Food and Fermentation Industries >

2019 , Vol. 45 >Issue 12: 265 - 271

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019262

Oversea research process on phenolic compounds and carotenoids in banana peels

  • HAO Junguang ,
  • LI Fangjie ,
  • CHEN Jing ,
  • WANG Heyi ,
  • ZHOU Bo
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  • 1. Guangxi Colleges and University Key Laboratory of Development and High Value Utilization of Beibu Gulf Seafood Resource, Food Engineering School, Beibu Gulf University, Qinzhou 535011, China;
    2. Guangxi Golden Banana Wine Company,Qinzhou 535011,China

Received date: 2018-11-02

  Revised date: 2018-12-26

  Online published: 2019-07-16

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Abstract

Bananas are the fourth largest staple fruit and crop in the world, they can not only be used as fresh foods, but also for cooking and industrial processing. Banana peels account for about one third of banana fresh weight, which are often discarded as wastes during banana industrial processing. At present, more than 40 phenolic compounds and 10 carotenoids have been identified from banana peels, which have been proved to have antioxidant, antibacterial and anticancer functions. Using banana peels rationally not only adds more additional values to banana industries, but also protects environment and meets the requirement of sustainable development.

Key words： banana peel; phenolic compounds; carotenoids; antioxidant; bioactive compound; high added value utilization

Cite this article

HAO Junguang , LI Fangjie , CHEN Jing , WANG Heyi , ZHOU Bo . Oversea research process on phenolic compounds and carotenoids in banana peels[J]. Food and Fermentation Industries, 2019 , 45(12) : 265 -271 . DOI: 10.13995/j.cnki.11-1802/ts.019262

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