Calcium Pectate Research Articles

PECTIN EXTRACTION AND CHARACTERIZATION FROM LOCAL WHITE PUMPKIN (LAGENARIA SICERARIA)

Pectin, a naturally occurring heteropolysaccharide, has in recent years grown increasingly in importance. In this present study, white pumpkin or bottle gourd was chosen as a representative of the Cucurbitaceae family to extract powder pectin. At initial and final times, treatment (T1) and treatment (T2), the amount of pectin in calcium pectate in fresh pumpkin ranges from 3.7% to 5.8%. Standardized water bath heating was used to extract pectin from white pumpkins by boiling the fruit at atmospheric pressure for five minutes at 95 oC. Distilled water was also tested for pectin isolation from white pumpkins as an extraction solvent. The weight increased by 844.98% at T1 and decreased to 675.67% at T6, following which was precipitation with 95% ethanol yielding maximum on the above during the extraction of pectin by water bath at varied period durations. Finally, the degree of esterification was the rate 68.76% at T1 to 59.87% at T6, with the methoxyl content having a value 9.45% at T1 to 6.82% at T6 and the anhydrouronic acid content (AUA%) being 76.66% at T1 to 64.77% at T6. Moisture, equivalent weight, degree of esterification, and methoxyl concentration all reduced as extraction time increased. However, many indicators, like ash content, acetyl value, and jelly grade, exhibited an early rise in value that later declined as extraction time increased. Thus, the optimal method for pectin isolation involves boiling the pumpkin in water at atmospheric pressure for 5 to 30 minutes. In addition, among different times of extraction pectin that was obtained from 30 minutes had the highest lightness 82.07 while the lowest redness 2.03 and yellowness 5.14 of pectin was recorded at this time. This pectin met the criteria for food additive use, indicating its potential as a commercially viable alternative source.

Effects of Mango Pectin Concentration on the Calcium Pectate Bead Properties and on the Cell Leakage of Yeast (Saccharomyces cerevisiae) Immobilized by Entrapment Technique

Immobilized yeast cells have advantages for use in industries due to their stability, viability, and productivity. As a support material, pectin is suitable because of its stability, strong mechanical attributes, and favorable absorption properties. In this study, the influence of mango pectin concentration on the CP bead characteristics and the leakage of immobilized yeast cells were determined. Results have indicated that yeast cells can be immobilized using low-methoxyl pectin (LMP) from mango peels via entrapment technique. Pectin concentration did not affect the size (3.0323 to 3.4315 mm) of the CP beads. Only 5% and 7% (w/v) pectin concentrations produced spherical beads (SF<0.05). Increasing the pectin concentration from 3% to 7% (w/v) resulted in a 36.21% decrease in swelling ratio for CP beads with yeast. The pectin concentration significantly affects the cell leakage (p-value<0.05). The results further indicate the feasibility of using locally available materials as a matrix for immobilization.

Use of lupine flour and cavbuz puree in bread technology

Introduction. The influence of vegetable additives: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Content of following substances was determined: proteint by Bradford method; starch by polarimetric method; fat by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene colorimetrically; vitamin C titrimetrically; В1, В2 fluorometrically; fiber by acid hydrolysis; pectin by the calcium–pectate method; te amount of lead absorbed by “wet burning” method. Results and discussion. Cavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7% and pectin, 1.5% per 100 g of product with moisture content 83.1%. According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols, 12.8 mg, β-carotene, 0.52 mg, vitamin C, 35.84 mg per 100 g of product with moisture content 9.5%. The inclusion of 4-7% of lupine flour and 3–5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22–32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread. Conclusions. It is recommended to use of cavbuz puree and flour of non–alkaloid lupine varieties for the production of wheat bread with increased nutritional value.

Pectin Production from Biowaste (Fruits & Vegetables) by Crosscurrent Solid-Liquid Extraction Technique

The impact of fruit and vegetable waste is becoming a significant concern for the environment. The biomaterial waste generated from fruit processing industries is very high. When discharged as processed waste, it also increases water pollution. 45% of the total industrial organic pollution originates from food processing industries. These generated wastes are suitable for the production of biochemicals. Pectin is one such biochemical that plays a vital role in reducing the burden on the environment. Pectin helps in the manufacturing of confectionaries. Vegetable waste like beetroot, carrot, beans can also act as a source for pectin production. This study depicts extracting Pectin from mixed fruit pomace waste. Mixed fruit (Orange, Pomegranate, Banana & grapes) pomace waste reacts with 0.1N HCl. This reaction uses a 2-stage crosscurrent solid-liquid extraction technique. For its nature, obtained pectin was tested as calcium pectate using methylated spirit. The filtrate from 2-stage crosscurrent leaching was further dried in an oven. RSM technique helps in optimizing parameters like drying time, temperature, pH, and concentration. The experimental setup generated Pectin gave an efficiency of 11.52% for 22.4g of dried mixed fruit pomace waste.

The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods.

Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical properties of polysaccharides and phytochemicals of okra pods is of great importance because over-blanching may result in cell membrane disruption and changes in biologically active compounds under prolonged exposure to the thermal treatment. Therefore, the present study aimed to investigate the effect of HHAIB on the changes in physicochemical properties of pectins and phytochemicals extracted from okra pods. Both the HHAIB time and method of extraction influenced their physicochemical characteristics and biological activity. Pectin fractions subjected to HHAIB were composed of polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate and arabinogalactan. The contents of total phenolics, total flavonoids and antioxidant activity of extracts mostly increased during HHAIB (i.e. up to 19.0%, 13.2% and 35.3%, respectively). However, HHAIB reduced the chlorophyll-a (up to 55.7%) and lycopene (up to 52.6%) contents of okra pods. The acquired knowledge may be useful for better understanding and optimization of technologies based on HHAIB treatment. The HHAIB treated okra can be a promising natural alternative in different applications, including its use as a replacement of some ingredients in food or non-food systems as a result of richness in polysaccharides and polyphenols, as well as high antioxidant properties. © 2022 Society of Chemical Industry.

Kinetics of structural change of pineapple (Ananas comosus) under the influence of PME (Pectin methylesterase)

The structure of pineapple ((Ananas comosus) is hard and brittle, but it is easy to soften under the influence of high temperature during processing. Understanding the structure, arrangement and chemical reactivity of pectin in the cell wall is key to predicting and controlling changes in cluster structure. There are many different methods to affect the pectin composition to create an insoluble calcium pectate complex to keep the connection between cells, keep the structure for pineapple. The addition of the pectin methylesterase enzyme (PME) extracted from tomato to pineapple is one of the recent researched trends with the aim of improving the structural change of pineapple due to heat. Based on the recommendations made from previous studies on enzyme addition to pineapple, in this study, experiments were conducted on the influence of the order of addition of PME and CaCl2, the effect of temperature of PME addition, and the influence of PME activity on the structural change of pineapple.

On the Molecular Mechanism of the Calcium-Induced Gelation of Pectate. Different Steps in the Binding of Calcium Ions by Pectate.

Pectic acid/sodium pectate is one of the most widespread hydrocolloid used in the food industry. It is able to form strong ionotropic gels by the addition of ions, in particular, calcium ions. The initial steps of binding Ca2+ ions to a sample of sodium pectate with a composition close to 90% of ideal Na+-poly(galacturonate) were investigated by means of circular dichroism (CD), microcalorimetry, dilatometry, viscosity, and membrane osmometry, as a function of increasing Rj, Rj being the ratio of the molar concentrations of Ca2+ and pectate repeating units. Data were collected in aqueous NaClO4 at 25 °C. The key instrument of interpretation has been the counterion condensation theory (CCT) of linear polyelectrolytes, modified to include the presence of both specific affinity of the divalent counterion for the polysaccharide ("territorial binding"), and, very importantly, strong chemical bonding (not a covalent bonding, though) of Ca2+ on conformationally well-defined sites on the polymer, with local charge annihilation. Intrinsic viscosity and number-average molar mass data as a function of Rj showed that calcium bonding brings about chain association right from the beginning of addition to pectate. The analysis of the microcalorimetric curve using the modified CCT revealed two types of bonding. In the order of development as a function of Rj, the first mode (type 1) could be reconciled with the "tilted egg-box" type, recently proposed for Ca2+ binding to alginate and the second mode (type 2) with the "shifted egg-box" proposed for calcium pectate on the basis of conformational analysis investigation. Likewise, the two types of bonding turned out to be superimposable with similar bonding categories proposed for alginate and low-methoxyl pectin (LMP), on the one side, and for the association of semiflexible polyelectrolytes, on the other. The analysis allowed us to obtain standard Gibbs free energy, enthalpy, entropy, and volume molar values both for the affinity and the chemical bonding processes. Interestingly, the analysis of the dependence of the gelation temperatures, Tg, of LMP upon increasing additions of calcium ions provided the values of Tg and standard Gibbs free-energy of calcium-to-pectate association coinciding with those obtained from calorimetry for the type-2 bonding process. This finding corroborated previously reported evidence on the enthalpic nature of the elasticity of Ca2+-pectate gels. Finally, comparative analysis of different techniques, but of CD in particular, enabled proposing a "loose-21-helix" as the starting conformation of sodium pectate in aqueous solution.

Extraction and characterization of pectin methylesterase from muskmelon biowaste for pectin remodeling.

Pectin methylesterase (PME) extracted from muskmelon was purified by anion exchange chromatography. The specific activity of purified enzyme was 152.01U/mg and relative molecular weight was ~69,000Da. Methylesterase was characterized for various physicochemical factors to designate its suitability in the food industry applications. The optimum temperature of the enzyme was 30°C and is thermally stable between the temperature ranges of 15-65°C with critical temperature for stability being >65°C. Thermal inactivation first order kinetics and thermodynamic parameters in temperature range (45-65°C) favors stability of PME and at 75°C complete inactivation of enzyme was observed indicating the unstable nature of enzyme over >65°C. Activation energy (Ea ) and Z values of thermal inactivation were found to be 100.108kJ/mol and 2.05°C, respectively. About 0.1M NaCl is essential for enzyme to attain the maximum activity. The enzyme lost activity in presence of divalent calcium (Ca2+ ) and magnesium (Mg2+ ) ions. PRACTICAL APPLICATIONS: Pectin methylesterase (EC3.1.1.11) are an important class of enzymes expressed in plants and microbes and they bring about the de-methylesterification on pectin substrate. Up to ~13% degree of esterification of pectin was observed with muskmelon PME enzyme treatment. The de-methylesterified pectin thus prepared was subjected for gelation in presence of Ca2+ ions and above 0.5% of demethylesterified pectin stable calcium pectate gels were produced. The study demonstrates the suitability of muskmelon PME extracted from biowaste in food applications with good gelling property.

CHITOSAN AND PECTATE BIOPARTICLES MADE FROM ORANGE ALBEDO. ADSORPTION OF COPPER (II)

The investigation herein reports on the development of bioparticles by mixing calcium pectate with chitosan in order to chelate Cu+2 from water polluted with heavy metals. Calcium pectate was used to synthesize these bioparticles. The pectate was obtained from orange albedo, which was in turn obtained from shredded and dry biomass, treated with an acidulated solution in order to eliminate the pectin (Ps). The first treatment given to the biomass was with a sodium hydroxide solution (NaOH), in order to de-methoxylate the pectin. Subsequently, the biomass was treated with ethyl alcohol and calcium hydroxide (Ca(OH)2) to a temperature of 80 - 90°C, to renew the pectin. This improved the mechanical stability that this constituent requires. Experimental results of the Cu+2 ions are expressed as a withholding rate percentage in time.

Role of Mineral Elements to Induce the Resistance of Arabica Coffee Against Rust Disease at Lowland Area

Lowland arabica coffee can be affected by leaf rust and its decrease the coffee production up to 80%. The resistance level of the plant can be determined by the content of cellulose, lignin, calcium pectate, and polyphenols in leaf tissue. Many publications reported that the mineral element could increase the content of the metabolites. This study aimed to determine the effect of Si, B, I, Ca, and K on the incidence of leaf rust attack. The experiment was carried out at 400 m a.s.l. in 2018. The experimental subjects were KT variety, which was six years old. The experiment used a randomized block design with seven treatments. The results showed that there were 1) decrease the number of leaves affected by rust between first and second observation, and 2) compared to controls, all treatments has decreased the incidence of attacks leaf rust disease. Conclusion: There is a tendency of differences in the incidence rate of attack of leaf rust disease in each treatment. Control plants showed the highest incidence rate of 1.25%, while the lowest incidence was affected by Silica, iodine, and potassium, which were 0.63%. The treatment of silica and iodine was able to reduce the highest number of colonies Leaf Rust.

Description of adsorption interactions of lead ions with functional groups of pectin-containing substances

Pectin-containing substances extracted from flax fiber and commercial preparations of apple and citrus pectins have been modified to obtain model samples of pectic acid, pectinate and pectate. The IR-spectroscopy method has been used to estimate the ratio of galacturonate units with the unsubstituted carboxyl group and those in the methoxylated and calcium pectate forms in the polymer. Correlation ratios have been obtained for describing the dependence between the changes in the state of pectin functional groups, kinetic and thermodynamic parameters of lead cation sorption within the temperature range of 298–318 K. The adsorption process and the equilibrium have been adequately described by the Weber-Morris diffusion model, the pseudo-second order kinetic model and the Langmuir adsorption model. It has been confirmed and quantitatively characterized that lead binding is driven by the mechanisms of ion exchange with COOH groups, cation substitution with COOCa1/2 groups and coordination bonding with OH groups of methoxylated units.

Environmental impact on biochemical parameters during developmental stages of Citrus fruit

Influence of climate (temperature and rainfall) on biochemical and antioxidant capacity of Nagpur mandarin (Citrus reticulata Blanco) fruit was studied during the two consecutive years. At fruit maturity stage higher vitamin C was recorded as 36.49mg/100ml at minimum temperature level at location 2 and total soluble solid contents was found to be 8.28°B at fruit maturity stage at location 1. Pectin estimated as calcium pectate was recorded as 2.76% in the fruit peel and 1.16% in the fruit juice in the maturity stage at location 1. PME activity was found higher (4.21 U/ml) in the mature fruit juice of Nagpur mandarin at location 1. Total phenol and total flavonoid content were recorded as 7.35 mg/100ml and 8.16 mg/lit respectively in fruit juice at location 1. The findings indicated that varies temperature and rainfall pattern at a moderate rainfall zone (Nagpur district referred as location 1) significantly influence the biochemical parameters and antioxidant activity in Indian citrus (Citrus reticulata Blanco) at maturity stage.

Combining quince (Cydonia oblonga) rootstock with soil-applied calcium chloride solution as a strategy to control brown spot (Stemphylium vesicarium) incidence in Abbé Fétel pear fruits

Brown spot (Stemphylium vesicarium) is a fungal disease widespread in European pear industry. The high number of fungicide applications required to control the disease can promote strains with fungicide resistance. The aim of the present study was to assess the effectiveness of soil- applied water solution of calcium chloride in combination with rootstock to control the incidence of brown spot in Abbe Fetel pear. Soil salinity, stem water and osmotic potential, along with fruit fraction of calcium and defence-mechanism related-enzymes such as peroxidase, polyphenol oxidase, phenyl-alanine ammonia-lyase, and β-1,3-glucanase were investigate in tree grafted on Fox 11 (Pyrus communis L.) and Sydo®, a quince (Cydonia oblonga) rootstock. Both grafting combinations were fertigated or not with calcium chloride. Sydo® showed a positive effect in reducing brown spot severity on Abbe Fetel. Compared to Fox 11, fruits from trees grafted on Sydo® showed higher calcium concentrations, fraction of calcium pectate, fruit firmness, polyphenol oxidase, phenyl- alanine ammonia-lyase and β-1,3-glucanase levels. Fruit calcium concentration was positively correlated with disease fruit tolerance. However, soil calcium applications were ineffective in promoting fruit calcium partitioning. Calcium chloride applications decreased leaf osmotic and stem water potential in trees grafted onto Sydo®, but this wasn’t found in those grafted on Fox 11. In conclusion, Sydo® rootstock promoted Ca acquisition, osmotic adjustment at leaf and fruit level, fruit synthesis of defence-related enzymes that all together reduced brown spot severity in Abbe Fetel pear.

Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin

The most notable and unique property of pectin is the ability to form gel; thus, many biological applications of pectin are based on its gelation properties. Pectin isolated from different plant cell walls may differ in molecular structure and distribution pattern, which may result in different gelling and function properties. In this work, we investigated the chemical characteristics, gelation properties, and biological application of calcium pectate (CaP) prepared using apple (AP) or citrus pectin (CP). These two types of pectins exhibited similar molecular parameters and glycosidic bone structure; however, there was a difference in the composition proportion of single monosaccharide. In addition, it was found that it was relatively easier to form CaP beads with CP compared with AP. Moreover, CP exhibited a higher binding capability with Ca2+. The morphological study suggests that CP-CaP beads have a rough wrinkle structure on the surface, which might benefit mass transfer and cell proliferation. Moreover, although there are some differences in the viability and proliferation of cells encapsulated in the AP-CaP and CP-CaP beads, both can be used for cell encapsulation.

Screening of Fruit Wastes as Pectin Source

This study was carried out on estimation of inedible part (waste) of fruit and screening for potential pectin content (calcium pectate) in fruit wastes with respect to type, location and maturity. Fruit waste generation was significantly different in different fruit type, variety and maturity. In a whole fruit, amount of fruit waste (peel & core) was significantly higher than amount of fruit pulp. Among the waste evaluated the overall calcium pectate producing potential in order of merit were lemon, dragon fruit, guava, mango, jackfruit, banana, pomegranate, papaya, watermelon and pineapple. Unused fruit waste could be potential sources of pectin production.J. Environ. Sci. & Natural Resources, 10(1): 65-70 2017

Preparation and optimization of calcium pectate beads for cell encapsulation

ABSTRACTA variety of natural polymers are considered suitable for cell entrapment. Pectin, a natural polysaccharide found in the cell walls of all higher terrestrial plants, presents great potential for cell encapsulation because of its ability to form gels. In this study, we investigated the influences of intrinsic and extrinsic factors on the formation and properties of calcium pectate (CP). Beads of CP prepared with 30–35% methyl esterification presented improved gel properties. The molecular weight (Mw), calcium content, and gel time did not significantly affect the gel properties. The gelling properties, sphericity factor (SF), and swelling ratio were significantly influenced by the degree of methyl esterification (DE) and pectin concentration. The DE (<40%), Mw, and calcium concentration had negative effects on the SFs of CP beads. Moreover, increases in the DE (<40%) and pectin concentration increased the swelling ratio. The C3A cells encapsulated in optimized CP beads maintained good viability and proliferation for up to 2 weeks. In conclusion, CP beads are a potential encapsulation material for cell immobilization and application in related fields. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 45685.

Dissolution kinetics of polyphenol bearing calcium pectate hydrogels in simulated gastric or intestinal media and their anti-carcinogenic capacities

Cherry laurel is an underutilized agricultural resource with a significant content of polyphenolic compounds that potentially may demonstrate antioxidant and anti-carcinogenic activities. In this study, the preparation of calcium pectate gels bearing cherry laurel polyphenols was aimed and their dissolution behaviors in simulated gastric and intestinal media were tested. In addition, the released fractions were collected and tested in cell culture media in order to determine the anti-proliferative characteristics. Cherry laurel polyphenol extracts were mixed with pectin dispersions (1:1) and calcium pectate gels were prepared by the extrusion dripping method. The freeze dried gel samples were analyzed for morphological characteristics (SEM) and dissolution kinetics in simulated gastrointestinal media. The rate of release in gastric medium was substantial (≥94.9%) in all cases and dissolved fractions demonstrated significant anti-proliferative activity (approx. 85% inhibition for 55K06 and 61K04 extracts) against MCT 116 colon carcinoma cells even after 20× dilution. The findings were discussed with emphasis on their relevance to pectin-polyphenol interactions in dissolution behavior of the gels in simulated gastrointestinal media, and also to the preparation of functional lyophilizates that can be utilized in functional foods and pharmaceuticals.

Fruit rind constituents in nutmeg (Myristica fragrans) morphotypes

<p>Rind or pericarp is the outermost part of nutmeg fruit which is thick and fleshy. Fresh rind, contributing 80 to 85 per cent of total fruit weight, has an astringent taste with aromatic flavour. Due to these qualities, the use of rind for food purpose is restricted. At the same time its therapeutic property, especially its anti-oxidant, anti-microbial and anti-diarrhoeal effects, have generated interest in nutmeg rind. Major interest of the processors is the biochemical constitution of the rind. In the present study, 17 distinctly featured nutmeg accessions selected from core collections in central Kerala were employed for biochemical analysis of rind. A total of 10 constituents of ripe rind were estimated using standard analytical techniques. Data were statistically analysed and sub groups formed using DMRT. The range of variation was 87.1 to 89.1 (mg 100 g-1) for ascorbic acid, 0.2 to 1.08 per cent for pectin content (calcium pectate), 0.21to 1.85 (g 100 g-1) for protein, 0.3 to 1.23 (g 100 g-1) for starch, 27.8 to 57.6 (mg 100 g-1) for total phenol, 143.3 to 750.0 (mg 100 g-1) for tannin, 2.01 to 2.57 per cent for total minerals and 2.06 to 3.65 per cent for crude fibre. Since varied overlapping sub-groups were obtained constituents wise, the method to make decisions jointly on a number of dependant characters was co-opted. The final score is an indicator of the relative superiority of the accessions in terms of the biochemical constituents of rind. The accessions were categorized for various end uses based on the score obtained for each constituent. The variation in biochemical composition may be due to inherent genetic character of the tree as also the geographic location and management practices followed. Based on the composition, the nutmeg rind, which at present is discarded as a farm waste, could be utilized for value addition in the food, nutraceutical and pharmaceutical sectors.</p>

Lead-binding capacity of calcium pectates with different molecular weight

Nowadays, heavy metal contamination of environment is considered as a serious threat to public health because of toxicity of these pollutants and the lack of effective materials with metal-binding properties. Some biopolymers such as pectins were proposed for removal of metal ions from industrial water disposals. Chemical structure of pectins is quite variable and substantially affects their metal binding properties. In this work, relationship between molecular weight and Pb(II)-binding capacity of calcium pectates was investigated in a batch sorption system. The results showed that all pectate samples are able to form complexes with Pb(II) ions. The effects of contact time, pH of the media and equilibrium metal concentration on metal-binding process were tested in experiments. The equilibrium time min required for uptake of Pb(II) by pectate compounds was found to be 60min. Langmuir and Freundlich models were applied for description of interactions between pectates and metal ions. Binding capacity of low molecular pectate was highest among all the samples tested. Langmuir model was figured out to be the best fit within the whole range of pH values. These results demonstrate that calcium pectate with low molecular weight is more promising agent for elimination of Pb(II) ions from contaminated wastewaters.

Pharmacognostical and Histochemical Studies on Apakva Kadali (Unripe Banana Fruit)

The unripe fruit of Musa × paradisiaca L., classically known as apakva kadali, belonging to the family Musaceae, is used as pa- thya in atisara (diarrhea), in grahani (irritable bowel syndrome), and agnimandya (loss of appetite). The unripe fruits are considered to be helpful in the management of diabetes mellitus. Being an important medicinal plant, the present investigation is an attempt to explore the pharmacognostical analysis and thin-layer chromatography fingerprint studies on the widely used Musa. × paradisiaca L. The studies revealed that unripe banana fruit showed the presence of small outer protrusion of papillae on the epidermis, abundant tannin-containing cells in the epicarp and mesocarp. Elongated air-spaced cells are surrounded by the parenchyma cells in the epicarp, abundant starch grains in the mesocarp portion, and acicular crystals of calcium oxalate in raphide bundles. To detect the location of various constituents of the drug, sections of unripe fruits were treated with various reagents, and studies showed the presence of phenols, protein, calcium oxalate, magnesium, starch, cellulose, calcium pectate, lignin, sulfated mucopolysaccharides, tannin, and silica contents. Phytochemical studies showed the presence of alkaloids, carbohydrates, phenols, proteins, starch, tannins, steroids, and saponins.