A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds
Sara Ramírez‐Bolaños, Jara Pérez‐Jiménez, Sara Díaz, L. Robaina
Abstract
A preliminary approximation to characterizes the banana culture by-products, like banana flowers and banana pseudo-stem, including a comprehensive analysis of the phenolic compounds by HPLC-MS was performed in this study. The results suggest that both materials showed to have a potential for their use as novel food ingredients.
Topics & Concepts
ChemistryTraditional medicineHorticultureBiologyMedicinePhytochemicals and Antioxidant ActivitiesSeed and Plant BiochemistryBotanical Research and Applications