Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity

Baoming Yang,Lina Liu,Si-Jun Zheng,Yongping Li,Yongfen Wang,Weie Zhou,Jing Zhang

doi:10.3390/horticulturae8010070

Baoming Yang, Lina Liu + Show 5 more

Open Access

https://doi.org/10.3390/horticulturae8010070

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Abstract

Banana is one of the most produced and consumed fruits in the world and its fruit peel accounts for about 40% of the total fresh quantity of ripe fruit, which is usually regarded as waste and poses serious environmental hazards. However, it is a promising source of natural bioactive compounds including phenolic compounds. Determination of the phenolic compounds in fruit peel from different cultivars and subgroups over a range of maturities provides convincing information for making full use of them. This study developed a sensitive and reliable analytical method—ultra-high performance liquid chromatography—coupled with electrospray ionization tandem mass spectrometry (UPLC-MS/MS) for measuring phenolic compounds in fruit peel from different ecotype cultivars and subgroups with different maturity. The results showed that quinic acid had the highest concentration ratio among the main phenolic compounds in the green/ripe peel of all banana cultivars; among all banana cultivars, the total phenolic compound contents of green banana peel were significantly higher than that of ripe banana peel; the total phenolic compound contents in the green/ripe fruit peel of non-dessert bananas were significantly higher than that of dessert bananas (green: non-dessert banana 1.48 ± 0.44 mg/g vs. dessert banana 0.97 ± 0.12 mg/g; ripe: non-dessert banana 0.26 ± 0.13 mg/g vs. dessert banana 0.19 ± 0.06 mg/g). These data provide a basis for the rational utilization of phenolic compound extractions from banana peel with huge biomass in the next step.

Highlights

Banana is an important tropical and subtropical fruit crop [1], and is one of the most produced and consumed fruits in the world [2,3]
The negative ion mode was selected for the Multiple Reaction Monitoring (MRM) method, and the deprotonated ion in ([M−H]− ) for the eight compounds was selected as the precursor ion
The limit of detection (LOD) and limit of quantification (LOQ) were calculated as the concentration for each analyte with signal/noise ratio (SNR) at 3 and 10, respectively

Summary

Introduction

Banana is an important tropical and subtropical fruit crop [1], and is one of the most produced and consumed fruits in the world [2,3]. Food and Agriculture Organization (FAO) in 2020, India was the world’s largest banana producer, followed by China, with annual production reaching 30.46 and 12 million tons, respectively [4]. Banana peel accounts for about 40% of the total fresh quantity of ripe fruit [5], which is largely discarded in nature and becomes household and industrial food waste [5]. Banana peel waste is indiscriminately dumped into the rivers, lakes, or low-lying landfills where it degrades slowly until it decays and forms methane and carbon dioxide, and other noxious gases such as hydrogen sulfide and ammonia that spread unpleasant odors, affect the nearby ecosystems [6], and cause serious environmental 4.0/). Horticulturae 2022, 8, 70 damage [6,7,8]. Banana peel waste is needed to recycle or reuse instead of discarding anyway or incinerating

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