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CLC number: S668.1; Q945.1

On-line Access: 2013-04-03

Received: 2012-06-26

Revision Accepted: 2013-01-11

Crosschecked: 2013-03-07

Cited: 2

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Citations:  Bibtex RefMan EndNote GB/T7714

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Journal of Zhejiang University SCIENCE B 2013 Vol.14 No.4 P.270-278

http://doi.org/10.1631/jzus.B1200177


Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas


Author(s):  Christelle Bruno Bonnet, Olivier Hubert, Didier Mbeguie-A-Mbeguie, Dominique Pallet, Abel Hiol, Max Reynes, Patrick Poucheret

Affiliation(s):  Université des Antilles et de la Guyane, INRA URZ 143, BP 250, 97157 Pointe-à-Pitre, Guadeloupe, France; more

Corresponding email(s):   ahiol@univ-ag.fr

Key Words:  Banana, Ripening, Harvest ages, Polyphenol, Dopamine, Starch


Christelle Bruno Bonnet, Olivier Hubert, Didier Mbeguie-A-Mbeguie, Dominique Pallet, Abel Hiol, Max Reynes, Patrick Poucheret. Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas[J]. Journal of Zhejiang University Science B, 2013, 14(4): 270-278.

@article{title="Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas",
author="Christelle Bruno Bonnet, Olivier Hubert, Didier Mbeguie-A-Mbeguie, Dominique Pallet, Abel Hiol, Max Reynes, Patrick Poucheret",
journal="Journal of Zhejiang University Science B",
volume="14",
number="4",
pages="270-278",
year="2013",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1200177"
}

%0 Journal Article
%T Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas
%A Christelle Bruno Bonnet
%A Olivier Hubert
%A Didier Mbeguie-A-Mbeguie
%A Dominique Pallet
%A Abel Hiol
%A Max Reynes
%A Patrick Poucheret
%J Journal of Zhejiang University SCIENCE B
%V 14
%N 4
%P 270-278
%@ 1673-1581
%D 2013
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1200177

TY - JOUR
T1 - Effect of physiological harvest stages on the composition of bioactive compounds in Cavendish bananas
A1 - Christelle Bruno Bonnet
A1 - Olivier Hubert
A1 - Didier Mbeguie-A-Mbeguie
A1 - Dominique Pallet
A1 - Abel Hiol
A1 - Max Reynes
A1 - Patrick Poucheret
J0 - Journal of Zhejiang University Science B
VL - 14
IS - 4
SP - 270
EP - 278
%@ 1673-1581
Y1 - 2013
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1200177


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.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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