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Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim

The physicochemical characterization of banana peel has attracted a lot of attention because it is one of the most extensively consumed fruits worldwide. The ripening stages and physicochemical characteristics of banana peel, however, have not been thoroughly documented. Therefore, characterization...

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Main Author: Ibrahim, Siti Nor Amrina Rasyada
Format: Student Project
Language:English
Published: 2023
Subjects:
Physical and theoretical chemistry
Online Access:https://ir.uitm.edu.my/id/eprint/93409/1/93409.pdf
https://ir.uitm.edu.my/id/eprint/93409/
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spelling my.uitm.ir.934092024-05-28T01:32:09Z https://ir.uitm.edu.my/id/eprint/93409/ Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim Ibrahim, Siti Nor Amrina Rasyada Physical and theoretical chemistry The physicochemical characterization of banana peel has attracted a lot of attention because it is one of the most extensively consumed fruits worldwide. The ripening stages and physicochemical characteristics of banana peel, however, have not been thoroughly documented. Therefore, characterization in recent studies has been ambiguous. This research attempts to characterize the physical-chemical characteristics of banana peel Musa ABB cv. Awak and Musa AA cv. Mas at the unripe, ripe, and overripe stage to fill this knowledge gap. The fructose, sucrose, glucose, chlorophyll, carotenoid, and total phenolic contents of the peel will be ascertained using a variety of analyses, such as Fourier-transform infrared spectroscopy (FTIR) and high-performance liquid chromatography (HPLC). Furthermore, other experiments will be performed to measure total soluble solids, titratable acidity, total sugar analysis, pH, dry matter, weight loss, and changes in the color of banana peel. The pH value ranged from 5.3 to 6.6, demonstrating the acidic character of banana skin. The greatest value range for total titratable acidity was between 0.0001 and 0.0005. The study found that the sun-dried better for weight loss, which led to losses of between 63 and 82 percent, while the dry matter was recorded at 19%. The functional groups were measured between 4000 and 600 cm⁻¹. Caffeic acid, syringic acid, apigenin, quercetin, and other phenol compounds were found to make up the overall phenolic concentration. At 3305, 3278, and 3292 cm⁻¹, the solid soluble content was found. The amount of sugar in total was measured at 1041 cm⁻¹. 2023 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/93409/1/93409.pdf Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim. (2023) [Student Project] (Submitted)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Physical and theoretical chemistry
spellingShingle Physical and theoretical chemistry
Ibrahim, Siti Nor Amrina Rasyada
Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
description The physicochemical characterization of banana peel has attracted a lot of attention because it is one of the most extensively consumed fruits worldwide. The ripening stages and physicochemical characteristics of banana peel, however, have not been thoroughly documented. Therefore, characterization in recent studies has been ambiguous. This research attempts to characterize the physical-chemical characteristics of banana peel Musa ABB cv. Awak and Musa AA cv. Mas at the unripe, ripe, and overripe stage to fill this knowledge gap. The fructose, sucrose, glucose, chlorophyll, carotenoid, and total phenolic contents of the peel will be ascertained using a variety of analyses, such as Fourier-transform infrared spectroscopy (FTIR) and high-performance liquid chromatography (HPLC). Furthermore, other experiments will be performed to measure total soluble solids, titratable acidity, total sugar analysis, pH, dry matter, weight loss, and changes in the color of banana peel. The pH value ranged from 5.3 to 6.6, demonstrating the acidic character of banana skin. The greatest value range for total titratable acidity was between 0.0001 and 0.0005. The study found that the sun-dried better for weight loss, which led to losses of between 63 and 82 percent, while the dry matter was recorded at 19%. The functional groups were measured between 4000 and 600 cm⁻¹. Caffeic acid, syringic acid, apigenin, quercetin, and other phenol compounds were found to make up the overall phenolic concentration. At 3305, 3278, and 3292 cm⁻¹, the solid soluble content was found. The amount of sugar in total was measured at 1041 cm⁻¹.
format Student Project
author Ibrahim, Siti Nor Amrina Rasyada
author_facet Ibrahim, Siti Nor Amrina Rasyada
author_sort Ibrahim, Siti Nor Amrina Rasyada
title Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
title_short Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
title_full Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
title_fullStr Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
title_full_unstemmed Characterization of banana peel based on various ripening stages / Siti Nor Amrina Rasyada Ibrahim
title_sort characterization of banana peel based on various ripening stages / siti nor amrina rasyada ibrahim
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/93409/1/93409.pdf
https://ir.uitm.edu.my/id/eprint/93409/
_version_ 1800726570153803776
score 13.211869

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