Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound

Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional propertie...

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Published inCYTA: journal of food Vol. 14; no. 1; pp. 117 - 123
Main Authors Agama-Acevedo, E., Sañudo-Barajas, J.A., Vélez De La Rocha, R., González-Aguilar, G.A., Bello-Peréz, L.A.
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 02.01.2016
Taylor & Francis Ltd
Subjects
antioxidant capacity
Antioxidants
banana peel
capacidad antioxidante
Cellulose
Chemical composition
cáscara de plátano
Dietary fiber
fibra dietaria
Flour
Food production
Hemicellulose
Lignin
Mannose
Monosaccharides
Musa paradisiaca
Oils & fats
Organic chemistry
polifenoles
Polyphenols
Pulp
Starch
Uronic acid
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Summary:Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional properties were studied. PPF had more relevant amounts of protein, ash, total starch, and total dietary fiber (TDF). The main component of DF was the insoluble fraction, with a higher level of cellulose than hemicellulose and lignin. In the insoluble fraction uronic acid was the most predominant acidic monosaccharide, while mannose was in the soluble fraction. Extractable polyphenols were found in the lowest amount, but showed the highest antioxidant capacity. Water- and oil-holding capacity values increased when the temperature of the test increased. The PPF with high DF content, high antioxidant capacity, and functional characteristics could be used as a functional ingredient for the elaboration of food products.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2015.1055306