Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

Tonna A Anyasi; Afam I O Jideani; Godwin R A Mchau

doi:10.1016/j.foodchem.2014.09.120

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

Food Chem. 2015 Apr 1:172:515-22. doi: 10.1016/j.foodchem.2014.09.120. Epub 2014 Sep 28.

Authors

Tonna A Anyasi¹, Afam I O Jideani², Godwin R A Mchau³

Affiliations

¹ Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa. Electronic address: tonna.anyasi@univen.ac.za.
² Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.
³ Department of Horticultural Sciences, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, Limpopo Province, South Africa.

PMID: 25442586
DOI: 10.1016/j.foodchem.2014.09.120

Abstract

Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with no significant difference in oil holding capacity. The total polyphenol content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) differed significantly with M-red UBF recording high TPC (1130.39 ± 27.26 mg GAE/100g d.w.) at 10 g/L citric acid pretreatment. Correlation analysis between TPC and DPPH showed very strong positive correlation for Mabonde UBF in citric and lactic acid pretreatment (r = 0.999, p < 0.01; r = 0.985, p < 0.01), while inverse correlation was recorded in M-red UBF for ascorbic and lactic acid pretreatment (r = -0.031; r = -0.137). Organic acid pretreatment enhances the physical and antioxidant properties of UBF hitherto absent in composite food formulations.

Keywords: Antioxidant activity; Banana flour; Functionality; Organic acids; Phenolics; Pretreatment.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acids / chemistry*
Antioxidants / chemistry*
Ascorbic Acid / chemistry
Citric Acid / chemistry
Color
Flour / analysis*
Lactic Acid / chemistry
Musa / chemistry*
Musa / metabolism
Oils / chemistry
Polyphenols / chemistry
Water / chemistry

Substances

Acids
Antioxidants
Oils
Polyphenols
Water
Citric Acid
Lactic Acid
Ascorbic Acid