São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São Paulo, Brazil.
Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, 88.040-900 Florianopolis, Santa Catarina, Brazil.
Food Res Int. 2020 Jun;132:109061. doi: 10.1016/j.foodres.2020.109061. Epub 2020 Feb 3.
Genotypes of bananas and plantains have been studied for biofortification purposes, mainly due to content of resistant starch (RS) and polyphenols. This study aims to identify banana and plantain genotypes with a high content of resistant starch, phenolic compounds and minerals, and to evaluate the impact of the ripening stage and domestic thermal processing to select superior genotypes with high levels of functional compounds. In this study, it was used bunches of bananas and plantain genotypes. The phenolic compounds profiles were determined by HPLC-DAD in pulps and peels. The resistant starch and the minerals (K, Na, Zn, Cu and Fe) were evaluated in pulps and peels of unripe fruit. The results of phenolic compounds were studied in three ripening stages, and after thermal processing (ripe stage) of two genotypes, which were most promising for biofortification studies. Resistant starch and minerals were analysed in the unripe fruits. The peel biomass showed the highest values of phenolic compounds and minerals. The total starch content in the pulp varied from 42.3% ('FC06-02') to 80.6% ('Pelipita'). Plantains and cooking bananas presented the highest contents of starch and resistant starch (stage 2 - green with yellow traces). The pulps of the dessert genotypes 'Khai' and 'Ouro da Mata', and cooking genotype 'Pacha Nadam' stood out due to their minerals high contents (P, K and Fe; Zn and Fe; Ca, Mg and Zn, respectively). The dessert bananas (e.g., 'Ney Poovan') and cooking bananas (e.g., 'Tiparot') had the highest concentrations of phenolic compounds, mainly in ripe fruit (stage 5 - yellow with green). In addition, the thermal processing of Musa spp. fruit led to increasing these secondary metabolites, mainly the cooking of fruit with peel by boiling, which should be preferred in domestic preparations.
香蕉和大蕉的基因型已被用于生物强化研究，主要是因为其抗性淀粉（RS）和多酚的含量。本研究旨在鉴定具有高抗性淀粉、酚类化合物和矿物质含量的香蕉和大蕉基因型，并评估成熟阶段和家庭热处理对选择具有高功能化合物水平的优良基因型的影响。在这项研究中，使用了香蕉和大蕉基因型的束。通过 HPLC-DAD 在果肉和果皮中测定酚类化合物的含量。在未成熟果实的果肉和果皮中评估抗性淀粉和矿物质（K、Na、Zn、Cu 和 Fe）。酚类化合物的结果在三个成熟阶段进行了研究，并对两个最有希望进行生物强化研究的基因型（成熟阶段）进行了热处理。在未成熟的果实中分析了抗性淀粉和矿物质。果皮生物量显示出最高的酚类化合物和矿物质含量。果肉中的总淀粉含量从 42.3%（“FC06-02”）到 80.6%（“Pelipita”）不等。大蕉和蒸煮香蕉的淀粉和抗性淀粉含量最高（第 2 阶段-绿色带黄色痕迹）。甜点基因型“Khai”和“Ouro da Mata”以及蒸煮基因型“Pacha Nadam”的果肉因其高矿物质含量（P、K 和 Fe；Zn 和 Fe；Ca、Mg 和 Zn）而引人注目。甜点香蕉（如“Ney Poovan”）和蒸煮香蕉（如“Tiparot”）的酚类化合物浓度最高，主要在成熟果实中（第 5 阶段-黄色带绿色）。此外，Musa spp.果实的热处理导致这些次生代谢物的增加，主要是通过煮沸带皮烹饪果实，这在家庭准备中应该是首选。
