Carotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages

Abstract

Este estudo objetivou caracterizar a dinâmica, além das mudanças estruturais e florísticas em uma comunidade arbAvaliou-se a ocorrência e aconcentração de carotenoides na polpa e na casca dos frutos de 14 cultivares de bananeira e um de plátano em dois estádios de maturação. Luteína, α-caroteno, β-caroteno, β-criptoxantina e licopeno foram quantificados por cromatografia líquida de alta eficiência (CLAE), carotenoides totais por espectrofotometria. Na polpa verde, a banana 'Ouro' destacou-se com concentração de luteína 13 vezes maior que a da 'Marmelo'. Para α-caroteno e β-caroteno, o plátano 'Terrinha' se destacou com concentração média de 1.195,30 e 1.126,11 µg (100 g MF -1 ), respectivamente. Os carotenoides totais oscilaram de 159,66 a 2.553,51 µg (100 g MF -1 ), para 'Caipira' e 'Terrinha', respectivamente. Na polpa madura, houve acréscimo de 36% no teor médio de luteína em relação à polpa verde e redução de 7,3 e 8,5% nos teores médios de α-caroteno e de β-caroteno, respectivamente. A concentração média de carotenoides totais na polpa madura foi 17% superior à da polpa verde. Na casca verde houve predominância da luteína, embora a 'Terrinha' tenha se destacado com concentrações de α-caroteno e β-caroteno superior às dos demais cultivares. A concentração de luteína praticamente não se alterou com o amadurecimento dos frutos, no entanto houve discreta redução nas concentrações de α-caroteno e β-caroteno.Palavras-chave: Musa spp.; provitamina A; luteína; α-caroteno; β-caroteno. ABSTRACT RESUMOCarotenoids in the pulp and peel of bananas from 15 cultivars in two ripening stages 1 The current study aims to evaluate the occurrence and concentration of carotenoids in the pulp and peel of 14 banana and one plantain cultivars in two ripening stages. We analyzed the occurrence and content of lutein, α-carotene, β-carotene, β-cryptoxanthin, and lycopene -by high performance liquid chromatography with UV-visible detection, the content of total carotenoids by spectrophotometry. In the unripe pulp, the 'Ouro' cultivar stood out with lutein concentration 13 times higher than that of the 'Marmelo'. As for á-carotene and β-carotene, 'Terrinha' plantain stood out with mean concentration of 1195.30 and 1126.11 µg (100 g MF -1 ), respectively. Total carotenoids ranged from 159.66 to 2553.51 µg (100 g MF -1 ) in 'Caipira' and 'Terrinha', respectively. In the ripe pulp there was 36% increase in the lutein content in comparison to the unripe pulp and there was 7.3 and 8.5% reduction in α-carotene and β-carotene levels, respectively. The total carotenoid concentration in the ripe pulp was 17% higher than that found in the unripe pulp. The unripe peel showed lutein predominance, although 'Terrinha' stood out with higher α-carotene and µ-carotene concentrations than those found in the other cultivars. Lutein concentration hardly changed due to fruit ripening; however, there was slight reduction in α-carotene and β-carotene concentrations.

Utilization of Plant-Based Wastes for a Sustainable Preparation of Xanthophyll Esters via Acid Anhydrides Using β-Pinene as a Bio-Derived Solvent

“…Qualitative and quantitative analytical results are summarized in Table . In general, the extent of xanthophyll esters increases with the maturity stage as was shown before for some green and senescing leafy plants. , The observed contents of xanthophylls in banana peels were in accordance with the reported values, while certain discrepancies were observed for avocado and mango peels. − These presumably stem from different fruit varieties, cultivating conditions, and maturity stages.…”

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

“…During the ripening process, carotenoid pigments are rising, which causes the amount of chlorophyll to decrease to zero in ripe fruit (Yang et al 2009). The primary carotenoid pigments that appear in yellow (ripe) bananas are α-carotene, β-carotene, and lutein called carotene as well (Aquino et al 2018).…”

Fruit Morphological Characteristics and β-carotene Content of Three Indonesian Dessert and Cooking Banana Cultivars

“…As dessert bananas are consumed fresh round the year and processed as products, this study investigated whether post-climacteric biochemical changes are linked to carotenoid degradation in four Indian varieties, one commercial (Cavendish, AAA. The β-carotene content in pulp is higher than peel in Terrinha banana (Aquino et al, 2018).…”

“…In Musa, β-carotene contents vary significantly according to their genomic groups and related to the ripening process of the pulps or their stage of post-harvest maturity (Newilah et al, 2009)the carotenoid contents of 19 Musa cultivars and hybrids from the CARBAP (Douala, Cameroon, geographical origin of the genotypes (Fungo & Pillay, 2013), and part of plant (Aquino et al, 2018). The accessions from PNG had the highest levels of β-carotene with values ranging from 204.9 μg 100g -1 in the cultivar 'Pongani' to 2594.0 μg 100g -1 in 'Dimaemamosi' (Fungo & Pillay, 2013).…”