Formulation and evaluation of semisolid jelly produced by Musa acuminata Colla (AAA Group) peels

Abstract

Objective: To study the jelly formulation produced by Musa acuminata Colla (AAA Group) peels and evaluate its antioxidant properties which are related to the product quality. Methods: The formulations of peel jelly were established under two-level full factorial designs within two blocks and one center point. Regarding response optimizer, the amount of sugar and citric acid was obtained; hence, the peel jellies were produced. The evaluation of antioxidant properties was conducted by using total phenolic content (TPC) assay and 1,1 diphenyl-2-picrylhydrazyl (DPPH) free radical assay. Results: The TPC of peel powder varied from 91.8 to 602.26 mg gallic acid equivalents/100 g dry weight, and 5%–7% peel jellies had phenolic content ranging from 29.38 to 48.31 mg gallic acid equivalents/100 g dry weight. The results of DPPH test indicated that at 10 mg/mL, the peel powder showed 89% DPPH inhibition, while 7% peel jelly prominently exhibited 84% DPPH inhibition. The correlation between DPPH IC50 value and TPC of peel powder as well as peel jelly was quite reasonably high with correlation coefficient ranging from 0.843 7 to 0.995. Conclusions: TPC can be used as an indicator in assessing the antioxidant activity of fruits and vegetables. The present investigation reveals that TPC is mainly responsible for DPPH free radical scavenging capacity.

Keywords

• Antioxidant activity
• Banana peel
• Jelly formulation
• Musa acuminata Colla
• Total phenolic content