Phenolic compounds from the peel of Musa cavendish, Musa acuminata and Musa cavandanaish

Abstract:

Ecuador, one of the big banana exporters, produces approximately 240 000 tons of fruit that are not exported. This by-product generates a serious environmental problem due to its high organic load. Banana peel is a source of antioxidant compounds such as phenolic compounds. These compounds have anti-cancer, anti-aging and anti-inflammatory properties, and therefore their importance in human health. However there are no studies of the content of phenolic compounds in varieties of banana. The aim of this study was to quantitatively determine the content of phenolic compounds and tannins in the peel of Musa cavendish, Musa acuminata and Musa cavandanaish during the fruit ripening process. The quantification of phenolic compounds and tannins was done with a spectrophotometer after an ethanol extraction and was expressed as gallic acid equivalents (GAE) and tannic acid equivalents (TAE) respectively. The results showed that the highest content of phenolic compounds and tannins was 6 411 mg/100 g peel (dry basis) and 1 056 mg/100 g peel (db) respectively. The results correspond to the peel of Musa cavendish after two days of being cut. Additionally, it was found that the ripening process leads to a reduction of phenolic compounds (GAE) and tannins (TAE). The three varieties of banana are a good source of phenolic compounds and tannins in the early stages of organoleptic maturity.

Año de publicación:

2017

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Fuente:

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