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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) also reported the highest amount of Lutein in carotenoid extracts from banana peel in 40 °C. Khoshnevis et al. (2016) also considered 40 °C as the optimal temperature and methanol solvent as the best extract in terms of the amount of Lutein in the peel of Cucurbita pepo. ...
The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Enterobacteriaceae (ENT), and the aerobic plate count (APC) in raw ground chicken meat stored at different temperatures. Five different treatments including i) control (no additives), ii) 150 ppm oregano essential oil (OE), iii) 350 ppm rosemary extract (RE), iv) 150 ppm OE + 350 ppm RE, and v) 14 ppm combination of butylated hydroxyanisole and butylated hydroxytolune (BHA/BHT) were prepared. All additives were showed significant (P < 0.05) antimicrobial activity (APC) compared to the control samples during storage time for both storage temperatures (4 and 8 °C). However, the effect of OE was higher than RE depressing the growth of total aerobic bacteria. Similar effects were found, when the total viable count of ENT evaluated. The combined antimicrobial effect of RE and OE were significantly (P < 0.05) higher than using them alone, in both storage temperatures. Generally, all tested Food-borne pathogens (FBP) were significantly (P < 0.05) affected by adding OE and RE. Among all pathogens the combination of OE and RE were showed the highest treatment effect. Based on current results, it is concluded that both OE and RE had a potential antimicrobial activity, but it can be much stronger if incorporated together. In addition, this combination of OE (150 ppm) and RE (350 ppm) may represent a prospective natural replacement to the synthetic antimicrobial currently used in the meat industry.
... 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) also reported the highest amount of Lutein in carotenoid extracts from banana peel in 40 °C. Khoshnevis et al. (2016) also considered 40 °C as the optimal temperature and methanol solvent as the best extract in terms of the amount of Lutein in the peel of Cucurbita pepo. ...
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.
... 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) also reported the highest amount of Lutein in carotenoid extracts from banana peel in 40 °C. Khoshnevis et al. (2016) also considered 40 °C as the optimal temperature and methanol solvent as the best extract in terms of the amount of Lutein in the peel of Cucurbita pepo. ...
The article presents the results of the study undertaken to determine the effect that a protein-fat emulsion based on ScanPro T95 animal protein solution has on the physical, chemical and organoleptic parameters of sausage products. There has been developed the technology and formula for the production of cooked sausages in which meat raw materials were partially replaced with a protein-fat emulsion. The sausage food value has been calculated. The study of quality indicators has been carried out. The organoleptic parameters of sausage products with a partial replacement of meat raw materials with a protein-fat emulsion have been evaluated.
... In fresh peel of bananas, lutein was the dominant Car and had almost 70% of the total area of all Cars, although other dominant Cars were only less than 3.3% (Table 3). The studies of Subagio et al. (1996) and Sheikhzadeh et al. (2015) revealed that lutein was abundantly found in the banana peel. In fresh flesh, high values of % area of lutein (48.8%), α-Car (35%), β-Car (46.6%) were found in Raja, Ambon Kuning, and Kepok Kuning bananas, respectively [5,17]. ...
... The studies of Subagio et al. (1996) and Sheikhzadeh et al. (2015) revealed that lutein was abundantly found in the banana peel. In fresh flesh, high values of % area of lutein (48.8%), α-Car (35%), β-Car (46.6%) were found in Raja, Ambon Kuning, and Kepok Kuning bananas, respectively [5,17]. In the case of fresh flesh, lutein content was close to that of α-Car in Ambon Kuning and Kepok Kuning bananas. ...
Banana peel is a promising source to be utilized in fortification of food products due to the high content of carotenoids (Cars) which are active as provitamin A. Dominant, total and relative concentrations of Cars were determined from fresh flesh and peel in three cultivars of banana obtained from Raja, Ambon Kuning, and Kepok Kuning. To evaluate the difference in Car compositions principal component analysis (PCA) was also performed. Based on chromatographic, spectroscopic, and mass spectrometric analyses, dominant Cars were separated and identified to be lutein, α-carotene and β-carotene. Lutein was the major Car of fresh peel, while other two Cars were found in fresh flesh in addition to lutein. Raja banana had the highest total concentration of Cars among three banana samples used. PCA results generated from the absorption spectra showed three clusters of the different banana samples. PCA results are correlated to their Car compositions and this method might be applicable for the determination of dominant Cars.
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties. Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components. From the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.
A solvent extraction method was developed to obtain methanolic extracts rich in antioxidants from banana peel. Central composite design “23+star” and response surface methodology were used in order to optimise the number of extraction steps, extraction temperature and extraction time. The number of extractions was statistically the most significant factor in scavenging activity against both DPPH and ABTS+ radicals and in the inhibition of TBARS formation, while the extraction temperature had an important impact on the capacity to prevent β-carotene bleaching. However, the effect of the extraction time on antioxidant activity was less important. The optimum values of the factors that influence the capacity to scavenge DPPH and ABTS+ radicals or to inhibit β-carotene bleaching were 3 extractions at 25°C for 0min in the water bath (the rest of the extraction process included 1min of high-speed homogenisation and 20min of centrifugation). Nevertheless, the optimum conditions to obtain extracts that inhibit TBARS formation were 55°C for 120min in the water bath with 3 repetitions of the extraction procedure.
The separation of mono- and divinyl chlorophyllc forms was estudied employing several octylsilica and octadecylsilica columns under isocratic conditions. In this paper we
show that, using the adequate mobile phases, the monomeric C8 columns can separate the mentioned chlorophylls. A comparison
between C8 and C18 columns reveals that monomeric OS phases provide always higher resolution of the MV- and DV chlorophyllc pairs. Such a result could be explained in terms of differences in column polarity. When adequate gradient profiles and injection
conditions are used the separation is accomplished together with that of other chlorophylls and carotenoids.
In our screening program for antioxidants from traditional drugs and foodstuffs, one new phenylpropanoid glycoside, incanoside, was isolated together with four known phenylpropanoid glycosides, verbascoside, isoverbascoside, phlinoside A, and 6-O-caffeoyl-beta-D-glucose from the whole plant of Caryopteris incana (Thunb.) Miq. On the basis of chemical evidence and spectral analysis data, the structure of incanoside was determined to be 1-O-(3,4-dihydroxyphenyl)ethyl-O-beta-D-glucopyranosyl (1-->2)-alpha-L-rhamnopyranosyl(1-->3)-6-O-caffeoyl-beta-D- glucopyranoside. The four phenylpropanoid glycosides exhibited potent radical scavenging activity against DPPH, hydroxyl (.OH), and superoxide anion (O2-.) radicals.
Tomato seeds and skins acquired from the byproduct of a local tomato processing facility were studied for supercritical fluid extraction (SFE) of phytochemicals. The extracts were analyzed for lycopene, beta-carotene, alpha-carotene, alpha-tocopherol, gamma-tocopherol, and delta-tocopherol content using high-performance liquid chromatography-electrochemical detection and compared to a chemically extracted control. SFEs were carried out using CO(2) at seven temperatures (32-86 degrees C) and six pressures (13.78-48.26 MPa). The effect of CO(2) flow rate and volume also was investigated. The results indicated that the percentage of lycopene extracted increased with elevated temperature and pressure until a maximum recovery of 38.8% was reached at 86 degrees C and 34.47 MPa, after which the amount of lycopene extracted decreased. Conditions for the optimum extraction of lycopene from 3 g of raw material were determined to be 86 degrees C, 34.47 MPa, and 500 mL of CO(2) at a flow rate of 2.5 mL/min. These conditions resulted in the extraction of 61.0% of the lycopene (7.19 microg lycopene/g).
Objective:
To characterize the carotenoid content of selected components of the Mediterranean diet commonly eaten by Greek migrants to Melbourne, a population group maintaining a traditional dietary regimen, and who exhibit relatively high circulating carotenoid concentrations and low cardiovascular disease mortality. DESIGN AND SPECIMENS: Opportunistic sampling of wild (sow thistle, amaranth, purslane and dandelion, collected from roadsides and home gardens) and commercially available (chicory, endive) green leafy vegetables and figs in season. Foods were selected on the basis that they are commonly eaten by Greek migrants but not by Anglo-Celtic persons, and had not previously been well-characterized with respect to their carotenoid contents. Extra virgin, cold-pressed olive oil and 'extra light' olive oil were obtained from commercial sources. Specimens were extracted with tetrahydrofuran (or chloroform:methanol for olive oil) and carotenoid contents were quantified using HPLC with UV detection. Two to six specimens of greens and figs were analysed. Dietary intake was assessed by food frequency questionnaire.
Results:
Wild green vegetables contained high concentrations of lutein (sow thistle>amaranth>purslane>dandelion) and beta-carotene (sow thistle>amaranth>purslane=dandelion). Sow thistle and amaranth contained lutein (15 and 13 mg/100 g, respectively) and beta-carotene (3.3 and 4.0 mg/100 g, respectively) at concentrations greater than that seen in the commercially available species of chicory and endive. Figs contained all major carotenoids appearing in plasma, albeit at low concentrations. Extra virgin cold-pressed olive oil contained substantial quantities of lutein and beta-carotene, but the more-refined 'extra light' olive oil did not.
Conclusions:
These components of the traditional Mediterranean diet contribute to the higher circulating concentrations of carotenoids in Greek migrants compared to Anglo-Celtic Australians.
Sponsorship:
This study largely funded by the National Health and Medical Research Council of Australia (grant no. 974098). Extra virgin olive oil donated by Picuba Foods, Marrickville, NSW, Australia.
Vitamin A deficiency is an important issue for public health in Sri Lanka, where pro-vitamin A carotenoids from green leafy vegetables provide most of the dietary vitamin A. The objective of this study was to analyse the β-carotene content of seven types of green leafy vegetables and calculate the contribution of one traditionally cooked portion to the recommended daily allowance (RDA) of retinol. The total amount and in vitro accessibility of β-carotene were determined using HPLC. The in vitro method simulates the conditions in the human intestinal tract. The all-trans-β-carotene content in the fresh blanched vegetables ranged from 149 µg g−1 dry weight (DW) in leaves of Alternanthera sessilis (mukunuwanna) to 565 µg g−1 DW in Amaranthus caudatus (thampala). One portion (100 g) of green leaves cooked without fat (coconut) only contributed from 140 to 180 µg mg−1 of the recommended daily allowance. A. sessilis, Centella asiatica (gotukola), Spinacea oleracea (nivithi) and A. caudatus, cooked with coconut fat contributed 140–680 µg mg−1. However, stir-fried or ‘malluma’ preparations (with coconut products) of Sesbania grandiflora (kathurumurunga) and Manihot esculenta (manioc) may provide more than 1.59–4.37 times the RDA of retinol. These results show that not only the choice of green leaves used but also the addition of fat while cooking is of great importance. Copyright © 2005 Society of Chemical Industry
Some dried citrus peels, more familiar as chenpi in China, have been widely used in traditional Chinese medicines from ancient times. This paper reports the efficiency of infusion cooking on extracting minerals and phenolic compounds (flavanone glycosides [FGs], polymethoxylated flavones [PMFs], and phenolic acids), and also antioxidant activity of hot water extract of citrus peels. Peels of 2 citrus varieties, namely, Satsuma mandarin (C. unshiu Marc.) and Ponkan (C. poonensis Hort. ex Tanaka), which belong to C. reticulata, were selected. As a result, hot water extraction was efficient in extracting phenolic acids and some minerals. As for citrus flavonoids, narirutin, nobiletin, and tangeretin were easier to extract than hesperidin. The result of antioxidant capacity assays indicated that for citrus peels, hot water extract had almost the same capacity as the methanol extract. We suggested that Ponkan was more suitable as the source of chenpi, since its hot water extract had much higher content of phenolic acids, FGs and PMFs, and higher antioxidant capacity than those of Satsuma mandarin. Generally, to raise the extraction temperature or to prolong the time could not yield higher content of phenolic compounds and stronger antioxidant capacity, though the content of minerals increased to some extent. Furthermore, a 2nd-time extraction seemed necessary since considerable minerals and phenolic compounds could be obtained by doing so. Finally, we suggested that 2 times extraction at 100 °C for 30 min was proper to extract the minerals and phenolic compounds in chenpi.
Winery waste (from red winemaking, variety Agiorgitiko) was extracted under various conditions using different solvents. The minimum time required for ensuring maximum extraction of phenols was 180 min at a solvent to sample ratio 9:1 v/w and at pH 1.5. The antioxidant activity of solvent extracts was investigated by DPPH radical scavenging method, by determination of peroxide value on virgin olive oil and by the Rancimat method on sunflower oil. Ethanol extract exhibited the highest antioxidant activity compared to the other solvent extracts, to synthetic food antioxidants BHT, ascorbyl palmitate and to the natural food antioxidant, vitamin E. No correlation was found between antioxidant activity and total phenol content. HPLC analysis of the extracts showed that gallic acid, catechin and epicatechin were the major phenolic compounds in winery waste. Hydroxytyrosol, tyrosol, cyanidin glycosides and various phenolic acids such as caffeic, syringic, vanillic, p-coumaric and o-coumaric acids were also identified.
Our previous study has indicated that star fruit (Averrhoa carambola L.) is a good source of natural antioxidants and that polyphenolics are its major antioxidants. In this study, the residue of star fruit, which is normally discarded during juice drink processing, was found to contain much higher antioxidant activity than the extracted juice using several methods for assessing antioxidant activity. Under optimized extraction conditions, the residue accounted for around 70% of total antioxidant activity (TAA) and total polyphenolic contents, however only contributed 15% of the weight of whole fruit. Freeze-dried residue powder, which accounted for around 5% of total weight, had total polyphenolic content of 33.2 ± 3.6 mg gallic acid equivalent (GAE)/g sample and total antioxidant activity of 3490 ± 310 and 3412 ± 290 mg l-ascorbic acid equivalent antioxidant capacity (AEAC) or 5270 ± 468 and 5152 ± 706 mg trolox equivalent antioxidant capacity (TEAC) per 100 g sample obtained by 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) free radical (ABTS+) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging assays, respectively. It was also found to have 510.3 ± 68.1 mol ferric reducing/antioxidant power (FRAP) per gram sample. The residue extract also shows strong antioxidant activity in delaying oxidative rancidity of soya bean oil at 110 °C. Antioxidant activity and polyphenolic profile of residue extracts were compared with extracts of standardized pyconogenol. High performance liquid chromatography coupled with mass spectrometry (HPLC/MS) shows that major proanthocyanidins in star fruit were different from their isomers in pyconogenol. The high content of phenolics and strong antioxidant activity of residue extracts indicate that residue powder may impart health benefits when used in functional food products and that residue extracts should also be regarded as potential nutraceutical resources in future.
The antioxidant compounds from commercial bananas, Musa Cavendish, were studied. One of the antioxidants, gallocatechin, was identified in the banana. The gallocatechin was isolated (using HPLC) from the banana peel extract, which showed strong antioxidant activity. Gallocatechin was more abundant in peel (158 mg/100 g dry wt.) than in pulp (29.6 mg/100 g dry wt.). The antioxidant activity of the banana peel extract, against lipid autoxidation, was stronger than that of the banana pulp extract. This result was consistent with the gallocatechin analysis. The higher gallocatechin content may account for the better antioxidant effects. Thus, the antioxidant capacity of the bananas may be attributed to their gallocatechin content. Bananas should be considered as a good source of natural antioxidants for foods.
Antioxidant-rich fractions were extracted from pomegranate (Punica granatum) peels and seeds using ethyl acetate, methanol, and water. The extracts were screened for their potential as antioxidants using various in vitro models, such as beta-carotene-linoleate and 1,1-diphenyl-2-picryl hydrazyl (DPPH) model systems. The methanol extract of peels showed 83 and 81% antioxidant activity at 50 ppm using the beta-carotene-linoleate and DPPH model systems, respectively. Similarly, the methanol extract of seeds showed 22.6 and 23.2% antioxidant activity at 100 ppm using the beta-carotene-linoleate and DPPH model systems, respectively. As the methanol extract of pomegranate peel showed the highest antioxidant activity among all of the extracts, it was selected for testing of its effect on lipid peroxidation, hydroxyl radical scavenging activity, and human low-density lipoprotein (LDL) oxidation. The methanol extract showed 56, 58, and 93.7% inhibition using the thiobarbituric acid method, hydroxyl radical scavenging activity, and LDL oxidation, respectively, at 100 ppm. This is the first report on the antioxidant properties of the extracts from pomegranate peel and seeds. Owing to this property, the studies can be further extended to exploit them for their possible application for the preservation of food products as well as their use as health supplements and neutraceuticals.
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