Particle size affects physical properties and antioxidant activity of unripe banana peel

SAVLAK N., Turker B.

Fresenius Environmental Bulletin, vol.29, no.3, pp.1677-1685, 2020 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 3
  • Publication Date: 2020
  • Journal Name: Fresenius Environmental Bulletin
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Agricultural & Environmental Science Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Environment Index, Geobase, Greenfile, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1677-1685
  • Keywords: Functional properties, Green banana peel, Particle size, Unripe banana peel
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

Unripe banana peel flour of Dwarf Cavendish banana (Musa spp. AAA) peel (Gazipasa, Turkey) of different particle sizes (<212 μ m, 212-315 μm, 316-500 μm, 501-700 μm) were investigated for their physicochemical, functional properties and antioxidant activity and data were analyzed by SAS Statistical Programme using Completely Randomized Design Proc Glm prosedure. Particle size mostly affected L* value (60.60 - 65.03), bulk density (71.87 - 74.78 kg m"3), tapped density (294.25 - 357.29 kg m~3), wettability (1.19 - 9.72 s), antioxidant activity (159.86 - 198.57 mmol Fe (II) / g dry peel flour; 40.11 - 44.79 mg Trolox equivalent / g dry peel flour) and phenolic content (2.17- 2.64 mg GAE / g dry peel flour) of unripe banana peel flour. L* value, tapped density and wettability decreased; bulk density, water absorbtion index and oil holding capacity increased as particle size increased. Antioxidant activity (FRAP and DPPH methods) and total phenolic content of unripe banana peel flour also increased by increasing particle size. This study is the first study mentioning the effect of particle size on quality of unripe banana peel. To the best of authors' knowledge, the study also provided the first data on some handling properties of unripe banana peel flour in terms of tapped density, Hausner ratio, Carr Index and wettability.