Physicochemical and antioxidant properties of banana varieties and sensorial evaluation of jelly prepared from those varieties available in Sylhet region

Abstract

The present research aimed to evaluate and compare the antioxidant activity in both pulp and peel and the physicochemical contents in the pulp of four local varieties of banana, i.e. Musa acuminata species named Sagor, Champa, Shail and Bichi, available in Sylhet region of Bangladesh. The antioxidant activity from a methanolic extract of banana peels and pulps was evaluated by determination of total phenolic content and DPPH scavenging activity. The physicochemical contents of banana pulp such as protein, fat, moisture, ash and carbohydrate were also determined. The results showed that the overall antioxidant activity of banana peel was higher than the pulp of banana. The pulp of the Shail variety had the highest antioxidant activity (TPC = 80.14 mg GAE/100 g, DPPH radical scavenging activity =91.37%) among the four varieties. Fat (1.38%) and moisture (76.23%) contents were higher in the pulp of Shail, while protein (1.82%) and carbohydrate (22.71%) contents were higher in the pulp of Bichi. The Champa variety contained higher ash content (1.05%). Among the jellies prepared from those banana varieties, the jelly of the Shail variety showed the highest score for overall acceptance (6.8) whilst the jelly prepared from the Bichi variety showed the highest score for taste (7.75). This may be due to higher carbohydrate content. The study suggests that banana peel could be used in the food industry as a raw material to produce bakery products and in cosmetics and pharmaceutical industries as an antioxidant supplement.

Potentiality of Banana and Pumpkin Fruits Residues as a Cheap Source of Valuable Nutrients

“…Table 3 represented that BPF and PSF showed 86.8±0.36% and 74.6±0.65% total antioxidant activity respectively. Sad et al (2018) found a higher value of (93.26±0.12%) total antioxidant activity in BPF. Whereas the value of 57.79±2.09% total antioxidant activity was obtained by Sharma and Bhat (2021) in pumpkin peel flour.…”

“…This study showed that the total phenolic content of BPF was 166.68±0.74 mg GAE/gm which is higher than the total phenolic content present in PSF (146.07±0.19 mg GAE/gm). Sad et al (2018) found 146.07±0.19 mg GAE/100gm total phenol content in banana peel flour. The total flavonoid content found in BPF was 120.27±0.98 mg QE/gm.…”

Growth Performance and Lipids Profile of Meat of Native Chicken Fed with Feed Substituted with Fermented Banana Peel

“…In dried banana peel powder, there are catechins, epicatechins, gallocatechin and procyanidins (Vu et al 2018). The beta-carotene in banana peel flour can function as an antioxidant (Sad et al 2018;Abdel-Naeem et al 2022) so that it can prevent the oxidation of unsaturated fatty acids and produce meat products with good fatty acid composition. This study was planned to investigate the effects of the fermented banana peel on the performance and lipids profile of native chickens.…”