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

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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

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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), 2022. Published by Science Publishing Group

Keywords

Explore, Proximate, Mineral, Biochemicals, Banana Peels

References

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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

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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

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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

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@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}
}

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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  -

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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

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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

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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

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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

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@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}
}

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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  -

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