Accepted Manuscript

Bioactive compounds in banana and their associated health benefits – a review

Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh

PII: S0308-8146(16)30383-1
DOI: http://dx.doi.org/10.1016/j.foodchem.2016.03.033
Reference: FOCH 18917

To appear in: Food Chemistry

Received Date: 10 December 2015

Revised Date: 23 February 2016
Accepted Date: 10 March 2016

Please cite this article as: Singh, B., Singh, J.P., Kaur, A., Singh, N., Bioactive compounds in banana and their
associated health benefits – a review, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.
2016.03.033

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Bioactive compounds in banana and their associated health benefits – a review

Balwinder Singh1, Jatinder Pal Singh2, Amritpal Kaur2 and Narpinder Singh2,*

1
Department of Biotechnology, Khalsa College, Amritsar-143002, Punjab, India
2
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar -143005 Punjab,

India

*
Corresponding author: E-mail address: narpinders@yahoo.com

Abstract

Banana is a very popular fruit in the world market and is consumed as staple food in many

countries. It is grown worldwide and constitutes the fifth most important agricultural food crop

in terms of world trade. It has been classified into the dessert or sweet bananas and the cooking

bananas or plantains. It is either eaten raw or processed, and also as a functional ingredient in

various food products. Banana contains several bioactive compounds, such as phenolics,

carotenoids, biogenic amines and phytosterols, which are highly desirable in the diet as they

exert many positive effects on human health and well-being. Many of these compounds have

antioxidant activities and are effective in protecting the body against various oxidative stresses.

In the past, bananas were effectively used in the treatment of various diseases, including

reducing the risk of many chronic degenerative disorders. In the present review, historical

background, cultivar classification, beneficial phytochemicals, antioxidant activity and health

benefits of bananas are discussed.

Keywords: Bananas, Polyphenols, Flavonoids Carotenoids, Phytosterols

1
1. Introduction

Fruits are sweet or sour fleshy structures of a plant that are edible in the raw state. These are rich

sources of vitamins and sugars, along with bioactive compounds (including fibre and phenolic

compounds) and have been associated with reducing the risk of major chronic degenerative

diseases (Singh, Kaur, Shevkani, & Singh, 2015). The World Health Organization (WHO)

recommends eating at least 400 g of fruits per day (Who & Consultation, 2003).

Banana is a very popular fruit in the world market ranking next to rice, wheat and maize in

terms of its importance as a food crop. The word ‘banana’ refers to the fruit of evergreen

monocotyledonous, perennial, giant herb, exclusively subtropical belonging to the genus Musa

from the family Musaceae (Lassoudiere, 2007). It is grown in over 130 countries; mostly in the

tropical and subtropical areas and has a centre of origin from South-East Asia. Economically, it

is the fifth agricultural food crop in terms of world trade, after coffee, cereals, sugar and cacao;

and is an important fruit crop in the world apart from grapes, citrus fruits and apples (Aurore,

Parfait, & Fahrasmane, 2009). India, China, Philippines and Ecuador are the main banana

producing countries of the world (FAOSTAT, 2014). Most of the bananas are consumed in the

countries where they are grown and only 20% are exported to other countries. Ecuador is the

largest banana exporter and USA is the major banana importing country in the world

(FAOSTAT, 2014).

Edible bananas evolved from the wild species by parthenocarpy and seed suppression. These

are diploid, triploid or tetraploid hybrids, having A and B genomes. Musa acuminata was a

progenitor of the A-genome, while the B-genome was derived from M. balbisiana (Osuji, Okoli,

Vuylsteke, & Ortiz, 1997). These two species are diploids with genomes AA and BB,

respectively. Hybrids of M. acuminata and M. balbisiana arose as a result of human intervention

(Lejju, Robertshaw, & Taylor, 2006). Hybridization of A and B genomes occurred when AA

2
cultivars were brought from Southeast Asia to South Asia. AA, AAA, AAB and ABB cultivars

are available in the domesticated areas of the world. Banana fruits are parthenocarpic berries,

made up of peel and edible pulp, that have a high nutritional value. The ovules shrivel early and

can be seen as minute brown flecks in the central part of the edible pulp. It is a climacteric fruit

which develops without pollination from the inferior ovary of the female flower (Forster,

Rodríguez, Martín, & Romero, 2003). It is eaten raw as a dessert or sweet fruit by millions of

people worldwide and is often categorized as the dessert/table banana or as a staple food by

cooking (frying, boiling, roasting or baking) and referred to as the plantain. Banana can also be

processed in various other forms, such as juice, puree, flour; so that it can be stored for longer

periods and utilized for other purposes. Banana chips made by deep-frying thin slices of unripe

fruits are also common. Ripe bananas can be easily sliced, dried and stored without adding

preservatives for longer durations. Banana purée can be used as an ingredient in bakery items,

drinks, dairy desserts, sausages and many other processed foods.

Banana fruit is a rich source of important phytonutrients, including vitamins and phenolic

compounds (Wall, 2006; Lim, Lim, & Tee, 2007). It is also notably enriched with minerals, such

as phosphorus, sodium, potassium, calcium, magnesium, iron, copper, zinc and manganese

(Forster et al., 2003). Utilization of banana as an ingredient in different food products exerts a

beneficial effect on human health. The incorporation of banana in the recipes of many food

products improves the total dietary fibre, resistant starch, total starch and some essential minerals

(phosphorus, magnesium, potassium and calcium). Banana is a staple food in many countries and

due to its high nutritive value has a positive effect on the health and well-being of many people.

Several researchers have evidenced that bananas are an important source of health promoting

phytochemicals (Someya, Yoshiki, & Okubo, 2002; Davey et al., 2007; Fungo & Pillay, 2010).

There is no collective information in the form of a review available in the literature, reporting the

3
important phytochemical compounds in banana fruits and their antioxidative potential as well as

health benefits. The aim of this review is to re-examine the information on the beneficial

phytochemicals of bananas and provide some useful information to the people about the health

benefits and the potential application as a natural antioxidant in food.

2. Historical background

Bananas are believed to have originated 10,000 years ago and the first bananas are thought to

have been grown in the Kuk valley of New Guinea around 8,000 B.C. Later, these spread

throughout Southeast Asia and South Pacific, including Philippines, and then dispersed across

the tropics in all directions (Denham et al., 2003). Bananas were, probably, introduced by traders

and travelers in Australia, Indonesia, India and Malaysia, within the first two millennia, after

domestication (Lebot, Aradhya, Manshardt, & Meilleur, 1993). Buddhist scriptures mentioned

that traders traveling through the Malaysian region tasted the fruits of banana and brought back

with them to India. The historical records for edible banana crop come from India (600 B.C) and

by hearsay in the Mediterranean area in 300 B.C. In 327 BC, Alexander the Great tasted this fruit

for the first time in the Indian Valleys and he introduced this plant to the western world.

Banana belongs to the Eumusa section of genus Musa, family Musaceae, and order

Zingiberales. The name Musa for genus of this fruit is in honor to the Greek deity “Muses”. The

word Musa was also linked to Antonius Musa, a Roman medical man of the first century B.C.

The term ‘banana’ was used to describe skin of fruit of genus Musa and was later adopted

worldwide. The genus Musa is classified into Callimusa, Australimusa, Eumusa and

Rhodochlamys sections. Bananas we enjoy today became seedless by cross breeding M.

Acuminata and M. Balbisiana. All the cultivars of bananas and plantains are hybrids

and polyploids of these two banana species. Cultivars derived from M. acuminata are commonly

used as dessert bananas and those derived from M. balbisiana and hybrids of the two are used as

4
cooking bananas. These are far better than the original wild banana fruit which was about the

size of an adult finger and contained many large, hard seeds without a tasty pulp.

3. Classification of banana cultivars

More than 300 types of bananas are cultivated throughout the world. These are grouped

according to the number of chromosome sets present and the proportion of genomes of M.

acuminata (A) and M. balbisiana (B). Dessert bananas and plantains are hybrids of these two

species, differing from each other in the amount of starch and sugar produced in their fruits.

There are diploid, triploid and tetraploid genome groups among which the AB, AA, AAA, BBB,

AAB, ABB and AAAB are the main ones (Stover & Simmonds, 1987). Most familiar and

seedless cultivars of banana are triploid hybrids (AAA, AAB and ABB). The dessert banana

cultivars are AA or AAA mainly and almost all of the produce is sold to the export market.

Plantains or the cooking bananas mainly contain the AAB, ABB, or BBB genomes. Dessert

bananas are usually eaten raw, whereas plantains are usually cooked or processed before eaten.

Plantains are consumed as a carbohydrate source in most African countries (having less sugar

content and more firmness than dessert bananas). Banana subgroups and cultivars are highly

diverse and variable in plant stature as well as architecture. Their fruits differ in size, shape,

colour, taste and pigmentation. The following are the major subgroups and cultivars of bananas

(Rieger, 2006; Nakasone & Paull, 1999):

1. Sucrier (AA): Includes Figue Sucree, Frayssinette cultivars with thin skinned, small and

sweet fruits.

2. Cavendish (AAA): Export dessert type and includes cultivars Grande naine, Poyo,

Lacatan, Petite naine and Williams.

3. Lujugira (AAA): Includes Intuntu and mujuba as major cultivars. Fruits are cooked or

used to produce beer having an East African banana subgroup.

5
 4. Lacatan (AAA): Pisang cultivar having highly aromatic fruits.

5. Robusta (AAA): Valery cultivars. Bunches are large having high quality fruits.

6. Goldfinger (AAAB): Used as a dessert banana commonly in Americas and Australia.

7. Saba Bluggoe (ABB): Cooking banana type produced mainly in the Philippines and Latin

America

8. Figue Pomme (AAB): Includes cultivars Maca` and Silk; and is an acidic dessert

subgroup for local markets.

9. Plantain (AAB): French, Corn and faux Corn are some of the cultivars and cooking

banana that are mainly produced in the continents of Africa and South America.

10. Saba (BBB): Mainly produced in Malaysia and Indonesia and used for cooking..

11. Ney poovan (AB): Includes cultivars viz. Sukari and Safet Velchi which are used as

dessert acid and mainly produced in India and East Africa.

4. Bioactive compounds in banana

The bioactive compounds from the plant secondary metabolism have a clear therapeutic potential

by contributing towards the antioxidant activities. The phenolics and carotenoids are the main

phytochemicals present in fruits and vegetables that are related to human health (Singh et al.,

2015). This section focuses on the beneficial phytochemicals present in banana. Like other

important fruits, bananas have a characteristic array of bioactive compounds. The ones which

have received particular attention in the raw and ripened banana are the phenolics, caretonoids,

flavonoids and biogenic amines. Some phytosterols also have been found at low levels in banana

pulp. Due to these bioactive compounds, bananas have a higher antioxidant capacity than some

berries, herbs and vegetables and this capacity increases during fruit maturity.

6
4.1. Phenolic compounds

Banana pulp and peel contains various phenolic compounds, such as gallic acid, catechin,

epicatechin, tannins and anthocyanins. Banana contains high amounts of total phenolic

compounds and flavonols. The phenolic content of banana cultivars and compounds identified by

various researchers is presented in Table 1. The total content of phenolic acids in bananas has

been reported to be 7 mg/100 g fresh weight (Mattila, Hellström, & Törrönen, 2006). These

compounds impart astringent taste to the unripe banana. Many previous studies have shown

phenolic compounds in banana using the Folin-Ciocalteu colorimetric method (Sulaiman, Sajak,

Ooi, & Seow, 2011a). Free phenolic compounds (solvent extractable) in the banana pulp ranges

from 11.8 to 90.4 mg of GAE/100 g/fresh weight (FW) (Balasundram, Sundram, & Samman,

2006). Méndez, Forster, Rodríguez-Delgado, Rodríguez-Rodríguez, and Romero (2003)

investigated the presence of some free phenolic compounds in bananas from Tenerife and

Ecuador using HPLC. High free gallic acid and catechin (cianidanol) content were reported in

two varieties of bananas. Banana pulp also contains several different types of cell non-

extractable phenolic compounds (Arranz, Saura-Calixto, Shaha & Kroon, 2009). Bennett et al.

(2010) detected condensed tannins and flavonoids (catechin, gallocatechin, and epicatechin) in

the soluble cell wall fractions of the fruit pulp (Table 1). They reported the presence of

anthocyanidin delphinidin in the cells walls. Epicatechin, epigallocatechin, and gallocatechin

have been detected in Dwarf Cavendish bananas (Harnly et al., 2006). Phenolic compounds in

banana peel ranges from 0.90 to 3.0 g/100 g DW [dry weight] (Someya et al., 2002).Values of

gallic acid equivalents (GAE)/100 g was in the range of 14 to 518 mg. Kandasamy and Aradhya

(2014) reported a phenolic content varying from 2.11 to 234.6 mg GAE/g in rhizomes of various

banana cultivars (Table 1). Banana rhizome is used as a food and has many medicinal properties

as well. In Southern parts of India, it is cooked as a vegetable and eaten along with rice.

7
Moreover, it is believed that it helps to detoxify the body by functioning as a diuretic

(Kandasamy and Aradhya, 2014).

The main classes of flavonoids detected in bananas are the flavonols, which includes

quercetin, myricetin, kaempferol and cyanidin. Many researchers have documented the health

benefits of flavonoids present in bananas. Flavonoids act as protective scavengers against

oxygen-derived free radicals and reactive oxygen species (ROS) responsible for aging and

various diseases. Lewis, Fields, and Shaw (1999) identified leucocyanidin in aqueous extract of

unripe plantain pulp. Someya et al. (2002) studied flavonoids present in commercial bananas, M.

Cavendish. They isolated gallocatechin using HPLC from the peel and pulp and reported that it

was more abundant in the former (158 mg/100 g dry wt.) than in the latter (29.6 mg/100 g DW).

Kevers et al. (2007) determined the contents of phenolic compounds (total flavonoids,

anthocyanins and flavonol aglycones, such as myricetin, quercetin and kampferol) in banana fruit

(Table 1). These authors quantified phenolics (475 mg of CAE /100 g), total flavonoids (0.7 mg

of QE /100 g of FW) and flavonol aglycones like myricetin (143 µg/100 g of FW), quercetin

(292 µg/100 g of FW) and kampferol (12 µg/100 g of FW).

Russell, Labat, Scobbie, Duncan, and Duthie (2009) detected ferulic, sinapic, salicylic, gallic,

p-hydroxybenzoic, vanillic, syringic, gentisic and p-coumaric acids as main phenolic compounds

in bananas. Ferulic acid content was the highest amongst phenolics, accounting for 69% of

cinnamic acids in their analysis. Alothman, Bhat and Karim (2009) determined the polyphenolic

contents of banana in aqueous extract and 90% acetone in the range of 27.0 mg and 72.2 mg

GAE/100 g FW, respectively. Phenolic acids (compounds containing a phenolic ring and an

organic carboxylic acid group) bound to other plant components, such as polysaccharides and

lignin in cell walls, also predominate in this fruit (Russell et al., 2009). Mattos, Amorim,

Amorim, Cohen, and Ledo (2010) characterized twenty six banana accessions from Germplasm

8
Bank at Embrapa Mandioca e Fruticultura Tropical (Brazil) for polyphenolic compounds. The

average of the total polyphenol content was 45.31 mg/100 g and that of flavonoids content

among genotypes was 2.25 mg/100g, these contents showed a broad variation amongst the

studied accessions.

Sulaiman et al. (2011b) analyzed the total phenolic content in pulps and peels of eight banana

cultivars from Malaysia (Table 1). They reported the highest total phenolic content of 76.3 mg

GAE/g FW in freeze-dried extract of fresh pulps of Raja cultivar. There was a great diversity in

the amount of phenolic compounds and flavanoids among different genotypes and many studies

have identified superior genotypes with outstanding levels of these bioactive compounds

(Sulaiman et al., 2011b). Borges et al. (2014) studied the bioactive compounds in pulps of 29

banana samples (9 diploids, 13 triploids and 7 tetraploids) from the Active Germplasm Bank of

Embrapa Cassava & Fruits in Brazil. The average content of phenolic compounds and flavonoids

was 24.23 mg GAE/100g DW and 2.41 mg of quercetin equivalent/100g DW, respectively.

Tsamo et al. (2015) investigated the phenolic profiles of the pulps and peels of nine plantain

cultivars and two dessert bananas. Their results showed that hydroxycinnamic derivatives, such

as ferulic acid-hexoside, were predominant in the plantain pulp (4.4–85.1 µg/g DW) and showed

large diversity amongst cultivars. In plantain peels, rutin was the most abundant flavonol

glycoside with values in the range of 242.2–618.7 µg/g DW. The study concluded that pulp and

peels of plantains are good sources of phenolics for health benefits. However, the literature

available on the synergistic effects of phenolic compounds present in banana is scarce.

Therefore, presently this area needs to be investigated by the researchers.

4.2. Carotenoids

Carotenoids provide health benefits due to their unique physiological functions, such as pro-

vitamins and their role as antioxidants, especially in scavenging singlet oxygen. These have been

9
widely studied for their role in decreasing the risk of diseases, particularly certain cancers and

eye diseases, which were the growing problems throughout the world. These are one of the most

important classes of plant pigments classified as pure hydrocarbons (carotenes) and oxygenated

derivatives of hydrocarbons (xanthophylls). These are products of the isoprenoid biosynthetic

pathway, with main roles as antioxidants and accessory pigments for light harvesting in plants

(Van den Berg et al., 2000). The carotenoid content reported in banana cultivars is presented in

Table 2. Orange and yellow coloured fruits, such as bananas, are rich sources of carotenoids.

Subagio, Morita, & Sawada (1996) examined carotenoid content which ranged from 300-400

µg/100 g as lutein equivalents in banana peel by a combination of alumina column

chromatography and HPLC. Carotenoids identified were lutein, β-carotene, α-carotene,

violaxanthin, auroxanthin, neoxanthin, isolutein, beta-cryptoxanthin and alpha-cryptoxanthin.

Beatrice, Deborah, and Guy (2015) reported the total carotenoid content of seven banana

cultivars ranging from 7760 to 10633 µg/100 g FW (Table 2).

Englberger et al. (2003a) analyzed raw and cooked samples of bananas, giant swamp taro,

breadfruit cultivars and identified the banana cultivars with high levels of carotenoids having β-

carotene levels in the range of 92 to 636 µg/100 g DW (Table 2). A broad survey of banana

varieties has indicated that many genotypes have very high levels of provitamin and total

carotenoids (Englberger, 2003a). Banana cultivars having high-carotenoid content and cultural

acceptability were identified by Englberger, Darnton-Hill, Coyne, Fitzgerald, & Marks (2003b)

according to their colour. They analyzed these cultivars for α-carotene and β-carotene and

suggested to use these culturally acceptable banana cultivars to overcome vitamin A deficiency.

The problems of vitamin A deficiency and chronic diseases are associated with the dietary shift

towards imported processed foods and lifestyle changes. Research in the Federated States of

Micronesia indicates that yellow and orange-fleshed banana cultivars contain the highest level

10
(1,412 µg/100 g) of trans β-carotene, the most important provitamin A carotenoids (Englberger

et al., 2006). These banana cultivars can be considered for promotion in susceptible target

communities having vitamin A deficiency and other chronic diseases. Englberger et al. (2006)

analyzed 16 Karat and other Micronesian banana cultivars for important bioactive compounds

and broader micronutrient profiles. They found high carotenoid and riboflavin levels in Karat

banana cultivars and these levels were exceptionally higher for carotenoids when compared with

Micronesian banana cultivars.

Consumption of foods rich in carotenoids improves immunity and reduces the risk of

diseases, such as cancer, diabetes and heart problems (Krinsky, & Johnson, 2005). Wall (2006)

separated and quantified provitamin A (β-carotene, α-carotene, β-cryptoxanthin) pigments and

lutein in two banana cultivars harvested from different locations of Hawaii (Table 2). They

showed that Dwarf Brazilian bananas contained an average of 73 µg/100 g β-carotene and 92.6

µg/100 g α-carotene/100 g, and Williams fruit had an average of 42.8 µg/100 g β -carotene and

60 µg/100 g α -carotene/100 g, respectively. High concentrations of lutein with average values of

154.9 and 108.3 µg/100 g for Dwarf Brazilian and Williams fruit, respectively, were also

reported. Solomon Island banana cultivars were analyzed by Englberger et al. (2010) for flesh

colour, provitamin A carotenoids (β-and α-carotene), total carotenoids and riboflavin. The

concentrations of β-carotene equivalents were in the range of 35 to 5954 µg/100 g in 10 cultivars

studied. Many carotenoid-rich banana cultivars have been developed by breeding methods with

an aim of inclusion in the daily diet of targeted populations with specific nutritional

requirements. Davey et al. (2007) studied variability in provitamin A carotenoids (pVACs)

content among Central and West African new and existing Musa varieties cultivated under

standardized field conditions. They found that orange-fleshed plantain varieties (AAB) had

higher pVACs contents than dessert bananas (AAA).

11
 Arora, Choudhary, Agarwal, and Singh (2008) determined the β-carotene content in selected

Indian banana varieties and reported karpooravalli banana cultivar had a high beta-carotene

content (143.12 µg/100 g), with maximum accumulation of carotenoids in the non-edible

(68 µg g/ DW) portion (Table 2). Davey, Van den Bergh, Markham, Swennen, and Keulemans

(2009) screened 171 different genotypes of banana and plantains for provitamin A carotenoids

(pVACs) content and observed substantial variability in mean fruit pulp pVACs contents among

studied cultivars. They identified cultivars with high proportions of provitamin A carotenoids

(trans-α-carotene and trans-β-carotene) with values of 44 to 130 nmol/g DW that has potential to

improve the vitamin A nutritional status in Musa-consuming populations at modest and realistic

fruit-consumption levels. Twenty six accessions of banana from Germplasm Bank at Embrapa

Mandioca e Fruticultura Tropical (Brazil), Embrapa were evaluated for carotenoids content by

Mattos et al. (2010). Average total carotenoid content was 3.19 µg/g and triploids cultivars with

B genome showed higher amounts of carotenoid content than triploids having A genome only.

Fungo and Pillay (2013) reported wide variability in β-carotene content amongst 47 banana

genotypes from Uganda. Highest content of β-carotene, with values as high as 2594 µg/100 g

edible pulp, was reported banana genotypes from Papua New Guinea. Borges et al. (2014)

determined the profile of carotenoids in fruit pulps of banana genotypes, with an aim to select

superior genotypes for the development of bio-fortified cultivars. Their study revealed that

carotenoid content of banana fruit consists mostly of pro-vitamin A carotenoid, with an average

content of 231 µg/g. The pro-vitamin A carotenoids consists of trans-α-carotene, trans-β-carotene

and cis-β-carotene. The amounts of these carotenoids were more in banana, than that found in

maize, in which the major compounds were lutein and zeaxanthin and only 10-20% are pro-

vitamin A carotenoids. Borges et al. (2014) concluded that pro-vitamin A carotenoids and other

carotenoids are quantitative traits determined by multiple alleles and their content was found to

12
be variable in genotypes depending upon the environmental conditions of the growing regions.

Genotypes of banana having high content of pro-vitamin A carotenoids are potentially useful

foods for populations deficient in vitamin A. Such genotypes can be grown and consumed in low

income countries with major health problems of vitamin A deficiency (Fungo & Pillay, 2013).

Provitamin A carotenoids are easily absorbed and converted into vitamin A in the human body;

thus helping alleviate vitamin A deficiency (Van de Berg et al., 2000).

4.3. Biogenic amines

Biogenic amines are nitrogenous compounds formed by decarboxylation of amino acids or

by amination of aldehydes and ketones. Banana peel and pulp have been shown to contain

biogenic amines, such as serotonin, dopamine and norepinephrine. Serotonin content of banana

pulp was observed in the range of 8 to 50 µg/g, (averaging 28 µg/g). Serotonin contributes

towards the feelings of well-being and happiness. Banana contains large amounts of dopamine

and norepinephrine. Buckley (1961) studied the synthesis of 3-hydroxytyramine, in the peel of

ripening bananas, using C14-labelled phenylalanine, tyrosine, L-DOPA 3,4-

dihydroxyphenylalanine and tyramine. They gave indirect evidence about the dopamine

biosynthesis, through tyramine pathway with tyrosine decarboxylation, while revealing that peel

tissue converts C14-tyrosine to 3-hydroxytyramine during ripening. Deacon and Marsh (1971)

isolated, purified and characterized the enzyme capable of catalyzing the hydroxylation of the

tyramine to dopamine from the pulp of banana fruit (M. sapientum). It was suggested that

tyramine hydroxylase was responsible for the formation of dopamine in bananas.

Feldman, Lee, and Castleberry (1987) documented that the concentration of dopamine in

the pulp of yellow banana (M. acuminata), red banana (M. sapientum) and plantains was 42, 54,

5.5 µg/g, respectively. Dopamine is a catecholamine formed by removing a carboxyl group from

L-DOPA. It plays an important role in the human brain and body as a neurotransmitter with great

13
impact on our mood, ability to concentrate and emotional stability. Udenfriend, Lovenberg, and

Sjoerdsma (1959) studied physiologically active biogenic amines in common fruits and

vegetables and identified serotonin, dopamine and norepinephrine in banana fruits. Kanazawa

and Sakakibara (2000) reported dopamine ranged from 80 to 560 mg/100g in peel and 2.5 to 10

mg in pulp of ripened commercial banana M. Cavendish. Many other studies also have indicated

the presence of catecholamines, including dopamine, and its precursors L-DOPA in bananas in

considerable amounts (Bapat, Suprasanna, Ganapathi, & Rao, 2000; Romphophak, Siriphanich,

Ueda, Abe, & Chachin, 2005). Romphophak et al. (2005) documented that the concentrations of

L-DOPA and tyramine increased during ripening of banana fruits. Increase in dopamine during

transition from unripe to ripening (climacteric) stage in both peels and pulp, while decreases in

the post-climacteric stage was also reported (Romphophak et al., 2005). Decline in dopamine

content during over-ripening and senescence might suggest that it gets oxidized into quinones,

which eventually polymerizes into melanin. González-Montelongo, Lobo, & González (2010)

characterized many bioactive compounds (including catecholamines from banana peel) and

reported the presence of large amounts of dopamine and L-DOPA in peel region. In their study,

dopamine content increased significantly, when the extraction time increased from 1 to 120 min

(at 25 °C) using methanolic extracts.

4.4. Phytosterols

Phytosterols are naturally occurring plant sterols used as ingredients in functional foods, in

relation to their wide variety of positive health promoting effects, such as lowering the

cholesterol level in the blood and reducing its absorption in the intestine (Marangoni & Poli,

2010). They act as immune system modulators and also have anticancer properties (Quilez,

Garcia-Lorda, & Salas-Salvado, 2003). A daily intake of phytosterols up to 3g/day is safe and
14
has a hypocholesterolemic action in patients needing a marked reduction in plasma LDL

cholesterol levels (Marangoni & Poli, 2010). Physicians advice phytosterol-rich diet as a

substitute to patients who cannot tolerate cholesterol-lowering drugs (Ostlund, Racette, &

Stenson, 2003). Due to their structural similarity with cholesterol, these compounds interfere

with the solublization of cholesterol in the gut, reducing its absorption. Numerous research

studies have indicated that banana fruit contains good amounts of phytosterols (Knapp &

Nicholas, 1969; Akihisa, Shimizu, Tamura, & Matsumoto, 1986; Oliveira et al., 2006; Oliveira,

Freire, Silvestre, & Cordeiro, 2008; Oliveira et al 2006; Villaverde et al., 2013). β-sitosterol,

stigmasterol, campesterol, cycloeucalenol, cycloartenol, and 24-methylene cycloartanol were

identified in banana peels (Knapp and Nicholas, 1969).

Akihisa et al. (1986) undertook a detailed investigation of sterol constituents of banana peels

and reported new sterol (24S)-14α, 24-dimethyl-9α, 19-cyclo-5α-cholest-25-en-3β-ol by

chemical and spectroscopic methods. Several other known (24S)-24-methyl-∆25-sterols, their 24-

methylene isomers and other sterols (4, 4-dimethyl-, 4α-methyl- and 4-dimethyl-sterols) together

with 3-oxo-4α-methylsteroids were also identified in the peel by them. Steryl glucosides, namely

stigmasteryl 3-β-D-glucopyranoside, campesteryl 3-β-D-glucopyranoside and sitosteryl 3-β-D-

glucopyranoside were identified in dichloromethane extracts of several vegetal fractions of M.

acuminata (Oliveira et al., 2006). These compounds were found in the range of 838.4–

1824.3 mg/kg DW of the vegetal fractions. The chemical composition of the lipophilic extracts

of different morphological parts of banana plant “Dwarf Cavendish” cultivated in Madeira Island

(Portugal) were studied by Oliveira et al. (2006). Sterols represented 12–43% of the total

lipophilic components and the compounds identified were campesterol, stigmasterol and

sitosterol. High content of sterols were later on reported by Oliveira et al. (2008) in banana peels

15
of 'Dwarf Cavendish' fruit while studying the chemical composition of lipophilic extract. Sterols

represented about 49-71% of the total lipophilic extract in their study with 31-norcyclolaudenone

and cycloeucalenone as the major components. High content of phytosterol has opened new

possibilities for valorization of the banana residues as a potential source of high-value bioactive

compounds.

Phytosterols identified by Villaverde et al. (2013) in banana cultivars were cycloeucalenone,

cycloeucalenone, cycloeucalenol, cycloartenol, stigmasterol, campesterol and β-Sitosterol. These

compounds were present in unripe bananas with values in the range of 2.8 -12.4 g/kg DW among

different cultivars. M. balbisiana cultivars, such as ‘Dwarf Red’ and ‘Silver’, have higher

amounts of phytosterols than the M. acuminata counterparts. Cycloeucalenone is the main sterol

present in high proportion among different phytosterols, identified in lipophilic extracts of peels.

Vilela et al. (2014) studied chemical composition of the lipophilic extract of ripe pulp of banana

fruits of several Musa species using GC-MS and identified phytosterol in the range of 11.1 -

28.0% of the total amount of lipophilic components.

5. Antioxidant cctivity

Banana is considered as one of the most important antioxidant rich foods. A substance

functions as an antioxidant if it can delay, retard or prevent the oxidation or free radical mediated

oxidation of a substrate when present in low concentrations, leading to the formation of stable

radicals after scavenging (Singh et al. 2016). Banana fruit contains bioactive compounds having

antioxidant potentials, which contributes to their physiological defense against oxidative and

free-radical-mediated reactions in the biological systems. Nucleic acids, proteins and lipids are

damaged by reactive oxygen species (ROS) produced in the cells during oxidation. Banana is

regularly consumed by many people and the bioactive compounds present in them have

16
significant antioxidant activities, which were effective in protecting the body against various

oxidative stresses (Vijayakumar, Presannakumar, & Vijayalakshmi, 2008). Many bioactive

compounds with antioxidant and chelating properties have been identified in banana (Someya et

al., 2002; Englberger et al., 2003a; Vijayakumar et al., 2008). Among these the most abundant

antioxidants in banana are phenolics, carotenoids and ascorbic acid (Sulaiman et al., 2011a;

Kondo, Kittikorn, & Kanlayanarat, 2005; Wall, 2006). Banana pulp contains dopamine, dopa,

carotenes, norepinephrine and ascorbic acid with high antioxidant activities. These antioxidants

retard aging, prevent coronary heart diseases, cancer and neurodegenerative disorders related to

oxidative stress caused by ROS.

Phenolic compounds act as primary antioxidants or free radical terminators, with their

antioxidant activities based on their ability to donate hydrogen atoms to free radicals. Many

studies have shown that the antioxidant capacity of banana is associated with high contents of

total phenolic compounds and flavonols. Banana pulp contains many cell wall bound phenolics

which are easily bioaccessible in the human gut and might be suitable sources of natural

antioxidants in addition to the free phenolics (Bennett et al., 2010). Sulaiman et al. (2011b)

studied the correlation between total phenolic as well as mineral contents with the antioxidant

activities of pulps and peels from eight banana cultivars and suggested that antioxidant activity

of banana is not only due to their phenolic content, but also due to many other compounds, such

as vitamin C, vitamin E and β-carotene, which were accountable in enhancing the antioxidant

potential. The antioxidant activity of flavonoids from banana (M. paradisiaca) studied in rats fed

with normal, as well as high fat, diets emphasized that flavonoids present in banana functioned

as effective antioxidants (Vijayakumar et al., 2008).

Edible banana pulp at ripening stage contains ascorbic acid in the range of 6.9-10 mg/100g, the

strongest known water-soluble antioxidant (Kanazawa & Sakakibara, 2000). The antioxidative
17
potency of banana is also attributed to high levels of dopamine, as it is abundant in pulps

(Kanazawa & Sakakibara, 2000). Dopamine has an o-dihydroxy structure and its amino residue

facilitates the hydrophilic character. This compound has a faster radical-scavenging rate than

catechin and similar to that of the strong antioxidants (gallocatechin gallate and ascorbic acid). In

most of the studies, total phenolics and ascorbic acid of banana fruit were examined by free

radical scavenging activities (Kondo et al., 2005; Lim et al., 2007). The antioxidant activities of

banana fruit extract were evaluated using DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, ferric

reducing power (FRAP) and ferrous ion chelating activity (Lim et al., 2007). DPPH assay (used

in lipophilic systems) and ABTS [2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid] assay

(used in both aqueous and lipophilic systems) are based on free radical scavenging activities of

samples (Singh et al. 2016). Macheix, Fleuriet, and Billot (1990) reported that phenolics and

flavonols present in banana pulp are responsible for antioxidant potential of this fruit. The major

carotenoids (lutein, α-carotene and β-carotene) present in banana have antioxidant properties in

addition to vitamin A activity (Wall, 2006). Someya et al. (2002) reported the presence of

gallocatechin in the peels and pulps of commercial bananas. M. Cavendish processes strong

antioxidant activity. Catechins identified in banana have antioxidant effects against lipid

autoxidation and protective effects against many chronic diseases.

Banana peel contains antioxidative compounds like dopamine, dopa, ascorbic acid, rutin,

carotenes, tocopherols and catecholamines (Kanazawa & Sakakibara, 2000). Many studies have

shown that banana peel extracts possess a stronger antioxidant activity than pulps (Sulaiman et

al., 2011b; Someya et al., 2002). Banana peel extracts have a high capacity to scavenge DPPH

and ABTS free radicals and these were also good lipid peroxidation inhibitors (Gonzalez-

Montelongo et al., 2010). Acetone: water peel extracts were found to be effective at inhibiting

the peroxidation of lipids in the β-carotene/linoleic acid system or scavenging free radicals. The

18
antioxidant potential of banana peels is attributed to biogenic amines like dopamine and L-

DOPA with antioxidant capacity. Their amounts decreased a little with ripening, but remained at

significant levels (10 mg/100 g) in all the ripening stages (Kanazawa & Sakakibara, 2000).

Babbar, Oberoi, Uppal, and Patil, (2011) studied the total trolox equivalent antioxidant capacity

(TEAC) and DPPH radical scavenging activity of banana peel. The antioxidant activity was

found to be 5.67 mg trolox equivalents [TE]/g DW and 83% by TEAC and DPPH method,

respectively. The antioxidant activity of banana measured with DPPH and ORAC assays was

reported to be 523 µM and 783 µM TE/100 g FW, respectively (Kevers et al., 2007). Alothman

et al. (2009) evaluated the antioxidant capacity of the banana extracts obtained from different

solvent extraction systems using FRAP and DPPH free radical-scavenging assay. FRAP values

observed were 0.59 and 5.26 µmol Fe (II)/g FW and DPPH inhibition was 36.8 and 68.0 % for

aqueous and acetone (90%) extraction systems, respectively. Dahham, Agha, Tabana, and Majid

(2015) determined the antioxidant capacity of banana peel and pulp extracted sequentially with

n-hexane, ethanol and water. The ethanol extracts of banana pulp exhibited antioxidant activity

against DPPH with IC50 values of 44.07 µg/ml and 46.40 µM of Fe2+ /mg in FRAP assay. The

ethanol extracts of peels exhibited antioxidant activity against DPPH with the lowest IC50 values

(19.10µg/ml). The results indicated that banana peels can be used as good source of antioxidants.

6. Health benefits

Banana is a ready to eat and a most affordable fruit for human consumption, which works to

build good health, due to its immense nutritional and medicinal value. The uses and health

benefits of various phytochemicals in bananas are presented in Table 3. Banana pulp was

observed to contain bioactive compounds, like phenolic acids and flavanoids with high

antioxidant potential and antitumour activity (Borges et al., 2014). Eating bananas provides high

quantity of potassium to the body, which is beneficial for the muscles. Owing to its high iron
19
content, banana is mainly recommended for anemic patients and was also proven to be beneficial

in controlling blood pressure as it has low salt and high potassium content. Serotonin in banana

helps to overcome or prevent depression by changing mood and relaxing the body. Banana fruit

contains resistant starch which has lower digestibility, unlike the high glycemic indexed cereal

starches. Resistant starch present in banana is suitable for the diet of heart patients and diabetic

people, owing to its hypocholesterolemic action and positive effects in the human intestine.

Plantains are very good food for sugar patients as these have low carbohydrate content and

higher nutritive value when compared with potatoes (Lassoudiere, 2007). Banana has proven to

be beneficial in the treatment of diabetes, due to their antihyperglycemic effect in many animal

trials (Alarcon-Aguilara et al., 1998).

Consumption of carotenoid rich banana protects against vitamin A deficiency disorders and

chronic diseases, which are more visible and a growing problem throughout the world

(Englberger et al., 2003b). Consumers are more health conscious and prefer fresh fruits and

vegetables rich in antioxidant compounds, vitamins, dietary fibre and minerals. Antioxidant

compounds of fruits reduces risk of neurodegenerative disorders, retards ageing process and

helps in lowering the incidence of degenerative diseases, such as heart disease, arteriosclerosis,

inflammation, arthritis, cancer and brain dysfunction (Singh et al., 2015). Dopamine, ascorbic

acid and other antioxidants present in banana reduce the plasma oxidative stress and enhance the

resistance to oxidative modification of low density lipoproteins. Norepinephrine and dopamine

present in banana elevates blood pressure and serotonin inhibits gastric secretion by stimulating

the smooth muscle of the intestines (Kumar et al., 2012).

Pharmacological investigations by many researchers suggested that banana was effective and

advantageous in the treatment of diseases of the gastro-intestinal tract. Banana fruit has

antibacterial activity due to the presence of ß-sitosterol, malic acid, 1, 2-hydroxystrearic acid and

20
succinic acid. Antimicrobial activity of banana has been explored by many medicine

practitioners in healthcare systems for the treatment of bacterial infections. Gastroprotective

effect of different banana varieties grown and consumed in the northeast of Thailand was

investigated by Pannangpetch et al. (2001). Their findings indicated that antipeptic ulcer effect of

some banana varieties while histological examination of the ulcerated area. Extensive

investigations have been carried out by many researchers to explore antiulcerogenic and ulcer

healing activities of banana (Best, Lewis, & Nasser, 1984). A natural flavonoid leucocyanidin

was responsible for anti-ulcerogenic properties of unripe plantain banana. Lewis et al. (1999)

reported protective effect of this natural flavonoid to gastric mucosa from aspirin-induced

erosions.

Eating banana in a diet lowers fasting blood glucose and LDL-cholesterol/HDL-cholesterol

ratio. Feeding rats with dietary fiber of banana pulp has reduced the levels of fasting blood

glucose and concentration of liver glycogen (Usha, Vijayammal, & Kurup, 1984). Banana is a

good source of dietary fructo-oligosaccharides, which are considered to be functional

components of foods. They decrease levels of serum cholesterol, improve mineral absorption and

stimulate the growth of nonpathogenic intestinal microflora, due to their prebiotic effect

(Sabater-Molina, Larqué, Torrella, & Zamora, 2009). Daily consumption of banana improves

insulin sensitivity in diabetic patients and also shows hypocholesterolaemic activities (Cressey,

Kumsaiyai, & Mangklabruks, 2014).

Banana might be useful for the treatment of hyperlipidemia and several atherosclerosis

diseases affecting the quality of human lives. Flavonoids extracted from unripe fruits of banana

have shown hypolipidemic activities, such as decrease in the concentrations of cholesterol,

phospholipids, free fatty acids, and triglycerides in the serum, liver, kidney, and brain of male

rats (Krishnan & Vijayalakshmi, 2005; Vijayakumar, Presannakumar, & Vijayalakshmi, 2009).

21
Vijayakumar et al. (2009) observed hypolipidemic activities of flavonoids extracted from unripe

fruits of M. paradisiaca in male rats. It was observed that the tissue cholesterol deposits were

effectively lowered by feeding rats at a dose of 1 mg/100 g body weight/day (Vijayakumar et al.,

2009). Flavonoids increase the degradation and elimination of cholesterol via bile acids and

neutral sterols. This beneficial effect could be utilized in humans as banana is a favourite food

item for people all over the world.

Phytosterols present in banana also lower the cholesterol level in serum. Phytosterols

consumed with food inhibit the absorption of cholesterol from the small intestine by displacing it

from micelles and increasing its excretion; thereby reducing the serum LDL cholesterol levels

(Thompson & Grundy, 2005). These may also offer protection from the common types of

cancers, such as colon, breast and prostate cancer (Quílez et al., 2003). These have effect on

signal transduction pathways that regulate tumor growth and apoptosis, membrane structure and

function of tumor cells and immune function of the host. Protective effect of banana diet for

colorectal cancer was observed in case control studies (Deneo‐Pellegrini, De Stefani, & Ronco,

1996). Phenolic compounds present in banana were responsible for their potent anti-cancer

activities (Sen et al., 2013). These may act independently, or in combination, with other

compounds as anti-cancer agents. Dahham et al. (2015) screened antiangiogenic and anticancer

activities of different banana peel and pulp extracts. They found that the n-hexane extract of

banana peel had the highest antiangiogenic activity (85.32% inhibition at concentration of 100

µg/ml) and was also effective in inhibiting the growth of colon cancer cell line. Use of natural

antiangiogenic agents present in fruits like banana represents a promising therapeutic approach

against tumor growth and metastasis.

7. Conclusions

22
 Bananas are grown and consumed both as raw and cooked all over the world owing to their

high nutritive and medicinal value. In the present review, while going through the literature, it

was observed that there is a great diversity of high value bioactive compounds in bananas.

Banana contains sufficient amount of benefical bioactive compounds for health promotion. Many

studies have demonstrated and proved antioxidant activity of these compounds and successfully

utilized bananas in disease prevention and health promotion due to their beneficial properties.

Banana cultivars containing high levels of these bioactive compounds should further be

identified, promoted and used in breeding programs for the development of bio-fortified

cultivars. These cultivars would be very good vehicles for addressing some health related issues.

Banana cultivars containing high levels of carotenoids were already identified or developed by

breeding methods and include in the daily diet of targeted populations to protect against vitamin

A deficiency and certain chronic diseases. The content of other bioactive compounds in banana,

like phenolics, biogenic amines and phytosterols, can also be enhanced while developing bio-

fortified cultivars from available germplasm high in these compounds. Banana peel, which is

usually discarded, is also a good source of bioactive compound and dietary fibre. There is a need

for further research to explore and utilize natural antioxidants and dietary fibre present in banana

peel for health benefits. Many studies have reported high levels of important bioactive

compounds in banana peel than pulp which could be utilized as functional food source against

many chronic diseases.

Acknowledgements

23
 Authors are thankful to University Grants Commission, New Delhi for providing financial

Assistance in the form of Major Research Project (F. No. 41-669/2012/SR) to AK and Research

Award to BS (F.No. 30-6/2015/SA-II).

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Table 1. Phenolic content reported in various banana cultivars

Cultivar Phenolic content Technique Compounds Source

used identified

Luvhele (M. 707.87 mg Folin- - Anyasi, Jideani, &

ABB) GAE/100 g DW Ciocalteu Mchau (2015)

Muomvared (M. 1091.76 mg

balbisiana) GAE/100g DW

M. acuminate L 3.17 GAE mg/ml Folin– - Faller & Fiahlo (2010)

peel Ciocalteu

M. acuminate L 0.91 mg GAE/ml

pulp

Ney Mannan 234.64 mg GAE/g Folin– Syringic acid, Kandasamy & Aradhya
(ABB) rhizome Ciocalteu, tannic acid, (2014)
HPLC-MS catechol,
Safed Velchi 200.43 mg GAE/g catechin, vanillic
(AB) rhizome acid, gallic acid,
Cinnamic acid,
Red Banana 2.61 mg GAE/g Chlorogenic
(AAA) rhizome acid, p-
Coumaric acid,
Giant 2.68 mg GAE/g
Protocatechuic
Cavendish
acid
(AAA) rhizome

Poovan (AAB) 2.18 mg GAE/g

rhizome

Nendran (AAB) 2.73 mg GAE/g

rhizome

Monthan (ABB) 2.11 mg GAE/g

rhizome

Nanjanagudu 2.26 mg GAE/g

Rasabale (AAB)
rhizome

M. AAA 29.2 mg GAE/g Folin– Catechin Rebello et al. (2014)

(Cavendish Ciocalteu, ,Epicatechin,
type) peel HPLC– Procyanidin B1,
ESI-
MS/MS Procyanidin B2,
Procyanidin B4

Commercial 3.8 mg GAE/g DW Folin– Babbar et al. (2011)

banana peel Ciocalteu

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M. Cavendish 907 mg CE/ 100 g Folin– Gallocatechin, Someya et al. (2002)
peel DW (by Folin– Denis, catechin,
Denis method) HPLC
Epicatechin
M. Cavendish 232 mg CE/100 g
pulp DW

(by Folin–Denis
method)

M. paradasiaca 37.5 mg GAE/100 Folin– - Alothman et al. (2009)

pulp g FW Ciocalteu

M. acuminata 8.5 mg GAE/g DW Folin– - Sulaiman et al. (2011a)

Ciocalteu

Mas peel and 0.32 & 0.14 mg Folin– - Sulaiman et al. (2011 b)
pulp GAE/g DW Ciocalteu

Kapas peel and 0.02 & 0.11 mg

pulp GAE/g DW

Berangan peel 0.16 & 0.03 mg

and pulp GAE/g DW

Rastali peel and 0.39 & 0.12 mg

pulp GAE/g DW

Raja peel & 0.25 & 0.06 mg

pulp GAE/g DW

Nangka peel & 0.41 & 0.47 mg

pulp GAE/ DW

Awak peel & 0.47 & 0.46 mg

pulp GAE/g DW

Nipah peel & 0.09 & 0.33 mg

pulp GAE/g DW

Figo pulp ripe 8.1 mg GAE/g DW Folin– Gallocatechin, Bennett et al. (2010)
Ciocalteu catechin,
Nanicao pulp 9.9 mg GAE/g DW epicatechin
ripe

Terra pulp ripe 6.5 mg GAE/g DW

Mysore pulp 9.8 mg GAE/g DW

ripe

Pacovan pulp 6.7 mg GAE/g DW

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ripe

Commercial 56.1 mg GAE/g Folin– - Sun, Chu, Wu & Liu

DW Ciocalteu (2002)

Pequea Enana 0.87 mg GAE/100g Folin– Catechin, Méndez et al. (2003)

FW (by Folin– Ciocalteu, epicatechin,
Ciocalteu method) syringaldehyde,
HPLC
Gran Enana 1.08 mg GAE/100 g chlorogenic acid,
FW (by Folin– vanillic acid,
Ciocalteu method) caffeic acid, p-
coumaric acid,

ferulic acid,
gallic acid

Commercial 475 mg CAE/100 g Folin– - Kevers et al. (2007)

FW (Folin– Ciocalteu
Ciocalteu method)

Commercial 7 mg GAE/100 g Folin– - Mattila et al. (2006)

FW Ciocalteu

Commercial 0.90 to 3.0 g Folin– - Someya et al. (2002)

banana peel GAE/100 g DW Ciocalteu

Commercial 2.11 to 234.6 mg Folin– - Kandasamy and

banana GAE/g Ciocalteu Aradhya (2014)
rhizomes

Dwarf - HPLC Epicatechin, Harnly et al., 2006

Cavendish epigallocatechin
and gallocatechin

Commercial - HPLC Ferulic acid, Russell et al. (2009)

sinapic acid,
salicylic acid,
gallic acid, p-
hydroxybenzoic
acid, vanillic
acid, syringic
acid, gentisic
acid, vanillic
acid, syringic
acid and p-

39
 coumaric acid

GAE, Gallic acid equivalents; CE, Catechin equivalents; CAE, Chlorogenic acid equivalents; FW, Fresh weight basis; DW, Dry weight basis

Table 2. Carotenoid content (µg/100 g) reported in banana cultivars

Cultivar trans-α trans -β Total Source

carotene carotene carotenoid
content

Hung Tu ripe pulp 1849 FW 5653 FW 7760 FW

To’o ripe pulp 2055 FW 5267 FW 7765 FW

Sepi ripe pulp 4728 FW 5611 FW 10067 FW Beatrice et al. (2015)

Apantu ripe pulp 3287 FW 6387 FW 10056 FW

Bungaoisan ripe pulp 779 FW 857 FW 1675 FW

Bira ripe pulp 3284 FW 6339 FW 10633 FW

Lahi ripe pulp 2807 FW 6541 FW 10508 FW

Rasthali peel& pulp ND 123 & 29.6 200 & 250

DW DW
Arora et al. (2008)
Hill Banana peel& pulp ND 49 & 29.4 DW 180 & 250
DW

Red Banana peel& pulp ND 241 & 117 DW 450 & 400
DW

Karpuravalli peel& pulp ND 143 DW 68 & 250

DW

Red banana 86.2 FW 83.8 FW 197 FW Lokesh, Divya,

Puthusseri,
Nanjanagudu rasabale 18 FW 66 FW 124 FW Manjunatha, &
Neelwarne (2014).
Elakkibale 6 FW 21 FW 84 FW

Cavendish 32 FW 26 FW 54 FW

Aibwo 2358 FW 5945 FW 9400 FW

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 Englberger et al.

(2010)
Baubaunio 249 FW 332 FW 581 FW

40
 Huki Matawa 249 FW 296 FW 589 FW

Warowaro < 2 FW 166 FW 1444 FW

Saena 79 FW 58 FW 137 FW

Akeakesusu 20 FW 35 FW 130 FW

Dwf. Braz. 92.6 DW 73 DW ND Wall (2006)

Williams 60 DW 42.8 DW ND

M. troglodytarum (Uht 147 DW 636 DW ND Englberger et al.

en yap) (2003b)

M. troglodytarum (Uht 29 DW 92 DW ND
karat)

Musa spp (Uht ipali) 55 DW 118 DW ND

Musa spp (Usr wac) 68 DW 208 DW ND

Commercial - - 300-400 Subagio et al. (1996)

Commercial - 30 to 2780 - Englberger et al.

(2003a)

FW, Fresh weight basis; DW, Dry weight basis; ND, Not detected

Table 3: Uses and health benefits of bioactive compounds present in banana.

Compound Uses and health benefits Source

Syringic acid Can be potentially used to ameliorate Muthukumaran, Srinivasan,

glycoprotein components abnormalities and has Venkatesan, Ramachandran, &
an antidiabetic effect in experimental diabetes. Muruganathan (2013)

41
 Tannic acid Applied as medicinal agents for the treatment of Siang (1983)
burns.

Catechol Used as a a developer for fur dyes, photographic USDA (1993)

developer, in polymerization inhibitors, and in
pharmaceuticals, as an intermediate for
antioxidants in lubricating oils and rubber.

Catechin Resistance of LDL to oxidation, brachial artery Williamson & Manach (2005)
dilation increased plasma antioxidant activity and
fat oxidation.

Gallic acid Antioxidant and potential hepatoprotective Rasool et al. (2010)

effects.

Cinnamic acid Is a precursor to the sweetener aspartame by the Garbe (2000)

means of enzyme catalysed amination
to phenylalanine

p-Coumaric Antioxidant properties and potentially reduce the Ferguson, Zhu, & Harris (2005)
acid risk of stomach cancer.

Gallocatechin Cholesterol reduction Ikeda et al. (2003)

gallate

Quercetin Promotes overall cardiovascular health Perez-Vizcaino & Duarte (2010)

by encouraging blood flow.

Ferulic acid Antioxidant, antimicrobial, antiinflammatory, Kumar & Pruthi (2014)

antiallergic, anticarcinogenic, modulation of
enzyme activity, antiviral and vasodilatory
actions.

trans-α Precursor to vitamin A Li et al. (2011)

carotene

trans -β Reduce the risk of CVD and cancer. Li et al. (2011)

carotene

Violaxanthin Used as a food colourant.

42
 Neoxanthin Intermediate in the biosynthesis of the plant Bouvier, D’Harlingue,
hormone abscisic acid. Backhaus, Kumagai, & Camara
(2000).

Isolutein Food colourant and vitamin A precursor

Cryptoxanthin Food colourant, might reduce the risk of lung DeLorenze et al. (2010)
cancer

Serotonin Might contribute to feelings of well-being Young (2007)

and happiness

Dopamine Reduce the plasma oxidative stress and enhance Yin et al. (2008)
the resistance to oxidative modification of LDL.

Catecholamines Increases blood pressure, glucose levels and heart Kuklin, & Conger (1995)
beat rate

β-Sitosterol Potential to reduce blood cholesterol levels Wilt et al. (1999)

and benign prostatic hyperplasia (BPH).

Campesterol Reduces the absorption of cholesterol in the Choudhary and Tran (2011)
and human intestines.
stigmasterol

Cycloartenol First precursor in biosynthesis of steroids in Schaller (2003)

plants.

43
Highlights

• Banana contains several bioactive antioxidant compounds

• These compounds include phenolics, carotenoids, biogenic amines and phytosterols

• These are highly desirable in the diet exerting positive effects on the human health

44