Quantification of phenolic compounds by the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA) revealed a higher content of phenolic acids. These findings confirmed that banana peel and pulp have considerable antioxidant activity and can be employed in human food and animal feed for variant health enhancement uses.

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Section: Phenolic Compounds' Preparation and Extractionmentioning

confidence: 99%

Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

Bashmil

Ali

et al. 2021

Antioxidants

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“…Banana belonged to climactic fruit exhibiting a respiratory peak in natural ripening at 20 o C. The quality of the green banana went down quickly during post harvest as a result of degradation in appearance, texture and taste. It is highly perishable within 2-3 days in hot humid condition (25); therefore a controlled ripening in the fresh state is very important in post harvest and distribution. Ripening is correlated to different biochemical modifications including texture softening, discoloration, off-aroma, astringent disappearance (26).…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

Minh

2021

Plant Sci. Today

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Banana is a delicious fruit with excellent nutrient components beneficial for human health. In postharvest, banana fruit is quickly ripe within few days at ambient temperature condition and its quality is seriously degraded afterwards. Extension of its stability during storage and distribution is very necessary to enhance its economic value. This research evaluated the effectiveness of CaCl2 treatment on the physicochemical quality attributes, phyto-chemical and antioxidant activities, and potential enzymes of banana fruit during storage. Banana fruits were dipped in 3% CaCl2 solution for 5 min before draining on racks for 30 min at ambient temperature to remove excess calcium chloride solution. Another banana group is dipped in clean water, leaved on racks for 30 min as the control. Both these fruit groups were then stored at 4±0.5oC with 85-90% relative humidity for 28 days. In 7 day-interval, each group is taken to verify quality attributes such as decay index, firmness, extractable juice recovery, ascorbic acid, carotenoid, total soluble solid, phenolic content, total flavonoid content, DPPH radical scavenging rate, H2O2 content, catalase (CAT) activity, superoxide dismutase (SOD) activity of banana fruit during storage. Our findings demonstrated that CaCl2 exerted a positive influence in limiting decay (2.24±0.11 mark); slowing down texture firmness reduction (7.25±0.10 N); enhancing the extractable juice recovery (85.49±1.12%); controlling ascorbic acid (12.79±0.13 mg/100 g), total soluble solid (16.40±0.13 oBrix), phenolic retention (161.35±1.19 mg GAE/100 g), flavonoid content (64.41±0.25 mg QE/100 g) and H2O2 accumulation (20.09±0.10 µmol/g); improving carotenoid (21.83±0.13 µg/100 g), catalase (15.28±0.12 U/g), superoxide dismutase activity (5.60±0.10 U/g), antioxidant capacity of banana fruit (46.20±0.15%) during chilling storage. CaCl2 treatment would be an effective approach to extend shelf life of banana fruit in commercial distribution.

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