Evaluation of in vitro lipid-lowering properties of ‘Saba’ banana [Musa acuminata x balbisiana (BBB group) ‘Saba’] peel pectin from different extraction methods

Estribillo, Abbie Glenn M. and Gaban, Prince Joseph V. and Rivadeneira, Joel P. and Villanueva, Jeric C. and Torio, Mary Ann O. and Israel, Katherine Ann T. Castillo (2022) Evaluation of in vitro lipid-lowering properties of ‘Saba’ banana [Musa acuminata x balbisiana (BBB group) ‘Saba’] peel pectin from different extraction methods. Malaysian Journal of Nutrition (Malaysia), 28 (1). pp. 65-77. ISSN 1394 – 035X

Introduction: This study was conducted to investigate the in-vitro lipid-lowering properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels were extracted using acid extraction (citric acid), enzymatic extraction (cellulase), and microwave-assisted extraction. In-vitro lipid-lowering assays were performed using spectrophotometry for pancreatic lipase inhibition and cholesterol binding, while liquid chromatography was used for bile acid-binding capacity. Results: Results revealed that all SBPs were not able to inhibit pancreatic lipase activity. However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol (51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly bound to taurocholate. Conclusion: The results of this study showed that acidextracted SBPs can significantly bind to cholesterol and bile acids, glycocholate and taurocholate, thereby indicating a possible reduction in lipid metabolism.

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Abstract

Introduction: This study was conducted to investigate the in-vitro lipid-lowering properties of ‘Saba’ banana peel pectin (SBP) extracted using three methods for its possible use as a dietary fibre ingredient. Methods: Pectin from ‘Saba’ banana peels were extracted using acid extraction (citric acid), enzymatic extraction (cellulase), and microwave-assisted extraction. In-vitro lipid-lowering assays were performed using spectrophotometry for pancreatic lipase inhibition and cholesterol binding, while liquid chromatography was used for bile acid-binding capacity. Results: Results revealed that all SBPs were not able to inhibit pancreatic lipase activity. However, all SBPs can notably bind to cholesterol and bile acids, taurocholate, and glycocholate. Acid-extracted pectin had the highest binding capacity to cholesterol (51.36%–55.07%) and glycocholate (27.37%), whereas all SBPs were similarly bound to taurocholate. Conclusion: The results of this study showed that acidextracted SBPs can significantly bind to cholesterol and bile acids, glycocholate and taurocholate, thereby indicating a possible reduction in lipid metabolism.

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Item Type:	Article
AGROVOC Term:	Musa (bananas)
AGROVOC Term:	peel
AGROVOC Term:	pectins
AGROVOC Term:	lipids
AGROVOC Term:	in vitro
AGROVOC Term:	extraction
AGROVOC Term:	analytical methods
AGROVOC Term:	natural fibres
AGROVOC Term:	bile acids
AGROVOC Term:	binding agents
Geographical Term:	Philippines
Uncontrolled Keywords:	saba, pectin, pancreatic lipase inhibition, cholesterol-binding capacity, bile acid binding capacity
Depositing User:	Ms. Azariah Hashim
Date Deposited:	28 Feb 2025 02:59
Last Modified:	28 Feb 2025 02:59
URI:	http://webagris.upm.edu.my/id/eprint/1944

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