Journal of Food Processing & Technology

Banana peel (Musa sapientum): A potential natural antioxidant for food preservation

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

Jyotsna Waghmare

Institute of Chemical Technology, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

The study aimed to evaluate and compare the phytochemical content and antioxidant activity of banana peel. The conventional extraction technique and the enzyme-assisted extraction were carried out. In enzyme assisted extraction, pre-treatment of banana peel with enzymes; celluclast BG, ultraflo XL and Alcalase 2.4 L FG followed by extraction with ethanol was undertaken. The banana peel extracts were subjected to in vitro free radical scavenging activity assay like DPPH. The total phenolic content and flavonoid content in the solvent extracts of banana peel ranged from 1.35 mg/g of extracts-41.86 mg/g of extracts and 4.38 mg/g of extract-28.97 mg/g of extracts, respectively. While the DPPH radical activities for solvent banana peel extract ranged from 2.2-36.2%. The ethanolic extract obtained from the pre-treatment of banana peel with enzyme followed by extraction showed total phenolics in range of 344 mg/ml of extract-1235 mg/ml of extract and flavonoid content in range of 94.6 mg/ml of extract-686 mg/ml of extract. The DPPH% inhibition for the enzyme pre-treated banana peel followed by extraction varied from 13.7% to 79.33%. The temperature played an important role in extracting the bioactive compounds from the banana peel extracts. The enzyme assisted extraction yielded the extract with higher antioxidant activity than the solvent extracts. The oxidation properties of banana peel oleoresin in sunflower and soybean oil were compared to other synthetic antioxidants such as TBHQ and BHA. It has been observed that banana peel oleoresin showed thermal stability equivalent to that of BHA but lower than that of TBHQ.

Biography :

Email: jyotsna.waghmare@gmail.com