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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.)
Food Chemistry, Volume 167, Year 2015
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Description
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. © 2014 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Passo Tsamo, Claudine Valérie
Belgium, Louvain-la-neuve
Université Catholique de Louvain
Cameroon, Yaounde
Institute of Medical Research and Medicinal Plants Studies
Hérent, Marie France
Belgium, Louvain-la-neuve
Université Catholique de Louvain
Tomekpé, Kodjo
France, Paris
Cirad
Happi Emaga, Thomas
Cameroon, Douala
African Research Centre on Bananas and Plantains Carbap
Quetin-Leclercq, Joëlle
Belgium, Louvain-la-neuve
Université Catholique de Louvain
Rogez, Hervé
Brazil, Belem
Universidade Federal do Pará
Larondelle, Yvan
Belgium, Louvain-la-neuve
Université Catholique de Louvain
Andre, Christelle
Luxembourg, Luxembourg
Public Research Centre - Gabriel Lippmann
Statistics
Citations: 107
Authors: 8
Affiliations: 6
Identifiers
Doi:
10.1016/j.foodchem.2014.06.095
ISSN:
03088146
e-ISSN:
18737072