Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Abstract

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

Influence of Melatonin Coating on Physiochemical Qualities and Enzymatic Activities in Banana Pericarp under Cold Storage

“…Phenolic acid results indicate that QA and CA are the predominant phenolic compounds present in the pericarp of banana fruit, and GA, CC, FA, and PA were found in minimal amounts. This is in accordance with the study of Zhang et al [81]. Several studies indicate that derivatives of QA, such as CA and GA, possess beneficial health effects, including antioxidant, antimicrobial, anti-inflammatory, and neuroprotective properties.…”

Anti-microbial and cytotoxic activities of green and ripe banana peel.

“…These events may lead to increased oxidative stress and cause many metabolic changes associated with ripening and maturation. Zhang et al (2022) reported that green banana peel can be used as a high-quality raw material for extracting phenolic compounds.…”

Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review

“…Several studies have linked ROS to a variety of chronic diseases, including neurodegeneration, cancer, diabetes, and inflammation [84]. Rutin and myricetin are the most abundant phenolic compounds in plantain and dessert banana peel flavonol profiles [85]. According to Phacharapiyangkul et al [86], ferulic acid, which is abundant in sucrier banana peel, may act as an anti-melanogenesis factor by regulating vascular endothelial growth factor expression, initiating nitric oxide synthase, and acting as a tumor suppressor gene.…”