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Antioxidants during post-harvest of bananas and platains and after thermal processing

Grant number: 17/23488-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): February 01, 2018
Effective date (End): January 31, 2019
Field of knowledge:Agronomical Sciences - Agronomy - Crop Science
Principal researcher:Giuseppina Pace Pereira Lima
Grantee:Matheus Antônio Filiol Belin
Home Institution: Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil


From 01/11/2016 to 10/31/2017, the FAPESP Project entitled "Antioxidant and nutritional components in banana during post-harvest and after thermal processing" (Process: 2016 / 17241-9), in which we analyzed total phenols, total flavonoids and total carotenoids, antioxidant activity (DPPH and FRAP), total sugars, total lipids (LT) and total proteins (PT) of 4 banana accessions and/or new improved banana hybrids, from the BAG of Embrapa Cassava &Fruits, Cruz das Almas - BA, during the ripening (3 stages) and after the thermal processing (boiling, microwave and frying). Genotypes with higher bioactive compounds levels were found, such as "Pelipita", in comparison with the other genotypes analyzed. We identified changes in various bioactive and nutritional compounds according to the type of thermal processing. The present Project was partially completed and we are writing an article with the results. Unfortunately, due to the number of analyzes and analytical problems, it was not possible to finalize the determination and quantification of carotenoid profile by HPLC. Thus, we are submitting the present Project, which the aim is to finalize the carotenoids analyzes and include new analyzes, such as biogenic amines and others. This study is important to increase the knowledge about the genotypes and to suggest / find different results. Thus, we will performer polyamine analyzes, including serotonin and dopamine (described as occurring in bananas) during the ripening process and after thermal processing. These results will increase the quality of this research, because the lack of research with these genotypes, including the effect of thermal processing. In addition to these analyzes (carotenoids, reducing sugars and polyamines), the evaluation of the antioxidant activity will be carried out using two other methods, ABTS and MDA, which Will complement the previous Project and allow a better knowledge regarding the antioxidant activity of this fruit. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
BORGES, V, C.; MARASCHIN, M.; COELHO, D. S.; LEONEL, M.; GOMEZ, H. A. G.; BELIN, M. A. F.; DIAMANTE, M. S.; AMORIM, E. P.; GIANETI, T.; CASTRO, G. R.; et al. Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, v. 132, . (16/22665-2, 16/00972-0, 17/23488-0)
BORGES, V, C.; MINATEL, I. O.; AMORIM, E. P.; BELIN, M. A. F.; GOMEZ-GOMEZ, H. A.; CORREA, C. R.; LIMA, G. P. P.. Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). Food Research International, v. 124, n. SI, p. 129-136, . (16/22665-2, 16/00972-0, 17/23488-0)
BORGES, CRISTINE VANZ; FILIOL BELIN, MATHEUS ANTONIO; AMORIM, EDSON PERITO; MINATEL, IGOR OTAVIO; MONTEIRO, GEAN CHARLES; GOMEZ GOMEZ, HECTOR ALONZO; STELZER MONAR, GIOVANA RAFAELA; PEREIRA LIMA, GIUSEPPINA PACE. Bioactive amines changes during the ripening and thermal processes of bananas and plantains. Food Chemistry, v. 298, . (16/22665-2, 16/00972-0, 17/23488-0)

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