EXTRACTION OF AROMATIC COMPOUNDS FROM BANANA PEELS
Banana is one of the most consumed fruits in tropical and sub-tropical regions and it is also the second largest fruit crop after citrus contributing to 16% of the global fruit production. A triploid cultivar, Musa Cavendish, is the main cultivar of dessert bananas. The popularity of bananas is due to their nutritional value, aroma and flavour. The peels of banana represent about 30-40% of the total weight, resulting in a large amount of undesired waste generated from the consumption and processing of this crop. The peels are highly perishable, seasonal and often disposed improperly. A number of applications have been devised so far including use in ethanol and biogas production. With better knowledge about their chemical composition, high value compounds were extracted from the peels such as dietary fibre, pectin and antioxidants. Little work was done on the volatile aromatic compounds in banana peels. This study used fresh and dried banana peels. The extraction of volatile aroma compounds was done by simultaneous steam distillation extraction (SDE) using the Likens-Nickerson apparatus. The identification was carried out using gas-chromatography-mass spectrometry (GC-MS). Main aroma compound identified was isoamyl acetate. This compound is used to confer banana flavour in foods and as solvent for some varnishes and nitrocellulose lacquers.
Ji, L. and Srzednicki, G. (2015). EXTRACTION OF AROMATIC COMPOUNDS FROM BANANA PEELS. Acta Hortic. 1088, 541-546
Musa sp., heat pump drying, volatile compounds