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REVIEW ON: PRODUCTION OF NATURAL BANANA BLOSSOM CONCENTRATE

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 VOL. VIII, SPECIAL ISSUE A , NAHEP, ICAR SPONSORED, INTERNATIONAL CONFERENCE ON EARES - 2019, At Dr. PDKV AKOLA
MULTILOGIC IN SCIENCE ISSN 2277-7601
REVIEW ON: PRODUCTION OF NATURAL BANANA BLOSSOM CONCENTRATE
1
Shwetha.Acharya 2Humeera Tazeen 3 Preethi Birwal
Department of Food Technology Centre for Emerging Technology,
Jain University, Kanakapura-562112
Email: ashwetha96@gmail.com
ABSTRACT
Banana blossom is used as a vegetable is popular among many countries in Southeast Asia. In this study, banana flowers were investigated
for their dehydration and concentrate extraction with their nutritional properties. Banana (Musa paradisiaca) flower is rich in
phytochemicals (vitamins, flavonoids and proteins) and has antioxidant properties. Banana blossom were pre-treated with 0.2% citric acid
solution to minimize enzymatic browning reaction and then dehydrated. After dehydration banana blossoms were powdered and extraction
was done by using ethanol and water extract. It was recorded that methanol extracted flowers gave the maximum yield. The extract was
further purified by GC-MS method for further analysis.
KEYWORDS: Banana blossoms, dehydrated, extraction, nutritional properties, antioxidants.
INTRODUCTION formation, it act as antioxidants and minimize enzymatic browning
Banana blossom (Musa paradisiaca) is highly nutritious edible reaction occurs in banana blossoms. The pre-treated blossoms were
flower. It is a rich in nutrients and antioxidants with several health drained and placed in trays and dried for various temperatures.
benefits. To increase the shelf life of the banana blossoms, they are Drying temperature was set as 40˚C, 50˚C, 60˚C, 70˚C among which
usually dehydrated. Kanchana et al.(2005). In southern Indian states 50˚C showed the best results in drying. Samples kept at 60˚C and
many people consume this blossom as a curry consumed with rice 70˚C were charred and at 40˚C, time taken for drying was too long.
and wheat bread. According to Bhaskar et al. (2011) the research The dehydrated blossoms were collected after drying at 50˚C for 5
found that banana blossom contains abundant dietary fibre hours and ground into fine powder and further analyzed.
(5.74g/100g) which helps to maintain our body health, to reduce the Banana flower extract preparation
cholesterol level and protect our body from obesity. Researcher Hot extraction
Loganayaki, et al. (2010) also coated that banana flowers are good Marikkar, et al. (2016) has worked on different extraction method.
source of antioxidants includes phenolic and flavonoids and A 100 g of dried banana flower sample was placed in 1 L conical
antioxidants help to enhance the human resistant in various diseases. flask and 500 ml portion of 80% ethanol was used as the solvent for
Banana blossom flower is extracted by using chloroform, water, and extraction. The conical flask was then placed in shaker to enhance
ethanol. According to Kumar (2012) banana blossom has the extraction efficiency through shaking. After two consecutive
tremendous nutritional value and health benefits such as for the days of extraction, the mixture was filtered through Whatman No. 1
treatment of bronchitis, dysentery, ulcers etc. Instead of being filter paper. The residue was re-extracted with same volume of 80%
treated as an agricultural waste banana blossom can be utilized as an ethanol until the filtrate became colourless. The extract was then
ingredient in food formulations. concentrated under reduced pressure using a rotary evaporator
Elaveniya et al. (2014) states that banana plants are cultivated in (Büchi Model R-205 rotary evaporator, Switzerland) kept at 50°C
many countries and are larger producer with a production to 88 water bath. The final weight of the extract was determined and the
million metric tons. Banana blossom is considered as a by-product recovery percentage was calculated by using the formula below
of banana cultivation. Banana plant as such is beneficial in many (Fatiha et al.., 2012).
ways. The plant gives anti spoilage effect to the food products.
Fibres extracted from the pseudo stem are used for decorative
X100
purpose.
Kumar et al. (2012) also states that banana blossoms of various Cold extraction
varieties are low in protein. Banana roots are used for culinary According to Venkatesh, K et al. (2013) Ethanol Extract of Musa
purpose in Malaysia, Indonesia, India and Sri Lanka. It is also Paradisiaca banana blossom.1kg of powder sample taken and
quoted by Kumar et al. (2012) that the flowers can be used to treat dipped in 95 % ethanol and incubated on rotary shaker at 80-120
dysentery, ulcer and many more. Sulaiman et al. (2011) banana rpm for 15 days at room temperature. The extracts were filtered
blossoms can also act as enzyme inhibitor from plant extract and an (Whatman No.1 filter paper) and concentrated in and then the
alternate approach to treat diabetes. It is also quoted in earlier extract was kept on water bath to obtain crude extract.
research that the flowers have antioxidative an antimicrobial Chromatographic separation of the bioactive compound
property Shian et al., (2012) and Sumathy et al., 2011). (TLC): Thin layer chromatography (TLC) was carried out using pre-
MATERIALS AND METHODS coated TLC plates (Silica gel 60 F 254 Merck) to fractionate the
Extraction of banana blossoms essence is done by using alcoholic bioactive components from the crude extracts. The silica gel coated
solvents. According to Marikkar et al.(2016) banana flower extracts sheet was activated at 110˚C for 15 min. The extracts dissolved in
inhibits the activity of enzyme α-glycosidase better than α-amylase ethanol (20 μL) were spotted at the bottom of silica gel coated sheet.
at concentration of 200 μg/ml. The study also reviewed that extracts Chromatogram was performed with the following solvent systems
of banana flowers were potent sources of natural antioxidants, which (a) toluene: ethyl acetate: formic acid (2.5:1:1 v/v); (b) chloroform:
can be used as postprandial hyperglycemias regulators i.e. after acetone (6:4 and 8:4 v/v); (c) hexane: acetone (6:4 and 8:2 v/v); (d)
eating diabetes complication. dichloromethane: acetone (6:4 and 8:2 v/v); (e) Toluene. The
Pre- treatment for banana blossoms chromatograms were detected with the help of a UV trans-
Elaveniya et al. (2014) reported that the banana blossoms were illuminator (254 and 366 nm) and the retention factor value was
collected from local market. Bracts were removed and the white calculated for each of the TLC separated fractions Timsina et al.
blossoms were taken and spread on filter paper for 2 minutes to (2014)
remove surface moisture. The banana blossoms were then cut and RESULTS
immersed in citric acid solution (0.2%) for 1 hour. Citric acid acts Results obtained by Elaveniya et al. (2014) show that the samples of
like natural antioxidant and avoids formation of brown pigments banana blossoms powder analyzed for proximate composition
which is due to PPO (poly phenol oxidase enzyme) by reacting with (moisture content and ash) following the standard methods
phenolic compounds. The PPO enzyme generates o-quinones which published by Association of Official Analytical Chemists. In the
break downs into non-enzymatic oxidative polymerization leading to nutritional values, moisture value for the powdered samples (10
formation of brown pigments. Thus, to reduce this brown pigment percent) highly decreased when compared to fresh sample (contain
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 VOL. VIII, SPECIAL ISSUE A , NAHEP, ICAR SPONSORED, INTERNATIONAL CONFERENCE ON EARES - 2019, At Dr. PDKV AKOLA
MULTILOGIC IN SCIENCE
89 percent moisture). Dried powder contains higher ash percent (3.5
percent) and fresh one had 2 percent. Banana flavour essence had
48.95 percent water, 33.10 percent of essence and 17.95 percent
propylene glycol. Timsina et al. (2014) observed that chromatogram
can the best results when sample was treated with solvent toluene.
The following systems are: a) toluene: ethyl acetate: formic acid
(2.5:1:1 v/v) (d) dichloromethane: acetone (6:4 and 8:2 v/v) and (e)
Toluene their retention factor values were 0.06, 0.47 and 0.72.
CONCLUSION
Results obtained showed that the banana blossom after pre-treatment
reduced browning, by immersing banana blossom slices in 0.2 %
citric acid solution for 30 minutes followed by drying at50˚C for 6
hours gave the dehydrated end product with reduced browning,
which was acceptable with respect to appearance, flavor and overall
quality.
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