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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Bioactive amines changes during the ripening and thermal processes of bananas and plantains

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Author(s):
Borges, Cristine Vanz [1] ; Filiol Belin, Matheus Antonio [1] ; Amorim, Edson Perito [2] ; Minatel, Igor Otavio [1] ; Monteiro, Gean Charles [1] ; Gomez Gomez, Hector Alonzo [3] ; Stelzer Monar, Giovana Rafaela [1] ; Pereira Lima, Giuseppina Pace [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP - Brazil
[2] Embrapa Cassava & Fruits, BR-44380000 Cruz Das Almas, BA - Brazil
[3] Univ Nacl Agr, Dept Food Technol, Barrio El Espino, Catacamas - Honduras
Total Affiliations: 3
Document type: Journal article
Source: Food Chemistry; v. 298, NOV 15 2019.
Web of Science Citations: 1
Abstract

Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used. (AU)

FAPESP's process: 16/00972-0 - Biochemical profile in post-harvest of fruit of Musa spp., enphasis on bioactives compounds
Grantee:Cristine Vanz Borges
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 17/23488-0 - Antioxidants during post-harvest of bananas and platains and after thermal processing
Grantee:Matheus Antônio Filiol Belin
Support type: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 16/22665-2 - Post-harvest technologies impact on the content of bioactive compounds in bananas, grape juice and turmeric
Grantee:Giuseppina Pace Pereira Lima
Support type: Regular Research Grants