Questions About Fluorescent Compounds in Overripe Bananas and Chlorophyll
Hi everyone,
I previously asked this question in the biochemistry thread but didn’t receive any answers, so I’m reposting it here in the general chemistry
thread.
Many of you might know that as bananas overripen, dark spots develop on their skins. Around these spots, a narrow ring of chemical compounds forms,
which exhibit fluorescent properties.
I have a couple of questions regarding this phenomenon:
Could these fluorescent compounds be stabilized and stored for future use?
Based on my research, these compounds appear to form as chlorophyll decomposes. If one were to extract chlorophyll from green leaves, would they
observe a similar fluorescence effect? Additionally, would the compound be stable enough to store?
Looking forward to your insights!
-Sarinox
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