Title

Effect of extraction method and ripening stage on banana peel pigments

Document Type

Journal Article

Publisher

Blackwell Publishing Ltd

School

Centre of Excellence for Alzheimer's Disease Research and Care

RAS ID

22647

Comments

Originally published as: Yan, L., Fernando, W., Brennan, M., Brennan, C. S., Jayasena, V., & Coorey, R. (2016). Effect of extraction method and ripening stage on banana peel pigments. International Journal of Food Science & Technology, 51(6), 1449-1456. Article found here

Abstract

Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-grade carotenoids from banana peels. This study evaluated the change in the banana peel carotenoid content over its ripening stages and determined the best possible solvent to extract carotenoid for food applications. The solvents permitted under Food Standard Australia New Zealand were used in the study. Ripeness stage 5 contained the highest content of total carotene at 1.86 μg g-1 of banana peel. From one gram of banana peel, 0.57 μg of xanthophyll and 0.84 μg of beta-carotene were extracted from ripening stage 5 with a solvent combination of hexane-diethyl ether-acetone and hexane-diethyl ether, respectively. © 2016 Institute of Food Science and Technology.

DOI

10.1111/ijfs.13115