Subcritical water-based pectin from banana peels (Musa Paradisiaca Cv.Tanduk) as a natural gelation agent

2021 ◽  
Author(s):  
Noor Azwani Mohd Rasidek ◽  
Mariam Firdhaus Mad Nordin ◽  
Hideaki Tokuyama ◽  
Yuichiro Nagatsu ◽  
Norlisa Mili ◽  
...  
Keyword(s):  
Subcritical Water ◽  
Musa Paradisiaca ◽  
Water Based

scholarly journals Determination of Flavonoid, Tannin and Vitamin C Content from Methanol Extract Wrapping Stone Banana (Musa brachycarpa), Ketip Banana (Musa Paradisiaca Forma Typiaca) and Kepok Banana (Musa acuminata)

2018 ◽  
Vol 1 (2) ◽  
pp. 33
Author(s):  
Ni Putu Adriani Astiti ◽  
Dwi Ariani Yulihastuti
Keyword(s):  
Free Radicals ◽  
Vitamin C ◽  
Methanol Extract ◽  
Antioxidant Activities ◽  
Raw Materials ◽  
Saturated Fatty Acids ◽  
Musa Acuminata ◽  
Musa Paradisiaca ◽  
Water Based

Research has been done to investigate the levels of flavanoid, tannin, and vitamin C of  methanol extract of Stone banana (Musa brachycarpa),  Ketip banana (Musa paradisiaca forma typiaca ), and   Kepok banana (Musa acuminata). Jukut Ares is a Balinese traditional cuisine frequently served in any events of celebrations.  The use of young stems of such banana varieties as the main raw materials in the process of making jukut ares has not been scientifically elucidated. Antioxidants are compounds with ability to inhibit oxidation-related reactions due to free radicals that cause disturbance of saturated fatty acids of cell membrane, blood vessels, DNA, as well as adipose tissues which lead to occurrence of various diseases.  Plants components will have antioxidant activities if they contain compounds (phenol and flavanoid) with ability to scavenge free radicals.  Tannin is a water based phenolic compound and vitamin C is also a water based vitamin that play important roles in preventing us from various diseases. Extraction was conducted by applying maceration method and to investigate the levels of flavanoid, spectrophotometric UV vis with aluminum chloride (AlCl3) was applied.  The level of vitamin C of the materials was conducted by Iodine titration method, while the level of tannin was determind by applying spectrophotometri. The results showed that methanol extract of Ketip banana stem contained the highest level of flavanoid with a quantity of 53.13 mg/100gr QE, and this was followed by  stone banana  (36.28) and kepok banana (32.07) The highest vitamin C level was indicated in the extract of ketip banana (418.32 mg/100gr), which is followed by kapok banana and stone banana. In the calculation of tannin content, pisang ketip showed the highest level, while pisang batu contained the lowest level of tannin.

scholarly journals Water-based extraction methods of Moringa oleifera leaves for xanthine oxidase inhibitory activity

2020 ◽  
Vol 3 (1) ◽  
pp. 50
Author(s):  
Mohamad Daniel Mohamad Basri ◽  
Mariam Firdhaus Mad Nordin ◽  
Izzati Mohamad Abdul Wahab ◽  
Siti Nur Khairunisa Mohd Amir ◽  
Norrashidah Mokhtar
Keyword(s):  
Xanthine Oxidase ◽  
Inhibitory Activity ◽  
Moringa Oleifera ◽  
Control Method ◽  
Subcritical Water ◽  
Extraction Methods ◽  
Subcritical Water Extraction ◽  
Fixed Temperature ◽  
Water Based ◽  
Ideal Method

The purpose of this study is to investigate the medicinal properties of Moringa oleifera (M. oleifera) leaves towards xanthine oxidase inhibitory activity by using water-based extraction methods such as boiling extraction, subcritical water extraction (SWE) and ultrasonic-assisted extraction (UAE). Boiling extraction is chosen as the control method in this study due to its commonly used in the industry. Water based extraction is investigated to determine if it can replace the conventional extraction method which uses organic solvent and time consuming. Temperature and time were investigated using central composite design (CCD) for maximum xanthine oxidase inhibitory activity in SWE and UAE. The boiling extraction is operated at fixed temperature of 100 °C while SWE is utilised at temperature of 100 to 180 °C and UAE at 30 to 60 °C with same time within 10 to 30 min. These variables are used to determine optimum condition on each method for xanthine oxidase inhibitory activity of M. oleifera leaves, then compared with the control method to identify ideal method of extraction. Thus, SWE (69.65 ± 0.1 %) at 180 °C and 20 min is the ideal method compared to UAE (48.89 ± 0.3 %) at 60 °C and 30 min and boiling extraction (41.88 ± 0.1 %) at 100 °C and 20 min due to higher percentage of xanthine oxidase inhibitory activity obtained on M. oleifera leaves. The findings of this study show that SWE offer better alternative for M. Oleifera extraction towards xanthine oxidase inhibitory compares to other methods.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

EXPERIMENTAL STUDIES OF WATER-BASED TITANIUM OXIDE NANOFLUID IN A CIRCULAR PIPE UNDER TRANSITION FLOW WITH CONICAL STRIP INSERTS

2018 ◽  
Vol 49 (5) ◽  
pp. 439-456 ◽  
Author(s):  
M. Arulprakasajothi ◽  
K. Elangovan ◽  
U. Chandrasekhar ◽  
S. Suresh
Keyword(s):  
Titanium Oxide ◽  
Experimental Studies ◽  
Circular Pipe ◽  
Transition Flow ◽  
Water Based

SYNTHESIS AND CHARACTERIZATION OF WATER BASED ZNO AND AG COATED ZNO NANO-FLUIDS FOR HEAT TRANSFER APPLICATIONS

2018 ◽  
Author(s):  
Surendra D. Barewar ◽  
Sandesh S. Chougule ◽  
J. Jadhav ◽  
S. Biswas
Keyword(s):  
Heat Transfer ◽  
Synthesis And Characterization ◽  
Water Based ◽  
Nano Fluids
Sign in / Sign up

Export Citation Format

Share Document