title: Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices.
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.
authors.affiliation: Instituto Canario de Investigaciones Agrarias, Apdo, 60, 38200, La Laguna, Spain.
authors.forename: Lucía
authors.initials: L
authors.lastname: Ortiz
authors.affiliation: Faculty of Chemistry, Pontificia Universidad Católica de Chile, Av. Libertador Bernardo O'Higgins 328, Santiago, Chile.
authors.forename: Eva
authors.initials: E
authors.lastname: Dorta
authors.affiliation: Instituto Canario de Investigaciones Agrarias, Apdo, 60, 38200, La Laguna, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Gloria Lobo
authors.affiliation: Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Avenida Astrofísico Francisco Sánchez, s/n, 38206, La Laguna, Spain.
authors.forename: L Antonio
authors.initials: LA
authors.lastname: González-Mendoza
authors.affiliation: Department of Chemical Engineering and Pharmaceutical Technology, University of La Laguna, Avenida Astrofísico Francisco Sánchez, s/n, 38206, La Laguna, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Díaz
authors.affiliation: Instituto Canario de Investigaciones Agrarias, Apdo, 60, 38200, La Laguna, Spain. glez.glez.monica@gmail.com.
authors.forename: Mónica
authors.identifier: http://orcid.org/0000-0003-3550-4308
authors.initials: M
authors.lastname: González
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D032084:Citrus sinensis; D016166:Free Radical Scavengers / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices; D015227:Lipid Peroxidation / Q000187:drug effects; D028521:Musa / Q000737:chemistry*; D010936:Plant Extracts / Q000494:pharmacology*
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010936:Plant Extracts
keywords: Bio-wastes; Food antioxidants; Free radical scavenging; Lipid peroxidation inhibition; Sensory analysis