Published January 1, 2016
| Version v1
Journal article
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OPTIMIZATION OF EXTRACTION PARAMETERS ON THE ANTIOXIDANT PROPERTIES OF BANANA WASTE
- 1. UCSI Univ, Fac Sci Appl, Dept Food Sci & Nutr, 1 Jalan Menara Gading, Kuala Lumpur 56000, Malaysia
- 2. TUBITAK Marmara Res Ctr, Food Inst, POB 21, TR-41470 Gebze, Turkey
- 3. Univ Putra Malaysia, Fac Med & Hlth Sci, Dept Nutr & Dietet, Upm Serdang 43400, Malaysia
Description
Background. Banana is grown worldwide and consumed as ripe fruit or used for culinary purposes. Peels form about 18-33% of the whole fruit and are discarded as a waste product. With a view to exploiting banana peel as a source of valuable compounds, this study was undertaken to evaluate the effect of different extraction parameters on the antioxidant activities of the industrial by-product of banana waste (peel).
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