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Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome).
Food Funct 2011; 2(10):603-10FF

Abstract

Banana plant biomass waste, viz. pseudostem (BPS) and rhizome (BR), contribute 30.81 and 12.67 per cent respectively. A negligible percentage of these were used for fresh consumption, otherwise they are waste and incinerated. In order to utilize these bio-wastes in a bioactive perspective, nutritional and nutraceutical components were studied from the juices and its Ready-To-Serve (RTS) beverage. When compared to BPS juice, BR juice showed higher total phenolic content (TPC) and total flavonoid content (TFC) of 341.44 mgGAE and 87.60 mgCE/200 μL, respectively, and concomitantly exhibited high antioxidant activity (AOA) in all the assays tested, viz. DPPH radical scavenging activity (82.93%), superoxide radical scavenging activity (49.45%), metal chelation activity (48.32%) total reducing power (0.846 OD at 700 nm) and total antioxidant capacity (928 mmol ascorbic acid equivalents). High quantity of polyphenols present in BR juice resulted high AOA. Strong positive correlations were observed between TPC and TFC of BPS and BR juice with AOA assays. Among the different concentrations of RTS beverages prepared, 25% BPS juice and 20% BR juice with 15°brix TSS and 0.3% acidity were adjudged as best by sensory panelists. Thus, BPS and BR juice can be effectively used to produce new generation functional beverages.

Authors+Show Affiliations

Fruit and Vegetable Technology Department, Central Food Technological Research Institute, a constituent laboratory of the Council of Scientific and Industrial Research, Mysore, 570 020, Karnataka, India.No affiliation info available

Pub Type(s)

Evaluation Studies
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21915417

Citation

Saravanan, Kandasamy, and Somaradhya Mallikarjuna Aradhya. "Potential Nutraceutical Food Beverage With Antioxidant Properties From Banana Plant Bio-waste (pseudostem and Rhizome)." Food & Function, vol. 2, no. 10, 2011, pp. 603-10.
Saravanan K, Aradhya SM. Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). Food Funct. 2011;2(10):603-10.
Saravanan, K., & Aradhya, S. M. (2011). Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). Food & Function, 2(10), pp. 603-10. doi:10.1039/c1fo10071h.
Saravanan K, Aradhya SM. Potential Nutraceutical Food Beverage With Antioxidant Properties From Banana Plant Bio-waste (pseudostem and Rhizome). Food Funct. 2011;2(10):603-10. PubMed PMID: 21915417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome). AU - Saravanan,Kandasamy, AU - Aradhya,Somaradhya Mallikarjuna, Y1 - 2011/09/14/ PY - 2011/9/15/entrez PY - 2011/9/15/pubmed PY - 2012/2/9/medline SP - 603 EP - 10 JF - Food & function JO - Food Funct VL - 2 IS - 10 N2 - Banana plant biomass waste, viz. pseudostem (BPS) and rhizome (BR), contribute 30.81 and 12.67 per cent respectively. A negligible percentage of these were used for fresh consumption, otherwise they are waste and incinerated. In order to utilize these bio-wastes in a bioactive perspective, nutritional and nutraceutical components were studied from the juices and its Ready-To-Serve (RTS) beverage. When compared to BPS juice, BR juice showed higher total phenolic content (TPC) and total flavonoid content (TFC) of 341.44 mgGAE and 87.60 mgCE/200 μL, respectively, and concomitantly exhibited high antioxidant activity (AOA) in all the assays tested, viz. DPPH radical scavenging activity (82.93%), superoxide radical scavenging activity (49.45%), metal chelation activity (48.32%) total reducing power (0.846 OD at 700 nm) and total antioxidant capacity (928 mmol ascorbic acid equivalents). High quantity of polyphenols present in BR juice resulted high AOA. Strong positive correlations were observed between TPC and TFC of BPS and BR juice with AOA assays. Among the different concentrations of RTS beverages prepared, 25% BPS juice and 20% BR juice with 15°brix TSS and 0.3% acidity were adjudged as best by sensory panelists. Thus, BPS and BR juice can be effectively used to produce new generation functional beverages. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/21915417/Potential_nutraceutical_food_beverage_with_antioxidant_properties_from_banana_plant_bio_waste__pseudostem_and_rhizome__ L2 - https://doi.org/10.1039/c1fo10071h DB - PRIME DP - Unbound Medicine ER -