Banana (<scp><i>Musa</i>spp</scp>.) as a Source of Bioactive Compounds for Health Promotion

Lopes, Susane; Borges, Cristine Vanz; Cardoso, Sara Manso de Sousa; Rocha, Miguel; Maraschin, Marcelo

doi:10.1002/9781119528265.ch12

Cited by 14 publications

(9 citation statements)

References 82 publications

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“…The peel constitutes approximately 40% of the weight of the banana and has the highest concentration of flavonoids. Currently, more than 40 polyphenolic compounds have been identified, flavonoids being the most predominant forms, highlighting gallic acid (3.86 mg/g), catechins, epicatechins (1.14 mg/g), gallo-catechins (5.91 mg/g), and anthocyanins [77,78]. Anyasi et al [35] reported that epicatechin, gallo-catechin and myricetin-3-O-ramnosyl-glycoside are the flavonoids with the highest concentration in ripe bananas.…”

Section: Bananamentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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Section: Bananamentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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“…In banana pulp, free fatty acids and sterols are major phytosterols. In fact, bananas are an excellent source of phytosterols and steryl glucosides (Lopes et al, 2020). Villaverde et al (Villaverde et al, 2013).…”

Section: Bioactive Components In Banana and Its By‐productsmentioning

confidence: 99%

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

Kumari,

Gaur,

Tiwari

2023

eFood

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Bananas are widely popular as a key member of the Musaceae family and also considered a rich source of several nutrients, especially bioactive compounds. Besides, bananas are extensively grown in tropical and subtropical regions and are easily available for various use cases, that is, food industry and health benefits. Other than banana, its by‐products such as peel, pseudo‐stems, leaves, and blossoms are also rich in several nutrients, for example, carbohydrates, protein, dietary fiber, vitamins, and so on. Moreover, their consumption intends to provide several therapeutic benefits, particularly the dietary fiber and phenolic compounds. Furthermore, bananas and their by‐products have been found to possess antimicrobial, anticancer, and antioxidant activities. In spite of countless benefits, these residues are often discarded as waste. Observing these benefits, the current review focuses on the broad range of bioactive chemical and pharmacological elements in bananas and their by‐products. Also, this work focuses on their use in several food industries. As a result of the findings, the presented review reveals several innovative aspects of bananas and their products which can be utilized as a sustainable source of income for the agriculture industry.

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“…(Fries and Waldron, 1950;Gore and Akolekar, 2003;Kumar et al, 2012;Pereira and Maraschin, 2015). Moreover, it has a reputation for having high concentrations of nutritional fiber and bioactive substances (Lopes et al, 2020). The substance also has strong antioxidant, antimicrobial, and antibiotic capabilities, which have been established (Li et al, 2019).…”

Section: Banana (Musa Sp)mentioning

confidence: 99%

Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

Tai

Minh

Thủy

2023

J microb biotech food sci

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Vietnam is a country that produces a variety of agricultural products, including vegetables, tubers, fruits, and processed products. Along with the increase in population, the demand for consumers also increases, and the by-products of farming are increasing and being discharged into the environment. This is one of the critical research issues that need to be solved to ensure sustainability in agriculture. This review summarized recent studies on familiar sources of by-products in Vietnam, such as banana peels, citrus peels, dragon fruit skins, rice bran, and rice husks, and their potential in the food industry. Some solutions are also proposed to solve and turn this low-value raw material into a high-value product and serve a variety of products and consumers in the food industry. Especially after the COVID-19 pandemic, the by-products contain valuable and reusable biological resources. These compounds could be future applications to support improving the consumer's immune system and various health benefits. Processed and utilized by-products from food production could not only help increase incomes for farmers, especially in developing countries like Vietnam but also could aid in ensuring food security and sustainability in agricultural production.

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Banana (Musaspp.) as a Source of Bioactive Compounds for Health Promotion

Cited by 14 publications

References 82 publications

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

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