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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.
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