Evaluation des changements physico-chimiques caractérisant le mûrissement au cours de l’entreposage de trois variétés de bananes &lt;i&gt;Musa spp.&lt;/i&gt; (AAB, cv. Corne 1 ; AAA, cv. Poyo et AA, cv. Figue Sucrée)

N’ganzoua, Kouamé; Camara, Brahima; Dick, Emmanuel

doi:10.4314/scinat.v7i2.59958

Cited by 4 publications

(3 citation statements)

References 14 publications

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“…Provitamin A content increases from the 2 nd day (28.03±0.93 µg/100g) to 12 th day (50.17±1.12 µg/100g). This increase was also confirmed by the work of [17] during the ripening of bananas (Musa spp). This evolution would be due to the degradation of chlorophylls by a set of oxidases, including chlorophyll oxidase, linked to the chloroplast membrane [25]- [27].…”

Section: Resultssupporting

confidence: 70%

“…This evolution would be due to the degradation of chlorophylls by a set of oxidases, including chlorophyll oxidase, linked to the chloroplast membrane [25]- [27]. The destruction of chlorophyll pigments would have the effect of revealing the carotenoids initially present in the green organs [17]. Vitamin A is involved in vision, growth and in reducing mortality from respiratory and diarrheal diseases [28].…”

Section: Resultsmentioning

confidence: 99%

“…Samples are analyzed at 1.2 mL/min with a 20 min linear gradient. Vitamins A, B3, B5, B6, E and K are identified and quantified using HPLC-purified standards at 260 nm [17].…”

Section: Polyphenols Vitamins and Amino Acids Analysismentioning

confidence: 99%

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Post-harvest Profiles of Polyphenols, Vitamins and Amino Acids in Pulp of Kent Mango Grown in Côte d’Ivoire

Bosson

Zoro

Zoue

et al. 2023

EJFOOD

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Pulp of Kent mango (Mangifera indica L.) grown in Côte d’Ivoire was analyzed for it post-harvest profiles in polyphenols, vitamins and amino acids. HPLC method was used for determination of polyphenols, vitamins and amino acids in pulp during 12 post-harvest days. The results revealed the reduction of the polyphenols composition in Kent mango pulp from harvest until the 12th day except gallic acid. This composition is reduced from 9.63±0.52 to 4.31±0.00 mg/100g (gallotanins); 3.22±0.10 to 1.55±0.05 mg/100g (mangiferin); 8.99±0.57 to 2.57±0.00 mg/100g (quercetin) and 3.38±0.34 to 0.92±0.07 mg/100g (isoquercetin). Gallic acid composition increased from 20.39±0.40 to 22.60±0.31 after 6 post-harvest days. The gallic acid content is reduced from 21.34±0.02 to 13.46±0.30 mg/100g between the 6 and 12 post-harvest days. For vitamins of mango pulp, provitamin A content increases from 2nd day (28.03±0.93 µg/100g) to 12th day (50.17±1.12µg/100g). Vitamin B3, B5, and K are stable from 2nd to 4th day before respectively decreased from 1.23±0.06 to 0.10±0.02 mg/100g (vitamin B3); 0.19±0.02 to 0.04±0.01mg/100g (vitamin B5) and 5.00±0.81 to 2.66±0.47µg/100g (vitamin K) between the 6th and 12th day. Vitamins B6 and E contents remained stable during the 6 post-harvest days before decreased until the 12th day from 0.15±0.01 to 0.02±0.01 and 0.63±0.04 to 0.24±0.09 respectively. Concerning amino acids contents, alanin and glutamic acid decreased respectively from 70.66±0.93 to 40.40 mg/100g and 82.33±0.15 to 48.66±0.33 mg/100g between the 2nd and 12th post-harvest days. Valin and tryptophan contents increased respectively from 33.00 to 42.33 mg/100g and 8.33 to 16 mg/100g from the 2nd to 8th day unlike leucin and methionine which decreased during the 12 days of ripening. This study showed that pulp of Kent mango of Côte d’Ivoire has interesting polyphenols, vitamins and amino acids profiles during the 6th and 8th post-harvest day. To our knowledge, this is the first time that a similar study has been carried out on the evolution of polyphenols, vitamins and amino acids content in Kent mango pulp during it post-harvest ripening.

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Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 99%

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Post-harvest Profiles of Polyphenols, Vitamins and Amino Acids in Pulp of Kent Mango Grown in Côte d’Ivoire

Bosson

Zoro

Zoue

et al. 2023

EJFOOD

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Post-harvest conservation of mangosteen ( Garcinia mangostana ): Influence of fruit harvest stage and effectiveness of some practical conservation treatments

Haba

N’guettia

Koffi

et al. 2023

The Journal of Horticultural Science and Biotechnology

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Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

Konate¹,

Akpa²,

Bernadette³

et al. 2015

JFR

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Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (Acetobacter and Gluconobacter) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two Acetobacter pasteurianus strains (S3 and S32). These species were isolated from palm (Elaeis guineensis) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (Musa ssp.) juice (11°Brix) was fermented using Saccharomyces cerevisae within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.

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Evaluation des changements physico-chimiques caractérisant le mûrissement au cours de l’entreposage de trois variétés de bananes <i>Musa spp.</i> (AAB, cv. Corne 1 ; AAA, cv. Poyo et AA, cv. Figue Sucrée)

Cited by 4 publications

References 14 publications

Post-harvest Profiles of Polyphenols, Vitamins and Amino Acids in Pulp of Kent Mango Grown in Côte d’Ivoire

Post-harvest Profiles of Polyphenols, Vitamins and Amino Acids in Pulp of Kent Mango Grown in Côte d’Ivoire

Post-harvest conservation of mangosteen ( Garcinia mangostana ): Influence of fruit harvest stage and effectiveness of some practical conservation treatments

Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

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