Acid present in Banana

Bananas are one of the most consumed fruits in the world. They are a rich source of vitamins, minerals, and carbohydrates. Bananas contain several acids, but the most prominent one is malic acid.

What is Malic Acid?

Malic acid is a type of organic acid that is naturally found in fruits, such as apples, grapes, and bananas. It is a dicarboxylic acid, meaning it has two carboxylic acid groups (-COOH) in its structure.

Functions of Malic Acid in Banana

1. Flavor: Malic acid gives bananas their slightly tart and tangy flavor.

2. Ripening: Malic acid is also involved in the ripening process of bananas. As bananas ripen, the malic acid content decreases, and the sugar content increases, leading to a sweeter taste.

3. Preservation: Malic acid is used as a preservative in the food industry due to its ability to inhibit the growth of bacteria.

4. Digestion: Malic acid can aid in digestion by increasing the production of saliva and gastric juices, which helps to break down food more efficiently.

Other Acids Present in Banana

In addition to malic acid, bananas also contain other organic acids, such as citric acid, tartaric acid, and succinic acid. These acids contribute to the overall flavor profile of bananas.

Conclusion

Bananas are a great source of several organic acids, with malic acid being the most prominent. Malic acid plays a crucial role in the flavor, ripening, preservation, and digestion of bananas.

Malic acid is the main principal acid present in the ripe banana; citric and oxalic acids are also present. It also contains a number of enzymes (e.g. amylase, in vertase etc.)