Chemical Composition and Nutritional Profile of Raw and Processed Banana Products

Sidhu, J. S.; Zafar, Tasleem A.

doi:10.1002/9781119528265.ch11

Cited by 2 publications

(2 citation statements)

References 61 publications

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“…It is well-known that both banana flesh and skin constitute valuable raw materials, comprising a rich source of various bioactive compounds. Banana fruit is composed especially of phenolic compounds, carotenoids, flavonoids, biogenic amines, phytosterols, and other phytochemicals [ 7 , 8 , 9 ]. Compared to various berries, herbs, and vegetables, banana presents higher antioxidant potential ascribed to the high contents of the described constituents [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Kritsi

Tsiaka

Sotiroudis

et al. 2023

Life

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Banana ranks as the fifth most cultivated agricultural crop globally, highlighting its crucial socio-economic role. The banana’s health-promoting benefits are correlated with its composition in bioactive compounds, such as phenolic compounds. Thus, the present study attempts to evaluate the potential health benefits of banana phenolic content by combing analytical and in silico techniques. Particularly, the total phenolic content and antioxidant/antiradical activity of banana samples during ripening were determined spectrophotometrically. In parallel, liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis was implemented to unravel the variations in the phenolic profile of banana samples during ripening. Chlorogenic acid emerged as a ripening marker of banana, while apigenin and naringenin were abundant in the unripe fruit. In a further step, the binding potential of the elucidated phytochemicals was examined by utilizing molecular target prediction tools. Human carbonic anhydrase II (hCA-II) and XII (hCA-XII) enzymes were identified as the most promising targets and the inhibitory affinity of phenolic compounds was predicted through molecular docking studies. This class of enzymes is linked to a variety of pathological conditions, such as edema, obesity, hypertension, cancer, etc. The results assessment indicated that all assigned phenolic compounds constitute great candidates with potential inhibitory activity against CA enzymes.

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Section: Introductionmentioning

confidence: 99%

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Kritsi

Tsiaka

Sotiroudis

et al. 2023

Life

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show abstract

“…Raw bananas have more dietary fiber because of their high resistant starch content. The Green Banana contains fiber 3 grams, Potassium 9% of the daily value (DV), Vitamin B6 25% of the DV, Vitamin C 11% of the DV, Magnesium 7% of the DV, Copper 10% of the DV, Manganese 14% of the DV (Sidhu & Zafar, 2020). Raw bananas have a low glycemic index of 42.…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp

Pragati Kumari , Seyashree Hazra, Najmun Nahar

2023

J. Adv. Zool.

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The green banana is a major crop in the tropics and subtropics. Raw bananas are packed with many nutrients and phytochemicals, which play a significant role in promoting health. Preserving green banana pulp is challenging because of its high moisture level. Drying is a crucial component in conserving and exploiting residual pulp materials. This study is innovative in investigating various drying techniques for banana pulp and subsequently conducting a comparative analysis of different drying techniques concerning their outcomes. The physiochemical characteristics such as moisture diffusivity, texture, color, and phytochemicals are also thoroughly examined.

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Chemical Composition and Nutritional Profile of Raw and Processed Banana Products

Cited by 2 publications

References 61 publications

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

Effect of different drying techniques on the quality attributes and antioxidant properties of green banana pulp

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