Flavonoids of Organic Banana Peels (Musa cavendishii)
International Journal of Food Science and Biotechnology
Volume 4, Issue 2, June 2019, Pages: 40-45
Received: Feb. 26, 2019; Accepted: Apr. 22, 2019; Published: Jun. 12, 2019
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Dániza Mirtha Guerrero-Alva, Department of Food Engineering, National University of Callao, Lima, Perú
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In the present work we investigated the banana peels (Musa cavendishii) of organic silk variety from Pachacamac (Lurín, Lima) for being waste contaminants without use that avoid the damage to the environment. The qualitative presence of polyphenols and flavonoids was determined by phytochemical marching developed in ethanol extract of banana peels. Using thin layer chromatography on an analytical and preparative scale and rapid column chromatography, it was possible to separate nine soluble fractions in methanol and five soluble fractions in double distilled water as well as their respective Rf values; and by UV-visible spectrophotometry were elucidated nine structures of methanol soluble flavones (5,7-dihydroxy-4'-methoxyflavone, 4',5,6,7-tetrahydroxyflavone, 5,7-dihydroxy-6-methoxyflavone, 4',5,7,8-tetrahydroxyflavone; 5,7,8-trihydroxyflavone, 4'5,7-trihydroxyflavone; 5,6-dihydroxy-7-methoxyflavone, 5,6,7-trihydroxy-4'-methoxyflavone and 5,7-dihydroxy-4',6-dimethoxyflavone) and two flavones that were in double distilled water soluble (5,6,7-trihydroxyflavone, 5,6,7-trihydroxy-4'-methoxyflavone); in order to contributing to the study of the components of the organic banana peels and also to the environmental health.
Organic Banana Peels, Extracts, Musa cavendishii, Spectrum of Flavones, Flavones
To cite this article
Dániza Mirtha Guerrero-Alva, Flavonoids of Organic Banana Peels (Musa cavendishii), International Journal of Food Science and Biotechnology. Vol. 4, No. 2, 2019, pp. 40-45. doi: 10.11648/j.ijfsb.20190402.12
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