Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Rebello, Ligia Portugal Gomes; Ramos, Afonso Mota; Pertuzatti, Paula Becker; Barcia, Milene Teixeira; Castillo-Muñoz, Noelia; Hermosín‐Gutiérrez, Isidro

doi:10.1016/j.foodres.2013.11.039

Cited by 142 publications

(103 citation statements)

References 34 publications

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“…Based on the general average, it is found in banana that the decreasing order of radical removal activity by the DPPh test was as follows: ripe peel> unripe peel> ripe pulp> unripe pulp, suggesting that phenolic compounds may be the major responsible for the antioxidant potential of parts and stages evaluated (table 3), as observed by Rebello et al (2014). the antioxidant potential of peel (green and ripe) may also be due to the presence of higher levels of total carotenoids, Vitamin C and minerals in this fruit part, since these compounds also play an important antioxidant role in fruits.…”

Section: Carbohydrates In the Pulpmentioning

confidence: 81%

“…In literature, some studies have demonstrated the occurrence of phenolic compounds and antioxidant action in banana (PAtthAmAKANOKPORN et al, 2008;GONzÁLez-mONteLONGO et al, 2010;SuLAImAN et al, 2011;FAtemeh et al, 2012;ShIAN et al, 2012;ReBeLLO et al, 2014). Sulaiman et al (2011) observed the total phenolic content of eight banana cultivars in malaysia, ranging from 0.09 to 20.47 mg GAe / 100 g, respectively, in the pulp and peel, demonstrating the need for research with the peel of other banana cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Carbohydrates, Phenolic Compounds and Antioxidant Activity in Pulp and Peel of 15 Banana Cultivars

et al. 2016

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-the aim of this study was to quantify and compare the levels of carbohydrates and phenolic compounds and the antioxidant activity in the pulp and peel of 15 banana cultivars in two ripening stages. Four bunches per cultivar were harvested in the pre-climacteric stage, six fruits were used by sample unit. Fruits were analyzed in the pre-climacteric stage and after ripening. total, reducing and non-reducing soluble sugars, starch, phenolic compounds and antioxidant activity were evaluated. Cultivar and ripening stage influenced all characteristics analyzed. Unripe pulp and peel had small percentage of sugar, but high percentage of starch, especially 'terrinha' and 'marmelo' cultivars. AAB and ABB cultivars presented the highest percentages of starch, when compared to AA and AAA cultivars. For the phenolic compounds, the highest content was observed in ripe peel, followed by ripe pulp and unripe peel and pulp, highlighting 'terrinha' cultivar in all parts and stages evaluated. the antioxidant potential was higher in ripe peel, followed by unripe peel, ripe and unripe pulp. Fruits of terrinha, marmelo, maçã, Ouro and Caru-Verde cultivars showed the highest carbohydrate contents, and phenolic compounds or antioxidant activity, justifying future actions in the expansion of planting and consumption of these fruits. Index terms: Musa spp.; soluble sugars, starch, free radical. CARBOIDRATOS, COMPOSTOS FENÓLICOS E ATIVIDADE ANTIOXIDANTE EM POLPAS E CASCAS DE 15 CULTIVARES DE BANANEIRARESUMO -Objetivou-se quantificar os teores de carboidratos, compostos fenólicos e a atividade antioxidante na polpa e na casca de bananas de 15 cultivares, em dois estádios de maturação. Foram colhidos quatro cachos por cultivar, na fase pré-climatérica, sendo utilizados seis frutos por unidade amostral. Os frutos foram analisados na fase pré-climatérica e após o amadurecimento. Foram avaliados os teores de açúcares solúveis totais, redutores e não redutores, amido, compostos fenólicos e a atividade antioxidante. A cultivar, bem como o estádio de maturação, influenciou todas as características avaliadas. A polpa e a casca verdes apresentaram pequena porcentagem de açúcares, porém alta porcentagem de amido, com destaque para a 'terrinha' e a 'marmelo'. As cultivares dos grupos genômicos AAB e ABB apresentaram maior porcentagem de amido, em comparação com as cultivares dos grupos AA e AAA. O maior teor de compostos fenólicos foi observado em casca madura, seguida pela polpa madura, casca e polpa verdes, destacando-se a 'terrinha', em todas as partes e nos estádios avaliados. O potencial antioxidante foi maior na casca madura, seguida pela casca verde, polpas madura e verde. Frutos das cultivares terrinha, marmelo, maçã, Ouro e CaruVerde destacam-se quanto aos maiores teores de carboidratos, compostos fenólicos e/ou ação antioxidante, justificando futuras ações na expansão do plantio e no consumo desses frutos. Termos para indexação: Musa spp., açúcares solúveis, amido, radical livre.

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Section: Carbohydrates In the Pulpmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Carbohydrates, Phenolic Compounds and Antioxidant Activity in Pulp and Peel of 15 Banana Cultivars

et al. 2016

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“…Phenolic compounds commonly found in edible and non-edible parts of fruits, constitute one of the major groups of compounds that act as free radical terminators in humans (Sulaiman et al, 2011). These phenolic compounds have been observed to be of higher content in banana pulp than in banana peel (Rebello et al, 2014). It has also been reported that high antioxidant capacity makes polyphenols a vital part of plants innate defense mechanism with stimulation under stress conditions such as temperature alterations, UV exposure and pathogenic attacks accounting for its synthesis (Faller & Fialho, 2010).…”

Section: Total Polyphenol Content (Tpc)mentioning

confidence: 99%

“…Thus the prospect of utilizing unripe banana flour for the production of ready-to-eat consumer products provides a great opportunity of combining bioactive compounds otherwise missing nutrients in these products (Aurore et al, 2009). Banana readily availability and low cost processing into flour also places the fruit at an advantageous position as a substitute for wheat flour (Rebello et al, 2014;Zandonadi et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

2015

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“…The current use of banana and plantain peels is as compost or feed to cattle (Happi-Emaga et al, 2011). To use the plantain peel, some attempts have been realized such as in adsorption of heavy metals, biomass production, as an antioxidant source, and in cellulose nanofibers (Annaduari, Juang, & Lee, 2004;Essien, Akpan, & Essien, 2005;Gomes-Rebello et al, 2014;Pelissari, Amaral-Sobral, & Menegalli, 2014). Recently, flour prepared from maturated plantain peels was used as a source of antioxidant DF to prepare cookies (Arun et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound

Agama‐Acevedo

Sañudo‐Barajas

Rocha

et al. 2015

CyTA - Journal of Food

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Peel from unripe plantain is obtained when the pulp is used for the next production process as starch isolation or dry flour. Plantain peel flour (PPF) was obtained and its chemical composition, composition of the dietary fiber (DF), polyphenol content, antioxidant capacity, and functional properties were studied. PPF had more relevant amounts of protein, ash, total starch, and total dietary fiber (TDF). The main component of DF was the insoluble fraction, with a higher level of cellulose than hemicellulose and lignin. In the insoluble fraction uronic acid was the most predominant acidic monosaccharide, while mannose was in the soluble fraction. Extractable polyphenols were found in the lowest amount, but showed the highest antioxidant capacity. Water-and oil-holding capacity values increased when the temperature of the test increased. The PPF with high DF content, high antioxidant capacity, and functional characteristics could be used as a functional ingredient for the elaboration of food products.La cáscara de plátano verde se obtiene cuando la pulpa se utiliza en un proceso posterior tal como el aislamiento del almidón o la producción de harina. Se determinó la composición química, las fracciones y composición de la fibra dietética, la cantidad de polifenoles y su capacidad antioxidante, así como las propiedades funcionales de la harina de cáscara de plátano (HCP). El principal componente de la fibra dietética fue la fracción insoluble con mayor contenido de celulosa) que hemicelulosa y lignina. El ácido urónico, de los monosacáridos ácidos, predominó en la fracción insoluble, mientras que en la fracción soluble fue la manosa. Se encontró una cantidad baja de polifenoles extraíbles, pero mostraron alta capacidad antioxidante. La capacidad de retención de agua y aceite incrementaron cuando la temperatura del experimento incrementó. La HCP con mayor contenido de fibra dietética, alta capacidad antioxidante y características funcionales, podría ser utilizada como ingrediente funcional para la elaboración de alimentos.

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Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

Cited by 142 publications

References 34 publications

Carbohydrates, Phenolic Compounds and Antioxidant Activity in Pulp and Peel of 15 Banana Cultivars

Carbohydrates, Phenolic Compounds and Antioxidant Activity in Pulp and Peel of 15 Banana Cultivars

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

Potential of plantain peels flour (Musa paradisiacaL.) as a source of dietary fiber and antioxidant compound

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