Ripening and cooking processes influence the carotenoid content in bananas and plantains (Musa spp.). (October 2019)

• Record Type: Journal Article
• Authors: Borges, C.V.; Minatel, I.O.; Amorim, E.P.; Belin, M.A.F.; Gomez-Gomez, H.A.; Correa, C.R.; Lima, G.P.P.
• Is Part Of: Food research international. Volume 124(2019)
• Page Start: 129
• Page End: 136
• Publication Date: 2019-10
• Subjects: Provitamin A -- β-Carotene -- Boiling -- Lutein; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.08.022
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In bananas, the major carotenoids are α- and β-carotene, which give this fruit great potential in biofortification programs. The carotenoid content in pulp and peel of 22 banana and plantain genotypes was determined in order to evaluate the impact of ripening on the carotenoid content as well as its retention after different thermal processes. Fruits were ripened at stage 2 (green), 5 (yellow) and 7 (yellow with dark spots). The provitamin A content (pVACs) varied from 20.8 ('Muisa Tia' stg 7) to 6341.5 μg/100 g f.w. ('Samurá B' stg 5). High quantities were identified in plantains, which have yellow pulp, a phenotypic characteristic that can indicate the quantity of pVACs in Musa spp. fruit. The 'Samurá B' plantain showed the highest pVACs (6341.5 μg/100 g f.w.) and trans -β-carotene (5220.0 μg/100 g f.w.) content in pulp, especially when compared to the 'D'Angola' plantain (pVACs: 3214.0 μg/100 g f.w.), the most common in Brazil, and with the dessert cultivar from the Cavendish subgroup ('Grand Naine' – pVACs: 230.6 μg/100 g f.w.), the most consumed worldwide. The highest pVACs quantity was verified in the ripe fruit (stg 5), decreasing during the fruit ripening (stg 7). In the peels, lutein was the majority compost, with contents higher than the pulp. The highest lutein content was identified in the green fruit peels from the 'TerraAnã Branca' cultivar (1602.1 μg/100 g d.w.), almost ten times higher than the content found in the pulp of the same cultivar. However, the pulp of all the cultivars showed superior values of pVACs, trans -β-carotene and trans -α-carotene, mainly in the ripe stage 5. The plantain 'Samurá B' has nutritional and/or functional properties, and its promotion/incorporation in existing agricultural systems is of interest for use in biofortification programs. In addition, thermal processing can improve bioactive compounds release and increase the functional and nutritional value of the Musa spp. fruit, mainly by boiling, which should be the favorite in domestic preparations, regardless of the cultivar used. Graphical abstract: Unlabelled Image Highlights: Twenty-two banana and plantain genotypes were analyzed. Bananas and plantains contain as major carotenoid α and β-carotene. Highest lutein content was found in the green fruit peel. High levels of pro-vitamin A carotenoids occur in plantain with yellow pulp. Boiling process improve the pro-vitamin A carotenoids release in Musa spp. fruits.