• KSBB Journal
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• 제31권2호
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• pp.126-134
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• 2016

To examine the possibility of using Musa sapientum L. (Banana) leaf extract as a cosmetic raw material, banana leaves grown in Jeju Island were extracted with 70% ethanol. Polysaccharides present in banana leaf extract were discarded by precipitation with cold ethanol. Polysaccharide-discarded banana leaf extract promoted procollagen and COL1A1 gene expression, but inhibited matrix metalloproteinase (MMP)-1 and MMP-2 gene expression in human skin fibroblasts when examined by real-time reverse-transcription polymerase chain reaction (RT-PCR) and enzyme-linked immunosorbent assay (ELISA). The active compound in banana leaves was identified by fractionation with various solvents. The chloroform fraction showed the highest anti-wrinkle efficacy and the active compound of chloroform fraction was identified as corosolic acid by NMR, FT-IR, EA, and HPLC-MS. In addition, banana leaf extract showed anti-oxidative efficacy with an IC50 value of 67.91 ppm, as determined by DPPH free radical scavenging assay. Finally, the anti-wrinkle efficacy of banana leaf extract-containing cream was confirmed by clinical tests. Based on these results, banana leaves could have an application as a cosmetic raw material with anti-wrinkle efficacy.

• 대한화장품학회지
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• 제42권1호
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• pp.37-43
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• 2016

바나나잎의 기능성화장품 소재로써 응용 가능성을 규명하고자 바나나잎 추출물이 피부 미백에 미치는 효과를 B16F10 세포주를 활용하여 cell viability, mRNA 발현 및 tyrosinase (Tyr) 활성 저해 실험을 통하여 알아보았다. 10%의 바나나잎 추출물은 tyrosinase 활성을 저해하고, 멜라닌 합성을 65% 감소시키는 것을 확인하였다. 정량적 real-time RT-PCR을 수행한 결과 바나나잎 추출물이 tyrosinase related protein 1 (TRP1) / tyrosinase related protein 2 (TRP2) / tyrosinase mRNA 발현을 각각 20 / 40 / 60% 가량 억제하는 효과를 확인하였다. 또한 바나나잎 추출물이 함유된 크림제형의 임상시험을 수행하여 자외선 조사 직후 바나나잎 추출물이 함유된 크림의 육안평가 결과 유의한 미백효과가 있는 것을 확인하였다. 본 연구 결과는 바나나잎 추출물이 미백 기능성 화장품 소재 뿐 아니라 향후 기전 연구 수행을 통해 다양한 산업화 소재로 개발될 수 있음을 시사한다.

• 원예과학기술지
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• 제34권5호
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• pp.746-754
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• 2016

This study was conducted to assess the effect of ethylene producing tablet (patent no.10-1574011) and treatment period on quality and storability of banana (AAA - Cavendish group) fruit imported into Korea from the Philippines. Three and five days of treatment periods, and different concentrations of ethylene tablet (50 ppmv, 100 ppmv) and control (standard ethylene gas treatment at a concentration of 100 ppmv) were used for the study. Slightly higher respiration rate was observed in banana fruits treated with 50 ppmv in both 3 and 5 days after treatments as compared to the control. Better storability was observed with banana fruits treated with 50 ppmv and 100 ppmv as compared to the control. All the treatments were shown a decrease in firmness as the storage days proceeded. The highest firmness was recorded from 50 ppmv on the initial day of storage while the lowest was recorded from 100 ppmv on 9 day storage. It was observed that banana fruits could be stored for up to 12 days without losing their color quality in all treatments except for the control. However, the quality of fruits at the control rapidly decreased (lost marketability) after 9 days of storage. Banana fruits treated with ethylene tablet with 100 ppmv for 5 days recorded the highest soluble solids content (SSC) at the beginning of storage period which was similar with the control. However, banana fruits treated with ethylene tablet with 100 ppmv for 3 days showed better storability than the control. On the other hand, ethylene tablet with 50 ppmv for 5 days of treatment has extended banana shelf life without affecting peel color, firmness and SSC content. Hence, these results indicate that banana fruits treated with ethylene tablet with 100 ppmv for 3 days or /and 50 ppmv for 5 days are an optimum for ripening of banana to be used for market and ultimate consumption.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1071-1078
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• 2013

본 연구에서는 탄수화물 주원료에 과일을 넣어 호화 및 가열과정을 거쳐 새로운 맛과 영양, 항산화능 효과가 향상되는 당화 과일죽의 조리법을 기본으로 한다. 죽의 기본 원료인 쌀가루에 당화과정을 거쳐 생성된 쌀 당화액(rice mash)과 남녀노소 누구나 수용성이 높은 과일 바나나를 0~45%를 넣고 제조한 당화 바나나죽의 품질 특성과 항산화성을 조사하였다. 바나나 첨가량을 0, 15, 30 및 45% 수준으로 첨가한 당화 바나나죽의 수분, 조회분, 조지방 및 조섬유는 그 첨가량에 따라 증가하는 경향이었다. 바나나의 첨가수준을 0~45%로 달리하여 제조한 당화 바나나죽의 pH는 6.58~5.23 범위로 바나나 첨가량이 많아질수록 유의적으로 감소된 반면(P<0.05), 총산도는 0.03~0.13 범위로 증가되었으나 유의적이지 않았다. 당화 바나나죽의 당도는 바나나 0~45% 첨가 수준에 따라 10.80~14.20으로 증가되었으나 유의적 차이는 없었다. 바나나를 0~45% 수준으로 첨가한 당화 바나나죽의 점도는 2683.3~1920.0 cP로서 바나나 첨가량이 많아질수록 상대적으로 점도가 낮아지는 경향이었다. 당화 바나나죽의 L값은 바나나 0~45% 첨가수준에 따라 75.69~49.82로 감소된 반면(P<0.05), a값과 b값은 각각 0.17~4.10, 9.09~10.47로 증가하였다(P<0.05). 바나나를 15~45% 수준으로 첨가한 당화 바나나죽의 유리당은 glucose, fructose, maltose, sucrose가 검출되었고, 총 유리당 함량도 바나나 첨가량에 따라 증가하는 경향이었다(P<0.05). 관능적 특성 조사 결과에서 바나나 15~45% 첨가구(BA15, BA30, BA45)는 바나나 무첨가구(BA0)보다 색, 향, 맛, 입안에서의 느낌, 조직감 및 전반적인 기호도가 좋았는데, 특히 바나나 30% 첨가구는 바나나 45% 첨가구와는 달리 맛 특성에서 유의적으로 높은 점수를 보였다(P<0.05). 바나나를 0~45% 수준으로 첨가한 당화 바나나죽의 total polyphenol 함량, DPPH 소거능 및 ABTS 라디칼 소거 활성은 바나나 첨가량에 따라 증가되는 경향이었다. 이상으로 물 대신에 쌀 당화액을 조리수로 이용한 당화 바나나죽은 탄수화물 중심인 쌀에 영양과 향미가 좋은 완숙 바나나를 최대 45% 수준까지 첨가하여 죽을 제조할 경우, 유리당, 당도, 관능적 특성 및 항산화능력이 향상되었다. 다만 관능적 특성상에는 최대 30% 수준에서 전체적 기호도가 좋았음을 확인하였으므로 향후 바나나를 비롯한 새로운 과일죽 제품개발에 기초자료로서 활용되기를 기대한다.

• The Plant Pathology Journal
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• 제23권4호
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• pp.227-232
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• 2007

In the plant virus world, there are six genera of plant viruses with dsDNA genomes and six genera with ssDNA (Fauquet et al., 2005). The dsDNA viruses are comprised of 4 genera in the Caulimoviridae, the genus Badnavirus and the genus Tungrovirus. The ssDNA viruses are comprised of four genera in Geminiviridae, and the two genera Nanovirus and Babuvirus in the Nanoviridae. The genera Babuvirus and Badnavirus are not well studied in Asia. However, we recognized the significance of two species, Banana bunchy top virus (BBTV) in the genus Babuvirus and Banana streak virus (BSV) in the genus Badnavirus, during the survey of banana viruses in Asia. Their main characters will be introduced in this mini-review.

• 한국환경농학회지
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• 제32권2호
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• pp.108-116
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• 2013

BACKGROUND: Certain crop-based waste materials have been recognized as cost-effective and highly efficient adsorbents for removal and recovery of different kind of heavy metals from aqueous solutions. The ability is strongly attributed to the carboxyl functional group of some pectin substances such as galacturonic acid often found in fruit peels. The present manuscript was aimed at assessing the potential applicability of banana peel for metal removal from contaminated waters. METHODS AND RESULTS: As revealed by laboratory investigations, banana peel contains pectin (10-21%), lignin (6-12%), cellulose (7.6-9.6%), and hemicelluloses (6.4-9.4%). The pectin extraction is reported to have glucose, galactose, arabinose, rhamnose, xylose, and galactouroninc acid. Several studies conducted under different conditions proved that banana peel is capable of adsorbing 5.71, 2.55, 28.00, 6.88, 7.97, and 5.80 mg/g of $Cd^{2+}$, $Co^{2+}$, $Cu^{2+}$, $Ni^{2+}$, $Pb^{2+}$, and $Zn^{2+}$, respectively, from aqueous solutions. Adsorption capacity is, however, dependent upon several factors including solution pH, dose of adsorbent and metal concentration, contact time and shaking speed. CONCLUSION(S): Since the annual world production of banana exceeds 100 million tons, about 40 million tons of banana peel (40% of total weight of the fresh fruit) remains vastly unused. Exploring a sound technology with banana peel would therefore, not only address the much needed sustainable tool for cleaning contaminated waters, but of course bring an additional value to the banana industry worldwide.

• 한국응용곤충학회지
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• 제29권1호
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• pp.6-13
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• 1990

濟州遺 바나나 栽培하우스內에 發生한 蟲害種類 및 加害樣補을 1988年 8月初 9個農園에서 調査하였다. 그 結果 發見된 害蟲은 바나나바구미(Cosmopoiites sordidus (Germar)), 방아벌레 I種(Melanotus sp.), 담배거세미나방(Spodoptera litura (Fabricius)), 가루깍지 벌레(Pseudococcus comstocki (Kuwana)), 응애류 1種(Tetranychid sp.) 等 5種이었다. 바나나바구미는 幼蟲이 地下莖에 坑道를 뚫고 加害하여, 바나나헛줄기 밑부와 地下莖이 細菌複合感梁에 의해 썩게 만들었고 幼蟲 20마리 정도가 加害하면 식물체가 죽었다. 바나나바구미는 서귀포시 법환동, 강정동 -帶와 남제주군 남원읍에 發生하였고 '80年代初 일본, 필리핀, 스리랑카 等地에서 輸入한 바나나에 묻어 流入 되었을 것으로 추정된다. 기타의 害蟲은 國內에 分布하던 것이 하우스내로 이동하여 發生한 種들이었다.

• Preventive Nutrition and Food Science
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• 제18권3호
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• pp.203-209
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• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• 한국식품영양과학회지
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• 제39권10호
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• pp.1509-1515
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• 2010

본 실험에서는 식이섬유와 비타민 C가 풍부한 식품인 바나나의 활용도를 높이기 위해 바나나 분말을 5, 10, 15, 20% 첨가한 sponge cake 반죽의 비중, 점도, 반죽안정성과 바나나 분말을 첨가한 스펀지케이크의 수분함량, 일반성분, 부피, 무게, 색도, 조직감을 측정하고 관능검사를 실시하였다. 스펀지케이크 반죽 비중은 대조군과 5% 첨가군이 0.4였고 20% 첨가군까지는 유의적으로 증가하였다. 케이크 반죽 점도는 대조군보다 바나나 분말 첨가군들이 높게 나타났으며, Turbiscan을 이용하여 측정한 스펀지케이크 반죽 안정성은 10% 첨가군이 가장 높게 나타났다. 스펀지케이크의 수분함량은 바나나 분말 첨가량이 증가할수록 유의적인 차이를 나타내었다. 바나나 분말을 첨가한 스펀지케이크의 외부와 내부 색도를 측정한 결과 외부의 L(명도)은 대조군과 15% 첨가군이 가장 낮았으며 20% 첨가군이 45.41로 가장 높은 값을 보였다. a(적색도)는 바나나 분말 첨가량이 증가할수록 유의적으로 감소하였고, b(황색도)는 대조군이 20.35로 가장 낮은 값을 보였으며 5% 첨가군이 22.59로 가장 높은 값을 보였다. 내부 L(명도)과 b(황색도)는 첨가량이 증가할수록 유의적으로 감소하였으나 a(녹색도)는 유의적으로 감소하였다. 조직감 측정 시 경도(hardness)와 부서짐성(brittleness)은 첨가량이 증가할수록 유의적으로 증가하였으며, 부착성(adhesiveness), 씹힙성(chewiness)은 대조군과 첨가군들 간에 유의적인 차이를 나타내지 않았다. 관능평가에서 바나나 향과 거친 정도는 첨가량이 증가함에 따라 유의적으로 증가하였으나 단맛은 대조군과 첨가군 간의 유의적인 차이를 나타내지 않았으며, 계란향은 바나나 분말 첨가량이 증가할수록 유의적으로 감소하였고, 이취는 유의적으로 증가하였다. 또한 스펀지케이크의 색, 부드러움, 향미, 전체적인 기호도에서 대조군이 가장 높았으나 바나나 분말 첨가군에서는 10% 첨가군이 가장 높은 기호도를 보였다. 이의 결과를 고려해 볼 때 바나나 분말을 10% 첨가는 반죽안정성, 케이크의 부피지수, 경도, 전체적인 기호도를 고려할 때 최적 배합비로 제시되었다.

• Agribusiness and Information Management
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• 제9권2호
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• pp.1-11
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• 2017

Introduction: To analyze the impact of marketing losses on efficiency in transacting banana in Kurnool district of SRZ in Andhra Pradesh and to assess the opinions of the farmers on the constraints in transacting banana. Research back ground, Materials and Methods: The study relies exclusively on primary information obtained from the banana farmers of Kurnool District. Purposive sampling procedure was followed for the selection of the study area. Top two mandals in the district and top two villages in each mandal are selected in accordance with the area under cultivation of banana. Probability proportion to size was followed regarding the selection of sample farmers and accordingly 60 marginal, 37 small and 23 other farmers were selected and thereby, the total sample size was 120. Result and Discussion: Three marketing channels were identified in the marketing of banana in Kurnool district viz., Producer ${\rightarrow}$ Local-exporter ${\rightarrow}$ Wholesaler ${\rightarrow}$ Retailer ${\rightarrow}$ Consumer (Channel-I), Producer ${\rightarrow}$ Wholesaler ${\rightarrow}$ Cart-vendor ${\rightarrow}$ Consumer (Channel-II) and Producer ${\rightarrow}$ Juice-holder ${\rightarrow}$ Consumer (Channel-III). With the inclusion of marketing losses in the price spread analysis of banana in all the three channels, the marketing costs of all the intermediaries were increased and thereby, the farmer's share in consumer's rupee and Net Marketing Margins of the agencies are on the decline. So, without inclusion of marketing losses, the farmer's share in consumer's rupee and Net Marketing Margins of all the agencies are overvalued. The higher the marketing losses, the more is the negative impact on farmer's net selling price, net marketing margins of the intermediaries and marketing efficiency. The sample farmers are facing major problems in marketing of banana like frequent price fluctuations, unorganized marketing and lack of transportation facilities on priority basis. Suggestions: It is suggested to educate the farmers regarding the optimum maturity index for harvest, use of mechanical harvesters, proper placement of fruits during storage and ripening, better packaging and cushioning technologies to absorb shocks during transportation, strengthening of storage facilities and transport facilities, encourage co-operative marketing etc., to promote marketing efficiency of banana in the study area.