Evaluation of in vitro lipid-lowering properties of ‘Saba’ banana [Musa acuminata x balbisiana (BBB group) ‘Saba’] peel pectin from different extraction methods
https://doi.org/10.31246/mjn-2020-0121
- Author:
Estribillo Abbie Glenn M
1
;
Gaban Prince Joseph V
2
;
Rivadeneira Joel P
2
;
Villanueva Jeric C
3
;
Torio Mary Ann O
4
;
Castillo-Israel Katherine Ann T
1
Author Information
1. Department of Food Science, College of Human Ecology, Central Mindanao University, Bukidnon, Philippines&Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos
2. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Banos
3. Philippine Genome Center Program for Agriculture, Livestock, Fisheries and Forestry, Office of the Vice Chancellor for Research and Extension, University of the Philippines Los Banos
4. Institute of Chemistry, College of Arts and Sciences, University of the Philippines Los Banos
- Publication Type:Journal Article
- Keywords:
saba, pectin, pancreatic lipase inhibition, cholesterol-binding capacity, bile acid binding capacity
- From:
Malaysian Journal of Nutrition
2022;28(No.1):65-77
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: This study was conducted to investigate the in-vitro lipid-lowering
properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its
possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels
were extracted using acid extraction (citric acid), enzymatic extraction (cellulase),
and microwave-assisted extraction. In-vitro lipid-lowering assays were performed
using spectrophotometry for pancreatic lipase inhibition and cholesterol binding,
while liquid chromatography was used for bile acid-binding capacity. Results:
Results revealed that all SBPs were not able to inhibit pancreatic lipase activity.
However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and
glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol
(51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly
bound to taurocholate. Conclusion: The results of this study showed that acidextracted
SBPs can significantly bind to cholesterol and bile acids, glycocholate and
taurocholate, thereby indicating a possible reduction in lipid metabolism.
- Full text:4.2022my0567.pdf
