Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

作者：Gonzalez Montelongo Rafaela; Gloria Lobo M; Gonzalez Monica

来源：Food Chemistry, 2010, 119(3): 1030-1039.

DOI：10.1016/j.foodchem.2009.08.012

• Musa acuminata Colla AAA
• beta-Carotene/linoleate system
• DPPH(center dot) radicals
• ABTS(center dot+) free radicals
• TBARS
• Solvent extraction

Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH(center dot)) and 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS(center dot+)) free radicals, and they were also good lipid peroxidation inhibitors. Acetone:water extracts were considerably more effective (compared with methanol, ethanol, acetone, water, methanol:water or ethanol:water) at inhibiting the peroxidation of lipids in the beta-carotene/linoleic acid system or scavenging free radicals. However, aqueous extracts had a high capacity to protect lipids from oxidation in the thiobarbituric acid reactive substances (TBARS) test, as well as in the beta-carotene bleaching assay. In addition, acetone:water most efficiently extracted all extractable components (54 +/- 4%), phenolic compounds (3.3 +/- 0.8%), and anthocyanin compounds (434 +/- 97 mu g cyanidin 3-glucoside equivalents/100 g freeze-dried banana peel). Banana peel contained large amounts of dopamine and L-dopa, catecholamines with a significant antioxidant activity. However, ascorbic acid, tocopherols or phytosterols were not detected in the different extracts. The antioxidant activity of banana peel extracts from different cultivars was similar. However, the impact of extraction time or temperature should be studied in greater depth.

• 出版日期2010-4-1