Reference Number: 363
Year: 2018
Link: Link to original paper
Nutrition: Antioxidants | Polyphenols
Inclusions: Banana
Summary
A large quantity of bananas is produced annually and its peel, which accounts for about one third of the fruit weight, is mostly discarded as waste. The peel has been traditionally used for the treatment of various ailments. This by-product is rich in phenolics with over 40 individual compounds identified. However, composition and levels of these compounds are influenced by various factors, including varieties, maturity, cultivation conditions, and pre-treatments. Phenolics within banana peels have been found to possess potent antioxidant and antimicrobial properties, and linked with various health benefits. Therefore, it is worthwhile to recover phenolics from this by-product for further utilisation in food and pharmaceutical industries. This review comprehensively highlights the phenolic compounds as well as major factors affecting their presence within the banana peel, reviews the current applications of this by-product, outlines its potential uses in food and pharmaceutical industries and finally proposes a trend for future studies.
What does this mean for a Baker?
This is a very interesting study but it’s applications to baking are fairly limited. The study looks at the nutritional content of banana peel and it’s extract. It was found that banana peel is very high in phenolics which act as antioxidants and antimicrobials, offering us some protection against inflammatory diseases, cancer and infections.