Chemical compositions and glycemic responses to banana varieties

Hettiaratchi, Usha; Ekanayake, S.; Welihinda, J.

doi:10.3109/09637486.2010.537254

Cited by 29 publications

(25 citation statements)

References 13 publications

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“…The literature has highlighted the effect of fibers on the glycemic response, especially soluble fibers (Hettiaratchi et al, 2011;Menezes et al, 2009;Mira et al, 2009). Among the fruits mentioned, the fiber isolated from passion fruit has been identified as having hypoglycemic effects (Salgado et al, 2010, Zeraik et al, 2010, which was also observed in the present study, where the GI of this fruit was one of the lowest among those evaluated.…”

Section: Discussionsupporting

confidence: 70%

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

Passos¹,

Sampaio²,

Sabry³

et al. 2015

Food Sci. Technol (Campinas)

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The objective was to determine the glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases. Nine fruits were investigated: coconut water (for the purpose of this study, coconut water was classified as a "fruit"), guava, tamarind, passion fruit, custard apple, hog plum, cashew, sapodilla, and soursop. The GI and GL were determined according to the Food and Agriculture Drganization protocol. The GL was calculated taking into consideration intake recommendation guidelines; 77.8% of the fruits had low GI although significant oscillations were observed in some graphs, which may indicate potential risks of disease. Coconut water and custard apple had a moderate GI, and all fruits had low GL. The fruits evaluated are healthy and can be consumed following the daily recommended amount. However, caution is recommended with fruits causing early glycemic peak and the fruits with moderated GI (coconut water and custard apple).

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Section: Discussionsupporting

confidence: 70%

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

Passos¹,

Sampaio²,

Sabry³

et al. 2015

Food Sci. Technol (Campinas)

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“…SK was comprised of the highest total carbohydrate content followed in decreasing order by PU, KK, RT and AK (p<0.05). The values obtained from this study in comparison to those available in literature showed somewhat higher values for ash contents, fairly lower values for crude fat a contents and similar values for moisture and total carbohydrate contents with that reported by Hettiaratchi et al (2011) who analyzed Kolikuttu, Seeni kesel and Embul kesel varieties. Deraniyagala et al (1994) determined total carbohydrate contents of Kolikuttu, Anamalu and Embul kesel varieties resulting somewhat higher values than the present study.…”

Section: Resultssupporting

confidence: 83%

Evaluation of the Nutritional Value of Selected Banana Varieties Grown in Sri Lanka

Nadeeshani¹,

Samarasinghe²,

Wimalasiri³

et al. 2019

International Conference on Food Quality, Safety and Security

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There are nearly 30 varieties of banana (Musa spp.) are grown in Sri Lanka. Some of them are indigenous while the others are exotic. In the present study, five banana varieties commonly grown in Sri Lanka, namely Seeni kesel, Ambul kesel, Kolikuttu, Rathambala and Puwalu were evaluated for their nutritional composition. Samples of each banana variety were collected from different geographical locations of the country representing all agro-climatic zones. Healthy and undamaged fruits were collected, cleaned and air dried at 45 °C, pooled and stored at 4 °C for further analysis. Proximate and mineral composition of each sample were determined and presented on fresh weight basis. Moisture, ash, crude fat, crude protein and total carbohydrate contents were determined using AOAC methods. The moisture content ranged between 67.24±2.19 and 73.14±0.56% while the crude protein content ranged between 1.20±0.02 and 1.41±0.04%. The corresponding ranges for ash, total carbohydrates and crude fat were 1.18±0.05 -3.89±0.38%, 13.46±0.36 -26.46±0.36% and 0.14±0.00 -0.20±0.02%, respectively. All varieties of banana contained Ca, Mg, K, Na, Fe, Ba, Zn, Mn, Cu, Sr, Rb and Al in considerable quantities while Cr, Co, Ni, Se, Mo, V, Ga, Cd, Bi, As, Li and Be were detected in minute quantities. Comparatively, Seeni kesel was found to be the superior (p<0.05) source of essential mineral elements. Among highly concerned heavy metals, the highest Cr and Cd contents (p<0.05) were found in Seeni kesel while Puwalu contained the highest As content, which might be resulted by malpractices of cultivation, artificial ripening, packaging and storage.

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“…The sugar sources that provide at least a 1:1 ratio glucose/fructose are unlikely to produce symptoms of gastrointestinal distress, such as cramping and diarrhea (Barrett & Gibson, 2007). In addition, the banana shows a low glycemic index (Hettiaratchi, Ekanayake, & Welihinda, 2011) and low production of cumulative gas on in vitro intestinal microbial fermentation (Low, Williams, D'arcy, Flanagan, & Gidley, 2015). Therefore, people who suffer from intestinal disorders or type II diabetes can consume banana.…”

Section: Mono-and Disaccharides Content In the Ripe Banana Pulp Andmentioning

confidence: 99%

“…Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short‐chain inulins, such as 1‐kestose (1‐kestotriose, GF 2 ), 1,1‐nystose (Der Agopian, Soares, Purgatto, Cordenunsi, & Lajolo, ), 6‐kestotriose, 6G‐kestotriose (older name, neokestose), bifurcose (1,6‐kestotetraose), inulobiose (F 2 ), and inulotriose (F 3 ) (Cruz‐Cárdenas et al, ; Der Agopian, Purgatto, Cordenunsi, & Lajolo, ). In addition, the banana shows low glycemic index (Hettiaratchi, Ekanayake, & Welihinda, ), positive effect on the fecal microbiota of healthy adult women when consumed daily (Mitsou et al, ) and contribute to maintain a good performance when consumed before or during physical exercise (Nieman et al, ).…”

Section: Introductionmentioning

confidence: 99%

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

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This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 8C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto-and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 8C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo-and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applicationsThe extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. | I N TR ODU C TI ONThe banana (Musa sp.) is one of the most consumed tropical fruit in the world and the world banana production in 2014 reached the mark of 114.3 million tons (FAOSTAT, 2017). In the worldwide fruit production, the banana is placed in first place and attracts consumers due to its nutritional properties and sensory aspects, as well as its practical consumption (Anyasi, Jideani, & Mchau, 2013;Aurore, Parfait, & Fahrasmane, 2009).Banana is a good source of minerals, carbohydrates and fiber such as pectin and resistant starch (Der Agopian, Purgatto, Cordenunsi, & Lajolo, 2009;Englyst & Cummings, 1986;Mitsou et al., 2011). Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short-chain inulins, such as 1-kestose (1-kestotriose, GF 2 ), 1,1-nystose | Optimization of oligosaccharides extraction from banana | Extraction processThe Orbital Shaker Extraction (OSE) was used to extract the oligosaccharides from banana pulp powder. Briefly, the banana pulp powder was mixed with the hydroethanol solution in ratio 1:10 (wt/vol). The mixture was shaken at the required temperature for 1 hr at 200 rpm using a water bath shaker (Classic Series, model C76; New Brunswick Scientific, Edison, NJ). The temperature of the water bath shaker and the ethanol concentr...

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Chemical compositions and glycemic responses to banana varieties

Cited by 29 publications

References 13 publications

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

Glycemic index and glycemic load of tropical fruits and the potential risk for chronic diseases

Evaluation of the Nutritional Value of Selected Banana Varieties Grown in Sri Lanka

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

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