Carotenoid Content and Flesh Color of Selected Banana Cultivars Growing in Australia

Englberger, Lois; Wills, R. B. H.; Blades, Barbara; Dufficy, Lisa; Daniells, Jeff; Coyne, Terry

doi:10.1177/156482650602700401

Cited by 72 publications

(55 citation statements)

References 18 publications

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“…This study confirms findings by Englberger et al (2006aEnglberger et al ( , 2006b), Davey et al (2009aDavey et al ( , 2009b and Ngoh-Newilah et al (2009), that darker (orange/red/dark yellow) pulped Musa cultivars generally have significantly higher values of carotenoids as compared to lighter (ivory/cream/light yellow) pulped Musa cultivars.…”

Section: Discussionsupporting

confidence: 91%

“…In boiled Musa fruits RAE values ranged from 22.26 -173.66 µgRAE/100 gfw edible portion, while the RAE values in the plantains deep fried in local red palm oil were as high as 526.38 µgRAE/100 gfw edible portion. According to Englberger et al (2006a), Musa cultivars with RAE values more than 70 are considered good sources of vitamin A, therefore, the two plantains 'Musilongo' and 'Musheba' are good sources of vitamin A, while the two AAA-EAHB cultivars 'Nshikazi' and 'Vulambya' also possess significant levels of vitamin A. Values are means of three independent manipulations; DRC= Democratic Republic of Congo; ep=Edible portion.…”

Section: Impact Of Raw and Processed Musa Fruit On Vitamin A Requiremmentioning

confidence: 99%

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Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

Ekesa¹,

Kimiywe

Bergh

et al. 2012

SAR

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Changes in the concentrations and retention levels of total and individual provitamin A carotenoids (pVACs) during ripening and local processing of the four most popular Musa cultivars of Eastern Democratic Republic of Congo were established through HPLC analysis. The predominant pVACs were all trans β-and α-carotene, together constituting about 90% of total pVACs content in raw and processed Musa fruit pulp. The proportion of β-and α-carotene was not significantly different in the tested East African Highland Bananas (AAA-EAHB) ('Nshikazi' and 'Vulambya'); in the plantains ('Musilongo' and 'Musheba'), proportion of β-carotene was almost twice that of α-carotene. An increase in total pVACs was observed during ripening, with highest levels at ripening stage 3 in all four cultivars. Total pVACs values were as high as 1081µg/100gfw in 'Vulambya' and 1819µg/100gfw in 'Musilongo'. Boiling of the AAA-EAHB and AAB-Plantains resulted to retention of between 40-90% and >95% respectively. Plantains deep-fried in fully-refined palm oil and crude red palm oil for 2 minutes did not seem to lose any pVACs, the levels of total pVACs observed after frying were 100% of what was observed when the fruit was raw. Retinol Activity Equivalents (RAE), in boiled products varied between 22.3 and 173 RAEµg/100gfw, whereas deep fried products had >190 RAEµg/100g edible portion. These results show that the tested AAA-EAHBs and the plantains could meet at least 14% and 30 % of Vitamin A recommended dietary intakes respectively. The findings can therefore guide consumer consumption patterns to maximize vitamin A intake for improved health in these regions and also direct researchers in the selection of Musa cultivars to be incorporated within existing farming systems in the fight against vitamin A deficiency (VAD).

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Section: Discussionsupporting

confidence: 91%

Section: Impact Of Raw and Processed Musa Fruit On Vitamin A Requiremmentioning

confidence: 99%

Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

Ekesa¹,

Kimiywe

Bergh

et al. 2012

SAR

View full text Add to dashboard Cite

show abstract

“…Total carotenoids and β-carotene content were slightly lower than the results reported by Newilah et al (2008) however, the β-carotene contents were close to the study detailed by Englberger et al, (2006). The variation of carotenoids relied on several factors, especially the cultivars.…”

Section: Discussionsupporting

confidence: 63%

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Moongngarm

Tiboonbun

Sanpong

et al. 2014

American Journal of Agricultural and Biological Sciences

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Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS) content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88%) of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

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“…In all our work using the 3 mm C 18 column, the mobile phase consisted of acetonitrile, methanol and ethyl acetate (e.g., Azevedo-Meleiro and Kimura and Rodriguez-Amaya, 2002;Kimura et al, 2007;Kobori and Rodriguez-Amaya, 2008;Niizu and Rodriguez-Amaya, 2005;Oliveira and Rodriguez-Amaya, 2007). In most of those employing the Vydac column, acetonitrile, methanol and dichloromethane had been employed (e.g., Dias et al, 2008;Englberger et al, 2006;Hart and Scott, 1995;Marsili and Callahan, 1993;Murkovic et al, 2002). On the other hand, a combination of methanol and methyl tert-butyl ether was used in majority of those that utilized the C 30 column (e.g., Aman et al, 2005;Davey et al, 2009a;Failla et al, 2008a;Chandrika et al, 2006;Chitchumroonchokchai et al, 2004;Giuffrida et al, 2007;Goodner et al, 2001;Lessin et al, 1997;Marx et al, 2000;Matsumoto et al, 2007;Mulokozi et al, 2004;Ornelas-Paz et al, 2008;Rouseff et al, 1996).…”

Section: Hplc Methodsmentioning

confidence: 99%

Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

Rodriguez–Amaya

2010

Journal of Food Composition and Analysis

209

123

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Carotenoid Content and Flesh Color of Selected Banana Cultivars Growing in Australia

Cited by 72 publications

References 18 publications

Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

Content and Retention of Provitamin A Carotenoids Following Ripening and Local Processing of Four Popular Musa Cultivars from Eastern Democratic Republic of Congo

Resistant Starch and Bioactive Contents of Unripe Banana Flour as Influenced by Harvesting Periods and Its Application

Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

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