Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
2014
Rebello, Ligia Portugal Gomes | Ramos, Afonso Mota | Pertuzatti, Paula Becker | Barcia, Milene Teixeira | Castillo-Muñoz, Noelia | Hermosín-Gutiérrez, Isidro
Banana peel is an underused by-product that can be processed to obtain flour that is more easily stored for further uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126mg/kg). The high total phenolic content of extracts of banana peel flour is likely responsible for the very high antioxidant activity (μM/g, as Trolox equivalents) measured by three different methods: FRAP, around 14μM/g; ABTS, around 242μM/g; and ORAC, around 436μM/g. All these results suggest the interest in going in depth of the good use of banana peel as a profitable source of bioactive phenolic compounds.
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