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Effect of extraction method and ripening stage on banana peel pigments
Author(s) -
Yan Lin,
Fernando Warnakulasuriya M. A. D. B.,
Brennan Margaret,
Brennan Charles S.,
Jayasena Vijay,
Coorey Ranil
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13115
Subject(s) - carotenoid , ripeness , banana peel , ripening , chemistry , food science , pigment , petroleum ether , beta carotene , diethyl ether , extraction (chemistry) , hexane , carotene , acetone , solvent , botany , organic chemistry , biology
Summary 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.