A potential of banana flower and pseudo-stem as novel ingredients rich in phenolic compounds

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.

Automated summary

The study suggests that banana flowers and banana pseudo-stem have the potential to be used as novel food ingredients based on a preliminary analysis of phenolic compounds.