Evaluación química y bromatológica de las cáscaras de banano (musa paradisiaca) en dos niveles de maduración

Abstract

In the present investigation, the chemical and bromatological composition of banana (Musa paradisiaca) peels at two ripening levels was evaluated in order to determine their chemical quality and antioxidant activity and to identify their potential as an ingredient in functional foods. In the bromatological analysis, a high content of carbohydrates (57.28 ± 1.14 and 63.69 ± 0.41), ash (13.18 ± 0.05 and 12.69 ± 0.13), fiber (11.53 ± 0.99 and 7.31 ± 0.83) and fat (7.27 ± 0.27 and 4.92 ± 0.39) was determined at both ripening index 6 and 7, respectively. Mineral content showed significantly high levels of K (2.82 ± 0.57 and 2.61 ± 0.02), Ca (0.66 ± 0.17 and 0.59 ± 0.08), Mg (0.21 ± 0.01 ± 0.21 ± 0.01) at both maturity index 6 and 7 respectively. Extraction was carried out by two methods, ultrasound and agitation-assisted maceration, in order to find the method that favors the extraction of phenolic compounds and antioxidant capacity. Subsequently, the Folin-Ciocalteu method was used to evaluate the content of total phenols and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reduction antioxidant power (FRAP) technique to quantify the antioxidant capacity. It was found that in the two maturity indexes the method using ultrasound favors the extraction of phenolic compounds (15.128 ± 0.781 and 17.189 ± 0.330 mg EAG/g) and antioxidant capacity in both the DPPH assay (9.742 ± 0.053 and 9.870 ± 0.116 mg TEAC/g) and the FRAP assay (18.350 ± 0.401 and 22.460 ± 0.151 mg TEAC/g). This does not occur with the maturation index, which is considered a non influential factor on the content of phenolic compounds and antioxidant capacity by both DPPH and FRAP. It was shown that banana (Musa paradisiaca) peels can be used as a functional ingredient due to their antioxidant activity.