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    Effect of extraction method and ripening stage on banana peel pigments

    Access Status
    Fulltext not available
    Authors
    Yan, L.
    Fernando, W.
    Brennan, M.
    Brennan, C.
    Jayasena, Vijay
    Coorey, Ranil
    Date
    2016
    Type
    Journal Article
    
    Metadata
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    Citation
    Yan, L. and Fernando, W. and Brennan, M. and Brennan, C. and Jayasena, V. and Coorey, R. 2016. Effect of extraction method and ripening stage on banana peel pigments. International Journal of Food Science and Technology. 51 (6): pp. 1449-1456.
    Source Title
    International Journal of Food Science and Technology
    DOI
    10.1111/ijfs.13115
    ISSN
    1365-2621
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/33242
    Collection
    • Curtin Research Publications
    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-1of 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.

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