Effects of different blanching methods on active components and antioxidant capacity of banana peels
LIN Bao-mei
HONG Jia-min
WU Shui-jin
Abstract：Banana peels were treated using steam,microwave,and boiling water blanching methods to determine the content of active components(total phenols,total flavonoids,hydrolyzable tannins,and condensed tannins)in the peel extracts,as well as their antioxidant capacity,to study the impact of different blanching methods on the active components and antioxidant capacity of banana peels.The results showed that with the extension of treatment time,the relative enzyme activities of polyphenol oxidase(PPO)and peroxidase(POD)in banana peel decreased gradually,and the relative enzyme activities were lower than 5％.After 40 seconds of heat treatment,steam blanching resulted in the least loss of active components in banana peels,followed by boiling water blanching,with microwave blanching causing the greatest loss.Compared with non-scalding,after blanching,the total antioxidant capacity,ABTS+and OH radical scavenging abilities of banana peels decreased,but the ferrous ion(Fe2+)chelating ability of banana peels treated with steam and boiling water blanching increased.The comprehensive antioxidant capacity of the extract from banana peels blanched in boiling water for 40 seconds was the highest,slightly lower for those steam-blanched for 40 seconds,and the worst for those blanched in boiling water for 5 seconds.The study indicates that both 40-second steam and boiling water blanching are suitable for the pretreatment of banana peels in processing.
Keywords：banana peelblanching methodsantioxidant capacity
Publication Date：2024-12-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 94-100 )