Bananas, which are botanically classified as berries, are found all over the world and come in a variety of shapes, sizes, colours, and textures. There are hundreds of banana types in the globe, the most popular of which being the Cavendish banana, which is sweet and seedless. It is critical to understand the chemical makeup and composition of edible fruits in order to properly predict the repercussions of intake.
So, what is Banana’s pH level? The pH of unripe bananas is normally between 4.4 and 5.2, making them acidic in nature. Ripe bananas, on the other hand, have a pH of around 6.5-6.6, which is significantly less acidic.
Cavendish bananas have been widely cultivated around the world.
They provide excellent yields per hectare (because to their short stems and resistance to environmental damage) and account for roughly 45-50 percent of global banana production.
Because bananas are such a popular and extensively consumed culinary product, many questions about characteristics such as nutritional content, alkalinity or acidity, maturity, and so on arise from time to time.
What is the difference between pH and pH scale?
The potential of Hydrogen, or the power of Hydrogen, is defined in chemistry as pH. It is a scale that is used to describe the basicity or acidity of a substance.
The material must be relatively watery in order to determine the pH. Because pH is a measure of the concentration of H+ ions in a substance, and those ions can only be found in an aqueous solution, this is the case.
- pH = – log [H3O+]
The pH scale is a logarithmic scale that expresses the concentration of hydrogen (H+) ions as the negative (or reciprocal) of the ions’ base ten logarithmic activity.
The pH value acquired thus aids the nature of the element in question. The pH of 7 shows that the solution being examined is neutral.
If the pH is between 0 and 7, the solution is called an acidic solution, and if it is between 7 and 14, the solution is called a basic solution.
Indicators’ Importance
Chemical compounds known as indicators aid in the pH measurement procedure by displaying colour variations in relation to the composition of the solution.
This means that by changing the colour of the solution, the indicators aid in the analysis of the pH.
Each indicator has an acidic colour, an alkaline colour, and a certain pH at which it changes colour due to its inherent qualities.
Phenolphthalein, for example, is a colourless indicator in acidic solutions that changes colour from dark pink to red in strongly alkaline solutions with pH values starting at 9.
At different pH levels, the Universal indicator changes colour.
As illustrated in the illustration, it ranges from Red (for strongly acidic solutions with a pH of 0-1) to Purple (for strongly alkaline solutions with a pH of 12-14).
The pH of Bananas must be determined.
Cavendish bananas have been widely cultivated around the world.
They provide excellent yields per hectare (because to their short stems and resistance to environmental damage) and account for roughly 45-50 percent of global banana production.
Because bananas are such a popular and extensively consumed culinary product, many questions about characteristics such as nutritional content, alkalinity or acidity, maturity, and so on arise from time to time.
Fruits that are too acidic can be hazardous to your health. The pH value of a banana can be used to determine the corollaries of its intake.
The most basic and straightforward way for determining the pH of a banana (or any other fruit) is as follows:
The banana should be washed in water and dried with a clean paper or linen towel.
Put it in a dish and chop it into two pieces.
Graze a tiny piece of pH paper (about 1-1.5 inch) and firmly press it on one half of the banana, following the sliced surface.
Color will develop on the paper strip, which can be compared to the standard scale.
The colour indication can assist in determining the banana’s pH. The same procedure can be done with a different piece of pH paper for any number of fruits.
In nature, are bananas acidic or basic?
The ripeness of a banana determines whether or not it is acidic or basic. As fruits ripen, their pH values tend to change toward a more alkaline value. Bananas are in the same boat.
Bananas have a pH range of 4.5-5.2 when unripe, which is a rather acidic value. The pH of bananas varies depending on the type of cultivation.
Ripe bananas, on the other hand, have a higher pH than unripe bananas.
The pH of fully ripe bananas is around 6.5-6.6, making them significantly less acidic.
Malic acid, oxalic acid, and citric acid are the three primary acids found in bananas. These acids are much lower in chemically treated bananas than in naturally ripened bananas.
The fractions of citric acid and malic acid grow as the bananas mature, whereas the fraction of oxalic acid declines.
Because malic and citric acids are weaker than oxalic acid, the acidity of the fruit lowers as it matures.
Malic acid makes up around 50-60% of a fully grown ripe banana, citric acid makes up about 20-25%, and oxalic acid makes up about 10-15%.
Bananas are categorised as alkaline fruits rather than acidic fruits since their pH value is closer to the neutral value of 7.
Acid Reflux and Bananas
What is Acid Reflux and Why Does It Happen?
Acid reflux is a persistent digestive disease in which the stomach’s acid or bile runs upwards into the food pipe. This causes inflammation in the oesophagus lining and might happen on a regular basis.
When the LES (Lower Esophageal Sphincter) is injured, the valve loses its ability to keep stomach contents from entering the food pipe, acid reflux occurs.
As a result, the barrier between the stomach and the food pipe weakens, allowing bile to flow upwards, generating a burning sensation in the chest.
Is it true that eating bananas causes acid reflux?
Bananas do not produce acid reflux, as stated in the previous question. Instead, they assist in reducing the anxiety brought on by the illness.
Bananas assist to produce a protective mucous membrane in the stomach, which helps to reduce the severity of heartburn and irritation caused by excess acids.
Minerals like magnesium, manganese, potassium, and calcium are abundant in this fruit.
It is totally edible, from the seedless fruit to the skin, and can be eaten in a variety of forms, such as a cereal topping or in the shape of a smoothie or shake.
The high potassium content of full-grown ripe bananas (about 350mg potassium per 100g banana) increases the alkalinity of the fruit and significantly reduces stomach and esophageal acidity.
It even improves the Sphincter’s ability to function.
So, eating low-acid ripe bananas (in sufficient amounts) during the day can help relieve abdominal, chest, and neck irritations, balance stomach acids, and prevent acid reflux.
Unripe bananas, on the other hand, have a higher acidic pH value than ripe bananas and can hence cause acid reflux.
Their potassium levels are lower, and potassium nitrate predominates in their makeup. Potassium nitrates, as a stodgy (indigestible) carbohydrate, stimulate gut fermentation, exacerbating acid reflux and therefore inflammation.
What role do bananas play in maintaining good health?
Fibre Content: Bananas are densely packed with both soluble and insoluble fibres. These fibres break down slowly in the stomach and keep it occupied for a longer period of time.
These fiber-rich fruits are ideal for breakfast or as snacks since they decrease needless food consumption.
When the LES is injured, acid reflux occurs, which is the passage of acid from the stomach upwards to the food pipe. In addition, bananas aid in the formation of a protective mucous membrane in the stomach.
Ripe bananas, which have more alkaline qualities and contain potassium, calcium, and magnesium, aid to alleviate acid reflux, but unripe bananas have the opposite effect (as they contain potassium nitrate).
Bananas are easy to digest since they have both sweet and sour flavours. The sugariness gives the impression of heaviness.
Digestion fluids are secreted as a result of the sour quality of the fruit, which promote metabolism and help digestion.
It is also utilised as an efficient home treatment for gastrointestinal disorders because of its feature.
Nutritional Value: They are high in carbs, vitamins (particularly A and C), calcium, protein, and minerals including potassium, iron, and others.
They’re fat-free, cholesterol-free, and sodium-free, so they’re safe to eat during pregnancy or if you’re worried about your blood pressure.
Banana peels are completely edible and can be cooked, fried, boiled, or pulverised (in a blender) in a variety of ways.
The peel is high in Vitamin B6 and B12, as well as potassium, magnesium, and fibre, and tastes better when bananas are ripe.
Improve Vision: The alkaline fruit banana has a significant amount of Vitamin A, which aids in regulating normal vision, improving night vision, and maintaining eye health.
It helps to keep macular degeneration at bay.
Assist in Energy Replenishment: Bananas are advised for people who exercise (especially those who go to the gym), as they replenish the energy consumed while also assisting in electrolyte balance in the human system.
They have no adverse effects and reduce oxidative stress because they are a natural energizer.
Conclusion
Bananas have a pH of about 6.5, which makes them alkaline in nature (when ripe). They are high in calcium and minerals and can be consumed in nearly any circumstance. During the day, eating low-acid ripe bananas (in sufficient amounts) might help relieve irritations in the belly, chest, and neck, balance stomach acids, and prevent acid reflux.
Read more: Is AlCl3 an ionic or a covalent compound?
