Soybean Oil as a Green Solvent for the Recovery of Carotenoids from Banana Peel: Evaluation of the Storage and Processing on Final Product

Nara Michi de Faria Ishikiriyama, Isabele Policarpo da Silveira, Joyce Viana Silva, Beatriz Pereira de Freitas, Claudete Norie Kunigami, Eliane Przytyk Jung and Leilson de Oliveira Ribeiro ()
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Nara Michi de Faria Ishikiriyama: Emília de Jesus Ferreiro Nutrition School, Fluminense Federal University, Niterói 24020-140, Brazil
Isabele Policarpo da Silveira: Emília de Jesus Ferreiro Nutrition School, Fluminense Federal University, Niterói 24020-140, Brazil
Joyce Viana Silva: Emília de Jesus Ferreiro Nutrition School, Fluminense Federal University, Niterói 24020-140, Brazil
Beatriz Pereira de Freitas: Department of Chemical Engineering, Fluminense Federal University, Niterói 24241-000, Brazil
Claudete Norie Kunigami: Laboratory of Organic and Inorganic Chemical Analysis, National Institute of Technology, Rio de Janeiro 20081-312, Brazil
Eliane Przytyk Jung: Laboratory of Organic and Inorganic Chemical Analysis, National Institute of Technology, Rio de Janeiro 20081-312, Brazil
Leilson de Oliveira Ribeiro: Laboratory of Organic and Inorganic Chemical Analysis, National Institute of Technology, Rio de Janeiro 20081-312, Brazil

Resources, 2024, vol. 13, issue 2, 1-10

Abstract: This study aimed to recover carotenoids from banana peel by employing a solid-liquid extraction using soybean oil as a green solvent. The oil with the highest total carotenoid content was evaluated for storage stability (30 °C/90 days) and thermal processing (100 and 200 °C/1–2 h). The results for changing temperature (33–67 °C), solid-liquid ratio (1:6–1:74 w / w ), and agitation (132–468 rpm) were combined to evaluate the recovery of carotenoids from banana peel in extractions performed for 1 h. The highest total carotenoid concentration obtained from banana peel with 13% residual moisture was 756 µg of β-carotene/mL of oil at 50 °C with a solid-liquid ratio of 1:6 and 300 rpm agitation, resulting in a 55% recovery, which is superior to the extraction using acetone as the solvent (50%). Nutritionally, the carotenoid-rich oil can substantially increase vitamin A intake since a 13-mL serving can correspond to 63–117% of the daily intake of vitamin A for different groups. Regarding storage, no differences were observed in the fatty acid profile of the carotenoid-rich oil and the control (pure soybean oil) after 90 days ( p > 0.05). The fatty acid profile also remained the same after thermal processing, regardless of temperature and exposure time, except for linolenic acid. 84% retention of total carotenoids was observed after storage. For thermal processing at 100 and 200 °C, regardless of the processing time, a 91 and 31% retention were observed, respectively. Therefore, the use of banana peel as a raw material to obtain carotenoids using soybean oil as a green solvent can add value to production chains, and it is aligned with Sustainable Development Goals 2 and 12 of the UN 2030 Agenda, which aims to end hunger, achieve food security, promote sustainable agriculture and ensure sustainable consumption and production patterns, respectively.

Keywords: Dwarf cavendish banana; solid-liquid extraction; storage and thermal processing (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2024
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