RT info:eu-repo/semantics/article
T1 Use of banana peel extract as a source of antioxidant in orange juice.
A1 González Mendoza, Luis Antonio
A1 Ortiz, Lucía
A1 Dorta, Eva
A1 Lobo, M. Gloria
A1 Díaz, Carlos
A1 González, Mónica
A2 Ingeniería Química y Tecnología Farmacéutica
K1 Lipid peroxidation inhibition
K1 Free radical scavenging
K1 Sensory analysis
K1 Bio-wastes
K1 Food antioxidants
AB Using banana peel extract as an antioxidant infreshly squeezed orange juices and juices from concentratewas evaluated. Free radical scavenging capacity increasedby adding banana peel extracts to both types of orange juice.In addition, remarkable increases in antioxidant capacity using2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid(ABTS) radical were observed when equal or greater than5 mg of banana peel extract per ml of freshly squeezed juicewas added. No clear effects were observed in the capacity toinhibit lipid peroxidation. Adding 5 mg banana peel extractper ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice.However, undesirable changes in the sensory characteristics(in-mouth sensations and colour) were detected when equal orgreater than 10 mg banana peel extract per ml of orange juicewas added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavengefree radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.
YR 2017
FD 2017
LK http://riull.ull.es/xmlui/handle/915/34850
UL http://riull.ull.es/xmlui/handle/915/34850
LA en
DS Repositorio institucional de la Universidad de La Laguna
RD 10-may-2024