Abstract
Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and minerals, with low acidity. The main objective of this work was to evaluate the influence of factors such as banana weight and extraction time during a hot aqueous extraction process on the total soluble solids content of banana. The extract is to be used by the food and beverage industries. The experiments were performed with 105 mL of water, considering the moisture of the ripe banana (65%). Total sugar concentrations were obtained in a beer analyzer and the result expressed in degrees Plato (°P, which is the weight of the extract or the sugar equivalent in 100 g solution at 20 °C), aiming at facilitating the use of these results by the beverage industries. After previous studies of characterization of the fruit and of ripening performance, a 22 full-factorial star design was carried out, and a model was developed to describe the behavior of the dependent variable (total soluble solids) as a function of the factors (banana weight and extraction time), indicating as optimum conditions for extraction 38.5 g of banana at 39.7 min.
Similar content being viewed by others
References
Serrat, M., Bermúdez, R. C., & Villa, T. G. (2004). Applied Biochemistry and Biotechnology, 17(1), 49–64. doi:10.1385/ABAB:117:1:49.
Guémas, Y., Boujtita, M., & Murr, N. L. (2000). Applied Biochemistry and Biotechnology, 89(2–3), 171–182. doi:10.1385/ABAB:89:2-3:171.
Harish, S., Kavino, M., Kumar, N., Saravanakumar, D., Soorianathasundaram, K., & Samiyappan, R. (2008). Applied Soil Ecology, 39, 187–200. doi:10.1016/j.apsoil.2007.12.006.
Cano, M. P., Ancos, B., Matallana, M. C., Camara, M., Reglero, G., & Tabera, J. (1997). Food Chemistry, 59, 411–419. doi:10.1016/S0308-8146(96)00285-3.
Hardisson, A., Rubio, C., Baez, A., Martin, M., Alvarez, R., & Diaz, E. (2001). Food Chemistry, 73, 153–161. doi:10.1016/S0308-8146(00)00252-1.
FAO, Food and Agriculture Organization of the United Nations.(2008) FAOSTAT statistics database http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567 (last updated 11 May 2008).
Lundstedt, T., Seifert, E., Abramo, L., Thelin, B., Nystrom, A., Pettersena, J., et al. (1998). Chemometrics and Intelligent Laboratory Systems, 42, 3–40. doi:10.1016/S0169-7439(98)00065-3.
Lee, K. M., & Gilmore, D. F. (2006). Applied Biochemistry and Biotechnology, 135(2), 101–116. doi:10.1385/ABAB:135:2:101.
Box, G. E. P., Hunter, W., & Hunter, J. S. (1978). Statistics for experimenters. New York: Wiley.
Loeseck, H. W. (1950). Chemical changes during ripening. Bananas—chemistry, physiology and technology, v.4. New York: Interscience.
IAL—Normas Analíticas do Instituto Adolfo Lutz (1985). Métodos Químicos e Físicos para Análise de Alimentos v.1 3 a ed. São Paulo: Instituto Adolfo Lutz.
Somogy, M. A. (1945). The Journal of Biological Chemistry, 160(1), 601–668.
Nelson, N. A. (1944). The Journal of Biological Chemistry, 153, 375–380.
Silva, D. P., Brányik, T., Dragone, G., Vicente, A. A., Teixeira, J. A., & Almeida e Silva, J. B. (2008). Chem. Pap, 62(1), 34–41. doi:10.2478/s11696-007-0076-6.
Adão, R. C., & Glória, M. B. A. (2005). Food Chemistry, 90, 705–711. doi:10.1016/j.foodchem.2004.05.020.
Fernandes, K. M., Carvalho, V. D., & Cal-Vidal, J. (1979). Journal of Food Science, 44(4), 1254–1255. doi:10.1111/j.1365-2621.1979.tb03493.x.
Zhang, P., Whistler, R. L., BeMiller, J. N., & Hamaker, B. R. (2005). Carbohydrate Polymers, 59, 443–458. doi:10.1016/j.carbpol.2004.10.014.
Mota, R. V., Lajolo, F. M., & Cordenunsi, B. R. (1997). Ciência Tecnol de Alimentes, 17(2), 94–97.
Acknowledgments
The authors would like to thank the Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp) and Coordenação para Aperfeiçoamento do Ensino Superior (CAPES), Brazil, Fundação para a Ciência e Tecnologia (FCT) and Gabinete de Relações Internacionais da Ciência e do Ensino Superior (GRICES), Portugal, for their financial support in this work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Carvalho, G.B.M., Silva, D.P., Santos, J.C. et al. Total Soluble Solids from Banana: Evaluation and Optimization of Extraction Parameters. Appl Biochem Biotechnol 153, 34–43 (2009). https://doi.org/10.1007/s12010-008-8462-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12010-008-8462-2