Comparative analysis of nutrient and phytonutrient composition of unripe banana flour from Musa paradisiaca L. cv. 'Peyan' and 'Monthan'
Keywords:
Antioxidant potential,, nutrient composition, phytonutrients,, unripe banana flour.Abstract
Bananas and plantains are globally significant food crops, cultivated in over 130 countries. The structural, functional, and nutritional compositions of various banana cultivars exhibit considerable diversity and uniqueness. This study aimed to investigate the physical characteristics, nutrient content, phytonutrients, and antioxidant potential of two specific banana cultivars: Peyan (ABB) and Monthan (ABB). The selected bananas were in stage 1 of ripening, characterized by low total soluble solids (1.13-1.2ºBrix). The flour yield was 30.17% for Peyan and 23.25% for Monthan. The Monthan variety exhibited higher protein content compared to Peyan. Total carbohydrate content, starch, dietary fiber, and other non-starch polysaccharides were similar in both cultivars. Monthan showed considerably higher levels of flavonoids, while Peyan exhibited higher polyphenolic and tannin content. In the DPHH assay, the methanolic extracts of Peyan and Monthan recorded IC50 values of 5.006 mg/mL and 6.641 mg/mL, respectively. Unripe banana flours, with their high fiber content (13%), rich phytochemical profile, and antioxidant potential, are highly recommended for the development of functional foods.
References
Ravi, I., and Mustaffa, M.M. 2013. Starch and amylose variability in banana cultivars. Indian Journal of Plant Physiology, 18: 83–87. https://doi.org/10.1007/s40502-013-0014-2
Wang, Y., Zhang, M., and Mujumdar, A.S. 2012. Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks. LWT-Food Science and Technology, 47(1): 175–182.
Hazarika, B.N., Sankaran, M., RemaMenon., Sudha. R., Jai Prakash, P., Suresh Kumar, K.N., Shiva, S., Romen Singh., and Rabha, A. 2014. Chapter: 4. Banana. In: Tropical and Sub tropical Fruit Crops Crop Improvement and Varietal Wealth (Ghosh S N) Jaya Publishing House, Delhi, p. 66.
OECD. 2009. Consensus Document on the Biology of Bananas and Plantains (Musa spp.) ENV/JM/MONO 43 (http://www.oecd.org/biotrack)
Venkataramani, K.S. 1946. Studies on Indian Bananas. Proceedings of the Indian Academy of Sciences, 23: 113– 128. https://doi.org/10.1007/BF03049665
Von Loesecke, H.W. 1950. Bananas: chemistry, physiology, technology. Interscience Publishers, No. 634.772/V947.
Campuzano, A., Rosell, C.M., Cornejo. F. 2018. Physicochemical and nutritional characteristics of banana flour during ripening. Food Chemistry, 256: 11-17. https://doi.org/10.1016/j.foodchem.2018.02.113
Dadzie, B.K., and Orchard, J.E. 1997. Routine Post-Harvest Screening of Banana/Plantain Hybrids: Criteria and Methods. INIBAP Technical Guidelines 2, International Plant Genetic Resources Institute, Montpellier, pp. 75-85.
Kumar, P.S., Saravanan, A., Sheeba, N., Uma, S. 2019. Structural, functional characterization, and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.). LWT, 116:108524. https://doi.org/10.1016/j.lwt.2019.108524
AOAC. 2005. Official Methods of Analysis. 18th ed. Association of Official Analytical Chemists, Gaithersburg, MD.
J. Postharvest Technol., 2023, 11(3): 125-137 134
Haripriya and Mageshwari (Chemical composition of unripe banana floor)
Sundaralingam., and Ravindran. 1993. Physical and biochemical properties of green banana flour. Plant Foods for Human Nutrition, 43: 19-27.
Salvador, A., Sanz, T., Fiszman, S.M. 2007. Changes in colour and texture and their relationship with eating quality during storage of two different dessert bananas. Postharvest Biology and Technology, 43: 319–325.
AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Arlington, VA. Sadasivam., and Manickam. 2008. Biochemical Methods. 3rd ed, New Age International, New Delhi, pp.1-19.
Nelson, N. 1994. A photometric adaption of the Somogyi method for the determination of glucose. Journal of Biological Chemistry, 153: 375–380.
Savlak, N., Türker, B., Yeşilkanat, N. 2016. Effects of particle size distribution on some physical, chemical, and functional properties of unripe banana flour. Food Chemistry, 213: 180-186. https://doi.org/10.1016/j.foodchem.2016.06.064
Sorescu, A.A., Nuta, A., Ion, R.M., and Iancu, L. 2018. Qualitative Analysis of Phytochemicals from Sea Buckthorn and Gooseberry. InTech. DOI: 10.5772/intechopen.77365.
Singleton, V.L., and Slinkard, K. 1977. Total phenol analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 2849-55.
Schanderl, S.H. 1970. Method in Food Analysis. Academic Press, New York, p. 709.
Alothman, M., Bhat, R., and Karim, A.A. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3): 785–788.
Davies, N.T., and Reid, H. 1979. An evaluation of phytate, zinc, copper, iron and manganese content and availability from soyabean textured vegetable protein meat substitutes or meat extruders. British Journal of Nutrition, 41:579.
Carciochi. R., Manrique, G., and Dimitrov, K. 2014. Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.). International Food Research Journal, 21 (2):767-773.
Bugaud, C., Chillet, M., Beauté, M., and Dubois, C. 2006. Physicochemical analysis of mountain bananas from the French West Indies. Scientia Horticulturae, 108(2):167-172. https://doi.org/10.1016/j.scienta.2006.01.024
Emaga, T.H., Andrianaivo, R.H., Wathelet, B., Tchango, J.T., and Paquot. M. 2007. Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103: 590-600. https://doi.org/10.1016/j.foodchem.2006.09.006
Alkarkhi, A.F., bin Ramli, S., Yong, Y.S., and Easa, A.M. 2011. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry, 129(2): 312–318.
Traynham, T.L., Myers, D.J., Carriquiry, A.L., and Johnson, L.A. 2007. Evaluation of Water-Holding Capacity for Wheat–Soy Flour Blends. Journal of the American Oil Chemists' Society, 84: 151. https://doi.org/10.1007/s11746-006-1018-0
FAO. 2004. Statistical Yearbook, Statistics Division, Food and Agriculture Organisation, Rome, Italy.
J. Postharvest Technol., 2023, 11(3): 125-137 135
Haripriya and Mageshwari (Chemical composition of unripe banana floor)
Anajekwu, E.O., Maziya-Dixon, B., Akinoso. R., Awoyale, W., Alamu, E.O. 2020. Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars. Journal of Chemistry, 2020. https://doi.org/10.1155/2020/5960346
Rodrı´guez-Ambriz, L., Islas-Herna´ndez, J.J., Agama-Acevedo, E., Tovar, J., Bello-Pe´rez, L.A. 2008. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107:1515–1521.
Wyman, H., Palmer, J.K. 1964. Organic Acids in the Ripening Banana Fruit. Plant Physiology, 39(4):630-3. doi: 10.1104/pp.39.4.630
Ferreira, M.P., Tarley, C.R.T. 2020. Assessment of in vitro bioacessibility of macrominerals and trace elements in green banana flour. Journal of Food Composition and Analysis, 92:103586. https://doi.org/10.1016/j.jfca.2020.103586
Shi, Y., Jiang, L., Zhang, L., Kang, R., Yu, Z. 2014. Dynamic changes in proteins during apple (Malus x domestica) fruit ripening and storage. Horticulture Research, 1: 6. https://doi.org/10.1038/hortres.2014.6
Toledo, T.T., Nogueira, S.B., Cordenunsi, B.R., Gozzo, F.C., Pilau, E.J., Lajolo, F.M., Nascimento, J.R.O. 2012. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening. Postharvest Biology and Technology, 70:51-58. https://doi.org/10.1016/j.postharvbio.2012.04.005
Haslinda, W.H., Cheng, L.H., Chong, L.C., and Aziah, A.A.N. 2009. Chemical composition and physicochemical properties of green banana (Musa acuminata × balbisiana Colla cv. Awak) flour. International Journal of Food Sciences and Nutrition, 60(SUP4): 232- 239. DOI: 10.1080/09637480902915525
da Mota, R.M., Lajolo, F.M., Cordenunsi, B.R., Ciacco, C. 2000. Composition and Functional Properties of Banana Flour from Different Varieties. Starch/Starke, 52(2-3):63-68. https://doi.org/10.1002/(SICI)1521-379X(200004)52:2/3<63::AID STAR63>3.0.CO;2-V
Menezes, E.W., Tadini, C.C., Tribess, T.B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M.C., Bertolini, A.C., Cordenunsi, B.R., Lajolo, F.M. 2011. Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition, 66: 231–237. https://doi.org/10.1007/s11130-011-0238-0
Zhang, P., Whistler, R. L., BeMiller, J.N., Hamaker, B.R. 2005. Banana starch: Production, physicochemical properties, and digestibility – a review. Carbohydrate Polymer, 59: 443– 458. https://doi.org/10.1016/j.carbpol.2004.10.014
Brand-Miller, J.C., Stockmann, K., Atkinson, F., Petocz, P., and Denyer, G. 2009. Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods. The American Journal of Clinical Nutrition, 89(1): 97-105.
Pelissari, F. M., Andrade-Mahecha, M. M., Sobral, P. J. D. A., and Menegalli, F. C. 2012. Isolation and characterization of the flour and starch of plantain bananas (Musa paradisiaca). Starch-Stärke, 64(5): 382-391. https://doi.org/10.1002/star.201100133
Sulaiman, S.F., Yusoff, N.A.M., Eldeen, I.M., Seow, E.M., Sajak, A. A.B., Supriatno, and Ooi, K.L. 2011. Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.). Journal of Food Composition and Analysis, 24(1): 1–10. doi: 10.1016/j.jfca.2010.04.005
J. Postharvest Technol., 2023, 11(3): 125-137 136
Haripriya and Mageshwari (Chemical composition of unripe banana floor)
Anyasi, T.A., Jideani, A.I., Mchau, G.R. 2015. Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars. Food Chemistry, 172: 515-22. https://doi.org/10.1016/j.foodchem.2014.09.120
Tsamo, C.V.P., Andre, C.M., Ritter, C., Tomekpe, K., Newilah, G.N., Rogez, H., and Larondelle,Y. 2014. Characterization of Musa sp. Fruits and Plantain Banana Ripening Stages According to their Physicochemical Attributes. Journal of Agricultural and Food Chemistry, 62(34): 8705–8715. https://doi.org/10.1021/jf5021939
Sehrawat, A., Sharma, S., Sultana, S. 2006. Preventive effect of tannic acid on 2-acetylaminofluorene induced antioxidant level, tumor promotion and hepatotoxicity: a chemopreventive study. Redox Report, 11(2):85-95. https://doi.org/10.1179/135100006X101066
Mazni, A.Z., Ho, Y.W., Azizul, I., and Nurdin, A. 2016. Antioxidant, antimicrobial, and cytotoxic potential of condensed tannins from Leucaena leucocephala hybrid-Rendang. Food Science and Human Wellness, 5: 65-75.
Hubbard, N.L., Mason Pharr, D., Huber, S.C. 1990. Role of sucrose phosphate synthase in sucrose biosynthesis in ripening bananas and its relationship to the respiratory climacteric. Plant Physiology, 94:201-208.
Oyeyinka, B.O., Afolayan, A.J. 2019. Comparative Evaluation of the Nutritive, Mineral, and Antinutritive Composition of Musa sinensis L. (Banana) and Musa paradisiaca L. (Plantain) Fruit Compartments. Plants, 8(12):598. https://doi.org/10.3390/plants8120598
Lott, J., Ockenden, I., Raboy, V., and Batten. G. 2000. Phytic acid and phosphorus in crop seeds and fruits: A global estimate. Seed Sci Res, 10(1): 11-33. https://doi.org/10.1017/S0960258500000039
Thompson, L.U. 1993. Potential health benefits and problems associated with antinutrients in foods. Food Research International, 26:131-149.
Yoon, J.H., Thompson, L.U., and Jenkins, D.J.A. 1983. The effect of phytic acid on in-vitro rate of starch digestibility and blood glucose response. American Journal of Clinical Nutrition, 38: 835-42.
Vijayakumar, S., Presannakumar, G., Vijayalakshmi, N.R. 2008. Antioxidant activity of banana flavonoids. Fitoterapia, 79: 279– 282. https://doi.org/10.1016/j.fitote.2008.01.007
Frankel, E.N. 1991. Recent advances in lipid oxidation. Journal of the Science of Food and Agriculture, 54: 495 https://doi.org/10.1002/jsfa.2740540402
AAT Bioquest, Inc. 2023, April 12. Quest Graph™ IC50 Calculator. AAT Bioquest. https://www.aatbio.com/tools/ic50-calculator.
Jannoey, P., Channei, D., Boonsong, T., Pimsen, S., and Nueangjumnong, N. 2012. Phytochemical Screening and Antioxidant Activity of Unripe Banana Flour, NU. International Journal of Science, 18(2): 80-102.
