Food Quality and Safety, 2018, 2, 183–188

doi:10.1093/fqsafe/fyy019
Review
Advance Access publication 7 November 2018

Review

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Bioactive compounds in banana fruits and their
health benefits
Jiwan S. Sidhu and Tasleem A. Zafar
Department of Food Science & Technology, College of Life Sciences, Kuwait University, 13060-Safat, Kuwait

Correspondence to: Jiwan S. Sidhu. E-mail: jiwan.sidhu@yahoo.com

Received 20 June 2018; Revised 10 July 2018; Editorial decision 30 August 2018.

Abstract
Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and
the family Musaceae. Banana is also eaten as cooked vegetable (and is then called plantains).
All the edible banana fruits are seedless (parthenocarpic) and belong to two main species, Musa
acuminata Colla and Musa balbisiana Colla. The hybrid from these two species Musa x paradisiaca
L. is also available nowadays. Although banana is native to Indomalaya and Australia, Papua New
Guinea was the first to domesticate this fruit. Banana has now spread to almost 135 countries
around the world. As per 2016 data, nearly 28 per cent of the total world’s banana production comes
from India and China. Cavendish group banana, being the main export item from the banana-
exporting countries, usually refers to soft, sweet, and dessert banana in the Western countries, but
the plantain bananas have firm, starchy fruit which is suitable for cooking as a vegetable. Banana
is known to be rich not only in carbohydrates, dietary fibres, certain vitamins and minerals, but
is also rich in many health-promoting bioactive phytochemicals. General composition including
various bioactives and their health contributions has been reviewed in this paper.

Key words: banana fruit; nutritional value; phytochemicals; bioactives; phenolics; biogenic amines.

Introduction Interestingly, banana fruit has flesh not only rich in starch which
changes into sugars on ripening but is also a good source of resistant
The consumption of fruits and fruit products is known not only
starch. Banana is known to be rich in carbohydrates, dietary fibres,
to promote general good health but also lower the risk of various
certain vitamins, and minerals (Table  1). The presence of various
chronic diseases, such as heart diseases, stroke, gastrointestinal
bioactive phytochemicals and their nutritional significance has been
disorders, certain types of cancer, hypertension, age-related macu-
discussed in this review paper (Figure 1).
lar degeneration, cataract of the eye, skin conditions, lowering of
low-density lipoprotein (LDL) cholesterol, and improved immune
function. To promote healthy eating lifestyle, the USDA recom-
mends filling up half the plate with fruits and vegetables, because
Antioxidant Compounds in Banana Fruits
these provide a good amount of dietary fibres, certain vitamins (e.g. The reactive oxygen species (ROS) and reactive nitrogen species
ascorbic acid, folic acid, and vitamin A  precursors), many miner- (RON), such as hydroxyl radicals, superoxide ions, nitric oxide
als (e.g. potassium, magnesium, iron, and calcium), and many other radicals, and singlet oxygen and hydrogen peroxide, have now been
important phytochemicals having strong antioxidative properties. implicated in the causation of many disorders like arthritis, diabetes,
Fruits make an important part of the balanced diet adopted by the arteriosclerosis, age-related macular degeneration, certain types of
humans. USDA recommends daily five servings of fruits to obtain cancer, inflammation, genotoxicity, and Alzheimer disease. The exact
most of the health benefits. Depending upon their origin and pro- mechanism is not known but the reaction of these ROS and RNS
duction area temperature, fruits are classified into temperate fruits, species with biomolecules such as lipids, proteins, and DNA may be
sub-tropical fruits, and tropical fruits. Banana belongs to the trop- the cause of these disease conditions (Shukla et al., 2009; Septembre-
ical fruits as it grows more profusely in tropical rain forest areas. Malaterre et  al., 2016). Kandaswamy and Aradhya (2014) have

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184 J. S. Sidhu and T. A. Zafar, 2018, Vol. 2, No. 4

Table  1. Chemical composition of banana fruit (as is basis per shown the banana rhizome to be a rich source of many polyphenolic
100 g) compounds having antioxidant activities. Pazmino-Duran et  al.
(2001) have suggested the use of anthocyanins from banana bracts
Constituent Amount µg, mg, g, or percent daily value
(florets) as natural colourants. They identified various anthocyanins
Energy 371 kJ (89 kcal) such as cyanidin-3-rutinoside (main one as 80 per cent of total pig-
Water 74.91 g ments, being 32.3 mg/100 g) and 3-rutinoside derivatives of delphini-
Carbohydrates 22.84 g din, pelargonidin, peonidin, and malvidin. Interestingly, the addition

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 Sugars 12.23 g of heat-treated onion extract was found to inhibit the polyphenol
  Dietary fibre 2.6 g oxidase (PPO) during ripening of banana fruit at room temperature
Vitamins
(Lee, 2007). Even the Maillard reaction products (MRP) significantly
  Pantothenic acid (B5) 0.334 mg, (7%)
affected the banana PPO activity. The phytochemistry and pharma-
  Pyridoxine (B6) 0.4 mg, (31%)
cology of wild banana (Musa acuminata Colla) have been reviewed by
 Choline 9.8 mg, (2%)
  Vitamin C 8.7 mg, (10%) Mathew and Negi (2017) and they suggested the use of banana pulp
Minerals and peel for the development of drugs and use in functional foods.
 Magnesium 27 mg, (8%) Not only banana pulp, but pseudo stem and banana fruit peel
 Phosphorus 22 mg, (3%) have been found to be the good sources of antioxidants (Table  2).
 Potassium 358 mg, (8%) Aziz et al. (2011) have analysed the native banana pseudo-stem flour
 Sodium 1 mg, (0%) (NBPF) and tender core of pseudo-stem flour (TCBPF) for chemical
 Zinc 0.15 mg, (2%) and functional properties. They found higher content of polyphenols,
flavonoids, total dietary fibre, insoluble dietary fibre, lignin, hemi-
Adopted from: Wikipedia, Internet, USDA databases. cellulose, cellulose, antioxidant capacity, and free-radical scavenging

Figure 1.  Banana tree and banana fruits of various maturities. (Source: Internet Wikipedia.)
Composition of compounds in banana fruit, 2018, Vol. 2, No. 4 185

capacity in NBPF than TCBPF. In exhaustive reviews, Pereira and et al. (2009) have analysed 171 different genotypes of Musa spp. for
Maraschin (2015) and Singh et al. (2016) have reported that banana provitamin A carotenoids and 47 genotypes for two minerals (iron and
is rich in many bioactive compounds, such as carotenoids, flavonoids, zinc). They found a great variability in provitamin A among the various
phenolics, amines, vitamin C, and vitamin E having antioxidant cultivars, but a low variability in iron and zinc, irrespective of the soil
activities to provide many human health benefits. Recently, Vu et al. type and growing environmental conditions. They suggested the use of
(2018) have also reviewed the phenolic compounds and their poten- high provitamin A and trace mineral cultivars as development strate-
tial health benefits coming from banana peel. They have suggested the gies to improve the nutritional health and alleviation of micronutrient

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use of this valuable by-product from banana fruit processing indus- deficiencies among the Musa-consuming populations.
try in food and pharmaceutical industry. Anyasi et  al. (2018) have Yellow- and orange-fleshed banana cultivars are known to be
analysed the essential macro and trace minerals as well as phenolic richer in trans-β-carotene content (Englberger et al., 2006). Carotenoid
compounds in unripe banana flour obtained from the pulp of four content of some of the banana cultivars is presented in Table  3.
cultivars treated with ascorbic, citric, and lactic acids before drying Consumption of fruits rich in carotenoids is reported to boost immu-
in a forced air dryer at 70°C. Results of their liquid chromatography- nity and reduce the risk of various diseases, such as cancer, type II
mass spectrometry-electrospray ionization (LC-MS-ESI) assay of diabetes, and cardiovascular problems (Krinsky and Johnson, 2005).
phenolics revealed the presence of two flavonoids, epicatechin and Certain banana cultivars rich in provitamin A  carotenoids can be
3-O-rhmnosyl-glucoside in varying concentrations. Among the essen- grown and consumed by the poor population of the world that is hav-
tial minerals, zinc had the lowest concentration of 3.55 mg/kg, but ing serious vitamin A deficiency, and the consumption of such banana
the potassium was the highest, 14746.73 mg/kg in these cultivars. fruit would alleviate vitamin A deficiency (Fungo and Pillay, 2013).

Carotenoids Phenolic Compounds

Carotenoids is a class of compounds having some 600 members in Phenolics present in banana fruit are the major bioactive compounds
this family. Some of these are precursors for vitamin A, and others are having antioxidant properties and are known for providing health
known to have strong antioxidant capacity to scavenge ROS. Among benefits (Table 4). Various phenolics present in banana have been iden-
the carotenoids present in banana fruit, α-carotene, β-carotene, and tified as follows: gallic acid, catechin, epicatechin, tannins, and antho-
β-cryptoxanthin have provitamin A activity, but others like lycopene cyanins. Banana rhizome is used as food and for medicinal properties
and lutein have a strong antioxidant capacity (Erdman et al., 1993). as well in South India as it is very rich in phenolics (Kandasamy and
Lycopene is known to provide protection against prostate cancer among Aradhya, 2014). Russel et  al. (2009) have detected many phenolics
men, and lutein offers human health benefits to serve as an inhibitor in banana, such as ferulic, sinapic, salicylic, gallic, p-hydroxybenzoic,
of age-related macular degeneration (Davey et al., 2006). Later, Davey vanillic, syringic, gentisic, and p-coumaric acids as major components.

Table  2. Antioxidant activity, total polyphenol, and individual polyphenolic compounds present in organic acid treated (20  g/l) unripe
banana flour

Antioxidant and phenolic content Cultivar Ascorbic acid Citric acid Lactic acid

DPPH (mg GA/g DW) Luvhele 0.84c ± 0.01 0.90d ± 0.04 0.95e ± 0.01
Mabonde 0.81e ± 0.00 0.89f ± 0.01 0.96g ± 0.02
Total polyphenols (mg GAE/100g DW) Luvhele 777.83de ± 56.41 707.87c ± 12.62 769.24cd ± 18.68
Mabonde 1081.54h ± 23.18 856.46f ± 18.01 929.36g ± 9.32
Epicatechin (µg/g DW) Luvhele 3.49a ± 0.67 4.05a ± 0.76 4.24a ± 0.84
Mabonde 1.35a ± 0.18 – –
Myricetin-3-O-rhamnosyl glucoside (µg/g Luvhele 17.08a ± 1.97 13.91bc ± 1.61 9.91b ± 1.58
DW) Mabonde 13.69a ± 1.61 5.68bc ± 1.04 8.20b ± 0.96

Means with different letters across rows are significantly different at P < 0.05. Values are Means ± SE of triplicate measurements. DPPH, 1,1-diphenyl-2-picryl-
hydrazyl. (Adopted and modified from Anyasi et al., 2018.)

Table 3.  Carotenoid content of different banana cultivars (µg/100 g)

Cultivar Trans-α carotene Trans-β carotene Total carotenoid content Reference

Hung Tu ripe pulp 1849 FW 5653 FW 7760 FW Beatrice et al., 2015

To’o ripe pulp 2055 FW 5267 FW 7765 FW
Sepi ripe pulp 4728 FW 5611 FW 10,067 FW
Apantu ripe pulp 3287 FW 6387 FW 10,056 FW
Bungaoisan ripe pulp 779 FW 857 FW 1675 FW
Aibwo 2358 FW 5945 FW 9400 FW Englberger et al., 2010
Fagufagu 1524 FW 3428 FW 5054 FW
Ropa 3682 FW 1324 FW 5218 FW
Gatagata 79 FW 695 FW 774 FW
Toraka Parao 250 FW 526 FW 776 FW
Red banana peel and pulp ND 123 and 29.6 DW 200 and 250 DW Arora et al., 2008

Source: Adopted and modified from: Singh et al., 2016.

186 J. S. Sidhu and T. A. Zafar, 2018, Vol. 2, No. 4

However, ferulic acid content was the highest (69 per cent of cinnamic benefits from the consumption of flavonoids to their antioxidant and
acids) among these phenolics. Banana peel is also a rich source of chelating properties. Because of these properties, flavonoids are also
phenolic compounds. Tsamo et al. (2015) analysed banana pulp and shown to exhibit antimutagenic and antitumoral activities (Rice-
peel from nine plantain cultivars and two dessert banana cultivars. Evans et  al., 1996). The flavonoids can also inhibit many enzymes,
According to their results, hydroxycinnamic derivatives, such as ferulic such as oxygenases (prostaglandin synthase), required in the synthe-
acid-hexoside, were the major ones (4.4–85.1  µg/g DW) in plantain sis of eicosanoids. Thus, the flavonoids inhibit hyaluronidase activity
pulp. They observed large variations in the phenolic contents among and help in maintaining the proteoglycans of connective tissues. This

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the cultivars tested. In the peel from plantain cultivars, rutin was the would prevent the spread of bacterial or tumour metastases (Havsteen,
most abundant flavonol glycoside (242.2–618.7 µg/g DW). Thus, the 2002). As the flavonoids get preferentially oxidized, they are reported
banana peel and pulp both are good sources of health-promoting to prevent the oxidation of body’s natural water-soluble antioxidants
phenolic compounds. Among the flavonoids detected in banana are as like ascorbic acid (Korkina and Afanas’ev, 1997). Generally, after the
follows: quercetin, myricetin, kaempferol, and cyanidin which provide consumption of banana fruit, the peel ends up as a feed for the ani-
health benefits mainly because they act as free radicals, ROS, and RNS mals only. The disposal of peel (pomace) and other by-products from
scavengers (Kevers et al., 2007). Most of these phenolics are known to banana-processing industry causes a serious environmental problem
also exhibit antibacterial, antiviral, anti-inflammatory, antiallergenic, (Zhang et al., 2005). Banana peel is reported to be rich in many high-
antithrombotic, and vasodilatory activities (Cook and Sammon, 1996). value health-promoting antioxidant phytochemicals, such as antho-
Sulaiman et  al. (2011) have determined the total phenolic and min- cyanins, delphinidin, and cyanidins (Seymour, 1993). In a recent study,
eral contents in pulp and peel from eight banana (Musa spp.) cultivars Rebello et al. (2014) have also shown the banana peel extract to be a
grown in Malaysia. With a few exceptions, the peel extracts had the rich source of total phenolics (29 mg/g as GAE), which are responsible
higher total phenolics and total antioxidant activities than the pulp. for the very high antioxidant activity. They also determined various
Among minerals, potassium was the major element found in both the other antioxidant compounds, namely, highly polymerized prodelphi-
peel and pulp followed by phosphorus, magnesium, and sodium. nidins (~3952 mg/kg), flavonol glycosides (mainly 3-rutinosides and
predominantly quercetin-based compounds, ~129 mg/kg), B-type pro-
Health Benefits of Bioactive Components in cyanidin dimers, and monomeric flavan-3-ols (~126 mg/kg).
Banana Fruits
Health benefits of phenolics Health benefits of biogenic amines
A flavonoid, leucocyanidin, has been identified as a predominant Banana peel and pulp are known to be good sources of certain bio-
component of aqueous extract of unripe banana pulp that showed genic amines (catecholamines) which are produced by the decarboxyl-
significant anti-ulcerogenic activity (Lewis et al., 1999). Thus, many ation of amino acids or by the amination of aldehydes and ketones.
flavonoids, especially leucocyanidin analogues, may offer immense Catecholamines include dopamine, serotonin, epinephrine, and nor-
therapeutic potential in the treatment of gastric disease conditions. epinephrine and are reported to occur in many plants in considerable
The structure–activity relationship of flavonoids indicates that amounts (Ponchet et al., 1982). In animals, these biogenic amines are
their antioxidant capacity, scavenging free radicals, and chelating reported to work as neurotransmitters for the hormonal regulation
action are related to the presence of functional groups in their nuclear of glycogen metabolism (Kimura, 1968). When banana is consumed
structure (Heim et al., 2002). They also attributed most of the health by humans, serotonin present in the pulp (ranging from 8 to 50 µg/g)

Table 4.  Uses and health benefits of bioactive compounds in banana

Bioactive compound Health benefits Reference source

Tannic acid Applied as medicinal agents for the treatment of burns Siang (1983)
Catechin Resistance of LDL to oxidation, brachial artery dilation increased plasma anti- Williamson and Manach (2005)
oxidant activity, and fat oxidation
Gallic acid Antioxidant and potential hepatoprotective effects Rasool et al. (2010)
Cinnamic acid Is a precursor to the sweetener aspartame by the means of enzyme catalysed Garbe (2000)
amination to phenylalanine
p-Coumaric acid Antioxidant properties and potentially reduce the risk of stomach cancer Ferguson, Zhu, and Harris (2005)
Gallocatechin gallate Cholesterol reduction Ikeda et al. (2003)
Quercetin Promotes overall cardiovascular health by encouraging blood flow Perez-Vizcaino and Duarte (2010)
Ferulic acid Antioxidant, antimicrobial, anti-inflammatory, antiallergic, anticarcinogenic, Kumar and Pruthi (2014)
modulation of enzyme activity, antiviral and vasodilatory actions
Trans-α carotene Precursor to vitamin A Li et al. (2011)
Trans-β carotene Reduce the risk of CVD and cancer Li et al. (2011)
Violaxanthin Used as a food colourant
Cryptoxanthin Food colourant might reduce the risk of lung cancer DeLorenze et al. (2010)
Serotonin Might contribute to feelings of well-being and happiness Young (2007)
Dopamine Reduce the plasma oxidative stress and enhance the resistance to oxidative Yin et al., (2008)
modification of LDL
Catecholamines Increases blood pressure, glucose levels, and heart beat rate Kuklin and Conger (1995)
β-Sitosterol Potential to reduce blood cholesterol levels and benign prostatic hyperplasia Wilt et al. (1999)
(BPH)
Campesterol and Reduces the absorption of cholesterol in the human intestines Choudhary and Tran (2011)
stigmasterol
Composition of compounds in banana fruit, 2018, Vol. 2, No. 4 187

creates a feeling of well-being and happiness. Banana contains a large to be a source of ω-3 and ω-6 fatty acids, phytosterols, long-chain
amount of dopamine and norepinephrine (Buckley, 1961). Waalkes aliphatic alcohols, and α-tocopherol, thus offering well-established
et al. (1958) were the first to report the amount of various catechola- nutritional and health benefits (Vilela et al., 2014).
mines in banana pulp as follows: serotonin, 28 µg/g; norepinephrine,
1.9 µg/g; and dopamine, 7.9 µg/g. The concentrations of dopamine in Summary
the pulp of yellow banana (M. acuminata), red banana (Musa sapi- The above discussion brings out the importance of consuming
entum), and plantain has been reported to be 42, 54, and 5.5 µg/g, banana fruits for obtaining various health benefits. It is not only

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respectively (Feldman et  al., 1987). They highlighted the role of the banana fruit pulp, but also the peel of this fruit is known to
dopamine in human brain and body as a neurotransmitter having a contain many important phytochemicals and offers many health
strong influence on mood and emotional stability. Dopamine in the benefits. More research is needed to be carried out to find ways
peel and pulp of commercially ripened Musa Cavendish is reported to of using banana fruit peel in the development of many new func-
range from 80 to 560 mg/100 g, and 2.5 to 10 mg/100 g, respectively tional foods.
(Kanazawa and Sakakhibara, 2000). Tryptophan being one of the
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