International Science Community Association Research Journal of Chemical Sciences 15 2 2025 06 18 Determination of pH, calcium oxide and ascorbic acid content from banana leaf, fruit and peel - their FTIR and SEM analysis 1 18 EN Gupta Swaroopa Rani N. 1 Department of Chemistry, Brijlal Biyani Science College, Amravati, Maharashtra, India > Research Paper 2024 11 5 2025 06 18 A banana is an elongated, edible fruit – botanically a berry produced by several kinds of large herbaceous flowering plants in the genus Musa. Raw bananas (not including the peel) are 75% water, 23% carbohydrates, 1% protein, and contain negligible fat. Banana fiber is used in the production of banana paper. The leaves contain apiin which is used to make nanoparticle products. Apiin is a natural flavonoid, a diglycoside of the flavone apigenin found in banana leaf. Present paper deals with determination of pH of Banana Leaf ash, Banana fruit powder and Banana Peel powder; determination of CaO content in a Banana Leaf Ash; determination of Ascorbic acid from Banana fruit powder and Banana peel powder. FTIR spectra of Banana Leaf Ash, Banana fruit powder, Banana Peel Powder, 1% solution of Banana Leaf Ash, Banana fruit powder, Banana Peel Powder was obtained at room temperature by using an FTIR Spectrophotometer - Shimadzu - IR Affinity – 1. The spectra are collected in range from 350 - 4700 cm-1. Morphological graphs of the 1 % solution of Banana Leaf Ash, Banana fruit powder, Banana Peel Powder is provided by scanning electron microscopy (Digital Scanning Electron Microscope - JSM 6100 - JEOL) with a Link analytical system operating at 10 KV (acceleration voltage). Copyright@ International Science Community Association