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

• DOI: 10.3390/antiox12010093
• Publication Date: 2023-01-02T09:51:22Z
• Authors: Zhichun Li; Cuina Qin; Xuemei He; Bojie Chen; Jie Tang; Guoming Liu; Li Li; Ying Yang; Dongqing Ye; Jiemin Li; Dongning Ling; Changbao Li; Hock Eng Khoo; Jian Sun
• Keywords: 0303 health sciences; 03 medical and health sciences; aroma components; banana peel; antioxidant activity; chemical composition; Therapeutics. Pharmacology; RM1-950; active ingredient; antioxidant activity; aroma components; banana peel; chemical composition; Article; active ingredient

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