Effect of extraction method and ripening stage on banana peel pigments
Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-g...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing Ltd.
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/33242 |
| _version_ | 1848753890751676416 |
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| author | Yan, L. Fernando, W. Brennan, M. Brennan, C. Jayasena, Vijay Coorey, Ranil |
| author_facet | Yan, L. Fernando, W. Brennan, M. Brennan, C. Jayasena, Vijay Coorey, Ranil |
| author_sort | Yan, L. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-grade carotenoids from banana peels. This study evaluated the change in the banana peel carotenoid content over its ripening stages and determined the best possible solvent to extract carotenoid for food applications. The solvents permitted under Food Standard Australia New Zealand were used in the study. Ripeness stage 5 contained the highest content of total carotene at 1.86 μg g-1of banana peel. From one gram of banana peel, 0.57 μg of xanthophyll and 0.84 μg of beta-carotene were extracted from ripening stage 5 with a solvent combination of hexane–diethyl ether–acetone and hexane–diethyl ether, respectively. |
| first_indexed | 2025-11-14T08:31:42Z |
| format | Journal Article |
| id | curtin-20.500.11937-33242 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:31:42Z |
| publishDate | 2016 |
| publisher | Wiley-Blackwell Publishing Ltd. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-332422017-09-13T15:30:01Z Effect of extraction method and ripening stage on banana peel pigments Yan, L. Fernando, W. Brennan, M. Brennan, C. Jayasena, Vijay Coorey, Ranil Carotenoids are one of the most widespread pigments in nature and can be used as health-promoting natural food colorants. Banana peel, which is a by-product of banana processing, contains a range of bioactive compounds including carotenoids. There is no published research on the extraction of food-grade carotenoids from banana peels. This study evaluated the change in the banana peel carotenoid content over its ripening stages and determined the best possible solvent to extract carotenoid for food applications. The solvents permitted under Food Standard Australia New Zealand were used in the study. Ripeness stage 5 contained the highest content of total carotene at 1.86 μg g-1of banana peel. From one gram of banana peel, 0.57 μg of xanthophyll and 0.84 μg of beta-carotene were extracted from ripening stage 5 with a solvent combination of hexane–diethyl ether–acetone and hexane–diethyl ether, respectively. 2016 Journal Article http://hdl.handle.net/20.500.11937/33242 10.1111/ijfs.13115 Wiley-Blackwell Publishing Ltd. restricted |
| spellingShingle | Yan, L. Fernando, W. Brennan, M. Brennan, C. Jayasena, Vijay Coorey, Ranil Effect of extraction method and ripening stage on banana peel pigments |
| title | Effect of extraction method and ripening stage on banana peel pigments |
| title_full | Effect of extraction method and ripening stage on banana peel pigments |
| title_fullStr | Effect of extraction method and ripening stage on banana peel pigments |
| title_full_unstemmed | Effect of extraction method and ripening stage on banana peel pigments |
| title_short | Effect of extraction method and ripening stage on banana peel pigments |
| title_sort | effect of extraction method and ripening stage on banana peel pigments |
| url | http://hdl.handle.net/20.500.11937/33242 |