Volume 167, 15 January 2015, Pages 197–204
- a Institut des Sciences de la Vie, UCLouvain, 1348 Louvain-la-Neuve, Belgium
- b Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, P.O. Box 6163, Yaounde, Cameroon
- c Louvain Drug Research Institute, UCLouvain, 1200 Brussels, Belgium
- d Agricultural Research Centre for International Development (CIRAD), 34398 Montpellier, France
- e African Research Centre on Banana and Plantain (CARBAP), Njombe, P.O. Box 832, Douala, Cameroon
- f Centre for Agro-Food Valorisation of Amazonian Bioactive Compounds, Federal University of Para, 66.095-780 Belem-PA, Brazil
- g Environment and Agro-Biotechnologies Department, Public Research Centre – Gabriel Lippmann, L-4422 Belvaux, Luxembourg
- Received 6 March 2014, Revised 18 May 2014, Accepted 24 June 2014, Available online 2 July 2014
Highlights
- •
- Phenolic profile of plantain pulp and peel was investigated by LC/HR-MS.
- •
- Hydroxycinnamic acids dominated in pulps whereas flavonols dominated in peels.
- •
- Significant phenolic differences appeared between plantain, plantain-like hybrid and dessert bananas.
Abstract
The
present study investigated the phenolic profiles of the pulp and peel
of nine plantain cultivars and compared them to those of two dessert
bananas of commercial interest (Grand Nain and Gros Michel), alongside a
newly created hybrid, resistant to black sigatoka disease (F568).
Identification and quantification of phenolic compounds were performed
by means of HPLC–ESI-HR-MS and HPLC-DAD. Hydroxycinnamic acids,
particularly ferulic acid-hexoside with 4.4–85.1 μg/g of dry weight,
dominated in the plantain pulp and showed a large diversity among
cultivars. Flavonol glycosides were predominant in plantain peels, rutin
(
242.2–618.7 μg/g
of dry weight) being the most abundant. A principal component analysis
on the whole data revealed that the phenolic profiles of the hybrid, the
dessert bananas and the pure plantains differed from each other.
Plantain pulps and peels appeared as good sources of phenolics, which
could be involved in the health benefits associated with their current
applications.
242.2–618.7 μg/g
of dry weight) being the most abundant. A principal component analysis
on the whole data revealed that the phenolic profiles of the hybrid, the
dessert bananas and the pure plantains differed from each other.
Plantain pulps and peels appeared as good sources of phenolics, which
could be involved in the health benefits associated with their current
applications.Keywords
- Banana;
- Plantain;
- HPLC/ESI-HR-MS;
- Phenolic compounds;
- Hydroxycinnamic acids;
- Flavonols
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