Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

Zhichun Li; Cuina Qin; Xuemei He; Bojie Chen; Jie Tang; Guoming Liu; Li Li; Ying Yang; Dongqing Ye; Jiemin Li; Dongning Ling; Changbao Li; Hock Eng Khoo; Jian Sun

doi:10.3390/antiox12010093

Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

Antioxidants (Basel). 2022 Dec 30;12(1):93. doi: 10.3390/antiox12010093.

Authors

Zhichun Li^{1

2}, Cuina Qin^{1

2}, Xuemei He^{1

2}, Bojie Chen^{1

3}, Jie Tang^{1

2}, Guoming Liu^{1

2}, Li Li^{1

2}, Ying Yang^{1

2}, Dongqing Ye^{1

2}, Jiemin Li^{1

2}, Dongning Ling^{1

2}, Changbao Li^{1

2}, Hock Eng Khoo³, Jian Sun^{1

2}

Affiliations

¹ Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
² Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China.
³ College of Chemistry and Bioengineering, Guilin University of Technology, Guilin 541006, China.

Abstract

This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.

Keywords: active ingredient; antioxidant activity; aroma components; banana peel; chemical composition.

Abstract

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