Carotenoids Extraction Optimization of Lutein-Based Banana Peel
Abstract
Carotenoids are among pigments with antioxidant properties and healthy effects on human body. Lutein is one of the most important carotenoids that is abundantly found in banana peel and belongs to xanthophyll's family. The present study aims to banana extract in order to use the applied properties of its carotenoids specially lutein. The banana peels were dried in vacuum oven and changed to powder, three solvents of ethanol 96%, methanol 99.5% and ethyl acetate 80% were used in 27 and 35 centigrade to extract its juice and study the amount of lutein. HPLC, UV-VIS spectrophotometer and FRAP test were respectively used to determine the amount of lutein and the antioxidant power of the extracts. The findings showed that considering the inhibition time of pure lutein with HPLC that took about 2.311 minutes, the amount of lutein gained by ethyl acetate solvent was more as compared to other extracts and its peak area was about 400.Similarly, through UV-VIS colorimetry and considering the amount of light absorbance of pure lutein, the amount of light absorbance in ethyl acetate solvent in 27°C was more as compared to other samples and its amount of absorbance was about 2.204.The antioxidant power of ethyl acetate in 27°C in FRAP method showed the higher amount.
- ... The value of extracts was evaluated which were extracted by ethyl acetate based on the existence of healthy carotenoid of Lutein in two levels of temperature, time, solvent concentration regarding the remaining time of pure Lutein peak (2.243 min) and the area under its curve ( Sheikhzadeh et al., 2015). Based on these and since the area under the peak of pure Lutein was 5000 and its concentration was 10 ppm, the concentration of other extracts could be computed ( figure 5). ...... Based on table 2, comparing to other extracts, the results showed that the amount of Lutein was more in the extract achieved under 50 °C for 5 hours and concentration of ethyl acetate 30 times of quince peel powder. Sheikhzadeh et al. (2015) also reported the highest amount of Lutein in carotenoid extract from banana peel in 40 °C. ...... Based on table 3, the results showed that, comparing to other extracts, the amount of achieved Lutein was more in 50 °C, 2 h, and concentration of 30 times of hexane in proportion to the amount of quince peel powder. Sheikhzadeh et al. (2015) ...The study investigated the functional properties of dika kernel (Irvingia wombolu), an African food hydrocolloids used to flavour and thicken soups. The kernel flour was analysed using standard methods. The result showed that the flour has potential in functional food systems. The pH of the dika kernel (5.34) may not encourage the growth of spoilage organisms. The kernel would make a good thickening and gelling agent in related food systems. The flour is characterised by its high water absorption rate (343 and 492%) during reconstitution. It might serve as a good forming agent and useful for stabilisation of emulsion in soups. The foaming and emulsion properties of the samples studied were pH dependent and were influenced by salt (NaCl) concentration. The kernel also contains significant amount of digestible protein (about 90%) for human nutrition. The study suggested that dika kernel (Irvingia wombolu) be explored in industrial applications regarding functional foods.
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