P. Sibuea, A.P. Nauli, R.Y. Siahaan, M. Pandiangan, D.R. Sihombing
The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. These findings suggest potential applications of Medan Barangan banana in food preservation, contributing to more sustainable agricultural practices by utilizing local agricultural commodities. © 2024 Institute of Physics Publishing. All rights reserved.
Departement of Agriculture Product Technology, Faculty of Agriculture, Universitas Katolik Santo Thomas, North Sumatera, Medan, 20133, Indonesia
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