Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes

Detalhes bibliográficos
Autor(a) principal: Borges,Cristine Vanz
Data de Publicação: 2019
Outros Autores: Amorim,Edson Perito, Leonel,Magali, Gomez,Hector Alonzo Gomez, Santos,Thais Paes Rodrigues dos, Ledo,Carlos Alberto da Silva, Belin,Matheus Antônio Filiol, Almeida,Samara Lopes de, Minatel,Igor Otavio, Lima,Giuseppina Pace Pereira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200284
Resumo: ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.
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spelling Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypesMusa sppcarotenoidsvitamin Ccooking bananaABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.Instituto Agronômico de Campinas2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200284Bragantia v.78 n.2 2019reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.20180252info:eu-repo/semantics/openAccessBorges,Cristine VanzAmorim,Edson PeritoLeonel,MagaliGomez,Hector Alonzo GomezSantos,Thais Paes Rodrigues dosLedo,Carlos Alberto da SilvaBelin,Matheus Antônio FiliolAlmeida,Samara Lopes deMinatel,Igor OtavioLima,Giuseppina Pace Pereiraeng2019-06-27T00:00:00Zoai:scielo:S0006-87052019000200284Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2019-06-27T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
title Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
spellingShingle Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
Borges,Cristine Vanz
Musa spp
carotenoids
vitamin C
cooking banana
title_short Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
title_full Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
title_fullStr Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
title_full_unstemmed Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
title_sort Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
author Borges,Cristine Vanz
author_facet Borges,Cristine Vanz
Amorim,Edson Perito
Leonel,Magali
Gomez,Hector Alonzo Gomez
Santos,Thais Paes Rodrigues dos
Ledo,Carlos Alberto da Silva
Belin,Matheus Antônio Filiol
Almeida,Samara Lopes de
Minatel,Igor Otavio
Lima,Giuseppina Pace Pereira
author_role author
author2 Amorim,Edson Perito
Leonel,Magali
Gomez,Hector Alonzo Gomez
Santos,Thais Paes Rodrigues dos
Ledo,Carlos Alberto da Silva
Belin,Matheus Antônio Filiol
Almeida,Samara Lopes de
Minatel,Igor Otavio
Lima,Giuseppina Pace Pereira
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Borges,Cristine Vanz
Amorim,Edson Perito
Leonel,Magali
Gomez,Hector Alonzo Gomez
Santos,Thais Paes Rodrigues dos
Ledo,Carlos Alberto da Silva
Belin,Matheus Antônio Filiol
Almeida,Samara Lopes de
Minatel,Igor Otavio
Lima,Giuseppina Pace Pereira
dc.subject.por.fl_str_mv Musa spp
carotenoids
vitamin C
cooking banana
topic Musa spp
carotenoids
vitamin C
cooking banana
description ABSTRACT Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ripening stages (2, 5 and 7) were studied in relation to physical and physicochemical characteristics, including bioactive compounds. Furthermore, with the obtained data analysed by multivariate statistical analyses (Principal Component Analysis) it was possible to relate all analysed characteristic profile of samples with the different genotype. The three ripening stages were differentiate by total soluble solids, titratable acidity, chrome (C*) and the carotenoids contents. ‘Ney Poovan’ contain high total soluble solid content and pulp-to-peel ratio, an interesting result for the promotion of this genotype for in natura consumption. ‘Ney Poovan’, ‘Ouro da Mata’, ‘Pelipita’ and ‘Tiparot’ are sources of antioxidant compounds. The genotypes ‘Pelipita’ and ‘Samurá B’ are promising for the industrial use, mainly for the processing of banana chips, for both green and ripe fruit.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200284
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000200284
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4499.20180252
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.78 n.2 2019
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
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