No abstract

Phytochemicals such as polyphenols and carotenoids are gaining importance because of their contribution to human health and their multiple biological effects such as antioxidant, antimutagenic, anticarcinogenic, and cytoprotective activities and their therapeutic properties. Banana peel is a major by-product in pulp industry and it contains various bioactive compounds like polyphenols, carotenoids, and others. In the present study, effect of ripening, solvent polarity on the content of bioactive compounds of crude banana peel and the protective effect of peel extracts of unripe, ripe, and leaky ripe banana fruit on hydrogen peroxide-induced hemolysis and their antioxidant capacity were investigated. Banana (Musa paradisica) peel at different stages of ripening (unripe, ripe, leaky ripe) were treated with 70% acetone, which were partitioned in order of polarity with water, ethyl acetate, chloroform (CHCl₃), and hexane sequentially. The antioxidant activity of the samples was evaluated by the red cell hemolysis assay, free radical scavenging (1,1-diphenyl-2-picrylhydrazyl free radical elimination) and superoxide dismutase activities. The Folin-Ciocalteu's reagent assay was used to estimate the phenolic content of extracts. The findings of this investigation suggest that the unripe banana peel sample had higher antioxidant potency than ripe and leaky ripe. Further on fractionation, ethyl acetate and water soluble fractions of unripe peel displayed high antioxidant activity than CHCl₃ and hexane fraction, respectively. A positive correlation between free radical scavenging capacity and the content of phenolic compound were found in unripe, ripe, and leaky ripe stages of banana peel.

The main by-product of the banana processing industry is peel, which represents almost 30% of fruit. Naturally occurring substances are cheap, renewable, biodegradable, do not contain heavy metals or other toxic chemicals, are therefore eco-friendly and hence ecologically acceptable. The significance of banana peel has been documented over the year as an antimicrobial agent, antioxidant, and neuroprotective agent, so on. Here this review highlights some other interesting facts about banana peel like its anticorrosive properties and clinical properties. Hence, this review intends to highlight the industrial utilization of banana peel. Thus, phenolic compounds and enzymes like oxalate oxidase and SOD (germin family) from banana peel can be exploited as a health supplement due to its richness in natural antioxidants coupled with medicinal applications. Antioxidant and Antimicrobial properties of banana peel make it a natural ingredient in food-grade applications. The review below highlights some of the interesting and important properties of banana peel as a corrosion inhibitor and its industrial applications likewise, in the metal, steel industry, clinical industry and food industry.

Objective: To determine the nutritional and anti-nutritional components of banana peel at various stages of ripening and compared it with tropical fruits (apple and mango). Methods: Initially, nutrient values for individual fruits and its peel (Apple, Mango, and Banana) samples were analyzed. The color values (L, a, b, and c*value,) and textural characteristics (hardness, cohesiveness, springiness and adhesiveness) were used to determine the ripening stage. Protein, sugar, carbohydrate, crude fiber, crude fat, tannin, and oxalate content were all evaluated to determine their nutritional and anti-nutritional qualities. Results: After statistical analysis, it was investigated that banana peels in the unripe stage had lower crude fat content (1.2±0.03%) and moisture content (5.97±0.12%). The amount of crude fiber in banana peel (36.16±0.09%) was found to be high when compared to mango (26.5±0.06%) and apple peel (10.7±0.06%), which greatly boosted its nutritional value. Unripe banana peel has a low K (245.1±0.07 mg/100 gm) and high Mg (566.61±0.07 mg/100 gm) ratio. This increases its potential as an anti-diabetic source. Whereas leaky ripe banana peels have the maximum potassium content (11730±0.09 mg/100 gm), followed by ripe (7288±0.06 mg/100 gm) and unripe (245.1±0.07 mg/100 gm), making them equally nutritionally important. Conclusion: The investigation concluded that though all fruits are tropical and readily available all year around, but banana are cheaper and nutritionally rich. Banana peel has a low level of anti-nutritional factor, which makes it safe for human consumption. All stages of the banana peel are equally significant. Leaky ripe peels contain many valuable vitamins and minerals, ranging from iron (7.7±0.09 mg/100 gm) to phosphorus (36.6±0.19) to calcium (567.4±0.06 mg/100 gm) to Na (42.5±0.09 mg/100 gm) and K (11730±0.09 mg/100 gm), which can help to enrich soil fertility, and thus could be used as an organic fertilizer. Whereas, unripe banana peels could be used for many therapeutic purposes due to their high fiber, essential fat, and mineral content. Thus, they are not recommended to be thrown and used in for more socio-economic purposes.