Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas

被引：17

作者：

Bruno Bonnet, Christelle ^{[1
]}

Hubert, Olivier ^{[2
]}

Mbeguie-A-Mbeguie, Didier ^{[2
]}

Pallet, Dominique ^{[3
]}

Hiol, Abel ^{[1
]}

Reynes, Max ^{[3
]}

Poucheret, Patrick ^{[4
]}

机构：

[1] Univ Antilles Guyane, INRA URZ 143, BP 250, F-97157 Pointe A Pitre, Guadeloupe, France

[2] Ctr Cooperat Int Rech Agron Dev CIRAD, UMR Qualisud 95, Stn Neufchateau, F-97130 St Marie, Guadeloupe, France

[3] CIRAD, UMR Qualisud 95, TA B 95 16, F-34398 Montpellier 5, France

[4] Univ Montpellier I, Fac Pharm, UMR Qualisud 95, Lab Pharmacol & Physiopathol Expt, F-34093 Montpellier 5, France

来源：

JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B | 2013年 / 14卷 / 04期

关键词：

Banana; Ripening; Harvest ages; Polyphenol; Dopamine; Starch; FRUIT-DEVELOPMENT; ETHYLENE; BIOSYNTHESIS; ANTIOXIDANT; EXPRESSION; DOPAMINE; AMYLOSE; LIFE;

D O I：

10.1631/jzus.B1200177

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The combined influence of maturation, ripening, and climate on the profile of bioactive compounds was studied in banana (Musa acuminata, AAA, Cavendish, cv. Grande Naine). Their bioactive compounds were determined by the Folin-Ciocalteu assay and high-performance thin layer chromatographic (HPTLC) method. The polyphenol content of bananas harvested after 400 degree days remained unchanged during ripening, while bananas harvested after 600 and 900 degree days exhibited a significant polyphenol increase. Although dopamine was the polyphenol with the highest concentration in banana peels during the green developmental stage and ripening, its kinetics differed from the total polyphenol profile. Our results showed that this matrix of choice (maturation, ripening, and climate) may allow selection of the banana (M. acuminata, AAA, Cavendish, cv. Grande Naine) status that will produce optimal concentrations of identified compounds with human health relevance.

引用

页码：270 / 278

页数：9

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