Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.)

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dc.contributor.authorBorges, C. [UNESP]
dc.contributor.authorMinatel, I. O. [UNESP]
dc.contributor.authorAmorim, E. P.
dc.contributor.authorBelin, M. A. F. [UNESP]
dc.contributor.authorGomez-Gomez, H. A.
dc.contributor.authorCorrea, C. R. [UNESP]
dc.contributor.authorLima, G. P. P. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniv Nacl Agr
dc.date.accessioned2020-12-10T19:36:03Z
dc.date.available2020-12-10T19:36:03Z
dc.date.issued2019-10-01
dc.description.abstractIn bananas, the major carotenoids are alpha- and beta-carotene, which give this fruit great potential in biofortification programs. The carotenoid content in pulp and peel of 22 banana and plantain genotypes was determined in order to evaluate the impact of ripening on the carotenoid content as well as its retention after different thermal processes. Fruits were ripened at stage 2 (green), 5 (yellow) and 7 (yellow with dark spots). The provitamin A content (pVACs) varied from 20.8 ('Muisa Tia' stg 7) to 6341.5 mu g/100 g f.w. ('Samura B' stg 5). High quantities were identified in plantains, which have yellow pulp, a phenotypic characteristic that can indicate the quantity of pVACs in Musa spp. fruit. The 'Samura B' plantain showed the highest pVACs (6341.5 mu g/100 g f.w.) and trans-beta-carotene (5220.0 mu g/100 g f.w.) content in pulp, especially when compared to the 'D'Angola' plantain (pVACs: 3214.0 mu g/100 g f.w.), the most common in Brazil, and with the dessert cultivar from the Cavendish subgroup ('Grand Naine' - pVACs: 230.6 mu g/100 g f.w.), the most consumed worldwide. The highest pVACs quantity was verified in the ripe fruit (stg 5), decreasing during the fruit ripening (stg 7). In the peels, lutein was the majority compost, with contents higher than the pulp. The highest lutein content was identified in the green fruit peels from the 'Terra Ana Branca' cultivar (1602.1 mu g/100 g d.w.), almost ten times higher than the content found in the pulp of the same cultivar. However, the pulp of all the cultivars showed superior values of pVACs, trans-beta-carotene and trans-alpha-carotene, mainly in the ripe stage 5. The plantain `Sarnura B' has nutritional and/or functional properties, and its promotion/incorporation in existing agricultural systems is of interest for use in biofortification programs. In addition, thermal processing can improve bioactive compounds release and increase the functional and nutritional value of the Musa spp. fruit, mainly by boiling, which should be the favorite in domestic preparations, regardless of the cultivar used.en
dc.description.affiliationSao Paulo State Univ, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationEmbrapa Cassava & Fruits, BR-44380000 Cruz Das Almas, BA, Brazil
dc.description.affiliationUniv Nacl Agr, Dept Food Technol, Barrio El Espino, Catacamas, Honduras
dc.description.affiliationSao Paulo State Univ, Fac Med, Dept Pathol, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Dept Chem & Biochem, Inst Biosci, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Fac Med, Dept Pathol, BR-18618000 Botucatu, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdFAPESP: 2016/22665-2
dc.description.sponsorshipIdFAPESP: 2016/00972-0
dc.description.sponsorshipIdFAPESP: 2017/23488-0
dc.description.sponsorshipIdCNPq: 305177/2015-0
dc.format.extent129-136
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2018.08.022
dc.identifier.citationFood Research International. Amsterdam: Elsevier, v. 124, p. 129-136, 2019.
dc.identifier.doi10.1016/j.foodres.2018.08.022
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11449/196180
dc.identifier.wosWOS:000485851800016
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Research International
dc.sourceWeb of Science
dc.subjectProvitamin A
dc.subjectbeta-Carotene
dc.subjectBoiling
dc.subjectLutein
dc.titleRipening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.)en
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.

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