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Article

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

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Yunnan Key Laboratory of Green Prevention and Control of Agricultural Transboundary Pests, Agricultural Environment and Resources Institute, Yunnan Academy of Agricultural Sciences, 2238 Beijing Road, Kunming 650205, China
2
School of Agriculture/Institute of Plant Resources, Yunnan University, Kunming 650500, China
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Institute of Tropical and Subtropical Industry Crops, Yunnan Academy of Agricultural Sciences, Baoshan 678000, China
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Institute of Food Safety, Chinese Academy of Inspection & Quarantine, Beijing 100176, China
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Bioversity International, 2238 Beijing Road, Kunming 650205, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Jelena Popović-Djordjević and Luiz Fernando Cappa de Oliveira
Horticulturae 2022, 8(1), 70; https://doi.org/10.3390/horticulturae8010070
Received: 15 November 2021 / Revised: 4 January 2022 / Accepted: 5 January 2022 / Published: 12 January 2022
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. View Full-Text
Keywords: banana; varieties; subgroup; ripeness; fruit peel; phenolic compounds; UPLC-MS/MS banana; varieties; subgroup; ripeness; fruit peel; phenolic compounds; UPLC-MS/MS
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MDPI and ACS Style

Zhang, J.; Wang, Y.; Yang, B.; Li, Y.; Liu, L.; Zhou, W.; Zheng, S.-J. Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity. Horticulturae 2022, 8, 70. https://doi.org/10.3390/horticulturae8010070

AMA Style

Zhang J, Wang Y, Yang B, Li Y, Liu L, Zhou W, Zheng S-J. Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity. Horticulturae. 2022; 8(1):70. https://doi.org/10.3390/horticulturae8010070

Chicago/Turabian Style

Zhang, Jing, Yongfen Wang, Baoming Yang, Yongping Li, Lina Liu, Weie Zhou, and Si-Jun Zheng. 2022. "Profiling of Phenolic Compounds of Fruit Peels of Different Ecotype Bananas Derived from Domestic and Imported Cultivars with Different Maturity" Horticulturae 8, no. 1: 70. https://doi.org/10.3390/horticulturae8010070

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