Abstract
Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation. Adding 5 mg banana peel extract per ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice. However, undesirable changes in the sensory characteristics (in-mouth sensations and colour) were detected when equal or greater than 10 mg banana peel extract per ml of orange juice was added. These results confirm that banana peel is a promising natural additive that increases the capacity to scavenge free radicals of orange juice with acceptable sensory and physicochemical characteristics for the consumer.
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Acknowledgements
L. Ortiz wishes to thank the Spanish Ministry of Education for the collaboration grant. The authors are grateful to the Spain’s INIA (RTA2006-00187) and Canary Islands Government (ULL APD-08/01) for financial support. The collaboration of all panellists is especially acknowledged. EIASA is also acknowledged for the provision of the orange juice concentrate.
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Ortiz, L., Dorta, E., Gloria Lobo, M. et al. Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices. Plant Foods Hum Nutr 72, 60–66 (2017). https://doi.org/10.1007/s11130-016-0591-0
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DOI: https://doi.org/10.1007/s11130-016-0591-0