EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS

Abstract

In this study, effect of taro peel and taro pulp extracts pre-treatments compared with those of cabbage on oxidative enzyme activities of frozen banana pulp and dried banana rings was investigated. Therefore, fresh banana rings were dipped in natural extracts from cabbage, taro peel and taro pulp. The effects of this pretreatment, freezing and drying on oxidative enzymes activity, colour characteristics, and total phenol contents of banana pulp and rings were recorded. The best used concentration of cabbage, taro peel and pulp extracts pre-treatment was found to be 15%, hence it improved the final acceptability and inhibited oxidative enzymes (PPO, POD and catalase) activity for banana pulp and rings. However, it could be noticed that addition of taro pulp extract at 15% in the soaking solution took place as the inhibition of 54%, 44% and 54% for PPO, POD and CAT, respectively increased in banana pulp. Meanwhile, such addition showed 44%, 46% and 60% of PPO, POD and CAT, respectively inhibition in banana rings. Generally, the result showed that utilization of taro pulp extracts at 15% prevent any browning for all frozen banana pulp and dried banana rings compared with untreated samples. The banana pulp and rings pretreated with taro pulp extract caused the highest reduction of oxidative enzyme activities followed by Taro peel extract. Results indicated that the treatment with cabbage and taro pulp extracts inhibited PPO, POD and CAT activity after dipping reached to 54, 44 and 54%, respectively. Dried treated banana rings had the highest values for inhibition oxidative enzymes activity sample compared with frozen banana pulp and untreated samples. Also, results showed a decrease in the total phenols content of dried banana rings comparing with frozen banana pulp after pre-treatment with cabbage and taro extracts.