Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies

Abstract

Plantain cultivar Nendran is popular as a staple food in many parts of India and deep fried chips made from raw matured Nendran are one of the popular snack items in India. This study aims to utilize peel from Nendran variety- the main byproduct of banana chips industry- to develop high fibre cookies with enhanced bioactive content. Proximate analysis indicated that peels are rich in total dietary fibre (64.33 g/100 g), vitamins (Folic acid- 33.12 mg/100 g) and minerals (Potassium- 35.61 mg/100 g). Nendran Peel Flour (NPF) was extracted with hexane, ethyl acetate and methanol. Phenolic and flavonoid content was high for ethyl acetate extract (15.21 and 9.39 mg QE/g dry weight). Methanol extract was more potent in reducing Copper ion (2.36 μM TR/g dry weight) and scavenging NO (IC50-381.71 μg/mL). Ethyl acetate extract was capable of scavenging DPPH and hydroxyl radical. HPLC profiling showed presence of gallic acid, protocatechuic acid, rutin hydrate and quercetin in ethyl acetate extract and gallic acid, chlorogenic acid and vanillic acid in methanol extract. Cookies prepared with NPF possess higher total dietary fibre content. There was a decrease in spread ratio, breaking strength and browning index of cookies as the percentage of NPF increased. NPF incorporation gradually increased the phenolic content from 4.36 to 5.28 mg GAE, compared to control cookie (3.21 mg GAE). DPPH scavenging activity also increased with increase in NPF. Hence NPF is a very good source of antioxidant dietary fibre and acceptable cookies can be produced by replacing wheat flour with 10 % NPF.

Chemical composition, antioxidant, antibacterial, and tyrosinase inhibition activity of extracts from Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) peel

“…Corresponding to the TPC results, EtOAcE was also identified as containing the highest amount of TFC, this being 86.91 QE mg g −1 DW, which is significantly different ( P < 0.05) from the other three extracts, which were ranked as PEE (37.58 QE mg g −1 DW), EE (26.55 QE mg g −1 DW), and WE (3.62 QE mg g −1 DW) in descending order. This result indicates that ethyl acetate is a good solvent for flavonoid extraction, which was consistent with a previous finding showing that the TFC of Plantain peel extracts varied depending on the extracting solvents used, the order being ethyl acetate (9.39 QE mg g −1 DW) > methanol (1.71 QE mg g −1 DW) > hexane (0.91 QE mg g −1 DW) . As in our present report of TFC in EE (26.55 QE mg g −1 DW), the TFC of the methanolic extract of Citrus aurantifolia peel collected from various locations in Italy ranged between 23.5 and 52.1 QE mg g −1 DW, while the TFC of 80% methanol extract of the peels of 14 wild mandarin genotypes native to China varied from 7.95 to 20.66 QE mg g −1 DW, all of these quantities being less than those of EtOAcE (86.91 QE mg g −1 DW).…”

Bread formulated with guava powder was enriched in phenolic and aroma compounds, and was highly acceptable by consumers

“…The replacement of wheat flour by GP promoted a dose-dependent increase in phenolics contents guava breads (Table 1). Similar, increase in phenolic compounds in baking products incorporated with fruits powders was reported (Arun et al 2015;Bhol et al 2016;Platat et al 2015;Rupasinghe et al 2008).…”

Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound

“…Unripe banana and plantain peel presented an increase in the TDF in banana peel during fruit ripening and in some cases there was a decrease in the TDF (Happi-Emaga et al, 2007). Flour prepared with matured plantain cultivar peels showed the highest TDF content (643 g/kg) reported to date (Arun et al, 2015). It was concluded that the TDF in the peel depends on various factors such as cultivar and ripening stage apparently due to the higher TDF content in the banana group with respect to the plantain group (Happi-Emaga et al, 2007).…”

“…These antioxidant environments produced by microbiota have been reported to prevent against oxidative process, preserve tissues, and reduce the development of colon cancer. Recently, extracts of matured plantain flour peels using methanol showed higher cupric ion reduction (2.36 μM TR/g dry weight), followed by ethyl acetate extract (1.41 μM TR/g dry weight); however, when extracting with hexane, no antioxidant activity was observed (Arun et al, 2015).…”

“…To use the plantain peel, some attempts have been realized such as in adsorption of heavy metals, biomass production, as an antioxidant source, and in cellulose nanofibers (Annaduari, Juang, & Lee, 2004;Essien, Akpan, & Essien, 2005;Gomes-Rebello et al, 2014;Pelissari, Amaral-Sobral, & Menegalli, 2014). Recently, flour prepared from maturated plantain peels was used as a source of antioxidant DF to prepare cookies (Arun et al, 2015).…”