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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.)

Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains

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Author(s):
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Borges, V, C. ; Maraschin, M. [1] ; Coelho, D. S. [1] ; Leonel, M. [2] ; Gomez, H. A. G. [3] ; Belin, M. A. F. [4] ; Diamante, M. S. [4] ; Amorim, E. P. [5] ; Gianeti, T. [4] ; Castro, G. R. [4] ; Lima, G. P. P. [4]
Total Authors: 11
Affiliation:
[1] Univ Fed Santa Catarina, Plant Morphogenesis & Biochem Lab, BR-88040900 Florianopolis, SC - Brazil
[2] Sao Paulo State Univ, Ctr Trop Roots & Starches, UNESP, CERAT, BR-18610370 Botucatu, SP - Brazil
[3] Univ Nacionalde Agr, Dept Food Technol, Barrio El Espino, Catacamas - Honduras
[4] Borges, C., V, Sao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP - Brazil
[5] Embrapa Cassava & Fruits, BR-44380000 Cruz Das Almas, BA - Brazil
Total Affiliations: 5
Document type: Journal article
Source: Food Research International; v. 132, JUN 2020.
Web of Science Citations: 1
Abstract

Genotypes of bananas and plantains have been studied for biofortification purposes, mainly due to content of resistant starch (RS) and polyphenols. This study aims to identify banana and plantain genotypes with a high content of resistant starch, phenolic compounds and minerals, and to evaluate the impact of the ripening stage and domestic thermal processing to select superior genotypes with high levels of functional compounds. In this study, it was used bunches of bananas and plantain genotypes. The phenolic compounds profiles were determined by HPLC-DAD in pulps and peels. The resistant starch and the minerals (K, Na, Zn, Cu and Fe) were evaluated in pulps and peels of unripe fruit. The results of phenolic compounds were studied in three ripening stages, and after thermal processing (ripe stage) of two genotypes, which were most promising for biofortification studies. Resistant starch and minerals were analysed in the unripe fruits. The peel biomass showed the highest values of phenolic compounds and minerals. The total starch content in the pulp varied from 42.3% ('FC06-02') to 80.6% ('Pelipita'). Plantains and cooking bananas presented the highest contents of starch and resistant starch (stage 2 - green with yellow traces). The pulps of the dessert genotypes `Khai' and `Ouro da Mata', and cooking genotype `Pacha Nadam' stood out due to their minerals high contents (P, K and Fe; Zn and Fe; Ca, Mg and Zn, respectively). The dessert bananas (e.g., `Ney Poovan') and cooking bananas (e.g., `Tiparot') had the highest concentrations of phenolic compounds, mainly in ripe fruit (stage 5 - yellow with green). In addition, the thermal processing of Musa spp. fruit led to increasing these secondary metabolites, mainly the cooking of fruit with peel by boiling, which should be preferred in domestic preparations. (AU)

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 Opportunities: Regular Research Grants
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 Opportunities: 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 Opportunities: Scholarships in Brazil - Scientific Initiation