Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.)

Tsamo, Claudine Valérie Passo; Hérent, Marie‐France; Tomekpé, Kodjo; Emaga, Thomas Happi; Quetin-Leclercq, Joëlle; Rogez, Hervé; Larondelle, Yvan; Kollar, Andreas

doi:10.1016/j.foodchem.2014.06.095

Cited by 107 publications

(45 citation statements)

References 32 publications

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“…Different subclasses of flavonoids exist in banana fruits (Tsamo et al, 2015), and flavonoids of different banana varieties share some characteristics (Bennett et al, 2010). In this study, five flavonoids (quercetin, cyanidin-3- O -glucoside chloride, ellagic acid, catechin, and gallocatechin) were detected in both banana varieties at all fruit developmental stages.…”

Section: Discussionmentioning

confidence: 99%

“…However, rutin and epicatechin were only found at some stages in both banana varieties, which is consistent with a previous study by Bennett et al (2010) on banana fruit. It has been recognized that some fruits contain abundant quercetin (Kuti, 2004), which is one of the most commonly consumed flavonoids that has been studied for its potential health benefits (Kuti, 2004; Tsamo et al, 2015). In this study, quercetin was the predominant flavonoid at all stages in both types of banana.…”

Section: Discussionmentioning

confidence: 99%

“…Diverse flavonoid traits were found in different banana varieties (Bennett et al, 2010; Tsamo et al, 2015). In this study, the total quercetin, total ellagic acid, and gallocatechin contents of ‘Xiangfen 1’ banana during the entire developmental period were higher than those in ‘Brazil’ banana, whereas the cyanidin-3- O -glucoside chloride and catechin contents were lower in ‘Xiangfen 1’ banana than in ‘Brazil’ banana.…”

Section: Discussionmentioning

confidence: 99%

“…Phenolics, including flavonoids, phenolic acids, tannins, stilbenes, and lignins, have been reported as beneficial components of functional food by nutritionists (Ross et al, 2009; Bataglion et al, 2015; Kraujalytė et al, 2015; Liu et al, 2015). The flavonoids are the most abundant polyphenols in human diets (Dai and Mumper, 2010; Tsamo et al, 2015), and the most common group of polyphenols in plants as well (Xi et al, 2014). They can be generally divided into different sub-classes: flavonols, flavones, flavanonols, flavanones, flavanols, isoflavones, chalcones, and anthocyanidins (Xiao et al, 2015, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Banana is one of the most important fruit crops in the world (Yue-Lian and Qing-Fang, 2011), and serves as part of a well-balanced human diet and a staple food for more than 400 million people in many tropical and subtropical countries (Sun et al, 2013; Feng et al, 2016), and their utilization can be expected to increase in the future (Pereira and Maraschin, 2015; Tsamo et al, 2015). Banana fruits have pleasant flavor and offer excellent nutritional value (Santos et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Chen

et al. 2016

Front. Plant Sci.

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Banana is a commercially important fruit, but its flavonoid composition and characteristics has not been well studied in detail. In the present study, the metabolism of flavonoids was investigated in banana pulp during the entire developmental period of fruit. ‘Xiangfen 1,’ a novel flavonoid-rich banana germplasm, was studied with ‘Brazil’ serving as a control. In both varieties, flavonoids were found to exist mainly in free soluble form and quercetin was the predominant flavonoid. The most abundant free soluble flavonoid was cyanidin-3-O-glucoside chloride, and quercetin was the major conjugated soluble and bound flavonoid. Higher content of soluble flavonoids was associated with stronger antioxidant activity compared with the bound flavonoids. Strong correlation was observed between antioxidant activity and cyanidin-3-O-glucoside chloride content, suggesting that cyanidin-3-O-glucoside chloride is one of the major antioxidants in banana. In addition, compared with ‘Brazil,’ ‘Xiangfen 1’ fruit exhibited higher antioxidant activity and had more total flavonoids. These results indicate that soluble flavonoids play a key role in the antioxidant activity of banana, and ‘Xiangfen 1’ banana can be a rich source of natural antioxidants in human diets.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Chen

et al. 2016

Front. Plant Sci.

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Banana (Musaspp.) as a Source of Bioactive Compounds for Health Promotion

Lopes

Borges

Cardoso

et al. 2020

Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition

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Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.)

Cited by 107 publications

References 32 publications

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Metabolism of Flavonoids in Novel Banana Germplasm during Fruit Development

Banana (Musaspp.) as a Source of Bioactive Compounds for Health Promotion

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

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