Development of banana peel jelly and its antioxidant and textural properties
Tóm tắt
Từ khóa
Tài liệu tham khảo
Ames BN. Dietary carcinogens and anticarcinogens, oxygen radicals, and degenerative diseases. Science 221: 1256–1264 (1983)
Ciou JY, Wang CCR, Chen J, Chiang PY. Total phenolics content and antioxidant activity of extracts from dried water caltrop hulls. J. Food Drug Anal. 16: 41–47 (2008)
Benavente-garcia O, Castillo J, Marin FR, Ortuno A, Del-rio JA. Uses and properties of Citrus flavonoids. J. Agr. Food Chem. 45: 4505–4515 (2007)
Burns J, Gardner PT, O’Neil J, Crawford S, Morecroft I, McPhail DB, Lister C, Matthews D, MacLean MR, Lean ME, Duthie GG, Crozier A. Relationship among antioxidant activity, vasodilatation capacity, and phenolic content of red wines. J. Agr. Food Chem. 48: 220–230 (2000)
Tchobanoglous T, Theisen H, Vigil S. Integrated Solid Waste Management-Engineering Principles and Management Issues. McGraw-Hill Book Co., Inc., New York, NY, USA. pp. 3–22 (1993)
Zhang P, Whistler RL, BeMiller JN, Hamaker BR. Banana starch: Production, physicochemical properties, and digestibility. Carbohyd. Polym. 59: 443–458 (2005)
Someya S, Yoshiki Y, Okubo K. Antioxidant compounds from bananas (Musa Cavendish). Food Chem. 79: 351–354 (2002)
Emaga TH, Andrianaivo RH, Wathelet B, Tchango JT, Paquot M. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chem. 103: 590–600 (2007)
AOAC. Official Method of Analysis of AOAC Intl. 17th ed. Association of Official Analytical Communities, Arlington, VA, USA (2000)
Yu L, Reitmeier CA, Love MH. Strawberry texture and pectin content as affected by electron beam irradiation. J. Food Sci. 61: 844–846 (1996)
Keinanen M. Comparison of methods for the extraction of flavonoids from birch leaves (Betula pendula Roth.) carried out using high-performance liquid chromatography. J. Agr. Food Chem. 41: 1988–1990 (1993)
Sofidiya MO, Odukoya OA, Afolayan AJ, Familoni OB. Phenolic contents, antioxidant, and antibacterial activities of Hymenocardia acida. Nat. Prod. Res. 23: 168–177 (2009)
Luximon-Ramma A, Bahorun T, Crozier A, Zbarsky V, Datla KP, Dexter DT, Aruoma OI. Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas. Food Res. Int. 38: 357–367 (2005)
Jung DC, Lee SY, Yoon JH, Hong KP, Kang YS, Park SR, Park SK, Ha SD, Kim GH, Bae DH. Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract. LWT-Food Sci. Technol. 42: 856–861 (2009)
Thaipong K, Boonprakob U, Crosby K, Zevallos-Cisneros L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal. 19: 669–675 (2006)
Choi DB, Cho KA, Na MS, Choi HS, Kim YO, Lim DH, Cho SJ, Cho H. Effect of bamboo oil on antioxidative activity and nitrite scavenging activity. J. Ind. Eng. Chem. 14: 765–770 (2008)
Marconi E, Ruggeri S, Carnovale E. Chemical evaluation of wild under-exploited Vigna spp. Seeds. Food Chem. 59: 203–212 (1997)
Spiller GA. Handbook of Dietary Fiber in Human Nutrition. 3rd ed. CRC Press, Inc., Boca Raton, FL, USA. p. 339 (1986)
Grigelmo-Miguel N, Gorinstein S, Martn-Belloso O. Characterization of peach dietary fiber concentrate as a food ingredient. Food Chem. 65: 175–181 (1999)
Schneeman BO. Soluble vs. insoluble fiber different physiological responses. Food Technol.-Chicago 47: 81–82 (1987)
Madhav A, Pushpalatha PB. Quality degradation of jellies prepared using pectin extracted from fruit wastes. J. Trop. Agric. Food Sci. 40: 31–34 (2002)
Wang YC, Chuang YC, Hsu HW. The flavonoid, carotenoid, and pectin content in peels of citrus cultivated in Taiwan. Food Chem. 106: 277–284 (2008)
Royer G, Madieta E, Symoneaux R, Jourjon F. Preliminary study of the production of apple pomace and quince jelly. Food Sci. Technol. Res. 39: 1022–1025 (2006)
Fu JT, Rao MA. Rheology and structure development during gelation of low-methoxyl pectin gels: The effect of sucrose. Food Hydrocolloid 15: 93–100 (2001)
Pokorny J, Yanishlieva N, Gordon M. Antioxidants in Food-Practical Applications. CRC Press, Inc., Boca Raton, FL, USA. pp. 1–3 (2001)
Chun OK, Kim DO, Smith N, Schroeder D, Han JT, Lee CY. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J. Sci. Food Agr. 85: 1715–1724 (2005)
Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem. 99: 381–387 (2006)
Khatun M, Eguchi S, Yamaguchi T, Takamura H, Matoba T. Effect of thermal treatment on radical-scavenging activity of some spices. Food Sci. Technol. Res. 12: 178–185 (2006)
Rice-Evans CA, Miller NJ, Paganga G. Structure antioxidant activity relationship of flavonoids and phenolic acids. Free Radical Bio. Med. 20: 933–956 (1996)
Tung YT, Wu JH, Kuo YH, Chang ST. Antioxidant activities of natural phenolic compounds from Acacia confusa bark. Bioresource Technol. 98: 1120–1123 (2007)
Parejo I, Viladomat F, Bastida J, Schmeda-Hirschmann G, Burillo J, Codina C. Bioguided isolation and identification of the nonvolatile antioxidant compounds from fennel (Foeniculum vulgare Mill.) waste. J. Agr. Food Chem. 52: 1890–1897 (2004)
Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds. Food Chem. 97: 654–660 (2006)
Van-den-Berg R, Haenen GRMM, Van-den-Berg H, Bast A. Applicability of an improved TEAC assay for evaluation of antioxidant capacity measurement of mixtures. Food Chem. 66: 511–517 (1999)
Cheung LM, Cheung-Peter CK, Vincent ECO. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem. 81: 249–255 (2003)
Shobana S, Naidu KA. Antioxidant activity of selected Indian spices. Prostag. Leukotr. Ess. 62: 107–110 (2000)
Maeda H, Katsuki T, Akaike T, Yasutake R. High correlation between lipid peroxide radical and tumor promoter effect: Suppression of tumor promotion in the Epstein Barr virus/Blymphocyte system and scavenging of alkyl peroxide radicals by various vegetable extracts. Jpn. J. Cancer Res. 83: 923–928 (1992)
Pratt DE, Watts BM. The antioxidant activity of vegetable extracts. I. Flavone aglycones. J. Food. Sci. 27: 29–33 (1964)
Jiao Z, Liu J, Wang S. Antioxidant activities of total pigment extract from blackberries. Food Technol. Biotech. 43: 97–102 (2005)
Kang YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 28: 232–239 (1996)