Impact of some technological treatments on antioxidant capacity of banana and potato peel extracts [electronic resource].

Includes references.

Antioxidant properties and total phenolic contents of banana and potato peel extracts were studied. The fresh banana peels were divided into two parts. The first part was treated with or without citric acid (1 % WM1 and sodium-meta-bi-sulfite (200 ppm) then prepared ethanol 95% and/or methanol extracted. Part from the second part had the same transaction as first part was dried at 45° C and other part, as• same transaction as first part, was freeze-dried and extracted with ethanol 95% and/or methanol. Potato peels were dried or freeze-dried without any treatment and prepared extracted as the parts of banana peels. The total phenolic compounds and free radical scavenging assay by DPPH (1,1 diphenyl-2- picrylhydrazyl radical) were measured. Extract capacity to inhibit lipid peroxidation measured by two methods: thiobarbituric acid reactive substances (TBARS) and carotene bleaching assay. The obtained results show that freeze-dried banana peels with citric acid (1 % \W"1 processing extracts exhibited the strongest antioxidant capacity in different assays, followed by freeze-dried banana peel with sodium-meta-bi-sulfite (200 ppm) processing and fresh banana peel with citric acid ( 1 % WM1 extracts. Freeze-dried potato peel extracts showed slightly higher result than those of dried potato peel extracts. In general, ethanol and methanol extracts showed comparable activity to synthetic antioxidants (BHA). The results suggested that the natural antioxidant and bioactive of banana and potato peels can be used in production of function food.

Summary in Arabic.

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