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Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities

文献类型： 外文期刊

作者： Li, Zhichun 1 ; Qin, Cuina 1 ; He, Xuemei 1 ; Chen, Bojie 1 ; Tang, Jie 1 ; Liu, Guoming 1 ; Li, Li 1 ; Yang, Ying 1 ; Ye, Dongqing 1 ; Li, Jiemin 1 ; Ling, Dongning 1 ; Li, Changbao 1 ; Khoo, Hock Eng 3 ; Sun, Jian 1 ;

作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning 530007, Peoples R China

2.Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China

3.Guilin Univ Technol, Coll Chem & Bioengn, Guilin 541006, Peoples R China

关键词： active ingredient; antioxidant activity; aroma components; banana peel; chemical composition

期刊名称：ANTIOXIDANTS （ 影响因子：7.0； 五年影响因子：7.3 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.

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