Lipid in Ripening Banana Fruit

Abstract

Lipid extracts were isolated from unripe and ripe banana pulp and peel and the fatty acid composition of the extracts was determined. Unsaturated acids, particularly linoleic and palmitoleic, decreased about 3-fold in the pulp while more than a P-fold increase in stearic acid occurred. In general, unsaturated fatty acids decreased in both the pulp and peel during ripening. The peel contained almost 4 times more lipid than the pulp.

Fatty acid profiles of three sweet orange cultivars during maturation

“…Banana pulp (Goldstein and Wick, 1969) and mango pulp (Gholap and Bandyopadhyay, 1975) show, upon ripening, an increase in 18:3 and a reduction in the relative percentages of 18:l and 18:2. From our data we postulate that oranges are capable of synthesizing linolenic acid (18:3) over the entire extensive growing period, thus reducing the relative levels of 18:l and 18:2.…”

Bananas and Plantains

“…It is about 1 % of the fresh weight of the peel and it varies between 0.2 and 0.5% in the pulp of Cavendish bananas and of plantains (Goldstein and Wick, 1969;Rao and Bandyopadhyay, 1978;Wade et ai., 1980;Chang et ai., 1990). In the pulp and the peel of green Poyo AAA, palmitic, oleic and linoleic acids are the most abundant of the 13 acids identified (Grosbois and Mazliak, 1964) (Table 14.9). It is about 1 % of the fresh weight of the peel and it varies between 0.2 and 0.5% in the pulp of Cavendish bananas and of plantains (Goldstein and Wick, 1969;Rao and Bandyopadhyay, 1978;Wade et ai., 1980;Chang et ai., 1990). In the pulp and the peel of green Poyo AAA, palmitic, oleic and linoleic acids are the most abundant of the 13 acids identified (Grosbois and Mazliak, 1964) (Table 14.9).…”

Liquid-phase composition of intact fruit tissue measured by high-resolution proton NMR

“…About one-third of the lipid is comprised of fatty acyl groups. Among these, palmitic, stearic, oleic, linoleic, and linolenic acids dominate (Goldstein and Wick, 1969). In Figure 3D these appear to be represented by methyl (CH3) resonances from 0.75 to 1.0 ppm and by methylene (CH3 resonances of various types from 1.0 to 2.8 ppm.…”

“…This is further discussed below. Lipids constitute about 0.3 % of the fresh weight of ripe banana pulp (Goldstein and Wick, 1969;Palmer, 1971). About one-third of the lipid is comprised of fatty acyl groups.…”