Author(s)

P.G. Tharangani S. Thilakarathna^*, O.D.A.N. Perera

Affiliation(s)

Department of Food Science and Technology, Wayamba University of Sri Lanka, Gonawila, Makandura.

Corresponding Author

P.G. Tharangani S. Thilakarathna

ABSTRACT

Banana peel is considered as a natural source of antioxidants and phytochemicals which is rich in free radical scavenging activity. This study aimed to compare the antioxidant properties of banana peels from three different varieties of bananas, ‘Seeni’ (ABB), ‘Kolikuttu’ (AAB) and ‘Ambul’ (AAB). Antioxidant activity was assessed with DPPH (2, 2-diphenyl-1-picrylhydrazyl) and ABTS+ (2-2’-Azino-Bis-3- Ethylbenzothiazoline-6-Sulfonic Acid) assays. The DPPH values of ‘Ambul’, ‘Kolikuttu’, and ‘Seeni’ were 55.36 ± 0.89%, 56.55 ± 1.86%, 57.77 ± 8.67% and the ABTS+ values were 7.94 ± 1.45%, 59.74 ± 2.31% and 69.8 ± 0.76% respectively. The highest antioxidant activity was given by the ‘Seeni’. The preliminary consumer survey was confirmed the acceptability for yogurt to incorporate with banana peel extract. Lactobacillus rhamnosus was used as the bacteria culture for the preparation of yogurt. The ethanolic banana peel extract of ‘Seeni’ was incorporated with yogurt within the range of 0-1000 μL/100 mL milk. Over 90% of added extract was remained in the final product. The results revealed the significantly higher (p< 0.05) total phenolic content (TPC), DPPH, ABTS+ compared to control yogurt. The yoghurt which was incorporated the extract up to 800 μL/100g was received the highest rating in the 9 points hedonic scale in terms of appearance, flavor, consistency, and overall acceptability. A higher TPC, DPPH, ABTS+ and lower peroxide value were exhibited compared to control yogurt after 21 days. At the end of the 7th, 14th and 21st day, the DPPH values were varied from 70.67 ± 1.54% to 74.79 ± 2.36%, 71.18 ± 3.21%, 75.30 ± 1.54% and ABTS+ values were varied from 69.31 ± 1.23% to 65.21 ± 0.34%, 62.45 ± 0.63%, and 62.47 ± 1.23% respectively. The color, pH, titrable acidity, the microbial count did not result a significant difference at refrigeration storage. The study was demonstrated that banana peel extract has the potential to be used as a functional food ingredient for promoting the storability of yoghurt. 

KEYWORDS

Antioxidant; Banana peel; Ethanolic; Functional; Phenolic

CITE THIS PAPER

P.G. Tharangani S. Thilakarathna, O.D.A.N. Perera. Comparative studies on antioxidant properties of selected varieties of banana peels and formulation of yoghurt with banana peel extract to study the storability of yoghurt. World Journal of Agriculture and Forestry Sciences. 2024, 2(3): 1-16. DOI: 10.61784/wjafs3011.

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