A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

Abstract

Banana by-products as novel ingredients S. Ram ırez-Bolaños et al.

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

“…This level was 1.5-3 times higher than that recorded in the pulp [11]. These confer a wide range of biological and pharmacological properties with potential as antimutagenic, antiviral antithrombotic, hepatoprotective agents, as well as a food additive and signaling molecules because of strong natural antioxidant properties [12,13]. Many fruit peels' phenolic compounds have now been studied [14].…”

The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms

“…The flowers of Tilia tomentosa contained 66.820 3,4‐dihydroxybenzoic acid, 29.39 myricetin, 21.421 rutin, 12.334 ferulic acid, 10.383 4‐hydroxybenzaldehyde, 3.542 4‐hydroxybenzoic acid, 0.232 gallic acid, 1.824 caffeic acid, and 3.683 mg/kg kaempferol (Kıvrak et al, 2017). Ramírez‐Bolanos et al (2021) reported that dried banana flower and dried banana pseudostem may have the potential to be used as food ingredients due to the phenolic profile of dried banana flower and its byproducts. Solarte et al (2022) determined that a deficiency of myricetin derivatives was also detected in Tibouchina urvilleana .…”

“…Therefore, it has been observed that the interest of consumers in the herbs and nutritional supplements has increased due to the lack of side effects and low costs of natural antioxidant sources compared to synthetic drugs (Buřičová & Réblová, 2008; Bubueanu et al, 2015). Both dried banana flower and pseudo‐stem showed an interesting nutritional composition, like proteins in the case of pseudo‐stem and proteins and fatty acids in the flower (Ramírez‐Bolanos et al, 2021). Polyphenolic compounds with antioxidant properties are widely found in both edible and inedible plants and they have many applications in the food, cosmetic, and pharmaceutical industries (Shaiban et al, 2006; Arabshahi‐Delouee & Urooj, 2007; Akyüz et al, 2014).…”

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

“…Given this current trend of clean-label foods, extensive research has been conducted on the identification and characterization of plant-based antioxidant substances [ 73 , 74 , 75 , 76 , 77 ]. As a consequence, studies on the application of these substances as replacers of conventional synthetic antioxidants in meat and meat products have increased in recent years, as shown in Figure 1 .…”