Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Bonnet, Christelle; Hubert, Olivier; Mbéguié-A-Mbéguié, Didier; Pallet, Dominique; Hiol, Abel; Reynes, Max; Poucheret, Patrick

doi:10.1631/jzus.b1200177

Cited by 19 publications

(4 citation statements)

References 23 publications

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“…Starch amounts in the pulp showed a relative increase still ongoing in mature green banana fruits between 60 and 90 DAF, and they progressively and significantly decreased after acetylene treatment, with a reduction of around 26% 4 days after treatment ( P < 0.05, Figure 8 ). This confirmed starch accumulation during banana development and starch breakdown during ripening as previously described for banana (e.g., Bruno Bonnet et al, 2013). …”

Section: Resultssupporting

confidence: 90%

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening

et al. 2016

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Starch is the most widespread and abundant storage carbohydrate in plants. It is also a major feature of cultivated bananas as it accumulates to large amounts during banana fruit development before almost complete conversion to soluble sugars during ripening. Little is known about the structure of major gene families involved in banana starch metabolism and their evolution compared to other species. To identify genes involved in banana starch metabolism and investigate their evolutionary history, we analyzed six gene families playing a crucial role in plant starch biosynthesis and degradation: the ADP-glucose pyrophosphorylases (AGPases), starch synthases (SS), starch branching enzymes (SBE), debranching enzymes (DBE), α-amylases (AMY) and β-amylases (BAM). Using comparative genomics and phylogenetic approaches, these genes were classified into families and sub-families and orthology relationships with functional genes in Eudicots and in grasses were identified. In addition to known ancestral duplications shaping starch metabolism gene families, independent evolution in banana and grasses also occurred through lineage-specific whole genome duplications for specific sub-families of AGPase, SS, SBE, and BAM genes; and through gene-scale duplications for AMY genes. In particular, banana lineage duplications yielded a set of AGPase, SBE and BAM genes that were highly or specifically expressed in banana fruits. Gene expression analysis highlighted a complex transcriptional reprogramming of starch metabolism genes during ripening of banana fruits. A differential regulation of expression between banana gene duplicates was identified for SBE and BAM genes, suggesting that part of starch metabolism regulation in the fruit evolved in the banana lineage.

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Section: Resultssupporting

confidence: 90%

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening

et al. 2016

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“…Pulp total phenolic compounds increased up to the ripening stage 5 and then decreased, whereas peel total phenolic compounds increased throughout the ripening process. This suggests a tissue specific regulation of the ripening process as mentioned by Bruno Bonnet et al and Inaba et al for Musa species. A different result was found by Ngoh Newilah et al, who obtained an increase in pulp total phenolic compounds of plantains from stage 1 to stage 7.…”

Section: Resultssupporting

confidence: 67%

Characterization of Musa sp. Fruits and Plantain Banana Ripening Stages According to Their Physicochemical Attributes

Tsamo

Kollar²,

Ritter

et al. 2014

J. Agric. Food Chem.

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This study aimed at understanding the contribution of the fruit physicochemical parameters to Musa sp. diversity and plantain ripening stages. A discriminant analysis was first performed on a collection of 35 Musa sp. cultivars, organized in six groups based on the consumption mode (dessert or cooking banana) and the genomic constitution. A principal component analysis reinforced by a logistic regression on plantain cultivars was proposed as an analytical approach to describe the plantain ripening stages. The results of the discriminant analysis showed that edible fraction, peel pH, pulp water content, and pulp total phenolics were among the most contributing attributes for the discrimination of the cultivar groups. With mean values ranging from 65.4 to 247.3 mg of gallic acid equivalents/100 g of fresh weight, the pulp total phenolics strongly differed between interspecific and monospecific cultivars within dessert and nonplantain cooking bananas. The results of the logistic regression revealed that the best models according to fitting parameters involved more than one physicochemical attribute. Interestingly, pulp and peel total phenolic contents contributed in the building up of these models.

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“…Firmness of a whole banana sample without peel was determined by a texture analyzer (TA.HD plus, Stable Micro System, UK) using a needle probe number P/2N. The result was reported as peak force in Newtons (N) [ 59 , 60 ]. Total sugars as fructose, glucose and sucrose were determined by HPLC following the methods of Xu, Niimi and Han [ 61 ].…”

Section: Methodsmentioning

confidence: 99%

Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products

Wongwaiwech

Kamchonemenukool

et al. 2022

Molecules

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Musa (ABB group) “Kluai Namwa” bananas (Musa sp.) are widely grown throughout Thailand. Mali Ong is the most popular Kluai Namwa variety used as raw material for sun-dried banana production, especially in the Bangkratum District, Phitsanulok, Thailand. The sun-dried banana product made from Nanwa Mali Ong is well recognized as the best dried banana product of the country, with optimal taste compared to one made from other Kluai Namwa varieties. However, the production of Mali Ong has fluctuated substantially in recent years, leading to shortages. Consequently, farmers have turned to using other Kluai Namwa varieties including Nuanchan. This study investigated the nutraceutical contents of two popular Namwa varieties, Mali Ong and Nuanchan, at different ripening stages. Nutraceuticals in the dried banana products made from these two Kluai Namwa varieties and four commercial dried banana products were compared. Results indicated that the content of moisture, total sugar, and total soluble solids (TSS) (°Brix) increased, while total solids and texture values decreased during the ripening stage for both Kluai Namwa varieties. Rutin was the major flavonoid found in both Namwa Mali Ong and Nuanchan varieties ranging 136.00–204.89 mg/kg and 129.15–260.38 mg/kg, respectively. Rutin, naringenin, quercetin and catechin were abundant in both Namwa varieties. All flavonoids increased with ripening except for rutin, gallocatechin and gallocatechin gallate. There were no significant differences (p < 0.05) in flavonoid contents between both varieties. Tannic acid, ellagic acid, gallic acid, chlorogenic acid and ferulic acid were the main phenolic acids found in Mali Ong and Nuanchan varieties, ranging from 274.61–339.56 mg/kg and 293.13–372.66 mg/kg, respectively. Phenolic contents of both varieties decreased, increased and then decreased again during the development stage. Dopamine contents increased from 79.26 to 111.77 mg/kg and 60.38 to 125.07 mg/kg for Mali Ong and Nuanchan, respectively, but the amounts were not significantly different (p < 0.5) between the two Namwa varieties at each ripening stage. Inulin as fructooligosaccharide (FOS) increased with ripening steps. Production stages of sun-dried banana products showed no statistically significant differences (p < 0.05) between the two Namwa varieties. Therefore, when one variety is scarce, the other could be used as a replacement in terms of total flavonoids, phenolic acid, dopamine and FOS. In both Namwa varieties, sugar contents decreased after the drying process. Sugar contents of the dried products were 48.47 and 47.21 g/100 g. The drying process caused a reduction in total flavonoid contents and phenolic acid at 63–66% and 64–70%, respectively. No significant differences (p < 0.05) were found for total flavonoid and phenolic contents between the dried banana products made from the two Namwa varieties (178.21 vs. 182.53 mg/kg and 96.06 vs. 102.19 mg/kg, respectively). Products made from Nuanchan varieties (24.52 mg/kg) contained significantly higher dopamine than that from Mali Ong (38.52 mg/kg). The data also suggest that the banana maturity stage for production of the sun dried products was also optimum in terms of high nutraceutical level.

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Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

Cited by 19 publications

References 23 publications

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening

Lineage-Specific Evolutionary Histories and Regulation of Major Starch Metabolism Genes during Banana Ripening

Characterization of Musa sp. Fruits and Plantain Banana Ripening Stages According to Their Physicochemical Attributes

Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products

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