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Screening and quantification of non-thermally extracted antioxidants and phytochemicals from banana peels via LC-ESI-QTOF-MS/MS and their functionality in spoonable plain-yogurt

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Abstract

Green technology applications in food waste management have paved the way for bioactive compounds extraction and their utilization in the food industry. In current study, antioxidants were extracted from banana peels through nonthermal techniques, and identified and quantified using LC-ESI-QTOF-MS/MS. The extract was added to yogurt (at the rate of 0.5, 1.0, and 1.5%), and quality was assessed. Antioxidant activity, total phenolic content, and taste were improved with altering pH (3.89–5.17) and titratable acidity (1.85–1.09%) while syneresis (30.10–25.2%) and fermentation bacteria decreased. Mineral and color parameters were marginally altered. Therefore, the shelf life of yogurt could be enhanced with BPAE, perhaps transforming it into a rich-textured nutraceutical product.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan

    Saba Anwar, Sheeza Javid, Qamar Abbas Syed, Mehwish Arshad, Muhammad Kamran Arshad, Ayesha Tanveer & Muhammad Sohaib Sarwar

  2. Department of Plant Biology and Soil Science, Universidad de Vigo, As Lagoas, Marcosende, s/n, 36310, Vigo, Spain

    Muhammad Iftikhar Hussain

  3. School of Agriculture, Food and Agriculture, The University of Melbourne, Parkville, VIC, 3010, Australia

    Akhtar Ali

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  1. Saba Anwar
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  2. Sheeza Javid
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Correspondence to Qamar Abbas Syed or Akhtar Ali.

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Anwar, S., Javid, S., Syed, Q.A. et al. Screening and quantification of non-thermally extracted antioxidants and phytochemicals from banana peels via LC-ESI-QTOF-MS/MS and their functionality in spoonable plain-yogurt. Food Measure 18, 1133–1143 (2024). https://doi.org/10.1007/s11694-023-02215-w

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  • DOI: https://doi.org/10.1007/s11694-023-02215-w

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