Comparative Nutritional, Functional, Morphological, and Diffractogram Study on Culinary Banana (MusaABB) Peel at Various Stages of Development

Abstract

The culinary banana peel, which is an agricultural waste available in abundance, has not been able to draw much attention in terms of its utilization. In addition to being an abundant source of functional and nutritional compounds, it also deserves to be utilized in a proper and/or better way. The aim of this study was to explore this agro-waste at different levels of maturity in order to identify the active compounds at particular stage of maturity. Phenolics, flavonoids, and radical scavenging activity were maximum at early developmental stage, whereas compounds like protein, fat, carbohydrates, and starch increased with maturity and declined at over-ripe stage. The starch present in the peel is of C-type as confirmed by x-ray diffractograms and crystalline in nature. The peel, at the edible mature stage 4, yielded a high cellulose content which could be used as a reinforcement material in highperformance biocomposites. The presence of various functional groups indicating the complex nature of the culinary banana peel was confirmed by Fourier transform infrared characterization. Scanning electron microscope micrographs revealed that microstructure of peel changes drastically and degradation of starch and other compounds occurred at the over-ripe stage. Hence, in this context, the culinary banana peel can serve as a potential biomaterial in industrial applications and can add a higher value to this locally important and underutilized crop.

Use of Paper Spray-Mass Spectrometry to Determine the Chemical Profile of Ripe Banana Peel Flour and Evaluation of Its Physicochemical and Antioxidant Properties

“…In unripe bananas, starch is one of the main digestible carbohydrates but, during ripening, the starch content decreases while the soluble sugar increases, which occurs due to the action of enzymes that degrade starch and participate in the formation of sugars. 26 According to these results, it was verified that the ripening stage of the fruit influenced the composition of the flour, due to the variations found in this study and those obtained by Angelis-Pereira et al, 34 corroborating with the observation made by Emaga et al 6 Fruit peels have a higher fiber content than the pulp, which is due to their protective function against external threats. 30 The highlight of the ripe banana peel flour obtained was its high content of dietary fiber, with the insoluble portion at highest concentration.…”

“…However, other researchers have obtained better results in comparison to the ones found in this study: in Cavendish banana peel flour, at different ripening stages (590 -2900 mg GAE 100 g -1 ) 26,39 and unripe plantain peel flour (771 mg GAE 100 g -1 ). 29 Therefore, the different results of total phenolic compounds found are influenced by fruit variety, cultivation conditions, Figure 1.…”

“…The aromatic ring vibrations of lignin can be observed at 1520 cm -1 . 36 In the region between 1480 and 1390 cm -1 , the peaks are related to the bending modes of -CH 3 , 26 while the peaks observed in the range of 1390-1270 cm -1 correspond to CH 2 bending, indicating the presence of cellulose in the flour. 37 The peak at 1234 cm -1 indicate C-O stretching of lignin and the one at 1060 cm -1 may be attributed to C-OR stretching.…”

“…16 The TSS in banana peels corresponds to the presence of glucose, fructose, and sucrose, and the higher the stage of ripening, the higher this value. 26 The WHC is the capacity of a material to retain water in its matrix and is related to the amount of protein and dietary fiber, mainly hemicellulose and pectin, and the physical condition of starch in the flour. 16,27,28 In this study, the WHC was similar to the values found by Alkarkhi et al 16 and Torres-Oblitas et al 27 in ripe banana peel flours (6.1-8.2 g g -1 and 5.4 g g -1 , respectively), but was greater than those found in unripe plantain peel flour (3.5 g g -1 ), 29 pequi peel flour (3.7-4.0 g g -1 ), 15 buriti peel flour (1.1 g g -1 ), 30 and wheat flour (1.9 g g -1 ).…”

Comparative Evaluation of the Nutritive, Mineral, and Antinutritive Composition of Musa sinensis L. (Banana) and Musa paradisiaca L. (Plantain) Fruit Compartments

“…A study by Adeniji et al [27] reported similarly high carbohydrate content in five hybrids of the Musa cultivar. A study by Khawas and Deka [28] also reported substantially high levels of carbohydrates in the peel of culinary banana (Musa ABB with one chromosomal set).…”