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

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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.

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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

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

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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

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References

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