Characterization of Southeast Asia mangoes (Mangifera indica L) according to their physicochemical attributes

Mango (Mangifera indica L.) is an economically important fruit crop grown in the tropics. One of the important traits of mango for successful commercial production is the storage quality of the fruit. This study was conducted to evaluate the postharvest qualities of three mango (Mangifera indica) varieties namely ‘Chokanan’, ‘Golden phoenix’ and ‘Water lily’ grown in Southeast Asia regions. The study found that variety and ripening stage had an impact on the postharvest qualities. In general, an increase in weight loss, L* value and soluble solids concentration (SSC) along with a reduction in titratable acidity (TA), firmness and hue value as ripening progressed were observed irrespective of the variety. Analysis of variance and multivariate analysis were used to characterize the ripening process. This study provides useful information for devising strategies in postharvest handling and implementation of breeding programs for mango crop improvement

Impact of varietal diversity and cooking on plantain banana phenolic compounds

The Musa germplasm presents a large genetic diversity including numerous edible Musa species. In particular, the fruit of plantain, a cooking banana, is a pillar of the food security in Central and West Africa. The demand for this food increases with the growing population. Moreover, plantain bananas are also traditionally involved in the healing of many health disorders such as stomach ulcer, wound, diabetes, hypertension, dysentery and typhoid. However, knowledge on the bioactive compounds such as phenolic compounds, which could contribute to these health benefits, is lacking in the literature. The strategy employed in the present study was first to characterize physico-chemical attributes of the fruit according to the diversity of edible Musa species and to the plantain ripening stages. This was accomplished by applying multivariate methods on the physicochemical characteristic data gathered through the analysis of the fruit. The contribution of the total phenolic compounds was evaluated. Secondly, the specific phenolic compounds of plantains were identified by high performance liquid chromatography coupled with a high resolution mass spectrometry with electrospray ionisation (HPLC-ESI-HR-MS) and used to characterize the diversity within plantain cultivars. The fate of the identified phenolic compounds was further determined after the boiling process. The pulp total phenolic compounds were among the most contributing attributes involved in the differentiation between cultivar groups built on the basis of the consumption mode and genomic constitution. This parameter separated the monospecific cultivars from the interspecific cultivars within dessert bananas as well as within cooking bananas. Physico-chemical attributes commonly recorded in post-harvest analyses of edible Musa fruit, together with pulp and peel total phenolics, were used to build ripening stage prediction models with interesting fitting parameters. The assessment of the specific phenolic compounds of plantain pulp and peel revealed that the pulp phenolic profile was dominated by hydroxycinnamic acids whereas the peel was dominated by flavonols. Ferulic acid-hexoside was the most important hydroxycinnamic acid in the pulp (4.4-85.1 µg / g dry weight) while rutin was the most abundant flavonol in the peel (242.2-618.7 µg / g dry weight). Hydroxycinnamic acids appeared to be the most contributing compounds involved in the differentiation between plantain cultivars. The pedo-climatic conditions could impact the phenolic profile of the pulp and the peel but further investigations need to be done on this issue. The effect of the boiling treatment on plantain phenolic compounds was tissue specific. Pulp total phenolics were well preserved after boiling with or without the peel whereas peel total phenolics drastically decreased after the boiling. An increase in ferulic acid monomers suggested a release from the cell wall or other polymeric components. This phenomenon was more intense in the peel than in the pulp. All the flavonols decreased with maximum losses of 61.3 % and 59.8 % obtained for kaempferol-rutinoside and rutin, respectively, for the cultivar Red Yade. Overall, this work contributes to a better knowledge of the phenolic composition of the edible Musa fruit and particularly of plantain. We showed that plantain bananas are good sources of phenolic compounds, which could be involved in the reported health benefits. In addition, the relevance of the pulp and peel phenolic profile to describe plantain diversity might be very useful for the breeders in the plantain field. Finally, the high flavonol content of the peel should stimulate this uneaten part of the fruit to be considered as a new source of bioactive compounds for food and pharmaceutical industries.(AGRO - Sciences agronomiques et ingénierie biologique) -- UCL, 201

Characterization of Musa sp. Fruits and Plantain Banana Ripening Stages According to Their Physicochemical Attributes

This study aimed at understanding the contribution of the fruit physicochemical parameters to Musa sp. diversity and plantain ripening stages. A discriminant analysis was first performed on a collection of 35 Musa sp. cultivars, organized in six groups based on the consumption mode (dessert or cooking banana) and the genomic constitution. A principal component analysis reinforced by a logistic regression on plantain cultivars was proposed as an analytical approach to describe the plantain ripening stages. The results of the discriminant analysis showed that edible fraction, peel pH, pulp water content, and pulp total phenolics were among the most contributing attributes for the discrimination of the cultivar groups. With mean values ranging from 65.4 to 247.3 mg of gallic acid equivalents/100 g of fresh weight, the pulp total phenolics strongly differed between interspecific and monospecific cultivars within dessert and nonplantain cooking bananas. The results of the logistic regression revealed that the best models according to fitting parameters involved more than one physicochemical attribute. Interestingly, pulp and peel total phenolic contents contributed in the building up of these models

Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp)

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

Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)

The effect of boiling on pulp and peel phenolic profiles of five plantain cultivars and the plantain hybrid F568 was evaluated using high-performance liquid chromatography/electrospray ionisation-linear trap quadrupole-Orbitrap-mass spectrometry (HPLC/ESI-LTQ-Orbitrap-MS) and HPLC-diode array detector (DAD) analysis on sample extracts obtained by a solid/liquid extraction. Total soluble solids, pH, water, and total ash contents were also determined. After boiling the whole fruit, total phenolics decreased considerably in the peel (34.3% on average), whereas no significant change was observed in the pulp after boiling with or without peel. With regards to individual phenolic compounds, all the peel flavonols decreased except for myricetin-deoxyhexose-hexoside, with maximum losses of 61.3% and 59.8% of kaempferol-3-O-rutinoside and rutin, respectively, for the cultivar Red Yade. In both pulp and peel, ferulic acid was apparently released from its conjugated forms after boiling, with increases of 63.7% after boiling with peel and of 33.2% after boiling without peel in the pulp of the cultivar Moto Ebanga. Changes in water and total ash contents also suggested a protective effect of the peel. Finally, the principal component analysis revealed that peel total ash content and pH were strongly correlated to the decrease in phenolics

Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)

International audienceThe standard static gravimetric method was used to determine moisture desorption isotherms (MDIs) of two onion varieties (Goudami and Galmi Violet) at 30 degrees C, 45 degrees C and 60 degrees C in the water activity ranging from 0.055 to 0.83. The combined effects of temperature and water activity on the antioxidant activities of the onion varieties were also studied. GAB, Oswin, Smith and BET equations were tested to fit the experimental data. The net isosteric heat of sorption was calculated. Equilibrium moisture content (EMC), total phenolic content (TPC) and antiradical activity were also measured. The isotherm and the EMC vary significantly with the onion variety and drying temperature, irrespective of water activity (a(w)). Desorption isotherms were best described by the GAB model. The maximum net isosteric heats for Galmi Violet (32.58kJmol(-1)) were greater than those of Goudami (23.50kJmol(-1)) at each EMC. The TPC and antiradical activity of the Galmi Violet were significantly (P0.05) higher than that of the Goudami at all investigated temperatures and water activities