Antioxidant Potential of Peel Extracts of Banana Varieties (&amp;lt;i&amp;gt;Musa sapientum&amp;lt;/i&amp;gt;)

Baskar, R; Shrisakthi, Selvaraj; Sathyapriya, Babu; Shyampriya, Radhakrishnan; Nithya, Radhakrishnan; Poongodi, Palanisamy

doi:10.4236/fns.2011.210151

Cited by 60 publications

(44 citation statements)

References 17 publications

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“…• radicle scavenging activity was determined using the method of Baskar et al (2011) with slight modifications. ABTS • radicles were produced by mixing ABTS (7 mM) and ammonium persulphate (2.45 mM) and stored for 12 h in dark.…”

Section: Abtsmentioning

confidence: 99%

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

et al. 2016

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Whey, a dairy byproduct offers a challenging task in terms of its disposal. Two functional beverages were produced by blending pineapple juice with cheese whey (W 1 B) and paneer whey (W 2 B) at different concentrations (10 %, 20 % and 30 %). The beverages were compared for physicochemical, microbial and nutraceutical properties over a period of 60 days. Whey addition significantly improved various physico-chemical parameters of the beverages. Higher protein content in W 1 B and a higher mineral content in W 2 B without any adverse effects on antioxidant activity was seen because of blending. Whey based beverages showed higher microbial content, sedimentation values and serum separation values than control at all levels of blending. Although, W 1 B showed highest protein and microbial count but W 2 B showed highest mineral content and improved shelf life due to significantly lower values of serum separation and sedimentation. It could

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Section: Abtsmentioning

confidence: 99%

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

et al. 2016

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“…Banana peels have been shown to contain high levels of lutein, carotenoids (Davey et al, ) and phenolic compounds (Baskar et al, ; Fatemeh et al, ; Nguyen et al, ). Antioxidant activity of the banana peel was reported to be higher than that of the pulp (Someya et al, ; Sulaiman et al, ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel

Scarlett

Vuong

2016

Journal of Food Processing and Preservation

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A large quantity of banana peel is generated annually and is considered as waste with low value. This study aimed to optimize five extraction parameters; including ultrasonic temperature, time and power, as well as acetone concentration and sample to solvent ratio, for maximum recovery of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties from banana (Musa cavendish) peel using response surface methodology. The results showed that recovery yields of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties were affected by the extraction parameters; of which the acetone concentration had the greatest effect. Optimal extraction conditions were found to be at ultrasonic temperature of 30°C, ultrasonic time of 5 min, ultrasonic power of 150 W, sample to solvent ratio of 8:100 g/mL and acetone concentration of 60%. Under these optimal conditions, 23.49 mg of phenolic compounds, 39.46 mg of flavonoids and 13.11 mg of proanthocyanidins could be extracted from 1 g of banana (M. cavendish) peel. Practical applications Banana peel known as waste is generated in a big quantity with limited utilization. Therefore, it is necessary to utilize this by‐product for adding value to food industry. This study was designed to establish a simple, effective extraction method for maximum recovery of phenolic compounds from banana peel. Findings from this study can be used for further isolation and purification of phenolic compounds from banana peel for subsequent application in nutraceutical and pharmaceutical industry.

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“…The inside of the mature fruit peel can be used as foot skin moisturizer. Study of peel extracts of nine Indian banana varieties showed significant antioxidant and other phytochemical activity (Baskar et al 2011). …”

Section: Fruitmentioning

confidence: 99%

Spore germination and early gametophyte development of Platycerium wandae (Polypodiaceae) from Papua, Indonesia

Praptosuwiryo

2017

Biodiversitas

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Abstract. Hapsari L, Kennedy J, Lestari DA, Masrum A, Lestarini W. 2017. Ethnobotanical survey of bananas (Musaceae) in six districts of East Java,. Ethnobotanical survey of bananas was conducted in six districts of East Java, Indonesia i.e. Pasuruan, Probolinggo, Banyuwangi, Lumajang, Jember and Malang during 2012-2015. Seventy-nine local cultivar names were recorded in the six districts, including local Javanese names and some possible synonyms among the cultivars. Four genomic groups are represented: AA (13), AAA (16), AAB (24) and ABB (16); 10 specimens are uncertain AA/AAA/AAB. Banana cultivar names given by local communities mostly reflect distinct morphological or perceptual characteristics, as well as uses, although some of the names do not refer to appearance or anything at all. Some cultivars were restricted to particular regions. Bananas play important roles in East Javanese socio-economic and cultural life. All parts of the plant are used: for food, fodder, domestic materials, fibers, shelters, ornamentals, medicines, in rituals and ceremonial events and other miscellaneous uses. Banana plants have deep philosophical meaning; their characteristics are associated with the process of life and provide lessons on life ethics. Conservation of local banana cultivars is needed in the face of negative impacts of commercialism. In-situ/on-farm conservation of bananas is a suitable strategy. Conserving the diverse species and varieties of bananas is necessary to maintain their adaptability and resilience to resist biotic and abiotic stresses.

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Antioxidant Potential of Peel Extracts of Banana Varieties (<i>Musa sapientum</i>)

Cited by 60 publications

References 17 publications

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life

Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel

Spore germination and early gametophyte development of Platycerium wandae (Polypodiaceae) from Papua, Indonesia

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