Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.1/20025 |
Resumo: | The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers. |
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Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca bananaBananaMusaBoilingRoastingBakingThermal processPolyphenolsFlavonoidsAntioxidantsHPLC-HRMSThe banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.(IJC2018-036207-I); (POSTDOC_21_00914)MDPISapientiaTuárez-García, Diego ArmandoGalván-Gámez, HugoErazo Solórzano, Cyntia YadiraEdison Zambrano, CarlosRodríguez Solana, RaquelPereira-Caro, GemaSánchez-Parra, MónicaMoreno-Rojas, José M.Ordóñez-Díaz, José L.2023-10-02T13:30:32Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/20025eng10.3390/plants121527802223-7747info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-04T02:00:25Zoai:sapientia.ualg.pt:10400.1/20025Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:33:15.997937Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
title |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
spellingShingle |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana Tuárez-García, Diego Armando Banana Musa Boiling Roasting Baking Thermal process Polyphenols Flavonoids Antioxidants HPLC-HRMS |
title_short |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
title_full |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
title_fullStr |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
title_full_unstemmed |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
title_sort |
Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca banana |
author |
Tuárez-García, Diego Armando |
author_facet |
Tuárez-García, Diego Armando Galván-Gámez, Hugo Erazo Solórzano, Cyntia Yadira Edison Zambrano, Carlos Rodríguez Solana, Raquel Pereira-Caro, Gema Sánchez-Parra, Mónica Moreno-Rojas, José M. Ordóñez-Díaz, José L. |
author_role |
author |
author2 |
Galván-Gámez, Hugo Erazo Solórzano, Cyntia Yadira Edison Zambrano, Carlos Rodríguez Solana, Raquel Pereira-Caro, Gema Sánchez-Parra, Mónica Moreno-Rojas, José M. Ordóñez-Díaz, José L. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Tuárez-García, Diego Armando Galván-Gámez, Hugo Erazo Solórzano, Cyntia Yadira Edison Zambrano, Carlos Rodríguez Solana, Raquel Pereira-Caro, Gema Sánchez-Parra, Mónica Moreno-Rojas, José M. Ordóñez-Díaz, José L. |
dc.subject.por.fl_str_mv |
Banana Musa Boiling Roasting Baking Thermal process Polyphenols Flavonoids Antioxidants HPLC-HRMS |
topic |
Banana Musa Boiling Roasting Baking Thermal process Polyphenols Flavonoids Antioxidants HPLC-HRMS |
description |
The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-02T13:30:32Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/20025 |
url |
http://hdl.handle.net/10400.1/20025 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/plants12152780 2223-7747 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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