Start Submission Become a Reviewer

Reading: Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and d...

Download

A- A+
Alt. Display

Research Articles

Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS

Authors:

Harshani Siriwardana,

University of Kelaniya, LK
About Harshani
Department of Botany
X close

Krishanthi Abeywickrama ,

University of Kelaniya
About Krishanthi
Department of Chemistry
X close

Sagarika Kannangara,

University of Kelaniya, LK
About Sagarika
Department of Botany
X close

Bimali Jayawardena

University of Kelaniya, LK
About Bimali
Department of Chemistry
X close

Abstract

The effectiveness of basil oil on the nutritional properties of Cavendish banana and chemical composition of basil oil and oil residue levels of treated banana fruits were evaluated in this study. Cavendish banana hands were treated with 1% alum (w/v), 1% alum (w/v) + 0.4% Ocimum basilicum (basil) oil, distilled water (control) and packaged in Low Density Polyethylene (LDPE) bags and stored at a cold room at 12-14ºC. After two weeks of cold storage banana were induced ripened and nutritional contents of treated Cavendish banana were determined. Gas Chromatography - Mass Spectrometry (GC-MS) was instrumental in identifying the chemical constituents of basil oil as well as residues in basil oil treated Cavendish banana peel after two weeks of storage at 12-14ºC.

 

Nutritional properties of basil oil treated Cavendish banana showed no adverse changes compared to control. Methyl chavicol (estragole) was the most abundant component (74.44%) of basil oil followed by linalool (15.01%). GC-MS data revealed that negligible amount of residues of basil oil retained in treated Cavendish banana after 14 days. Basil oil treatment and subsequent modified atmosphere packaging of Cavendish banana is recommended as an ecofriendly strategy for air freight or long distance transport over land.

How to Cite: Siriwardana, H., Abeywickrama, K., Kannangara, S. and Jayawardena, B., 2019. Nutritional quality of Cavendish banana (Musa acuminata, AAA) as affected by basil oil and determination of basil oil residues by GC-MS. Journal of Science of the University of Kelaniya Sri Lanka, 12, pp.98–117. DOI: http://doi.org/10.4038/josuk.v12i0.8020
Published on 21 Nov 2019.
Peer Reviewed

Downloads

  • PDF (EN)

    comments powered by Disqus