Comparative Study on The Antioxidant Capacity, Total Phenolic Content And Alcohol Content of Wines From Musa paradisiaca (Banana), Ananas comosus (Pineapple) And Carica papaya (Papaya) Peelings

Abstract

INTRODUCTION

Wine is a supplement to improve blood pressure. Antioxidant nutrients are capable of slowing down the progression of arteriosclerosis while phenolic compounds are known to be cancer chemopreventives. Therefore, this study was conducted to compare the antioxidant capacity, total phenolic content, and alcohol content of wines from the peelings of Ananas comosus (Pineapple), Carica papaya (Papaya) and Musa paradisiaca (Banana).

METHODS

The peelings of Musa paradisiaca (banana), Carica papaya (papaya), and Ananas comosus (pineapple) were subjected to primary and secondary fermentation. The antioxidant capacity was measured using 2.2-diphenyl-2 picrylhydrazyl (DPPH) assay with ascorbic acid as control. Different concentrations of ascorbic acid (20mg/ml, 50mg/ml, and 100 mg/ml) were used to determine the antioxidant capacities of the wines. The total phenolic content was determined using Gallic Acid (0.5, 1, 2, 5 ppm) concentrations as standard. The alcohol content was measured using ATAGO Refractometer.

RESULTS

Wine from the peelings of M. paradisiaca (Banana) gained the highest antioxidant capacity (44.40 mg/mL) and the wine from C. papaya has the lowest antioxidant capacity (28.72 mg/mL). The antioxidant capacities of the produced wines are far better than ascorbic acid. C. papaya wine has the highest total phenolic content (330 μg GAE/ml), while A. comosus wine was the lowest (205 μg GAE/ml). The alcohol content of the C. papaya wine (18.5%) has greater alcohol content than that of M. paradisiaca wine (17.83%) and pineapple wine (16.33%). Overall, positive results were observed between the antioxidant capacity, total phenolic content, and alcohol content of the wines fromM. paradisiaca (Banana) and A. comosus (Pineapple), and C. papaya (Papaya).

DISCUSSIONS

The antioxidant capacities, total phenolic content, and alcohol content varies among the wines of M. paradisiaca (Banana) and A. comosus (Pineapple), and C. papaya (Papaya) due to the composition of the fruit peelings. These wines had significantly higher antioxidant power compared to ascorbic acid.