AI Article Synopsis
- Musa spp. (banana) is a nutritious fruit that boosts the immune system, while banana blossoms, often discarded, are rich in beneficial compounds.
- A newly identified polysaccharide, MSBP11, extracted from these blossoms, shows strong antioxidant and anti-glycation properties, indicating its potential as a natural health aid.
- The study suggests that incorporating banana blossoms into foods could help reduce harmful compounds for diabetic patients, paving the way for future functional food developments.
Article Abstract
Musa spp. (banana) is consumed globally as a healthy fruit and improves the immune system. Banana blossoms are a by-product of banana harvesting rich in active substances such as polysaccharides and phenolic compounds; however, these blossoms are typically discarded as waste. In this report, a polysaccharide, MSBP11, was extracted, purified and identified from banana blossoms. MSBP11 is a neutral homogeneous polysaccharide with a molecular mass of ∼214.43 kDa and composed of arabinose and galactose at a ratio of 0.303:0.697. MSBP11 exhibited potent antioxidant and anti-glycation activities in a dose-dependent manner and can be used as a potential natural antioxidant and inhibitor of advanced glycosylation end products (AGEs). In addition, banana blossoms have been shown to decrease the levels of AGEs in chocolate brownies, which might possibly be developed as functional foods for diabetic patients. This study provides a scientific basis to further research the potential application of banana blossoms in functional foods.
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| http://dx.doi.org/10.1016/j.ijbiomac.2023.123957 | DOI Listing |
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