Production of Fermented Vinegar from Cavendish Banana (Musa spp. AAA group)
Keywords:
vinegar, Cavendish banana, Saccharomyces cerevisiae, Acetobacter acetiAbstract
The present study aims at utilizing agricultural waste, which is overripe Cavendish bananas (Musa spp. AAA group), for fermented vinegar production. The three different ripe stages of Cavendish bananas including 1) over 100% ripe, 2) 100% ripe and 3) 30% ripe were prepared for vinegar production. For the ethanol fermentation (wines production), bananas were fermented by using Saccharomyces cerevisiae at 30 oC for 14 days. The results showed that there was no statistically significant difference in alcohol content among wine samples from three banana ripe stages which were in the range of 9.77 to 9.88 percent by volume. For the acetic acid fermentation (vinegar production), three banana wines were fermented by Acetobacter aceti TISTR 354 for 14 days. The results revealed that three vinegar samples had acetic acid content in the range of 6.63 to 7.19 percent by volume and the vinegar fermented from banana with 100% ripe stage had the highest acetic acid content (p ≤ 0.05). In addition, the analyses of total phenolic content, total flavonoid content and the antioxidant activities (ABTS and FRAP assay) of vinegar samples fermented from three different banana ripe stages were determined. The results showed that both phenolic and flavonoid compounds were still detected and had antioxidant potentials after alcohol and subsequent acetic acid fermentation steps.
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