Polyphenol Content and Antioxidant Capacity from Banana with Different Varieties and Maturity

QIN Cuina; LI Zhichun; HE Xuemei; TANG Jie; LI Li; YI Ping; XIN Ming; SUN Jian

doi:10.13386/j.issn1002-0306.2022010108

Volume 43 Issue 22

Nov. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(22): 52-60. > DOI: 10.13386/j.issn1002-0306.2022010108

QIN Cuina, LI Zhichun, HE Xuemei, et al. Polyphenol Content and Antioxidant Capacity from Banana with Different Varieties and Maturity[J]. Science and Technology of Food Industry, 2022, 43(22): 52−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010108.

Citation:

PDF (2439 KB)

Polyphenol Content and Antioxidant Capacity from Banana with Different Varieties and Maturity

QIN Cuina^1,,
LI Zhichun^{1, 2, 3, ,},
HE Xuemei^{1, 2, 3},
TANG Jie¹,
LI Li^{1, 2, 3},
YI Ping^{1, 2, 3},
XIN Ming^{1, 2, 3},
SUN Jian^{2, 3, 4, ,}

1.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007 China
3.
Guangxi Banana Preservation and Processing Research Center of Engineering Technology, Nanning 530007 China
4.
Guangxi Academy of Agricultural Sciences, Nanning 530007, China

More Information

Received Date: January 13, 2022
Available Online: September 19, 2022

Graphical Abstract

Abstract

Abstract

In order to evaluate the antioxidant capacity of the new variety GC30 processed bananas, develop their functional products and broaden the banana industry chain, five representative banana varieties including GC02 Tianbaogao bananas, GC07 chicken bananas, GC09 powder bananas, GC25 big bananas and GC30 processed bananas were used to study. Specifically, this paper was to analyze the total phenol content and antioxidant capacities of banana peel, pulp and fruit with different varieties and maturity, as well as to statistically analyze antioxidant capacities of different banana varieties and maturity using principal component analysis. The results showed that banana peel had the highest phenol content (P<0.01), and the phenol content of banana peel, pulp and fruit at grade-7 maturity were not significantly different from that at grade-1 maturity. However, the phenol content in banana peel of different varieties was significantly different (P<0.05). In particular, GC30 banana peel at grade-7 maturity had the highest phenol content compared with the other banana varieties. Additionally, the DPPH, superoxide anion and hydroxyl free radical scavenging activities had no significantly differences among banana peel, fruit and pulp (P>0.05). The scavenging activities on DPPH, superoxide anion and hydroxyl free radicals of banana peel, pulp and fruit at grade-7 maturity was significantly higher than that at grade-1 maturity (P<0.01). The metal chelation rate of banana peel was significantly higher than that of banana fruit and pulp (P<0.01), while there was no significant effect on the metal chelation rate of banana peel, pulp and fruit between variety and maturity (P>0.05). Moreover, the antioxidant activities of banana fruit, pulp and peel with different varieties at grade-7 maturity were better than those of fruit, pulp and peel at grade-1 maturity. The GC30 banana peel at grade-7 maturity had the strongest antioxidant properties in the comprehensive evaluation of antioxidants. The findings of this research could provide a theoretical basis for the breeding, processing and application of banana varieties, and promote the commercial value of banana.
- banana,
- variety,
- maturity,
- polyphenol content,
- antioxidant capacity

FullText(HTML)

References (34)

References

[1]	张苗, 张洁, 代斌. 高剪切法提取香蕉皮总多酚的工艺优化[J]. 石河子大学学报 ( 自然科学版 ) ,2020,38(2):133−140. [ZHANG M, ZHANG J, DAI B. Optimization of extraction technology of total polyphenols from banana peel by high shear[J]. Journal of Shihezi University(Natural Science),2020,38(2):133−140. doi: 10.13880/j.cnki.65-1174/n.2020.21.026
[2]	贾宝珠, 鲍金勇, 杨公明. 香蕉皮中功能性成分的研究进展[J]. 食品研究与开发,2014,35(14):128−134. [JIA B Z, BAO J Y, YANG G M. Advances on functional component of banana peel[J]. Food Research and Development,2014,35(14):128−134. doi: 10.3969/j.issn.1005-6521.2014.14.035
[3]	AURORE G, PARFAITB, FAHRASMANE L. Bananas, raw materials for making processed food products[J]. Trends Food Sci Technol,2009(20):78−91.
[4]	张兆英, 张亚楠, 彭伟盼. 香蕉皮中总黄酮提取条件优化及抗氧化性能的研究[J]. 饲料研究,2019,42(9):68−72. [HANG Z Y, ZHANG Y N, PENG W P. Optimization of extraction conditions and oxidation resistance research of total flavonoid in banana peel[J]. Feed Research,2019,42(9):68−72. doi: 10.13557/j.cnki.issn1002-2813.2019.09.017
[5]	严业雄, 黄琼慧, 颜荣森, 等. 香蕉皮多酚提取及其抗氧化性研究[J]. 广东化工,2017,44(23):26−28. [YAN Y X, HUANG Q H, YAN R S, et al. The extraction of polyphenols from banana peel and their antioxidant activity research[J]. Guangdong Chemical Industry,2017,44(23):26−28. doi: 10.3969/j.issn.1007-1865.2017.23.015
[6]	沈建林, 沈红元. 香蕉多糖的抗菌活性研究[J]. 食品研究与开发,2015,36(18):69−71. [SHEN J L, SHEN H Y. Studies on antibacterial activity of banana polysaccharide[J]. Food Research and Development,2015,36(18):69−71. doi: 10.3969/j.issn.1005-6521.2015.18.017
[7]	柯薇. 香蕉皮中多酚类物质的抑菌活性研究[J]. 现代食品,2016(15):93−95. [KE W. Study on antimicrobial activity of polyphenols from banana peel[J]. Modern Food,2016(15):93−95.
[8]	洪佳敏, 何炎森, 郑云云, 等. 香蕉成分及其保健功能研究进展[J]. 中国农学通报,2016,32(10):176−181. [HONG J M, HE Y S, ZHENG Y Y, et al. Research progress of ingredients and health function of banana[J]. Chinese Agricultural Science Bulletin,2016,32(10):176−181. doi: 10.11924/j.issn.1000-6850.casb15100037
[9]	KUMAR K P S, BHOWMIK D, DURAIVEL S, et al. Traditional and medicinal uses of banana[J]. Journal of Pharmacognosy and Phytochemistry,2012,1(3):2278−4136.
[10]	李哲. 超声波辅助提取香蕉皮多酚及其抗氧化性的研究[D]. 杨凌: 西北农林科技大学, 2012. LI Z. Ultrasonic-assisted extraction of total polyphenols from banana peels and the research of its oxidation resistance[D]. Yangling: Northwest A&F University, 2012.
[11]	齐静. 超声波辅助提取香蕉皮多酚及其抗氧化性的研究[D]. 武汉: 武汉工业学院, 2012. QI J. Ultrasonic-assisted extraction and antioxidant activity of the polyphenol from banana peel[D]. Wuhan: Wuhan Polytechnic University, 2012.
[12]	KAMEL N A, EL-MESSIEH S, SALEH N M. Chitosan/banana peel powder nanocomposites for wound dressing application: Preparation and characterization[J]. Materials Science & Engineering C Materials for Biological Applications,2017,72(mar.):543.
[13]	GONZALEZ-MONTELONGO R, LOBO M G, GONZALEZ M. Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds[J]. Food Chemistry,2010,119(3):1030−1039. doi: 10.1016/j.foodchem.2009.08.012
[14]	HANG T V, SCARLETT C J, QUAN V V. Phenolic compounds within banana peel and their potential uses: A review[J]. Journal of Functional Foods,2018,40:238−248. doi: 10.1016/j.jff.2017.11.006
[15]	冯尚坤. 香蕉皮中抗氧化物质的研究[J]. 食品研究与开发,2008(5):72−75. [FENG S K. Study on the antioxidant of banana peel[J]. Food Research and Development,2008(5):72−75. doi: 10.3969/j.issn.1005-6521.2008.05.021
[16]	赖长鸿, 王忠合, 王军, 等. 香蕉成熟度对香蕉粉中营养成分及功能特性的影响[J]. 食品科技,2016,41(7):92−96. [LAI C H, WANG Z H, WANG J, et al. Effect of maturities on nutritional components and functional properties of banana powder[J]. Food Science and Technology,2016,41(7):92−96.
[17]	EKESA B, NABUUMA D, BLOMME G, et al. Provitamin a carotenoid content of unripe and ripe banana cultivars for potential adoption in eastern Africa[J]. Journal of Food Composition & Analysis,2015,43(Complete):1−6.
[18]	李健, 杨昌鹏. 蕉类果实催熟过程中多酚含量、多酚氧化酶和过氧化物酶活性变化研究[J]. 广东农业科学,2011,38(14):94−96. [LI J, YANG C P. Changes of polyphenol content, polyphenol oxidase activity and peroxidase activity in banana fruits during ripening[J]. Guangdong Agricultural Sciences,2011,38(14):94−96. doi: 10.3969/j.issn.1004-874X.2011.14.033
[19]	郝俊光, 李芳杰, 陈静, 等. 香蕉皮中酚类和类胡萝卜素的国外研究进展[J]. 食品与发酵工业,2019,45(12):265−271. [HAO J G, LI F J, CHEN J, et al. Oversea research process on phenolic compounds and carotenoids in banana peels[J]. Food and Fermentation Industries,2019,45(12):265−271.
[20]	KANAZAWA K, SAKAKIBARA H. High content of dopamine, a strong antioxidant, in cavendish banana[J]. Journal of Agricultural & Food Chemistry,2000,48(3):844−8.
[21]	ZHANG P, WHISTLER R L, BEMILLER J N, et al. Banana starch: Production, physicochemical properties, and digestibility-a review[J]. Carbohydrate Polymers, 2005.
[22]	蒋欣梅, 孙天宇, 刘汉兵, 等. 不同种类老山芹总酚和总黄酮含量及抗氧化能力的初步研究[J]. 中国蔬菜,2018(9):24−28. [JIANG X M, SUN T Y, LIU H B, et al. Preliminary studies total phenols and total flavonoids contents and antioxidant activities in different kinds of heracleum moellendorffii hance[J]. China Vegetables,2018(9):24−28.
[23]	郑凤锦, 陈赶林, 蒙艳红, 等. 甘蔗汁发酵产物的抗氧化能力分析[J]. 南方农业学报,2015,46(3):475−479. [ZHENG F J, CHEN G L, MENG Y H, et al. Antioxidant ability of fermented products from sugarcane juice[J]. Journal of Southern Agriculture,2015,46(3):475−479. doi: 10.3969/j:issn.2095-1191.2015.3.475
[24]	高鹏钊, 苗红霞, 张建斌, 等. 香蕉整果实发育成熟过程中多酚物质的变化规律[J]. 热带农业科学,2016,36(11):61−65. [GAO P Z, MIAO H X, ZHANG J B, et al. The regular of changes of polyphenols during fruit development in banana[J]. Chinese Journal of Tropical Agriculture,2016,36(11):61−65.
[25]	LIM Y, LIM T, TEE J J. Antioxidant properties of several tropical fruits: A comparative study[J]. Food Chemistry,2007,103(3):1003−1008. doi: 10.1016/j.foodchem.2006.08.038
[26]	SULAIMAN S F, YUSOFF A M, ELDEEN I M, et al. Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas(Mu-sa sp. )[J]. Journal of Food Composition and Analysis,2011,24(1):1−10. doi: 10.1016/j.jfca.2010.04.005
[27]	FALLER A L K, FIALHO E. Polyphenol content and an-tioxidant capacity in organic and conventional plant foods[J]. Journal of Food Composition and Analysis,2010,23(6):561−568. doi: 10.1016/j.jfca.2010.01.003
[28]	黄素梅, 韦绍龙, 韦弟, 等. 香蕉废弃物提取物的总酚含量及其清除DPPH自由基能力[J]. 食品科技,2013,38(8):158−162. [HUANG S M, WEI S L, WEI D, et al. Total phenol content and DPPH radical scavenging capacity of the extract from some banana waste[J]. Food Science and Technology,2013,38(8):158−162.
[29]	HANG T V, CHRISTOPHER J S, QUAN V V. Changes of phytochemicals and antioxidant capacity of banana peel during the ripening process; with and without ethylene treatment[J]. Scientia Horticulturae,2019,253:255−262. doi: 10.1016/j.scienta.2019.04.043
[30]	SASIPRIYA G, MARIA C L, SIDDHURAJU P. Influence of pressure cooking on antioxidant activity of wild (Ensete superbum) and commercial banana (Musa paradisiaca var. Monthan) unripe fruit and flower[J]. J Food Sci Technol,2014,51(10):2517−2525. doi: 10.1007/s13197-012-0791-z
[31]	王妙飞, 张道英, 魏玉凤, 等. 香蕉皮中总黄酮的体外抗氧化性[J]. 光谱实验室,2012,29(6):3677−3680. [WANG M F, ZHANG D Y, WEI Y F, et al. Antioxidant activities of total flavonoids from banana peel[J]. Chinese Journal of Spectroscopy Laboratory,2012,29(6):3677−3680. doi: 10.3969/j.issn.1004-8138.2012.06.091
[32]	SIAH C W, TRINDER D, OLYNYK J K. Iron overload[J]. Clinica Chimica Acta,2005,358(1):24−36.
[33]	陈洁, 胡晓赟. 蛋白水解物的抗氧化性研究与展望[J]. 中国食品学报,2011,11(9):111−119. [CHEN J, HU X Y. Review on the antioxidant properties of protein hydrolysates[J]. Journal of Chinese Institute of Food Science and Technology,2011,11(9):111−119. doi: 10.3969/j.issn.1009-7848.2011.09.012
[34]	陈途, 陈明, 朱荣平, 等. 蛇莓的抗氧化活性研究[J]. 海峡药学,2021,33(3):53−56. [CHEN T, CHEN M, ZHU R P, et al. Study on antioxidant properties of duchesnea indica focke[J]. Strait Pharmaceutical Journal,2021,33(3):53−56. doi: 10.3969/j.issn.1006-3765.2021.03.015

Supplements (0)

Cited By

Cited by

Periodical cited type(10)

1.	郁冯艳，付佳伟，从光雷，刘春雪，夏双双，杜莉，李俊波. 发酵饲料在动物生产中应用的研究进展. 饲料研究. 2024(04): 154-157 .
2.	付洋洋，刘禹熙，敖翔，古燕，周建川. 液体发酵饲料的品质管理及其在养猪生产中的应用. 中国畜牧杂志. 2024(08): 55-61 .
3.	蔡英，文洋，张官巨，邵晨阳，桂义国，蓝洪，胡延春. 小分子胶束中药对青峪黑猪肉质的影响研究. 四川畜牧兽医. 2024(10): 28-32 .
4.	申远航，李登云，陈华，姚学丹. 发酵饲料对猪肉品质影响的Meta分析. 动物营养学报. 2023(08): 5374-5383 .
5.	李思懿，粘颖群，谭建庄，卞宝国，杜宏，任向蕾，李春保. 基于电子鼻快速检测生鲜猪肉的异味. 食品工业科技. 2023(20): 338-348 . 本站查看
6.	王娜. 1株益生乳酸菌的分离及其制备的发酵饲料对仔猪生长性能、血清抗氧化与免疫相关指标的影响. 黑龙江畜牧兽医. 2023(19): 93-99 .
7.	牟超. 饲粮中添加白藜芦醇对生长育肥期猪肉品质的影响研究. 畜牧业环境. 2023(06): 5-8 .
8.	李鹏，苏为为，王利平，肖研博，吕珂，王绍怡，岳锋，郭东光，刘兴友. 发酵饲料及其在生猪生产中的应用研究进展. 中国饲料. 2022(16): 119-122 .
9.	宋雪莹. 发酵饲料及其在畜禽生产中应用的研究. 湖南饲料. 2022(06): 47-48 .
10.	王成，靳明亮，单体中，汪以真. 发酵饲料对猪肉品质的影响及机制研究进展. 动物营养学报. 2022(10): 6185-6192 .