Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

Autor(es)

Borges, Cristine Vanz ^[1] ; Amorim, Edson Perito ^[2] ; Leonel, Magali ^[3] ; Gomez Gomez, Hector Alonzo ^[4] ; Rodrigues dos Santos, Thais Paes ^[3] ; da Silva Ledo, Carlos Alberto ^[2] ; Filiol Belin, Matheus Antonio ^[1] ; de Almeida, Samara Lopes ^[5] ; Minatel, Igor Otavio ^[1] ; Pereira Lima, Giuseppina Pace ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Paulista, Inst Biociencias, Dept Quim & Bioquim, Botucatu, SP - Brazil

^[2] Empresa Brasileira Pesquisa Agr Mandioca & Frutic, Cruz Das Almas, BA - Brazil

^[3] Univ Estadual Paulista, Ctr Raizes & Amidos Tropicais, Botucatu, SP - Brazil

^[4] Univ Nacl Agr, Dept Prod Anim, Catacamas, Olancho - Honduras

^[5] Univ Fed Rural Pernambuco, Programa Posgrad Prod Vegetal, Serra Talhada, PE - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Bragantia; v. 78, n. 2, p. 284-296, APR-JUN 2019.
• Citações Web of Science: 0

Resumo

ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit. (AU)

• Processo FAPESP: 16/22665-2 - Impacto de tecnologias pós-colheita no conteúdo de compostos bioativos em bananas, sucos de uvas e açafrão
• Beneficiário: Giuseppina Pace Pereira Lima
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 16/00972-0 - Perfil bioquímico na pós-colheita de frutos de Musa spp., ênfase em compostos bioativos
• Beneficiário: Cristine Vanz Borges
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 16/17241-9 - Compostos antioxidantes e nutricionais em banana durante a pós-colheita e após processamento térmico
• Beneficiário: Matheus Antônio Filiol Belin
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica