Formulation and evaluation of semisolid jelly produced by Musa acuminata Colla (AAA Group) peels
10.1016/j.apjtb.2015.09.025
- Author:
Noor Azwani MOHD RASIDEK
1
;
Mariam Firdhaus MAD NORDIN
1
;
Kamyar SHAMELI
1
Author Information
1. Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur
- Publication Type:Journal Article
- Keywords:
Antioxidant activity;
Banana peel;
Jelly formulation;
Musa acuminata Colla;
Total phenolic content
- From:Asian Pacific Journal of Tropical Biomedicine
2016;6(1):55-59
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To study the jelly formulation produced by Musa acuminata Colla (AAA Group) peels and evaluate its antioxidant properties which are related to the product quality. Methods: The formulations of peel jelly were established under two-level full factorial designs within two blocks and one center point. Regarding response optimizer, the amount of sugar and citric acid was obtained; hence, the peel jellies were produced. The evaluation of antioxidant properties was conducted by using total phenolic content (TPC) assay and 1,1 diphenyl-2-picrylhydrazyl (DPPH) free radical assay. Results: The TPC of peel powder varied from 91.8 to 602.26 mg gallic acid equivalents/100 g dry weight, and 5%-7% peel jellies had phenolic content ranging from 29.38 to 48.31 mg gallic acid equivalents/100 g dry weight. The results of DPPH test indicated that at 10 mg/mL, the peel powder showed 89% DPPH inhibition, while 7% peel jelly prominently exhibited 84% DPPH inhibition. The correlation between DPPH IC
