* Corresponding Author
Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative
https://doi.org/10.22146/agritech.69355 Afifah Afifah(1), Taufik Adhi Prasetya Wardana(2), Tri Rini Nuringtyas(3*)
(1) Departement of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Jl. Teknika Selatan, Sekip Utara, Bulaksumur Yogyakarta 55281
(2) Departement of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Jl. Teknika Selatan, Sekip Utara, Bulaksumur Yogyakarta 55281
(3) Departement of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Jl. Teknika Selatan, Sekip Utara, Bulaksumur Yogyakarta 55281 and Research Center for Biotechnology, Universitas Gadjah Mada, Jl. Teknika Utara, Depok, Sleman, Yogyakarta 55281
(*) Corresponding Author
Abstract
Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.
Keywords
Full Text:
PDFReferences
Aboul-Enein, A. M., Salama, Z. A., Gaafar, A. A., Aly, H. F., Abou-Elella, F., & Ahmed, H. A. (2016). Identification of phenolic compounds from banana peel (Musa paradaisica L.) as antioxidant and antimicrobial agents. Journal of Chemical and Pharmaceutical Research, 8(4), 46-55.
Ahmed, M. A., Zeinab, A. S., Alaa, A. G., Hanan, F. A., Faten, A., & Habiba, A. A. (2016). Contents of banana peel extract as hemostasis in wound healing. Journal of Chemical dan Pharmaceutical Research, 8(4), 46-55.
Al-Rubeii, A. M., Al-Kaisey, M. T., & Khadom, M. J. (2009). Effect of some natural and synthetic antioxidants on ground beef meat during cold storage. Journal Food Science and Technology, 6(1), 1-16.
Atlasbig (2021). World Banana Production by Country. https://www.atlasbig.com/en-gb/countries-by-banana-production. [Accessed on 01 September 2022].
Brewer, M. S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10(4), 221-247.
Calvo, L., Segura, J., Toldrá, F., Flores, M., Rodríguez, A. I., López-Bote, C. J., & Rey, A. I. (2017). Meat quality, free fatty acid concentration, and oxidative stability of pork from animals fed diets containing different sources of selenium. Food science and technology international, 23(8), 716-728.
Devatkal, S. K., Kamboj, R., & Paul, D. (2014). Comparative antioxidant effect of BHT dan water extracts of banana dan sapodilla peels in raw poultry meat. Journal Food Science and Technology, 51(2). 387-391
De Lange, E., Vrydaghs, L., Mact, D. E., Perrier, X., & Denham, T. (2009). Why bananas matter: an introduction to the history of banana domestication. Ethnobotany Research and Applications, 7, 165-177.
FAO. (2022). Banana Market Review 2021. Rome.
Fatemeh, S. R., Saifullah, R., Abbas, F. M. A, Azhar, M. E. (2012). Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. International Food Research Journal, 19(3), 1041.
González-Montelongo, R., Lobo, M. G., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030-1039.
Halim, A. P., Wijayanti, N., Hidayati, L., & Nuringtyas, T. R. (2022). Antioxidant activity evaluation of agarwood Aquilaria malaccensis Lamk. leaves extract using DPPH, FRAP and ABTS assays. In 7th International Conference on Biological Science (ICBS 2021), Atlantis Press, pp. 18-25.
Henney, J. E., Taylor, C. L., & Boon, C. S. (2010). Preservation and physical property roles of sodium in foods. United States: National Academies Press (US).
Hidayati, L., Ningrum, D. C., Nugroho, H., & Nuringtyas, T. R. (2018). Optimization of extraction methods and dyeing standarization of nila leaves (Indigofera tinctoria Linn.) as natural dyes. In IOP Conference Series: Earth and Environmental Science. IOP Publishing, 187(1), 012031.
Ilmiah, H. H., Nuringtyas, T. R., & Nugroho, L. H. (2018). Accumulation of potential photo-protective compound groups in mangrove (Sonneratia caseolaris (L.) Engler.) leaves. Pharmacognosy Journal, 10(3).
Lee, E. H., Yeom, H. J., Ha, M. S., & Bae, D. H. (2010). Development of banana peel jelly and its antioxidant and textural properties. Food Science and Biotechnology, 19(2), 449-455.
Lewis, D. A., Fields, W. N., & Shaw, G. P. (1999). A natural flavonoid present in unripe plantain banana pulp (Musa sapientum L. var. paradisiaca) protects the gastric mucosa from aspirin-induced erosions. Journal of ethnopharmacology, 65(3), 283-288.
Mir, S. A., Masoodi, F. A., & Raja, J. (2017). Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India. Food bioscience, 20, 79-87.
Niz, E. (2014). 10 Things to do with Banana Peels. [Online] from http://www.sustainableamerica.org/blog/bananas/ [Accesed on October 4th 2020]
O'Neill, L. M., Galvin, K., Morrissey, P. A., & Buckley, J. J. (1999). Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat. Meat Science, 52(1), 89-94
ProMusa (2017) Canvendish Subgroup. [Online] from http://www.promusa.org/Cavendish+subgroup. [Accesed on October 3rd 2020].
Rhee, K. S. & Ziprin, Y. A. (2001). Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken. Meat Science, 57(1), 105-112.
Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T., Castillo-Muñoz, N., & Hermosin-Gutierrez, I. (2014). Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds. Food Research International, 55, 397-403.
Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144-158.
Song, S., Zheng, F., Tian, X., Feng, T., Yao, L., Sun, M., & Shi, L. (2022). Evolution analysis of free fatty acids and aroma-active compounds during tallow oxidation. Molecules, 27(2), 352.
Soobrattee, M. A., Neergheen, V. S., Luximon-Ramma, A., Aruoma, O. I., & Bahorun. T. (2005). Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis, 579(1-2), 200-213.
Templeton, E. M., Stanton, M. V., & Zaki, J. (2016). Social norms shift preferences for healthy and unhealthy foods. PLoS One, 11(11),1-16.
Trinderup, C. H. & Kim, Y. H. B. (2015). Fresh meat color evaluation using a structured light imaging system. Food Research International, 71, 100-107.
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018). Phenolic compounds within banana peel and their potential uses: A review. Journal of Functional Foods, 40, 238-248.
Xi, W., Fang, B., Zhao, Q., Jiao, B., Zhou, Z. (2014). Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties. Food chemistry, 161, 230-238.
DOI: https://doi.org/10.22146/agritech.69355
Article Metrics
Abstract views : 821
| 
views : 813
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 Tri Rini Nuringtyas
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.