Metabolism of bioactive compounds and antioxidant activity in bananas during ripening

Abstract

The study aimed to characterize bananas in their different stages of ripeness, to determine the variables that demonstrate higher levels at each moment. The fruits were analyzed according to physical parameters: weight, texture, and diameter of the fruits; as well as physicochemical parameters: pH, titratable acidity, soluble solids, and Ratio; and also biochemical parameters: total sugars, phenolic compounds, ascorbic acid, pigments, antioxidant activity by DPPH and FRAP methods. The used samples were collected at the following maturation stages: 2, 4, 6, and 7 and determined according to the Von Loesecke Maturation Scale. In relation to the behavior of the parameters evaluated, the fruits showed significant reductions in relation to the physical parameters, while there were increases in relation to pH, titratable acidity, and soluble solids. The antioxidant and phenolic activities also showed reductions, which shows that the degradative process caused by ripening also causes reductions in these compounds. Novelty impact statement The main parameters and metabolites evaluated in the present study showed optimum values at the stages in which the consumption of fresh fruits is recommended. As the banana is a climacteric fruit, the obtained results showed interesting correlations, with emphasis on the physical parameters, which showed a reduction during ripening, and the physicochemical parameters, that increased, displaying a negative correlation between these groups. It becomes necessary to understand the physiology of the fruit, with emphasis, such as it has been done in this work, on the reactions of synthesis and degradation of primary and secondary metabolites in the ripening and senescence of the fruits, as well as their correlations between the evaluated parameters. Such study is necessary to have an understanding of the regulatory process and possible manipulation of the fruit, to increase service life and reduce losses.

Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process

“…When studying “Nanicão” bananas, Souza et al. (2021) found superior levels of ascorbic acid in overripe fruits with maximum values of 1.2 µg g −1 . Watharkar et al.…”

“…Ascorbic acid is an important antioxidant in the removal of reactive oxygen species and regeneration of α-tocopherol (Jimenez et al, 2002). When studying "Nanicão" bananas, Souza et al (2021) found superior levels of ascorbic acid in overripe fruits with maximum values of 1.2 µg g −1 . Watharkar et al (2010) reported an increase of almost 90% in the ascorbic acid content of Musa nana Lour versus Dwarf Cavendish bananas, with values ranging from 0.67 µg g −1 for unripe fruits to 1.3 µg g −1 for ripe fruits.…”

Effects of Water Deficit on Growth and Productivity in Tomato Crops Irrigated with Water Treated with Very Low-Frequency Electromagnetic Resonance Fields

“…When there was no interaction between the factors, comparisons were made between the means only of the factor levels that showed a significant difference in ANOVA. A confidence level of 5% was considered in all statistical tests [88] and the R software [89] was used for the application of the described tests.…”

Productive and Physico-Chemical Parameters of Tomato Fruits Submitted to Fertigation Doses with Water Treated with Very Low-Frequency Electromagnetic Resonance Fields

“…Titratable acidity was expressed in grams of citric acid per 100 g of pulp (g of citric acid 100 g −1 ). The quantification is obtained by titrating 5 g of homogenized and diluted pulp to 100 mL of distilled water, with standardized 0.1 N sodium hydroxide solution, with phenolphthalein used as the indicator [18,19].…”