Open AccessEvaluation of in vitro lipid-lowering properties of ‘Saba’ banana [Musa acuminata x balbisiana (BBB group) ‘Saba’] peel pectin from different extraction methods
Author(s) -
Abbie Glenn M Estribillo,
Prince Joseph V Gaban,
Joel P Rivadeneira,
Jeric C Villanueva,
Mary Ann O Torio,
Katherine Ann T Castillo-Israel
Publication year - 2022
Publication title -
malaysian journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.192
H-Index - 28
ISSN - 1394-035X
DOI - 10.31246/mjn-2020-0121
Subject(s) - pectin , lipase , bile acid , chemistry , extraction (chemistry) , taurocholic acid , citric acid , cholesterol , in vitro , chromatography , glycocholic acid , biochemistry , food science , cellulase , hydrolysis , enzyme , cholic acid
This study was conducted to investigate the in-vitro lipid-lowering properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels were extracted using acid extraction (citric acid), enzymatic extraction (cellulase), and microwave-assisted extraction. In-vitro lipid-lowering assays were performed using spectrophotometry for pancreatic lipase inhibition and cholesterol binding, while liquid chromatography was used for bile acid-binding capacity. Results: Results revealed that all SBPs were not able to inhibit pancreatic lipase activity. However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol (51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly bound to taurocholate. Conclusion: The results of this study showed that acidextracted SBPs can significantly bind to cholesterol and bile acids, glycocholate and taurocholate, thereby indicating a possible reduction in lipid metabolism.