Use of banana peel extract as a source of antioxidant in orange juice.
Fecha
2017Resumen
Using banana peel extract as an antioxidant in
freshly squeezed orange juices and juices from concentrate
was evaluated. Free radical scavenging capacity increased
by adding banana peel extracts to both types of orange juice.
In addition, remarkable increases in antioxidant capacity using
2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid
(ABTS) radical were observed when equal or greater than
5 mg of banana peel extract per ml of freshly squeezed juice
was added. No clear effects were observed in the capacity to
inhibit lipid peroxidation. Adding 5 mg banana peel extract
per 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 or
greater than 10 mg banana peel extract per ml of orange juice
was added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavenge
free radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.