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| Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas |
| Christelle Bruno Bonnet, Olivier Hubert, Didier Mbeguie-A-Mbeguie, Dominique Pallet, Abel Hiol, Max Reynes, Patrick Poucheret |
| Université des Antilles et de la Guyane, INRA URZ 143, BP 250, 97157 Pointe-à-Pitre, Guadeloupe, France; Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), UMR 95 Qualisud, Station de Neufchateau, Sainte-Marie, 97130 Capesterre-Belle-Eau, Guadeloupe, France; CIRAD, UMR 95 Qualisud, TA B 95/16, 73 Rue Jean-Fran?ois Breton, 34398 Montpellier Cedex 5, France; Laboratoire de Pharmacologie et Physiopathologie Expérimentale, UMR 95 Qualisud, Faculté de Pharmacie, Université Montpellier 1, 15 Avenue Charles Flahault, 34093 Montpellier Cedex 5, France |
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Abstract 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.
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Received: 26 June 2012
Published: 03 April 2013
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