Antioxidant compounds from bananas (Musa Cavendish)

Someya, Shinichi; Yoshiki, Yumiko; Okubo, Kimihiro

doi:10.1016/s0308-8146(02)00186-3

Cited by 385 publications

(274 citation statements)

References 13 publications

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“…1 Antioxidant effect of BHT, banana and sapodilla peel in refrigerated stored chicken meat quercetin, and catechin. Similarly, Someya et al (2003) reported the antioxidant compounds from commercial bananas, Musa Cavendish. They observed that gallocatechin was more abundant in peel (158 mg/100 g dry wt.)…”

Section: Methodsmentioning

confidence: 96%

“…Banana peel constitutes up to 30% of the ripe fruit and it protects the inner fruit from sunlight and high temperature. It was reported that banana peel contains various antioxidant compounds such as gallocatechin and dopamine (Kanazawa and Sakakibara 2000;Someya et al 2003;Mokbel and Hashinaga 2005). Since the banana fruits are widely available and peel could be a potential source of natural antioxidants.…”

Section: Introductionmentioning

confidence: 99%

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Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

2011

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Antioxidant properties of banana (Musa paradisiaca) and Sapodilla/Chikoo (Manilkara zapota) peel extracts in chicken patties were evaluated. Four treatments viz., I. Control (meat+2% salt), II.BHT (meat+2% salt+ 0.1% BHT), III. BPE (meat+2% salt+2% banana peel extract) and IV. SPE (meat+2% salt+2% sapodilla/chikoo peel extract) were compared for changes in colour and lipid oxidation during 8 days refrigerated storage (4±°C). The average phenolic content was 550.2 and 550.8 mg gallic acid equivalent per 10 g peel in BPE and SPE respectively. Free radical scavenging activity was 66.9 and 67.8% in BPE and SPE respectively. Banana peel extract had significantly (P<0.05) higher reducing activity (1.6) as compared to sapodilla peel extract (0.91). During refrigerated storage period, all color parameters decreased significantly in all treatments. Observation on lipid oxidation showed a significantly (P<0.05) higher TBARS values in control than other three treatments. The increase in TBARS from initial day of storage to last day of storage was highest in control (514.3%) as compared to BHT (387.7%), BPE (370.6%) and SPE (383.7%). Both synthetic antioxidants and natural extracts significantly decreased the TBARS. The average decrease in TBARS values during 8 days of storage was 56.8%, 38.3% and 37.2% values in BHT, BPE and SPE treatments respectively. Therefore, it was concluded that water extracts obtained from banana and sapodilla peels could be explored as natural antioxidants in poultry meat and meat products.

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Section: Methodsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

2011

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“…Vitamin A, vitamin C, and carotenoids are the most abundant antioxidants in banana fl esh as well as in banana peel (Arora et al, 2008;Pereira and Maraschin, 2015;US Department..., 2014). Banana peels have been shown to demonstrate higher antioxidant capacity (AC) than the pulp (Pereira and Maraschin, 2015;Oliveira et al, 2008;Someya et al, 2002). Moreover, unripe banana peels have been shown to demonstrate higher antioxidant capacity than the ripened banana peel (Pereira and Maraschin, 2015).…”

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confidence: 99%

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

Ling¹,

Chang²,

Sia³

et al. 2015

Acta Sci Pol Technol Aliment

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“…As cultivares atualmente em comercialização, principalmente as do subgrupo Cavendish, não apresentam quantidades significativas de substâncias com potencial nutritivo e ou terapêutico, como polifenóis, flavonóides, vitamina C e carotenóides totais (AMORIM et al, 2009a). Por outro lado, são encontrados relatos na literatura indicando a existência de genótipos de bananeira ricos nestas substâncias (SETIAWAN et al, 2001;SOMEYA et al, 2002;ENGLBERGER et al 2003a,b,c;ENGLBERGER et al, 2005;WALL, 2006;MELO et al, 2006;DAVEY et al, 2007;AMORIM et al, 2007;TORRE-GUTIÉRREZ et al, 2008;AMORIM et al, 2009;COHEN et al, 2009). Desta forma, é importante a prospecção de acessos de banana em coleções, visando a identificar genótipos com potencial de uso no melhoramento genético, focalizando no desenvolvimento de cultivares com potencial uso como alimento promotor de saúde.…”

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Caracterização de acessos de bananeira com base na concentração de compostos funcionais

et al. 2011

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O objetivo deste trabalho foi determinar a concentração de polifenóis totais, flavonóides, vitamina C e carotenóides totais em 61 acessos de banana pertencentes ao Banco Ativo de Germoplasma de bananeira da Embrapa Mandioca e Fruticultura. Foram detectadas diferenças significativas para todas as características analisadas por meio da análise de variância. A média para os teores de polifenóis totais entre os 61 acessos de banana foi de 38,06mg 100g-1, com variação de 12,51mg 100g-1 para o triplóide 'Torp' a 257,80mg 100g-1 para o tetraplóide 'Teparod'. A média para flavonóides foi de 2,09mg 100g-1, variando de 0,85mg 100g-1 ('Maravilha' AAAB) a 6,63mg 100g-1 ('Teparod' ABBB). Para vitamina C, a média foi de 21,60mg 100g-1, variando de 8,60mg 100g-1 (tetraplóide 'Bucaneiro') a 76,82mg 100g-1 (tetraplóide 'Teparod'). A média do teor de carotenóides totais foi de 4,34mg g-1, variando de 1,18mg g-1 ('Champa Madras', triplóide ABB) a 19,24mg g-1 ('Saney', triplóide AAB). Os diplóides Modok Gier e NBA-14 apresentaram, respectivamente, quatro e cinco vezes mais carotenóides totais que as cultivares do grupo Cavendish ('Nanica', 'Willians' e 'Lacatan'). Esses resultados permitem concluir sobre a possibilidade da obtenção de cultivares com altos níveis de compostos funcionais por meio de cruzamentos e seleção. Cultivares com este perfil têm potencial como alimento funcional, ajudando a prevenir doenças, por meio da neutralização de radicais livres.

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Antioxidant compounds from bananas (Musa Cavendish)

Cited by 385 publications

References 13 publications

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

Caracterização de acessos de bananeira com base na concentração de compostos funcionais

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