Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice
Food-based antioxidants reduce oxidative stress caused by metabolic processes, scavenge free radicals, promote cardiovascular health, and preventing oxidative-stress related diseases, among other health advantages. The current study aims to investigate the low-viscosity banana juices’ bioactive comp...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002373 |
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| author | Mathayo Gervas Mathias Lilian Daniel Kaale Oscar Kibazohi |
| author_facet | Mathayo Gervas Mathias Lilian Daniel Kaale Oscar Kibazohi |
| author_sort | Mathayo Gervas Mathias |
| collection | DOAJ |
| description | Food-based antioxidants reduce oxidative stress caused by metabolic processes, scavenge free radicals, promote cardiovascular health, and preventing oxidative-stress related diseases, among other health advantages. The current study aims to investigate the low-viscosity banana juices’ bioactive compounds and antioxidant capacity dependence on cultivars and ripening stages. Five banana cultivars were studied: Mbilabile, Pisang Awak (PSA), Yangambi km5 (YKM5), Ndeshi, and Mlonga. An improved mechanical extraction method involving malaxation of peeled banana pulp until low-viscosity banana juice separates from the pulp was used to extract banana juice. Considered ripening stages were stage 3; more green than yellow, 4; more yellow than green, 5; yellow with a trace of green, 6; all yellow, and 7; all yellow with brown spots. It was revealed that banana juice is rich in polyphenolic compounds 145.02–320 mg GAE/L and ascorbic acid, 0.45–1.40 g/L. In addition, the composition of total phenolic compounds (TPC) and ascorbic acid varied with banana cultivars and ripening stages. Furthermore, banana juice could reduce 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radicals by 67–93 %. The antioxidant capacity of banana juice varied with cultivars and ripening stages (p < 0.05). Correlation analysis suggested ascorbic acid influenced banana juice free radical scavenging capacity. |
| format | Article |
| id | doaj-art-190022ddf0fd41cdadc44a27d070f7b7 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-190022ddf0fd41cdadc44a27d070f7b72024-12-18T08:55:03ZengElsevierApplied Food Research2772-50222024-12-0142100627Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juiceMathayo Gervas Mathias0Lilian Daniel Kaale1Oscar Kibazohi2Corresponding author.; Department of Food Science and Technology, College of Agriculture and Food Technology, University of Dar es Salaam, P.O. Box 35134, Dar es Salaam, TanzaniaDepartment of Food Science and Technology, College of Agriculture and Food Technology, University of Dar es Salaam, P.O. Box 35134, Dar es Salaam, TanzaniaDepartment of Food Science and Technology, College of Agriculture and Food Technology, University of Dar es Salaam, P.O. Box 35134, Dar es Salaam, TanzaniaFood-based antioxidants reduce oxidative stress caused by metabolic processes, scavenge free radicals, promote cardiovascular health, and preventing oxidative-stress related diseases, among other health advantages. The current study aims to investigate the low-viscosity banana juices’ bioactive compounds and antioxidant capacity dependence on cultivars and ripening stages. Five banana cultivars were studied: Mbilabile, Pisang Awak (PSA), Yangambi km5 (YKM5), Ndeshi, and Mlonga. An improved mechanical extraction method involving malaxation of peeled banana pulp until low-viscosity banana juice separates from the pulp was used to extract banana juice. Considered ripening stages were stage 3; more green than yellow, 4; more yellow than green, 5; yellow with a trace of green, 6; all yellow, and 7; all yellow with brown spots. It was revealed that banana juice is rich in polyphenolic compounds 145.02–320 mg GAE/L and ascorbic acid, 0.45–1.40 g/L. In addition, the composition of total phenolic compounds (TPC) and ascorbic acid varied with banana cultivars and ripening stages. Furthermore, banana juice could reduce 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radicals by 67–93 %. The antioxidant capacity of banana juice varied with cultivars and ripening stages (p < 0.05). Correlation analysis suggested ascorbic acid influenced banana juice free radical scavenging capacity.http://www.sciencedirect.com/science/article/pii/S2772502224002373Banana juiceBanana cultivarsRipening stagesAntioxidantsAscorbic acidPhenolic compounds |
| spellingShingle | Mathayo Gervas Mathias Lilian Daniel Kaale Oscar Kibazohi Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice Applied Food Research Banana juice Banana cultivars Ripening stages Antioxidants Ascorbic acid Phenolic compounds |
| title | Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice |
| title_full | Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice |
| title_fullStr | Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice |
| title_full_unstemmed | Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice |
| title_short | Effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low-viscosity banana juice |
| title_sort | effect of banana cultivars and ripening stages on bioactive compounds and antioxidant capacity of fresh clear low viscosity banana juice |
| topic | Banana juice Banana cultivars Ripening stages Antioxidants Ascorbic acid Phenolic compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002373 |
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