Scholarly record
QUALITY EVALUATION OF VINEGAR OBTAINED FROM BANANA PEEL
Abstract
Worldwide, bananas are commonly consumed. Due to this fact large amounts of banana peels waste are generated. Banana peels contain adequate amounts if starch. The aim of this study was to evaluate the quality of vinegar obtained from banana peels in comparison with other types of commercial vinegar. Color, total dry extract, total titratable acidity, specific gravity, total soluble solids, antioxidant capacity and polyphenols content were determined on different types of vinegar. The analyzed samples were three types of banana peel vinegar obtained by different technologies and different ages and two types of commercial vinegar (balsamic apple and wine vinegar). The highest extract content was found in balsamic wine vinegar, the total titratable acidity of banana peel vinegar is smaller than the one of commercial balsamic vinegar. Banana peel vinegar has a high content of polyphenols. According to the physicochemical data we can conclude that this type of vinegar compared favorably with commercial vinegar. Banana peels can be used for the production of quality vinegar.
Publication Impact Profile
Publication details
References14
Kanchanarach W., Theeragool G., Inoue T., Yakushi T., Adachi O., Matsushita K. Acetic acid fermentation of Acetobacter pasteurianus: relationship between acetic acid resistance and pellicle polysaccharide formation. Bioscience, biotechnology, and biochemistry, vol. 74/issue 8, pp 1591-1597, 2010.
Saha P., Banerjee S. Optimization of process parameters for vinegar production using banana fermentation. International Journal of Research in Engineering and Technology, vol. 2/issue 9, pp 501-514, 2013.
Johnston C., Cindy Kim, Buller A.Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes. Diabetes care, vol. 27, pp 272–290, 2004.
Shizuma T., Ishiwata K., Nagano M., Mori H., Fukuyama N. Protective effects of fermented rice vinegar sediment (Kurozu moromimatsu) in a diethylnitrosamine induced hepatocellular carcinoma animal model. Journal of Clinical Biochemical Nutrition, vol. 49, pp 31–35, 2011.
Soltan S. S., Shehata M. M. E. M. Antidiabetic and hypocholesrolemic effect of different types of vinegar in rats. Life Science Journal, vol. 9/issue 4, pp. 2141-2151, 2012.
Maal K. B., Shafiei R., Kabiri N. Production of apricot vinegar using an isolated strain from Iranian apricot Acetobacter. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, vol. 4/issue 11, pp 810-813, 2010.
Hong Y.D., Wooddams E.E. A solid-state fermentation of apple pomace for citric acid production using Aspergillus Niger. Journal of Applied Microbiology and Biotechnology, vol. 2, pp 283-287, 1986.
Ethiraj S., Suresh E. R. Studies on the utilization of mango processing waste for production of vinegar, Journal of Food Science and Technology, vol. 29, pp. 48-50, 1990.
Raji Y. O., Jibril M., Misau I. M., Danjuma B. Y. Production of vinegar from pineapple peel. International Journal of Advanced Scientific Research and Technology, vol. 3/issue 2, pp. 656–666, 2012.
Umaru F. F., Esedafe W. K., Obidah J. S., Akinwotu O., Danba E. Production of vinegar from pineapple peel wine using Acetobacter species. International Conference on Biological, Chemical and Environmental Sciences (BCES-2015), Kuala Lumpur (Malaysia), 2015.
Vikas O. V., Umesh M. Bioconversion of papaya peel waste in to vinegar using Acetobacter aceti. International Journal of Scientific Research, vol. 3/issue 11, pp 409-411, 2014.
Priyadarshini S., John S., Iyer P. Formulation and sensory evaluation of sweet lime peel vinegar, sweet lime fruit-peel combo vinegar and sweet lime fruit vinegar. International Journal of Advanced Research, vol. 2/issue 9, pp 302-306, 2014.
Horiuchi J.J., Kanno T., Kobayashi M. New vinegar production from onions. Journal of bioscience and bioengineering, vol. 88/issue 1, pp 107-109, 1999.
Happi E. T., Bindelle J., Agneesens R., Buldgen A., Wathlet B., Paquot M. Ripening influences banana and plantain peels composition and energy content. Tropical Animal Health and Production, vol. 43/issue 1, pp 171–177, 2011.
Citing literature
Number of times cited according to Crossref: 2
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.
