Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds |
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| Affiliation: | 1. Instituto Federal Fluminense, Dário Vieira Borges, 235, Parque Trevo, 28360-000 Bom Jesus do Itabapoana, Rio de Janeiro, Brazil;2. Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Campus Universitário, 36570-000 Viçosa, Minas Gerais, Brazil;3. Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Barra do Garças, Brazil;4. Universidade Estadual de Campinas, Monteiro Lobato, 80, Cidade Universitária, 13081-970 Campinas, São Paulo, Brazil;5. Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera Toledo-Albacete s/n, 13700 Tomelloso, Spain;6. Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Campus Universitario s/n, 13071 Ciudad Real, Spain |
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| Abstract: | 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 29 mg/g, as GAE) due to the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around 3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers and monomeric flavan-3-ols (jointly around 126 mg/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 14 μM/g; ABTS, around 242 μM/g; and ORAC, around 436 μM/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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