Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana (Musa acuminata, AAB) as affected by induced ripening agents. (1st March 2021)

• Record Type: Journal Article
• Authors: Maduwanthi, S.D.T.; Marapana, R.A.U.J.
• Is Part Of: Food chemistry. Volume 339(2021)
• Publication Date: 2021-03-01
• Subjects: Artificial ripening -- Banana -- Polyphenols -- Gastro-intestinal digestion -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127909
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Induced ripening causes compositional changes in banana fruit. Reduced levels of bioactive compounds is caused by ethephon and acetylene treatments. Bioaccessibility of polyphenols in banana is affected by induce ripening agents. Abstract: The present study was conducted to evaluate effect of ethephon and acetylene treatments on phenolics, flavonoids and antioxidant activity of banana flesh and their bioaccessibility. Total phenolics, flavonoids and antioxidant activity (DPPH, ABTS, FRAP) were measured at different phases of simulated gastrointestinal digestion of banana treated with 1000 ppm ethephon and 1000 ppm acetylene against natural ripening. The results revealed that inducing ripening lowers the content of phenolics, flavonoids and antioxidant activity considerably in the fresh fruit. Bioavailability of phenolics, flavonoids and FRAP activity were increased significantly (p < 0.05) after gastric digestion regardless of the treatment. The release of polyphenols and flavonoids during gastric digestion in treated banana was more significant than in naturally ripened banana. Recovery of polyphenols after dialysis was significantly high in naturally ripened banana. Dialyzable flavonoids, DPPH and ABTS activities of dialyzed fractions were not significantly affected by ethephon or acetylene treatments.