Banana peel is an underused by-product that can be processed to obtain flour that ismore easily stored for further
uses. The extracts of banana peel flour exhibited a high total phenolic content (around 29 mg/g, as GAE) due to
the occurrence of important amounts of flavonoid phenolics: highly polymerized prodelphinidins (around
3952 mg/kg), followed by decreasing lower contents of flavonol glycosides (mainly 3-rutinosides and predominantly
quercetin-based structures, accounting for around 129 mg/kg), B-type procyanidin dimers andmonomeric
flavan-3-ols (jointly around 126 mg/kg).