Exploring the Biochemical Components of Fresh Peels of Three Varieties of <i>Musa sapientum</i> (Banana)

Victoria Bennett; Ibrahim Olabayode Saliu

doi:doi:10.11648/j.jfns.20221004.13

| Peer-Reviewed

Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana)

Victoria Bennett, Ibrahim Olabayode Saliu

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 4)

Received: 15 June 2022 Accepted: 4 July 2022 Published: 12 July 2022

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Musa sapientum, commonly known as banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants. Banana peels have the potentials to support microbial growth. This research was focused on the fresh peels of three banana species (Musa acuminata, Musa balbisiana and Musa paradisiaca). Samples were collected from Angalabiri Community in Sagbama Local Government Area of Bayelsa State, Nigeria, and a comparative study of the proximate, mineral and phytochemicals in the fresh peels was carried out. From the mineral analysis result, ash content seems to be higher in Musa balbisiana, 1.38%. Protein, fat, fiber and carbohydrate contents (2.09%, 16.40%, 18.38%, and 22.44%) were higher for Musa paradisiaca peels indicating that the peels could be a good source of fiber and carbohydrate. Gas chromatography-mass spectrometry (GC-MS) analysis of methanolic extract of the peels of Musa acuminata, Musa balbisiana and Musa paradisiaca showed fifteen phytochemicals respectively. Moderate amounts of caryophyllene (56.1% and 28.9%), were identified in Musa balbisiana and Musa paradisiaca speceies, indicating that the peels of Musa balbisiana and Musa paradisiaca could be good sources of food additive, typically for flavoring. Significant amount of Humulene, 68.4%, was identified in the peels of Musa paradisiaca, also indicating that the peels could be a good source of antibiotics.

Published in	Journal of Food and Nutrition Sciences (Volume 10, Issue 4)
DOI	10.11648/j.jfns.20221004.13
Page(s)	115-119
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Explore, Proximate, Mineral, Biochemicals, Banana Peels

References

[1]	Simin L., JoAnn E. M., I-Min L., Stephen R. C., Charles H. H., Walter C. W., Julie E. B. (2000) Fruit and vegetable intake and risk of cardiovascular disease: the Women's Health Study. The American Journal of Clinical Nutrition, 72 (4) 922–928, https://doi.org/10.1093/ajcn/72.4.922
[2]	Nur Z. A. Z., Wu Y. S, Gan S. H, Bonam S. R, Nur N. I. M. R., Yasmin M. B., Pei T. L., Vetriselvan S., Kumar N. F., Shivkanya F. (2021) Promising Nutritional Fruits Against Cardiovascular Diseases: An Overview of Experimental Evidence and Understanding Their Mechanisms of Action. Vascular Health and Risk Management. 12, 739-769.
[3]	Shukla, S., Mehta, A., John, J., Singh, S., Mehta, P., Vyas, S. P. (2009). Antioxidant activity and total phenolic content of ethanolic extract of caesalpinia bonducella seeds. Food and Chemical Toxicology, 47: 1848–1851.
[4]	Hashimoto H, Uragami C, Cogdell RJ. (2016) Carotenoids and Photosynthesis. Subcell Biochemistry, 79:111-39. doi: 10.1007/978-3-319-39126-7_4.
[5]	Armstrong, W. P. "Identification Of Major Fruit Types". Wayne's Word: An On-Line Textbook of Natural History. Archived from the original on November 20, 2011. Retrieved August 17, 2013.
[6]	Padam B. S, Tin H. S, Chee F. Y, Mohd I. A. (2014). Banana by-products: An under-utilized renewable food biomass with great potential. Journal of Food Science Technology 51 (12): 3527-3545.
[7]	Falana, I. B. (2010). Effects of low irradiation doses and some physical treatment on the keeping of plantain (Musa AAB). Thesis submitted for the requirement of PhD award in Food Science and Technology, OAU, Ile-Ife 8-26, 83-84.
[8]	Tournas, V. H., and Katsoudas, E., (2015). Mould and Yeast Flora in Fresh Berries, Grapes and Citrus Fruits. International Journal of Food Microbiology, (105), 11-17.
[9]	Akinyosoye, O. (1991) Tropical Agriculture, Macmillan Publishers Limited, Ibadan p. 65 – 68.
[10]	Komal, U. K., Lila, M. K., & Singh, I. (2020). PLA/banana fiber based sustainable biocomposites: A manufacturing perspective. Composites Part B: Engineering, 180, 107535.
[11]	Kandasamy S., Aradhya, S. M. (2014). Polyphenolic profile and antioxidant properties of rhizome of commercial banana cultivars grown in India. Food Bioscience, 8: 22–32.
[12]	Pazmino-Duran E. A., Giusti, M. M., Wrolstad, R. E., Gloria, M. B. A. (2001). Anthocyanins from banana bracts (Musa x paradisiaca) as potential food colorants. Food Chemistry, 73: 327–332.
[13]	Lewis, D. A., Fields, W. N., Shaw, G. P. (1999). A natural flavonoid present in unripe plantain banana pulp (Musa sapientum L. Var. paradisiaca) protects the gastric mucosa from aspirin-induced erosions. Journal of Ethnopharmacology, 65: 283–288.
[14]	Mathew, N. S., Negi, P. S. (2017). Traditional uses, phytochemistry and pharmacology of wild banana (Musa acuminata Colla): a review. Journal of Ethnopharmacology, 196: 124–140.
[15]	Aziz, N. A. A., Ho, L. H., Azahari, B., Bhat, R., Cheng, L. H., Ibrahim, M. N. M. (2011). Chemical and functional properties of the native banana (Musa acuminate x balbisiana colla cv Awak) pseudo-stem and pseudostem tender core flours. Food Chemistry, 128: 748–753.
[16]	Anyasi, T. A., Jideani, A. I. O., Mchau, G. R. A. (2018). Phenolics and essential mineral profile of organic acid pretreated unripe banana flour. Food Research International (Ottawa, Ont.), 4: 100–109.
[17]	Erdman, J. W. Jr, Bierer, T. L., Gugger, E. T. (1993). Absorption and transport of carotenoids. Annals of the New York Academy of Sciences, 691: 76–85.
[18]	Englberger, L., Wills, R. B., Blades, B., Dufficy, L., Daniells, J. W., Coyne, T. (2006). Carotenoid content and flesh color of selected banana cultivars growing in Australia. Food and Nutrition Bulletin, 27: 281–291.
[19]	Passo T. C. V., Herent M. F., Kodjo T., Thomas H. E., Quetin-Leclercq J., Hervé R., Yvan L., Christelle A. (2015). Phenolic profiling in the pulp and peel of nine plantain cultivars (musa sp.). Food Chemistry, 167: 197–204.
[20]	Cook, N. C., Sammon, S. (1996). Flavanoids chemistry, metabolism, cardioprotective effects, and dietary sources. Nutritional Biochemistry, 7: 66–76.
[21]	Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., Supriatno, Ooi, K. L. (2011). Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and analysis, 24: 1–10.
[22]	A. O. A. C (2005) Official method of Analysis. 18^th Ed., Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24.
[23]	Wanjuu C., Abong G., Mbogo D., Heck S., Low J. and Muzhingi T. (2018) The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread. Food and Science Nutrition 6 (6): 1555–1563 doi: 10.1002/fsn3.710.
[24]	Baraem P. I. (2017) Ash Content Determination in Food Analysis Laboratory Manual pp 117-119.
[25]	Hassan, H. F, Hassan, U. F., Usher, O. A., Ibrahim, A. B., Tabe, N. N (2018) Exploring the Potentials of Banana (Musa Sapietum) Peels in Feed Formulation. International Journal of Advanced Research in Chemical Science, 5 (5): 10-14.
[26]	Bennett V., Isaiah T. D. (2022) Proximate, Nutritional and Phytochemical Analysis of Treculia africana (African Breadfruit) Decne in South-South, Nigeria. World Journal of Innovative Research, 12 (4), 19-23.
[27]	Jang H., Rhee K., Eom Y. (2020) Antibacterial and antibiofilm effects of α-humulene against Bacteroides fragilis. Canadian Journal of Microbiology 66 (6): 389-399 doi: 10.1139/cjm-2020-0004.

Cite This Article

Plain Text BibTeX RIS

APA Style

Victoria Bennett, Ibrahim Olabayode Saliu. (2022). Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). Journal of Food and Nutrition Sciences, 10(4), 115-119. https://doi.org/10.11648/j.jfns.20221004.13

Copy | Download

ACS Style

Victoria Bennett; Ibrahim Olabayode Saliu. Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). J. Food Nutr. Sci. 2022, 10(4), 115-119. doi: 10.11648/j.jfns.20221004.13

Copy | Download

AMA Style

Victoria Bennett, Ibrahim Olabayode Saliu. Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). J Food Nutr Sci. 2022;10(4):115-119. doi: 10.11648/j.jfns.20221004.13

Copy | Download

@article{10.11648/j.jfns.20221004.13,
  author = {Victoria Bennett and Ibrahim Olabayode Saliu},
  title = {Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {4},
  pages = {115-119},
  doi = {10.11648/j.jfns.20221004.13},
  url = {https://doi.org/10.11648/j.jfns.20221004.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221004.13},
  abstract = {Musa sapientum, commonly known as banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants. Banana peels have the potentials to support microbial growth. This research was focused on the fresh peels of three banana species (Musa acuminata, Musa balbisiana and Musa paradisiaca). Samples were collected from Angalabiri Community in Sagbama Local Government Area of Bayelsa State, Nigeria, and a comparative study of the proximate, mineral and phytochemicals in the fresh peels was carried out. From the mineral analysis result, ash content seems to be higher in Musa balbisiana, 1.38%. Protein, fat, fiber and carbohydrate contents (2.09%, 16.40%, 18.38%, and 22.44%) were higher for Musa paradisiaca peels indicating that the peels could be a good source of fiber and carbohydrate. Gas chromatography-mass spectrometry (GC-MS) analysis of methanolic extract of the peels of Musa acuminata, Musa balbisiana and Musa paradisiaca showed fifteen phytochemicals respectively. Moderate amounts of caryophyllene (56.1% and 28.9%), were identified in Musa balbisiana and Musa paradisiaca speceies, indicating that the peels of Musa balbisiana and Musa paradisiaca could be good sources of food additive, typically for flavoring. Significant amount of Humulene, 68.4%, was identified in the peels of Musa paradisiaca, also indicating that the peels could be a good source of antibiotics.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana)
AU  - Victoria Bennett
AU  - Ibrahim Olabayode Saliu
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221004.13
DO  - 10.11648/j.jfns.20221004.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 115
EP  - 119
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221004.13
AB  - Musa sapientum, commonly known as banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants. Banana peels have the potentials to support microbial growth. This research was focused on the fresh peels of three banana species (Musa acuminata, Musa balbisiana and Musa paradisiaca). Samples were collected from Angalabiri Community in Sagbama Local Government Area of Bayelsa State, Nigeria, and a comparative study of the proximate, mineral and phytochemicals in the fresh peels was carried out. From the mineral analysis result, ash content seems to be higher in Musa balbisiana, 1.38%. Protein, fat, fiber and carbohydrate contents (2.09%, 16.40%, 18.38%, and 22.44%) were higher for Musa paradisiaca peels indicating that the peels could be a good source of fiber and carbohydrate. Gas chromatography-mass spectrometry (GC-MS) analysis of methanolic extract of the peels of Musa acuminata, Musa balbisiana and Musa paradisiaca showed fifteen phytochemicals respectively. Moderate amounts of caryophyllene (56.1% and 28.9%), were identified in Musa balbisiana and Musa paradisiaca speceies, indicating that the peels of Musa balbisiana and Musa paradisiaca could be good sources of food additive, typically for flavoring. Significant amount of Humulene, 68.4%, was identified in the peels of Musa paradisiaca, also indicating that the peels could be a good source of antibiotics.
VL  - 10
IS  - 4
ER  -

Copy | Download

Author Information

Victoria Bennett

Department of Chemical Sciences, Faculty of Basic and Applied Sciences, University of Africa, Toru-Orua, Sagbama, Nigeria
Ibrahim Olabayode Saliu

Department of Neuroscience, Washington University School of Medicine, St. Louis, USA

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Victoria Bennett, Ibrahim Olabayode Saliu. (2022). Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). Journal of Food and Nutrition Sciences, 10(4), 115-119. https://doi.org/10.11648/j.jfns.20221004.13

Copy | Download

ACS Style

Victoria Bennett; Ibrahim Olabayode Saliu. Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). J. Food Nutr. Sci. 2022, 10(4), 115-119. doi: 10.11648/j.jfns.20221004.13

Copy | Download

AMA Style

Victoria Bennett, Ibrahim Olabayode Saliu. Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana). J Food Nutr Sci. 2022;10(4):115-119. doi: 10.11648/j.jfns.20221004.13

Copy | Download

@article{10.11648/j.jfns.20221004.13,
  author = {Victoria Bennett and Ibrahim Olabayode Saliu},
  title = {Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana)},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {4},
  pages = {115-119},
  doi = {10.11648/j.jfns.20221004.13},
  url = {https://doi.org/10.11648/j.jfns.20221004.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221004.13},
  abstract = {Musa sapientum, commonly known as banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants. Banana peels have the potentials to support microbial growth. This research was focused on the fresh peels of three banana species (Musa acuminata, Musa balbisiana and Musa paradisiaca). Samples were collected from Angalabiri Community in Sagbama Local Government Area of Bayelsa State, Nigeria, and a comparative study of the proximate, mineral and phytochemicals in the fresh peels was carried out. From the mineral analysis result, ash content seems to be higher in Musa balbisiana, 1.38%. Protein, fat, fiber and carbohydrate contents (2.09%, 16.40%, 18.38%, and 22.44%) were higher for Musa paradisiaca peels indicating that the peels could be a good source of fiber and carbohydrate. Gas chromatography-mass spectrometry (GC-MS) analysis of methanolic extract of the peels of Musa acuminata, Musa balbisiana and Musa paradisiaca showed fifteen phytochemicals respectively. Moderate amounts of caryophyllene (56.1% and 28.9%), were identified in Musa balbisiana and Musa paradisiaca speceies, indicating that the peels of Musa balbisiana and Musa paradisiaca could be good sources of food additive, typically for flavoring. Significant amount of Humulene, 68.4%, was identified in the peels of Musa paradisiaca, also indicating that the peels could be a good source of antibiotics.},
 year = {2022}
}

Copy | Download

TY  - JOUR
T1  - Exploring the Biochemical Components of Fresh Peels of Three Varieties of Musa sapientum (Banana)
AU  - Victoria Bennett
AU  - Ibrahim Olabayode Saliu
Y1  - 2022/07/12
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221004.13
DO  - 10.11648/j.jfns.20221004.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 115
EP  - 119
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221004.13
AB  - Musa sapientum, commonly known as banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants. Banana peels have the potentials to support microbial growth. This research was focused on the fresh peels of three banana species (Musa acuminata, Musa balbisiana and Musa paradisiaca). Samples were collected from Angalabiri Community in Sagbama Local Government Area of Bayelsa State, Nigeria, and a comparative study of the proximate, mineral and phytochemicals in the fresh peels was carried out. From the mineral analysis result, ash content seems to be higher in Musa balbisiana, 1.38%. Protein, fat, fiber and carbohydrate contents (2.09%, 16.40%, 18.38%, and 22.44%) were higher for Musa paradisiaca peels indicating that the peels could be a good source of fiber and carbohydrate. Gas chromatography-mass spectrometry (GC-MS) analysis of methanolic extract of the peels of Musa acuminata, Musa balbisiana and Musa paradisiaca showed fifteen phytochemicals respectively. Moderate amounts of caryophyllene (56.1% and 28.9%), were identified in Musa balbisiana and Musa paradisiaca speceies, indicating that the peels of Musa balbisiana and Musa paradisiaca could be good sources of food additive, typically for flavoring. Significant amount of Humulene, 68.4%, was identified in the peels of Musa paradisiaca, also indicating that the peels could be a good source of antibiotics.
VL  - 10
IS  - 4
ER  -

Copy | Download