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American Journal of  Life Science and 
Innovation (AJLSI)

Extraction and Evaluation: The Viability of  the Three Varieties of  Banana 
(Musa Paradisiaca) Exocarps as Potential Sources of  Acetic Acid

Jeffry M. Saro1*

Volume 1 Issue 1, Year 2022
ISSN: 2833-1397 (Online)

DOI: https://doi.org/10.54536/ajlsi.v1i1.382
https://journals.e-palli.com/home/index.php/ajlsi

Article Information ABSTRACT

Received: July 09, 2022

Accepted: July 13, 2022

Published: July 15, 2022

The banana (Musa paradisiaca) exocarps have been a substantial source for maintaining hu-
man health and are the fast-growing herbaceous perennials arising from underground rhi-
zomes. The ripe banana is useful in acidity. This study aimed to evaluate how the banana 
exocarps from ripe ones, can be made into vinegar. Also, to properly analyze the physico-
chemical properties (pH and color) and to determine the acetic acid content of  the three 
selected varieties of  banana exocarps if  it conforms to the set standards. The most accessible 
in producing acidity is the Latundan (Musa acuminata musa balbisiana AAB Group), but all of  
the samples are accessible in producing acidity. In pH determination the highest in acidity is 
Lacatan (Musa acuminata C.) pH 4, while the Cardaba (Musa acuminata balbisiana ABB Group), 
is pH 3.5, and the lowest is the Latundan pH 3. All of  the samples do not have pleasant odor, 
furthermore the samples well tested and undergo many stages of  pasteurization. Thus, the 
study encourages further development of  some spices and food additives and by application 
of  new principles discovered, aside from extending the fermentation time.

INTRODUCTION
The banana plants (Musa paradisiaca) are the fast-growing 
herbaceous perennials arising from underground 
rhizomes. Banana plants are of  great nutritional value 
contained Vitamin C and a high-grade protein, which 
includes three essentials amino acids (Villaverde et al., 
2013). The ripe banana is useful in acidity. Banana plants 
are abundant in the Philippines and since we do not make 
use of  the banana exocarps. Since the banana plants 
contains, a big amount of  acid, and then we could make 
use of  the banana exocarps as an alternative source of  
acetic acid (Antorcha, 2016). The word vinegar is derived 
from the French words “Vin Aigre, meaning sour wine.  
The vinegar is classified as acetic acid fermentation 
(Adams, 1980; Steinkraus, 2002). It is produced via 
two-stage fermentation. The first stage is the anaerobic 
conversion of  sugars into ethyl alcohol by the action of  
yeasts followed by the oxidation of  the alcohol to acetic 
acid by the Acetobacter bacteria (Pederson, 1967). It is 
now one of  the most widely used ingredients in the food 
industry; with worldwide production of  1 million L per 
year (Hutkins, 2006), and the per Capita consumption is 2 
liters (Wood, 1985). Additionally, in the past it has served 
a wide variety of  functions, but today its use is largely 
confined to food flavoring, production and preservation 
(Adams, 1980; Pederson, 1967), said that acetic acid can 
be prepared from any watery substance that contains 
sugar. Since banana is high in sugar and carbohydrate-
containing fruit, it has a high potential for alcohol 
production (Camarungan, 1940), and subsequently 
fermented into acetic acid. 
According to Adams (1980), he properly cited that banana 
vinegar production as a small-scale industry especially 
in developing countries like the Philippines. There are 
already studies of  banana vinegar from different varieties 

Keywords

Banana, Lacatan, Latundan, 
Cardaba, Pasteurization, 
Exocarp, Acetic acid

and some are made from the banana exocarps. According 
to CO Seteng (1983), said that it can be a source of  
contamination of  some fungi and microorganisms even 
though it can add to the total fermentable sugar of  the 
fruit. The process is simple, the capital requirement is 
limited, and banana wastes can be used for the production 
of  acetic acid (Gonelimali, 2018). 
There are three selected varieties of  banana as source of  
acetic acid the lacatan (Musa acuminata C.), latundan (Musa 
acuminata musa balbisiana AAB Group) and cardaba (Musa 
acuminata balbisiana ABB Group). The lacatan not to 
be confused with the Cavendish banana Lacatan also 
called Bungulan. It is a popular dessert banana cultivar 
in the Philippines. The latundan (also called Tundan, Silk 
bananas, Pisang raja sereh, Manzana bananas or Apple 
bananas), are triploid hybrid banana cultivars from the 
Philippines (Bureau of  Agricultural Statistics, 2008). It is 
one of  the most common banana cultivars in Southeast 
Asia and the Philippines, along with the Lacatan and Saba 
bananas (Association of  Official Analytical Chemists, 
1975). The Saba banana is a triploid hybrid (ABB) banana 
cultivar originating from the Philippines. It is primarily 
a cooking banana though it can also be eaten raw. It is 
one of  the most important banana varieties in Philippine 
cuisine. It is also sometimes known as the cardaba 
banana, though the latter name may be more correctly 
applied to a very similar cultivar also classified within the 
Saba subgroup (Do et al., 2014). 
In this study, the researcher came up to study how the 
banana exocarps from ripe ones, can be made into 
vinegar. Also, the researchers really want to analyze 
the physicochemical properties (pH and color) and to 
determine the acetic acid content of  the three selected 
varieties of  banana exocarps if  it conforms to the set 
standards. Aside from that, it also involves the utilization 

1 Department of  Education, College of  Education, Caraga State University (CSU)-Main Campus, Agusan del Norte, Philippines.
* Corresponding author’s e-mail: jeffrysaro123@gmail.com

https://doi.org/10.54536/ajlsi.v1i1.382
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Am. J. Life Sci. Innov. 1(1) 15-18, 2022

of  wasted Cavendish for small-scale and bigger scale 
enterprises and for future references and use.

MATERIALS AND METHODS
Plant material. The three selected varieties of  banana 
Musa paradisiaca) exocarps were collected at Prosperidad, 
Agusan del Sur, CARAGA Region, Philippines. The 

sample of  the plant was submitted and conducted at the 
laboratory area of  the Department of  Biology, Caraga 
State University (CSU), Ampayon, Butuan City, Agusan 
del Norte for the plant sample to be examined for some 
procedural activities. The study used the procedural and 
experimental method of  research which carried out and 
gather good result of  the study.

Figure 1: The three varieties of  Banana (Musa paradisiaca) family. (A) Latundan (Musa acuminata musa balbisiana AAB 
Group), (B) Cardaba (Musa acuminata balbisiana ABB Group), and (C) Lacatan (Musa acuminata C.)
Study Area
The three (3) selected varieties of  banana (Musa paradisiaca) 
exocarps were collected at Prosperidad, Agusan del Sur, 
CARAGA Region, Philippines. The researcher was 
gathered the needed data to assess and evaluate how 
the banana exocarps from ripe ones, can be made into 
vinegar or as potential source of  acetic acid.

Figure 2: The Map of  the Study Area.

Preparation of  Ingredients and Materials
The researcher really needs to have one (1) kilogram of  
banana (Musa paradisiaca) exocarps in every variety of  
banana. Also, has one (1) cup of  white sugar to be mixed 
with the liquid. Two (2) cups of  purified water and two 
(2) teaspoons of  baker’s yeast. The last is two (2) cups of  
vinegar starter. 

Procedures and Treatments
The researcher must collect the three varieties of  banana 
(Musa paradisiaca) exocarps and trimming off  the stem 
until only the exocarps remained. Wash the banana 

exocarps and slice a 1 kilogram of  banana exocarps with 
a knife into smaller sections in all selected varieties of  
banana. And subsequently, put it in casserole, then add 
three (3) cups of  water, then boil it for 20 minutes. 
Extract the juice of  the banana exocarps, decant and filter 
through clean and fine cloth. Furthermore, add two (2) 
cups of  purified water then put a one (1) cup of  sugars 
and pasteurize for 10-15 minutes at 60 degrees Celsius to 
65 degrees Celsius. Transfer it into a sterilized container, 
half-filled. Moreover, let it cool and observe, and then 
add a half  teaspoon baker’s yeast for every 8 cups 
mixture. Then, allow fermenting for 7-8 days. Pour it into 
another container to separate sediments. In addition, add 
1 cup of  vinegar starter for every four cups liquid. Cover 
it with clean cloth. Allow to ferment at a normal room 
temperature for 2-3 weeks or until a sour odor of  vinegar 
is attained. Then decant to separate the sediments.

pH Determination
The pH values of  Latundan (Musa acuminata musa 
balbisiana AAB Group), Cardaba (Musa acuminata balbisiana 
ABB Group), and Lacatan (Musa acuminata C.) exocarps 
acetic acid were measures at 1-9C using a pH meter.
Color Determination. The three (3) varieties of  banana 
(Musa paradisiaca) exocarps has an individual colors 
through color determination it can easily find and 
determine the colors of  the three (3) selected banana 
exocarps.

RESULTS AND DISCUSSION 
In pH determination the value of  Lacatan exocarp 
acetic acid were measured at 1-9C using a pH meter. 
In calibrating the pH value of  Lacatan it has a result of  
pH 3.0, the pH value of  Latundan pH 4.0, while the pH 

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value of  Cardaba pH 3.5. The average of  three trials was 
explicitly done. In determining the color values of  the 
three samples, the researcher found out that the color of  
Lacatan (Musa acuminata C.) is yellow orange, the color 
of  Latundan (Musa acuminata musa balbisiana AAB Group) 
is pale yellow brown, and the color of  cardaba (Musa 
acuminata balbisiana ABB Group) is light red (Table 1). 
In this, the color of  the three selected samples of  banana 
exocarps is somewhat good and a little bit the same to 
the sugarcane vinegar. The acetic acid is a global product. 
China, United States of  America, the rest of  Asia and 
Western Europe are largest acetic acid consumer. The 
annual worldwide demand of  acetic acid is around 6.5 
million tonnes of  which, approximately 1.5 million 
tonnes are produced by a fermentation process (Frazier 
et al., 1988). According to Ploetz et al., 2007, from the 
entire global acetic acid capacity (virgin acid), 65% is 
in the Asia where China is the major capacity, 19% in 
the United States of  America and the rest is from other 
regions. These two regions make up to 84% of  whole 
world capacity. Moreover, China is the largest consumer 
with 30% of  total demand. The rest of  Asia accounted 
for 27% of  global demand including Malaysia, with 1 to 
3% acetic acid consumption in the world, which is nearly 
0.12 million tons acetic acid per annum, followed by 20% 
in the United States of  America and 14% in Western 
Europe. These regions totaled over 91% of  worldwide 
acetic acid consumption (Malveda and Funada, 2010).
The experiment based on the said procedures using the 

Table 1:  The pH and color values of  the three selected 
varieties of  banana (Musa paradisiaca) exocarps. 
Samples pH Color Values
Lacatan 3 Yellow Orange
Latundan 4 Pale Yellow Brown

Cardaba 3.5 Light Red

given materials above, after three weeks, a sour odor 
in every variety of  banana exocarps was attained. In 
figure 1, the high pH values are the Latundan it has 4.0, 
thereupon it could have pH below 4 limits bacteria but 
not to yeast and fungi. Theoretically, as alcohol content 
increases during alcoholic fermentation. This is due to 
the conversion of  sucrose to alcohol (Figure 2).  There 
are already studies of  banana vinegar from different 
varieties and some are made from banana peel. According 
to Co Seteng (1983), banana peel can be used for vinegar 
production, but Adams (1980) said that it can be a source 
of  contamination of  some fungi and microorganisms 
even though it can add to the total fermentable sugar of  
the fruit.
Table 2 shows that all of  the samples have not pleasant 
odor because all of  them is acidulated well due to long 
process. Although no pleasant odor to smell but the 
researcher really does their part to do the correct process. 
Furthermore, the samples well tested and undergo many 
stages of  pasteurization. The researcher ascertained that 
all of  the samples are accessible in producing acidity. In 

Figure 3: The discrepancy of  pH values of  an acetic 
acid of  the three selected varieties of  banana (Musa 
paradisiaca) exocarps.

Table 2:  The pleasant odor of  the three selected 
varieties of  banana (Musa paradisiaca) exocarps. 
Samples Smell
Lacatan Unpleasant odor/Acidulated
Latundan Unpleasant odor/Sourish

Cardaba Unpleasant odor/Acidulated

addition, all of  the given samples have different acidity, 
but the Lacatan has the lowest percentage of  Acetic acid 
only 29%. While the Cardaba obtained with the result of  
33%. Lastly, the most accessible in producing acidity is 
the Latundan garnering with 38% (Figure 3). 
The three selected varieties of  banana (Musa paradisiaca) 

Figure 4: The accessibility in producing acidity of  the 
three varieties of  banana (Musa paradisiaca) exocarps. 

exocarps is mashing and diluting it with water helps to 
release the soluble sugars from the fruit. Addition of  
sugars adds to the fermentable sugars to obtain the 
required alcohol content. It takes 7 to 10 days to convert 
all of  the fermentable sugars to alcohol (Hutkins, 2006) 
by the action of  yeast (Saccharomyces cerevisiae) (Adams, 
1980). Let alone method for acetic acid fermentation takes 
a month or longer to reach its optimum physicochemical 
characteristics (Hutkins, 2006).

CONCLUSIONS
The researchers concludes that the banana exocarps out 
of  the three (3) varieties of  banana could be used as an 

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alternative source of  acetic acid. The malic acid is the main 
acid in the banana exocarp, with substantial quantities of  
oxalic acid as well (oxalic acid is why sour grass tastes 
sour). Malic acid content increases substantially upon 
ripening, whereas the oxalic acid is metabolized (probably 
via the TCA cycle) and decreases. This one reason why 
the bitter taste disappears during ripening, however, 
another may be that tannins in the fruit polymerize. 
The physicochemical properties and acetic acid content 
of  the vinegar don’t conform to the set standards. The 
main reason is due to short period of  fermentation and 
lack of  materials. It is important to observe the period 
of  fermentation because it is time dependent aside 
from the factors like temperature, starting materials, etc. 
(Wood, 1985). As a result, this study recommends that 
the acetic acid/vinegar must be subjected to the sensory 
analysis, descriptive and consumer acceptance, for further 
evaluation. Moreover, this study encourages further 
development of  this study by addition of  some spices 
and food additives and by application of  new principles 
discovered, aside from extending the fermentation time. 

RECOMMENDATION 
The researchers should add more observations in the 
experiment, to see how the acetic acid from the first 
experiment differ from the other experiments. Lastly, the 
study suggested that the local tribes or ordinary people 
could explicitly continue utilizing this banana plant 
as a source of  treatment or any substantial products. 
Furthermore, this research might be utilized as a 
guideline for future study, particularly in the context of  
plant science that produces substantial products and for 
medicinal treatments in the community. 

Acknowledgments
The authors expressed their gratitude to Ms. Mea-Ann 
Oscianas, LPT, for her assistance and expertise as research 
consultant of  the study. Also, the author extended his 
profound appreciation to Dr. Minie L. Bulay for the 
assistance, support, and guidance during the laboratory 
activities of  Biology Laboratory, Caraga State University, 
Butuan City, Philippines. 

REFERENCES
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Antorcha (2016). Antimicrobial Activity of  Ethanol 
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Co Seteng, Y.S., (1983). Development of  Vinegar from 
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