Extraction, Isolation, Identification, and Characterization of Anthocyanin from Banana Inflorescence by Liquid Chromatography-Mass Spectroscopy and Its pH Sensitivity

Extraction, Isolation, Identification, and Characterization of Anthocyanin from Banana Inflorescence by Liquid Chromatography-Mass Spectroscopy and Its pH Sensitivity

Anthocyanin is an important flavonoid with antioxidant, anticancer, and anti-inflammatory properties. This research investigates the anthocyanin content of Cavendish banana inflorescence, a by-product often discarded as agricultural waste. The study employs two drying methods, namely oven-drying and...

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Bibliographic Details
Main Authors: Nuwanthi Senevirathna, Morteza Hassanpour, Ian O’Hara, Azharul Karim
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Biomimetics
Subjects:
anthocyanin
antioxidant
banana inflorescence
cyanidin
pH-sensitive
Online Access:https://www.mdpi.com/2313-7673/9/11/702
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