Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , , |
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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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 |
_version_ |
1754193307255177216 |