Comparative analysis of pigments in red and yellow banana fruit

Fu, Xiumin; Cheng, Sihua; Liao, Yinyin; Huang, Bin; Du, Bing; Wei, Zhaoyu; Jiang, Yueming; Duan, Xuewu; Yang, Ziyin

doi:10.1016/j.foodchem.2017.07.046

Cited by 78 publications

(45 citation statements)

References 34 publications

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“…Similar increase in the concentration of flavonoids was observed. Fu et al [20] vitamin C, β-carotene, lycopene) was carried out (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Blank¹,

Justen²,

Fraga³

et al. 2018

FNS

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Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as "caferana" in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.

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“…Similar increase in the concentration of flavonoids was observed. Fu et al [20] vitamin C, β-carotene, lycopene) was carried out (Table 3).…”

Section: Resultsmentioning

confidence: 99%

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Blank¹,

Justen²,

Fraga³

et al. 2018

FNS

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“…In addition, delphinidin 3,5- O -diglucoside, cyanidin 3- O -galactoside and cyanidin 3- O -glucoside were only detected in red stems, but not in green stems. Although the composition of anthocyanins was identified in D. officinale stems, these compounds were similar to banana fruit [ 28 ] and grape berries [ 27 ]. These results indicate that diglucoside or glucoside derivatives of delphinidin and cyanidin are responsible for the purple-red color of red D. officinale stems.…”

Section: Resultsmentioning

confidence: 99%

Differential Accumulation of Anthocyanins in Dendrobium officinale Stems with Red and Green Peels

Liao

Silva³

et al. 2018

IJMS

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Dendrobium officinale stems, including red and green stems, are widely used as a dietary supplement to develop nutraceutical beverages and food products. However, there is no detailed information on pigment composition of red and green stems. Here, we investigated the content and composition of pigments in red and green stems by Ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry and assessed the differential accumulation of anthocyanins at the molecular level. The color of peels in red stems was caused by the presence of anthocyanins in epidermal cells unlike the peels of green stems. The glucoside derivatives delphinidin and cyanidin are responsible for the red color. Within the D. officinale anthocyanidin biosynthetic pathway, DoANS and DoUFGT, coding for anthocyanidin synthase and UDP-glucose flavonoid-3-O-glucosyltransferase, respectively, are critical regulatory genes related to the differential accumulation of anthocyanidin. These findings provide a more complete profile of pigments, especially anthocyanin, in D. officinale stems, and lay a foundation for producing functional foods.

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“…Banana (Musa spp., Musaceae family) is one of the most important fruit crops cultivated in more than 130 tropical and subtropical countries (El-Mahdy et al, 2018). Its fruits play an important role in the healthy nutrition of all ages (Fu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Fluctuations of Production and Quality of Bananas Under Marginal Tropical Climate

Lima¹,

Fukunaga²,

Gomes³

et al. 2019

JAS

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The knowledge of the inter-seasonal fluctuations in characteristics of fruit quality and production is important for management of plants, prediction of yield and marketing strategies. This study aims to evaluate how the climatic conditions prevailing in the month of harvest impact bunch mass and variability of the size and color of the banana fruit ‘Nanica’ and ‘Prata’ cultivated under marginal tropical climate. The experiments were carried in Registro, Ribeira Valley region, São Paulo, Brazil, in a completely randomized design with 24 treatments (months of bunch harvest) and ten replications, for each cultivar. Cyclic seasonal fluctuations in production were found in for the two cultivars, with the lowest bunch mass (BM), fruit size consistently recorded between July and February associated with lower global solar radiation (Rad) and temperature (T) of the harvest month, but not precipitation (Ppt). The extension of monthly fluctuations in BM were similar to ‘Prata’ (18.95±3.31 kg) and ‘Nanica’ (29.51±4.69 kg). Independent of the harvest month, there was a trend of greater variability for fruit length (FL) and lower for fruit diameter (FD) between fruits of the different positions in the bunch. The correlations between Rad or T of harvest month with BM, FL, FD and SL were all positive. For both cultivars, the shelf life (SL) was longer for fruits of the last hand. There were also positive correlations between Rad or T with SL. The decrease of peel color characteristics of the ‘Nanica’ fruit was associated with cold fronts from autumn to spring and chilling injury, with higher intensity in the last hand.

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Comparative analysis of pigments in red and yellow banana fruit

Cited by 78 publications

References 34 publications

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Differential Accumulation of Anthocyanins in Dendrobium officinale Stems with Red and Green Peels

Fluctuations of Production and Quality of Bananas Under Marginal Tropical Climate

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Comparative analysis of pigments in red and yellow banana fruit

Cited by 78 publications

References 34 publications

Chemical Composition and Antioxidant Activity of &lt;i&gt;Bunchosia glandulifera&lt;/i&gt; Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of &lt;i&gt;Bunchosia glandulifera&lt;/i&gt; Fruit at Different Ripening Stages

Differential Accumulation of Anthocyanins in Dendrobium officinale Stems with Red and Green Peels

Fluctuations of Production and Quality of Bananas Under Marginal Tropical Climate

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Product

Resources

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Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages