Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo City, Chiba, 271-8510, Japan.
Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, 4031, Philippines.
Sci Rep. 2020 Apr 21;10(1):6701. doi: 10.1038/s41598-020-63501-x.
Saba banana, a popular fruit crop grown in Southeast Asia, is an economical source of a variety of beneficial agents. This study examined the variations in total phenolic, flavonoid, and antioxidant activities of five maturity stages of Saba banana, and their changes during simulated in vitro gastrointestinal digestion as affected by varying structural compositions. Antioxidant activities were evaluated using ferric reducing antioxidant power (FRAP), metal ion chelating (MIC) activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Results of DPPH and ABTS were compared in terms of TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. Bio-properties were found to be highest in mature green stage with values slightly decreased as ripening proceeded. Simulated digestion showed a continuous increase in total phenolic with comparatively faster release in structure-less state (slurry) than samples with intact structure (cut). The trend of antioxidant activities was increased in the gastric phase and then decreased at the onset of intestinal phase, except for MIC which showed a reverse effect. Our study indicated that the bio-properties of Saba banana were affected by maturity and modifications in its physical structure and composition could influence the release behaviors of food components during simulated digestion.
沙巴蕉，一种在东南亚广泛种植的流行水果作物，是多种有益物质的经济来源。本研究考察了五个成熟阶段的沙巴蕉总酚、类黄酮和抗氧化活性的变化，并研究了不同结构组成对其在模拟体外胃肠道消化过程中的变化的影响。采用铁还原抗氧化能力（FRAP）、金属离子螯合（MIC）活性以及 2,2-二苯基-1-苦基肼（DPPH）和 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）测定法评估抗氧化活性。DPPH 和 ABTS 的结果根据 TEAC（Trolox 等效抗氧化能力）和 VCEAC（维生素 C 等效抗氧化能力）值进行比较。结果表明，成熟绿色阶段的生物特性最高，随着成熟度的增加略有下降。模拟消化显示总酚含量持续增加，与完整结构（切片）相比，无结构状态（浆状）的释放速度更快。在胃阶段，抗氧化活性呈上升趋势，然后在肠阶段开始时下降，但 MIC 则呈现相反的效果。本研究表明，沙巴蕉的生物特性受成熟度的影响，其物理结构和组成的改变可能会影响模拟消化过程中食物成分的释放行为。
