Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas
The combined influence of maturation, ripening, and climate on the profile of bioactive compounds was studied in banana (Musa acuminata, AAA, Cavendish, cv. Grande Naine). Their bioactive compounds were determined by the Folin-Ciocalteu assay and high-performance thin layer chromatographic (HPTLC) method. The polyphenol content of bananas harvested after 400 degree days remained unchanged during ripening, while bananas harvested after 600 and 900 degree days exhibited a significant polyphenol increase. Although dopamine was the polyphenol with the highest concentration in banana peels during the green developmental stage and ripening, its kinetics differed from the total polyphenol profile. Our results showed that this matrix of choice (maturation, ripening, and climate) may allow selection of the banana (M. acuminata, AAA, Cavendish, cv. Grande Naine) status that will produce optimal concentrations of identified compounds with human health relevance.
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Bibliographic Details
| Main Authors: |
Bruno Bonnet, Christelle,
Hubert, Olivier,
Mbéguié-A-Mbéguié, Didier,
Pallet, Dominique,
Hiol, Abel,
Reynes, Max,
Poucheret, Patrick |
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| Format: | article
biblioteca
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| Language: | eng |
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| Subjects: | Q04 - Composition des produits alimentaires,
F60 - Physiologie et biochimie végétale,
F01 - Culture des plantes,
J11 - Manutention, transport, stockage et conservation des produits d'origine végétale,
banane,
Musa acuminata,
valeur nutritive,
dopamine,
composé phénolique,
amidon,
mûrissage,
maturation,
stade de développement végétal,
date de récolte,
facteur climatique,
http://aims.fao.org/aos/agrovoc/c_806,
http://aims.fao.org/aos/agrovoc/c_4994,
http://aims.fao.org/aos/agrovoc/c_5278,
http://aims.fao.org/aos/agrovoc/c_16179,
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http://aims.fao.org/aos/agrovoc/c_29554,
http://aims.fao.org/aos/agrovoc/c_3406,
http://aims.fao.org/aos/agrovoc/c_3081, |
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| Online Access: | http://agritrop.cirad.fr/568562/
http://agritrop.cirad.fr/568562/1/document_568562.pdf
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