ETHYL ALCOHOL MADE FROM BANANA (MUSA SAPIENTUM) PEELINGS

Vin Ashlee P. Deocampo

Prince Raphael L. Paclibar

Eda Valen Kaye T. Labios

Jaemella Marie D. Lamera

Review of Related Literature

Chapter 2 includes three parts: (1) Banana Peelings, (2) Ethyl Alcohol, and (3) Summary.

Banana Peelings

Banana (Musa spp., Musaceae family) is one of the main fruit crops cultivated for

its edible fruits in tropical and subtropical regions. The global production of bananas is 116

million tonnes during 2019, and the banana fruits are obtained throughout the year. The

fruit average is 125 grams, of which approximately 75% is water and 25% dry matter

content. Banana fruits vary in size and colors when ripe, from yellow, purple, and red.

However, almost all culinary bananas have fruits without seeds, although wild types have

fruits with many large and hard seeds. The fruits are eaten raw, cooked, or dried and

ground as flour and used in baking. Besides, unripe or green bananas are used for cooking

various dishes and producing starch. Bananas may be easily damaged during transport to

the markets, and a proportion of ripe bananas are damaged and lost; banana peel and plant

parts are included in animal feed (Hikal, 2022).

According to Sarkar (2022), ethanol has gained its importance as one of the highly

demanded bio fuels and is being produced from different food crops or food crop wastes

after vigorous pre treatment compelling the production process economically incompatible to

some extent. The process also becomes non-eco friendly as the pre treatment process

generally produces acid fumes and toxic effluents as well as consumes high energy.

The ethyl alcohol product physical characteristic is compared to commercial one I

was clear in color, volatile In the quantitative observation the researcher used 10ml of the

experimental product "alcohol" tested to its flammability in three (3) trials giving 21.167

mean value. Based on the T-test computation results it was found out that value is greater

than the P. Value with degree of freedom at 0:05 level of significance. The waste ripe
banana (Musa paradisiaca) peeling, a potential raw materials in the production of ethyl)

alcohol. It was found our that there is significant difference on experimental ethyl alcohol

and commercial one in term of its on it’s flammability (Pepino, 2002).

According to Hassan et. al. (2018) banana is one of the most important crops of the

tropical plants. It belongs to the family Musaceae and the genus Musa sapientum. It is

known in English as banana and in Hausa as ayaba. The proximate and mineral level of

banana (Musa sapietum) peel was determined using standard methods of analyses of AOAC

and atomic absorption spectrophotometric method. The peels contained 1.95 ± 0.14 %

crude proteins, 5.93 ± 0.13 % crude fat, 8.37 ± 0.18 % crude fibre, and 11.82± 2.17 %

carbohydrate. The banana peel investigated contained phosphorus (211.30± 1.24 mg/ 100

g), iron (47.00 ± 1.26 mg/100 g), calcium (59.10 ± 0.85 mg/100 g), magnesium (44.50 ±

0.08 mg/100 g), sodium (115.10 ± 0.26 mg/100 g) with low content in zinc (0.033 ± 0.04

mg/100 g), copper (0.51 ± 0.02 mg/100g), potassium (4.39 ± 0.15 mg/100 g) and

manganese (0.702 ± 0.09 mg/100 g).This shows that the peels can be incorporated in the

formulation of animal feed as it contains significant amount of both nutrients and minerals

needed for the healthy growth of animals and this will also help in reducing the menace of

banana peel waste in the environment.

Ethyl Alcohol

Ethanol, also known as ethyl alcohol, is a colorless flammable liquid that has a

pungent taste. Produced by fermentation, it is the alcohol found in alcoholic beverages and

used as a solvent. Ethanol, C2H5OH or C2H6O, is flammable, colorless, and slightly toxic.

Drinking alcohol is produced by fermentation, when certain species of yeast metabolize

sugar in the absence of oxygen, they produce ethanol and CO 2. Ethanol is the alcohol

found in common alcoholic beverages. It is flammable and dissolves in water.Ethanol has

best known for the alcohol in alcoholic beverages. Ethanol is produced both as a

petrochemical, through the hydration of ethylene, and biologically, by fermenting sugars

with yeast. Ethanol, also known as ethyl alcohol, C2H5OH, is a colorless flammable slightly

toxic compound that is made in fermentation and is used as a solvent and as an

antifreeze( Ethanol, n.d.).

Alcohol has been widely consumed for millenia for numerous reasons: part of a

standard diet, for medicinal reasons, for its relaxant and euphoric effects, or for recreational

purposes. The discovery of the distillation process during the 12th century made it possible

to make drinks with higher alcohol content than can be achieved by the fermentation

process alone. Ethanol's empirical formula is CH 3 CH 2 OH. Ethanol is a two-carbon alcohol.

It is also considered a primary alcohol, meaning the carbon with the hydroxyl group has at

least two hydrogens attached as well.Ethyl alcohol is metabolized in the liver. Upon reaching

the liver, the enzyme alcohol dehydrogenase breaks down the alcohol into acetaldehyde.

The acetaldehyde is then catabolized into acetic acid by the enzyme acetaldehyde

dehydrogenase. Finally, the acetate is converted into fats or carbon dioxide and

water.Alcohol is known to be therapeutic in moderate doses and, when taken moderately,

alcohol has shown to decrease the risk of heart disease and the cleansing and flushing out

of the kidneys. However, in doses above moderation (above 1-3 glasses of wine per week),

acute toxic effects can easily occur( Ethyl Alcohol, n.d.).

Human kind’s interest on alcohol has been known for many decades. People used

alcohol in different geographies. countries and cultures in parallel to the discovery and

development of fermentation and distillation techniques. As seen in the analysis of many

behavioural patterns it is believed to be several factors and antecedents that lead to

engaging drinking alcohol and such behavior to occur. Today especially in 21st century

alcohol usage became an important behavioral pattern in various contexts and settings and
gained popularity in many social and cultural settings. With the help of transitions of the

society and business landscape it found place in many organizational settings and

landscapes in a more social and individualistic way. Interest of human to alcohol known for

many decades and expected to remain. However different norms. traditions. values.

approach of regulatory frameworks. environment. group influence have impact on alcohol

consumption with several micro and macro level variables directly or indirectly in a

moderating nature. Despite its popularity in many generations. life styles and preferences

excessive levels of alcohol consumption constitutes several hazarding risks and dangerous to

human health. There are several studies associated with alcohol consumption and its

benefits. dangers and risks associated with its short term. long term and excessive usage in

literature. Human kind’s interest on alcohol has been known for many decades. People used

alcohol in different geographies. countries and cultures in parallel to the discovery and

development of fermentation and distillation techniques. As seen in the analysis of many

behavioural patterns it is believed to be several factors and antecedents that lead to

engaging drinking alcohol and such behavior to occur(Ozerk, 2021).

The majority of the fatal pedestrian victims were individuals under the influence of

ethyl alcohol (72.15%). Significant correlations were observed between the concentration of

ethyl alcohol and the victims’ gender (p<0.0001) and age (p = 0.0026). The analysis

showed that pedestrians under the influence of ethyl alcohol more often died on the scene

(78.95%).Pedestrians under the influence of ethyl alcohol are a significant group of victims

of traffic crashes. Ethyl alcohol is not an independent factor affecting the severity of injuries.

A higher percentage of pedestrian victims die on the scene, especially in rural areas (Lasota,

2019).

Moderate ethanol consumption reduces stress and increases feelings of happiness

and well-being, and may reduce the risk of coronary heart disease. Heavy consumption of

alcohol, however, may cause addiction and increases all types of injury and trauma.
Environmental and genetic factors are involved in susceptibility to alcoholism. Ethanol can

lead to malnutrition, and can exert a direct toxicological effect due to its interference with

hepatic metabolism and immunological functions. A causal effect has been observed

between alcohol and various cancers. Cessation of alcohol consumption and balanced

nutrition are recommended primary nonspecific therapeutic measures for alcoholics. Drug

therapies for alcoholics suffering from liver injury has resulted in mixed results. In end-stage

liver disease, liver transplantation may be considered(Ahmed, 2004).

Summary

Banana is one of the main fruit crops cultivated for its edible fruits in tropical and

ssubtropical regions. Banana fruits vary in size and colors when ripe, from yellow, purple,

and red. Banana is one of the most important crops of the tropical plants. It belongs to the

family Musaceae and the genus Musa sapientum. It is known in English as banana and in

Hausa as ayaba. The fruit average is 125 grams, of which approximately 75% is water and

25% dry matter content. The proximate and mineral level of banana (Musa sapietum) peel

was determined using standard methods of analyses of AOAC and atomic absorption

spectrophotometric method.

Human kind’s interest on alcohol has been known for many decades. People used

alcohol in different geographies. countries and cultures in parallel to the discovery and

development of fermentation and distillation techniques. Alcohol has been widely consumed

for millenia for numerous reasons: part of a standard diet, for medicinal reasons, for its

relaxant and euphoric effects, or for recreational purposes. The majority of the fatal

pedestrian victims were individuals under the influence of ethyl alcohol (72.15%). The

analysis showed that pedestrians under the influence of ethyl alcohol more often died on the

scene (78.95%). The ethyl alcohol product physical characteristic is compared to commercial

one I was clear in color

Anonymous.(n.d.). Ethanol. Retrieved from https://www.calstatela.edu/sites/default /files/

dept/chem/07summer/158/25-words-ethanol.pdf

Ahmed, F. (2004). Effect of Diet, Life Style, and Other Environmental/Chemopreventive

sFactors on Colorectal Cancer Development, and Assessment of the Risks. Journal

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Hassan, H. F., Hassan, U. F., Usher, O. A., Ibrahim, A. B. & Tabe, N. N. (2018). Exploring

the Potentials of Banana (Musa Sapietum) Peels in Feed Formulation. International

Journal of Advanced Research in Chemical Science (IJARCS)

http://dx.doi.org/10.20431/2349-0403.0505003.www.arcjournals.org

Hikal, W. M., Said-Al Ahl, H. A. H., Bratovcic, A., Tkachenko, K. G., Sharifi-Rad, J.,

Kačániová, M., Elhourri, M., & Atanassova, M. (2022). Banana Peels: A Waste Treasure

for Human Being. Evidence-based complementary and alternative medicine :

eCAM, 2022, 7616452. https://doi.org/10.1155/2022/7616452

Lasota D, Goniewicz M, Kosson D, Ochal A, Krajewski P, Tarka S, et al. (2019) The effect of

ethyl alcohol on the severity of injuries in fatal pedestrian victims of traffic crashes.

P LoS ONE 14 (9): e0221749. https://doi.org/10.1371/journal. pone.0221749

Pepino, R.(2002). Ethyl Alcohol from Ripe Banana Peelings. INTEL Regional Science Fair

Pagadian City
Sarkar, D., Prajapati, S., Poddar, K. & Sarkar A. (2022). Ethanol production by Klebsiella sp.

SWET4 using banana peel as feasible substrate. Biomass Conv. Bioref. 12,

1479–1491.https://doi.org/10.1007/s13399-020-00880-1

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