Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.)

Sulaiman, Shaida Fariza; Yusoff, Nor Adlin; Eldeen, I.M.S.; Seow, Eng Meng; Sajak, Azliana Abu Bakar; Supriatno, .; Ooi, Kheng Leong

doi:10.1016/j.jfca.2010.04.005

Cited by 234 publications

(191 citation statements)

References 34 publications

(29 reference statements)

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“…Sulaiman et al (2011) evaluated the antioxidant capacity of eight banana cultivars in Malaysia and found maximum total phenolic compounds of 76.37 mg 100 g -1 of GAE in the peel.…”

Section: Resultsmentioning

confidence: 99%

Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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-The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.Keywords: Musa spp. Chilling injury. Storage. Shelf life. TOLERÂNCIA AO FRIO DE FRUTOS DE DIFERENTES CULTIVARES DE BANANEIRASRESUMO -O objetivo deste trabalho foi avaliar a tolerância dos frutos de diferentes cultivares de bananeira a baixa temperatura de armazenamento. Foram utilizados frutos das bananas Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) e Caipira (AAA). Utilizaram-se buquês com três frutos, mantidos em câmara fria por 7, 14 e 21 dias, com temperatura média de 10,53±0,37°C e umidade relativa do ar de 85%. Posteriormente, os buquês foram transferidos para a temperatura de 22±0,39°C e avaliados por 16 dias. Os frutos dos cultivares estudados peraneceram verdes após 21 dias de armazenamento a 10,53±0,37°C. Frutos do Nanicão não completaram o amadurecimento após serem transferidos para a temperatura de 22°C, quando armazenados por 7 dias à baixa temperatura, apresentando frutos mais firmes, com casca verde, baixos teores de sólidos solúveis e acidez titulável. Após 21 dias de armazenamento refrigerado, os frutos de todos os cultivares completaram o amadurecimento, depois de transferidos para temperatura ambiente. Os danos por frio aumentaram com o avanço do tempo de armazenamento refrigerado, para todos os cultivares. Nanicão, Caipira e Maçã apresentaram sintomas mais evidentes de dano por frio. As bananas Prata e Vitória mostraram-se mais tolerantes ao armazenamento refrigerado na temperatura de 10,53°C por até 21 dias, exibindo amadurecimento normal após a transferência para a temperatura de 22°C.Palavras-chave: Musa spp. Injúria por frio. Armazenamento. Vida de prateleira.

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“…Sulaiman et al (2011) evaluated the antioxidant capacity of eight banana cultivars in Malaysia and found maximum total phenolic compounds of 76.37 mg 100 g -1 of GAE in the peel.…”

Section: Resultsmentioning

confidence: 99%

Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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“…For layer and especially sponge cakes, a significant increase of the polyphenol content was observed when increasing the amount of ripe banana flours in the formula, which is also consistent with the high polyphenol content of the initial flour (283.90 mg GA/100g flour). Banana flour contains high amount of phenolic compounds such as catequin, epicatequin, lignin, anthocyanin and tannin with antioxidant capacities [9,29]. The higher increase in polyphenol content observed for sponge cakes compared to layer counterparts can be related to the different effect of the matrix on preserving those components.…”

Section: Dietary Fibre Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 99%

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes

Segundo

Román

Lobo

et al. 2017

Plant Foods Hum Nutr

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About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06g/100g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a threefold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

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“…The worms were divided into the respective group containing six earthworms in each group. All the prototypes were dissolved in minimum quantity of 2% v/v Tween80 and then the volume was adjusted to 10 mL with normal saline for making the concentration of 25,50 and 100 μg/mL. All the prototypes and standard drug solution were freshly prepared before commencement of the experiments.…”

Section: Anthelmintic Activitymentioning

confidence: 99%

“…When observed the response of worms in case of paralysis and death, there was significant variations among the results produced by the different extracts at different concentrations (25,50 and 100 mg/mL) ( Table 8). …”

Section: Anthelmintic Activitymentioning

confidence: 99%

“…Thus the presence of these components would have contributed to significant antioxidant activity of plant extracts. Antioxidant of phenolic compounds is based on their ability to donate hydrogen atom to free radicals [25] . The scavenging activity of a stable radical is considered a valid and easy assay to evaluate scavenging activity of natural compounds [26] .…”

Section: Antioxidant Assaymentioning

confidence: 99%

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