Journal Pre-proofs

Nutritional value and antioxidant compounds during the ripening and after do-
mestic cooking of bananas and plantains

C.V. Borges, M. Maraschin, D.S. Coelho, M. Leonel, H.A.G. Gomez, M.A.F.

Belin, M.S. Diamante, E.P. Amorim, T. Gianeti, G.R. Castro, G.P.P. Lima

PII: S0963-9969(20)30086-7
DOI: https://doi.org/10.1016/j.foodres.2020.109061
Reference: FRIN 109061

To appear in: Food Research International

Received Date: 30 March 2019

Revised Date: 2 February 2020
Accepted Date: 2 February 2020

Please cite this article as: Borges, C.V., Maraschin, M., Coelho, D.S., Leonel, M., Gomez, H.A.G., Belin, M.A.F.,
Diamante, M.S., Amorim, E.P., Gianeti, T., Castro, G.R., Lima, G.P.P., Nutritional value and antioxidant
compounds during the ripening and after domestic cooking of bananas and plantains, Food Research
International (2020), doi: https://doi.org/10.1016/j.foodres.2020.109061

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Nutritional value and antioxidant compounds during the ripening and after domestic

cooking of bananas and plantains

C.V. Borgesa, M. Maraschinb, D.S. Coelhob, M. Leonelc, H.A.G. Gomezd, M.A.F. Belina, M.S.
Diamantea, E.P. Amorime, T. Gianetia, G.R. Castroa, G.P.P. Limaa
a São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, 18.618-000 Botucatu, São
Paulo, Brazil. E-mail address: cristine.vanzb@gmail.com, matmem.belin@gmail.com, marlasdiamante@gmail.com,
thiago.gianeti@unesp.com, gustavo.castro@unesp.com, gpplima@ibb.unesp.br
b Federal University of Santa Catarina, Plant Morphogenesis and Biochemistry Laboratory, 88.040-900, Florianopolis, Santa

Catarina, Brazil. E-mail address: mtcsy@gmail.com, daniela.sousacoelho@gmail.com

c Center of Tropical Roots and Starches, CERAT, São Paulo State University, UNESP, 18.610-370, Botucatu, São Paulo, Brazil.

E-mail address: mleonel@cerat.unesp.br

d Universidad Nacional de Agricultura, Department of Food Technology, Barrio El Espino, Catacamas, Honduras. E-mail

address: ghectoralonzo@ug.uchile.cl
e Embrapa Cassava & Fruits, 44.380-000 Cruz das Almas, Bahia, Brazil. E-mail address: edson.amorim@embrapa.br

ABSTRACT

Genotypes of bananas and plantains have been studied for biofortification purposes, mainly due

to content of resistant starch (RS) and polyphenols. This study aims to identify banana and

plantain genotypes with a high content of resistant starch, phenolic compounds and minerals,

and to evaluate the impact of the ripening stage and domestic thermal processing to select

superior genotypes with high levels of functional compounds. In this study, it was used bunches

of bananas and plantain genotypes. The phenolic compounds profiles were determined by

HPLC-DAD in pulps and peels. The resistant starch and the minerals (K, Na, Zn, Cu and Fe)

were evaluated in pulps and peels of unripe fruit. The results of phenolic compounds were

studied in three ripening stages, and after thermal processing (ripe stage) of two genotypes,

which were most promising for biofortification studies. Resistant starch and minerals were

analysed in the unripe fruits. The peel biomass showed the highest values of phenolic

compounds and minerals. The total starch content in the pulp varied from 42.3% (‘FC06-02’)

to 80.6% (‘Pelipita’). Plantains and cooking bananas presented the highest contents of starch

and resistant starch (stage 2 - green with yellow traces). The pulps of the dessert genotypes

‘Khai’ and ‘Ouro da Mata’, and cooking genotype ‘Pacha Nadam’ stood out due to their

1
minerals high contents (P, K and Fe; Zn and Fe; Ca, Mg and Zn, respectively). The dessert

bananas (e.g., ‘Ney Poovan’) and cooking bananas (e.g., ‘Tiparot’) had the highest

concentrations of phenolic compounds, mainly in ripe fruit (stage 5 - yellow with green). In

addition, the thermal processing of Musa spp. fruit led to increasing these secondary metabolites,

mainly the cooking of fruit with peel by boiling, which should be preferred in domestic

preparations.

Keywords: Phenolic compounds, Minerals, Resistant starch, Plant breeding, Thermal process,

Musa spp.

2
1. Introduction

Today’s consumers tend to prefer ingesting foods that besides nourishment, provide

health benefits. Bananas and plantains are the fourth most produced food items worldwide, with

an annual production of 107 million tons, mostly from India, China, the Philippines, Ecuador

and Brazil (FAO, 2017). These fruits stand out from other tropical fruit, mainly due to their

high consumption and versatility of use (raw, fried and cooked, among others), besides being

considered low-cost food and having high energetic value (rich in starch).

Research on the genetic breeding of banana tree has identified and explored genotypes

with substantial amounts of resistant starch (RS) and phytochemicals (Borges et al., 2014; Ghag

& Ganapathi, 2018). The banana and plantain fruits (Musa spp.) are considered to be a good

source of antioxidants, such as phenolic compounds, and minerals (potassium and phosphorus),

mainly in the peel (Pérez-Jiménez & Saura-Calixto, 2018; Vu, Scarlett, & Vuong, 2019). Peel

is the main byproduct that has been described as a source of nutrients and antioxidants

compounds, and can be used by food producers in the forms of flour and biomass (Khoozani,

Birch, & Bekhit, 2019). In addition, micronutrients, such as zinc (Zn) and iron (Fe) are being

widely researched in biofortification programs (e.g., HarvestPlus), due to the malnutrition

problems associated with the lack of these minerals in less-developed countries (Barrameda-

Medina et al., 2017; Genc, Humphries, Lyons, & Graham, 2005).

Many studies focus on the antioxidant, anti-ulcerogenic, anti-hypertensive and anti-

carcinogenic constituents in Musa spp. fruit, such as vitamins A, B, C and E, β-carotene and

phenolic compounds (catechins, lignins, tannins and anthocyanins) (Borges et al., 2014, 2019,

2018; Ghag & Ganapathi, 2018). In addition, the green banana has been claimed as an important

source of resistant starch (RS), a non-digestible polysaccharide. RS can decrease the glycaemic

3
and insulinemic response, with important action in controlling the metabolic syndrome (Sardá

et al., 2016).

Research on the local cultivars is attractive because it takes into account the vast genetic

diversity of Musa spp. germplasms in the tropical region. This diversity could be explored to

identify suitable genotypes for genetic breeding programs focused on the biofortification or to

expand the options for banana consumption. It is worth emphasising that the content of

phytochemicals in fruits, mainly the phenolic compounds, vary significantly during their

ripening stages and due to the different types of domestic processing. Such inconsistency

highlights the relevance of analysing these antioxidant compounds throughout the ripening

stages and after thermal processing of the fruit.

This study aimed to 1) characterize the banana and plantain genotypes regarding their

contents of RS, minerals and phenolic compounds in pulps and peels, 2) evaluate the effect of

ripening on the phenolic compounds content, and 3) measure the retention of the phenolic

compounds after exposing the fruits (cooking bananas and plantains) to thermal processing

2. Material and methods

2.1. Plant material

Bunches of bananas (22 genotypes) were harvested between March and June of 2016,

from different genomic groups belonging to the Active Germplasm Bank (AGB) of banana

maintained by Embrapa Cassava & Fruits (Cruz das Almas, Bahia, Brazil). All the studied

genotypes were cultivated in the same place (latitude 12º40'12 ' S; longitude 39º06'07'' W;

altitude 225 m) (Table 1). These genotypes (20 plants per genotype) were planted in three

replications (n = 3). Field planting was done in April 2015. When the branches reached ripening

4
stage 1, the second and third hands (each containing about 10 fingers) of each genotype (± 2

bunches = 40 fruit) were harvested. All fruits were stored at room temperature (20 ± 2 °C) and

80 ± 2% relative humidity, until reaching ripening stage 7 (Borges et al., 2018).

2.2. Ripening stage determination

The fruit were divided into seven stages, according to their ripening stages, considering

the peel color, i.e., 1 = green; 2 = green with yellow traces; 3 = more green than yellow; 4 =

more yellow than green; 5 = yellow with green; 6 = completely yellow; 7 = yellow with coffee

color areas (Soltani, Alimardani, & Omid, 2011). Fruit samples in stage 2 of ripening were

analysed for nutritional composition (starch, RS, total phenolics [TP], antioxidant activity and

minerals) and, to study the effect of ripening stage on the TP content, the ripening stages 2, 5

and 7 (see Fig. 1, Supplementary material), were selected, which are the most used for

processing and/or raw consumption (Borges et al., 2018). Further, the genotypes that stood out

regarding their TP content were also analysed by high-performance liquid chromatography–

photodiode array detection (HPLC–DAD). The samples (pulp and peels) were sliced,

lyophilized and stored in an ultra-low temperature freezer (-80°C) (dry weight).

2.3. Study of the thermal processing impact on the phenolic compounds

In order to study the impact of the thermal processing on the TP content, ripe fruit (stage

5) samples of the ‘D'Angola’ plantain, which is already used commercially, and of the cooking

banana ‘Pelipita’ were used. The analyses were performed on peeled and unpeeled fruit. The

preparation methods included boiling fruits in water, microwaving and stir-frying (with 2 mL

soybean oil). Peeled and unpeeled bananas and plantains (stage 5) were boiled in approximately

5
300 mL of water for 10 min in a covered stainless-steel pan. The remaining water was drained

off, and the fruit were cooled to room temperature. For the microwave process, the whole

banana and plantain were microwaved (with and without peel) for 2 min, using a commercial

microwave oven (Panasonic, 21 L, output power of 700 W) (full power). The peel was sliced

longitudinally to avoid the increased internal steam pressure inside of fruits. Stir-frying

occurred for 5 min on samples of pulps sliced longitudinally, using a stainless-steel frying pan

greased with soybean oil (± 2 mL). The thermal processing was performed with three repetitions

(three fruits per repetitions). All analyses were performed in triplicate. Furthermore, the pulps

and peels were ground to a fine powder (A.11, IKA, Germany) in liquid N2, lyophilised and

stored at –80 °C until the analysis (Borges et al., 2018). The TP content (spectrophotometry)

and the profiles of the phenolic compounds (HPLC) were analysed.

2.4. Analyses of starch and RS in pulp of unripe fruits

Total starch (TS) content was determined according to Goñi, Garcia-Alonso, and Saura-

Calixto (1997) in unripe bananas and plantains (stg 2). The samples (50 mg) were suspended

in 2 M KOH to disperse starch and then shaken at room temperature for 30 min, followed by

incubation (60 °C, 45 min, pH 4.75) with amyloglucosidase (1 mL of 300 U/mL; Sigma A-

7255, USA) to hydrolyse the starch. The free glucose was determined using glucose oxidase

and peroxidase (Bergmeyer & Bernet, 1974). The TS was calculated as glucose × 0.9, and an

analytical standard of wheat starch (Sigma S-1514) was used as the reference for the analysis

and calculations.

The RS determination (Goñi, García-Diz, Mañas, & Saura-Calixto, 1996) was

performed in green bananas and plantains (stg 2) using 100 mg of samples passed through a

sieve number 100-ABNT, followed by the addition of 10 mL KCl–HCl buffer (0.2 M, pH 1.5)

6
and 0.2 mL of pepsin solution (0.1 g of pepsin [Sigma P-7012] in 10 mL of KCl–HCl buffer

solution, pH 1.5). The samples were kept in a water bath (40 °C) with shaking for 60 min. After

cooling to room temperature, 0.1 M Tris–maleate buffer (9 mL, pH 6.9, 0.1 M) and α-amylase

(1 mL, 4 g α-amylase [Sigma A-3176] in 100 mL of Tris–maleate buffer) were added. The

sample was incubated in a water bath at 37 °C for 16 h, under stirring, collected, filtered through

110 mm filter paper and the filtrate discarded. The residue collected in the filter paper was

transferred to a 50 mL tube, and 3 mL each of distilled water and 2 M KOH were added. After

holding for 30 min, with occasional shaking, 4.5 mL of 1 M HCl, 3 mL of sodium acetate buffer

(pH 4.75) and 80 μL of amyloglucosidase (0.144 g Sigma A-7255 amyloglucosidase in 10 mL

water) were added. The sample was incubated in a water bath at 60 °C (45 min), under stirring

and further hydrolysates were recovered by filtration (11.0/12.5 filter paper). Glucose oxidase

(2 mL) was added to each sample (20 µL). The tubes were capped and held in a water bath at

37 °C for 10 min. Once cooled, the absorbance was read at 505 nm. RS quantification (%) was

calculated by multiplying the calculated value of free glucose by 0.9.

2.5. Mineral analysis

Sample digestion applied to fruit samples (pulp and peel, stg 2) was adapted from

Altundag & Tuzen (2011) with some modifications. Briefly, a small aliquot of each sample, 1.0

g, (after lyophilization step) was transferred to tared vessels liners (100 mL capacity). At each

reaction flask 8 mL of digestion solution were added. Digestion solution is composed of

concentrated HNO3-H2O2 in the proportion of 6:2 v/v. The mixture (digestion solution +

sample) remained under contact for 12h without heating.). The digestion conditions were: 2

min for 250 W, 6 min for 250 W, 5 min for 400 W, 8 min for 550 W, vent.: 8 min. After cooling,

the acid sample extract was transferred to 10 mL volumetric flask. Blanks were prepared at the

7
same way without sample. Three aliquots of each fruit sample were subjected to acid digestion

and metal determination was performed at each aliquot (n=3). The determination of K, sodium

(Na), Zn, copper (Cu) and Fe was performed by atomic absorption spectrophotometry using a

Shimadzu AA 7000 (Japan) apparatus configured to use the more intense resonance lines for

each mineral. K and Na were determined by atomic emission, and the microelements Cu, Zn

and Fe were determined by atomic absorption using their respective hollow cathode lamps. For

the calibration curves, standard mineral solutions (1000 mg/L; Specsol, Brazil) were used after

step-wise dilution to the desired concentration.

2.6. Extraction of phenolic compounds and antioxidant activity

The lyophilised and powdered samples (pulps and peels, 500 mg) were added of 2.5 mL

MeOH: phosphoric acid: water (80: 0.1: 19.9, v/v/v) solution, vortexed (1 min), and sonicated

(2.4 GHz, 25°C, 30 min - Q3.0/40A, Ultronique, Brazil). Following a centrifugation step

(3800×g, 10 min - Hettich Zentrifugen, Mikro220R, Germany), the extracts were recovered by

collecting the supernatant, which were transferred to amber tubes, and the residual pellets were

submitted to an additional extraction, as described above. The supernatants were pooled and

concentrated under vacuum in an Eppendorf concentrator plus centrifugeTM (20 mbar, 1400

rpm, 30ºC – Eppendorf AG, Hamburg, Germany). For further analysis, the samples were

resuspended according to described in 2.8.1.

2.7. Analysis by UV–Vis spectrophotometry

2.7.1. Total contents of phenolic compounds

8
 The TP (pulp and peel) was measured using the Folin–Ciocalteau reagent (Singleton &

Rossi, 1965), in 0.1 mL of extract. The values were calculated from a standard curve of gallic

acid, and the values were expressed as milligrams (mg) of gallic acid equivalents (GAE) per

100 g of dry weight (d.w.).

2.7.2. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay in pulp

The capacity of samples (extracts) to reduce the DPPH radical was assessed using the

method of Brand-Williams et al. (1995). Pulp extracts (500 µL) were allowed to react with 300

µL of the DPPH solution for 60 min in the dark condition. The absorbance was read at 515 nm

in a UV–Vis Ultrospec 3000 spectrophotometer (Pharmacia Biotech, Uppsala, Sweden), and

the results were expressed as mg Trolox equivalents (TE) from the standard curve (y = 0.6992x

- 0.0044, R2 = 0.99) per 100 g (d.w.).

2.7.3. FRAP (ferric-reducing antioxidant power) assay in pulp

The antioxidant activity was determined with the ferric-reducing ability assay (Benzie

& Strain, 1996). In brief, 900 µL of the fresh FRAP reagent (300 nM acetate buffer, pH 3.6;

2.5 mL of 10 mM 2,4,6-tris(2-pyridyl)-5-triazine [TPTZ] in 40 mM HCl; 2.5 mL FeCl3

solution) was added to 30 µL of extract and incubated for 30 min in the dark condition. The

absorbance was measured at 595 nm. The absorbance values were compared to a calibration

curve of ferrous sulphate (FeSO4) and expressed as millimoles of Fe equivalents per 100 g

(d.w.).

9
2.7.4. ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity

assay in pulp

The antioxidant activity was also determined by the sequestration of the ABTS radical,

according to Re et al. (1999). The absorbance was measured in a UV–Vis Ultrospec 3000

spectrophotometer (Pharmacia Biotech) at 734 nm, and the results were expressed as millimoles

of TE per 100 g (d.w.).

2.8. Reversed-phase- HPLC analysis

2.8.1. Phenolic compounds

The pulp extract (section 2.6) was solubilised in 500 µL of mobile phase [250 µL of

solvent A (water: trifluoracetic acid, 99.9:0.1, v/v) and 250 µL of solvent B (100% acetonitrile)]

and centrifuged (5 min, 5000 × g). The supernatant was recovered, and an aliquot (10 µL) was

injected into the HPLC system (Ultimate 3000, Thermo Scientific, Bremen, Germany) coupled

to a DAD and C18 column (150 × 4.6 mm, Kinetex® 2.6 µm F5 100 Å; Phenomenex, USA).

The chromatographic elution was made using the following gradient: 90% A and 10% B (5

min), 60% A and 40% B (5 min), 30% A and 60% B (3 min), 90% A and 10% B (2 min), at a

flow rate of 0.75 mL min-1. The phenolic compounds were measured at 270 nm (gallic acid),

254 nm (hydroxybenzoic acid), 270 nm (epigallocatechin gallate and catechin) and 254 nm

(quercetin). by calculating the peak areas of interest. Calibration curves were built using known

amounts of analytical standards (99.98% purity; Sigma–Aldrich Co., St. Louis, MO, USA). The

results were expressed as micrograms per gram of sample (d.w.), taking into account the

average of three consecutive injections per sample (n = 3).

10
2.9. Statistical analysis

The experiments were carried out following an entirely randomized design. The data set

of TS, RS, TP, DPPH, FRAP, ABTS, and mineral contents were collected only from the unripe

fruit samples, summarized and submitted to one-way analysis of variance (one-way ANOVA),

followed by the Scott-Knott’s test (p < 0.05) for mean comparison among the genotypes, in

triplicate. On the other hand, the data of total phenolic contents recorded from the ripening stage

samples were analysed in a factorial scheme (22 x 3, genotypes × ripeness) and submitted toone-

way ANOVA, followed by the Scott-Knott’s and Tukey’s tests (p < 0.05) for comparing

treatment means among the genotypes, and the ripening stages, respectively. The data collected

after thermal processing treatments were also submitted to one-way ANOVA, followed by the

Tukey’s test (p < 0.05). All analyses were performed with three repetitions (three

fruit/experimental unit), and in triplicate. The one-way ANOVA and PCA of the data sets were

performed using the algorithms of the statistical softwares SISVAR (Ferreira, 2011) and

XLSTAT (v. 2017, Addinsoft, France), respectively. PCA aimed at to detect possible

correlations among the variables from the chemical profiles and the ripening stages, as well as

from the TP and the genotypes after thermal processing treatments.

3. Results and discussion

3.1. Starch, resistant starch, total phenolic compounds and minerals in unripe bananas and

plantains

Fruit samples in stage 2 of ripening were analysed for nutritional composition. The TS

contents varied from 42.3% (‘FC06-02’) to 80.6% (‘Pelipita’), as the RS spanned over 22.9%

11
(‘Namwa’) to 49.9% (‘Terra Anã Branca’). A clear trend regarding the contents of those

variables in the genotypes investigated was not detected, since a wide range of values was

observed either for banana and plantain samples. Interestingly, the genotypes ‘Terra Anã

Branca’ (RS: 49.9%), ‘Pelipita’ (48.1%) e ‘Simili Radjah’ (48.2%) (Table 2) presented superior

RS values to the genotype ‘D'Angola’ (41.2%), one of the most important plantains in the

Brazilian market. Similarly, this trait was noted in the cooking bananas ‘Monthan 301’ (45.5%)

and ‘Monthan 172’ (47.6%). Among the dessert bananas, ‘Prata-Anã’ (47.5%) stood out for its

high RS content, followed by ‘Pisang K. Bung.’ (39.7%), especially when compared to ‘Grande

Naine’ (27.5%), the most marketed genotype worldwide.

Studies have demonstrated that the RS content of green bananas varies according to the

variety and, when compared with Cavendish bananas (e.g., ‘Grande Naine’ and ‘Nanicão’),

which are used for the production of banana flour in Brazil, plantain has a higher content of

total RS (Bi et al., 2019). It is noteworthy that the dessert and cooking banana genotypes with

superior RS quantities were detected in the Musa spp. germplasm, mainly when compared with

the commercially-available cultivars. These results could be explored for increasing the

contents of those bioactive compounds through breeding programs of the species or by

introducing the genotypes into ongoing agricultural systems.

The highest averages of TP compounds in the pulp were observed in the dessert bananas

and cooking bananas (Fig. 1). Superior values of these antioxidant compounds in dessert

bananas (247 mg/100 g fresh weight) were also reported in other studies with Musa spp. (Tsamo

et al., 2014). This study showed that the TP content is one of the most important attributes to

differentiate dessert bananas (genomic constitution A) from the cooking ones (non-plantains—

genomic constitution B). However, in the present study, besides the high content of these

secondary metabolites found in the dessert bananas, the non-plantain cooking bananas, such as

12
‘Pelipita’ and ‘Tiparot’, also presented such trait, with no distinct division in the content of

these compounds regarding subgroup and or mode of consumption.

Previous findings of our research group indicated that banana peels contain various

phenolic antioxidants in quantities higher than that found in the banana pulps (Khoozani et al.,

2019). The TP contents in the peels varied from 374 mg (‘Prata-Anã’) to 703.0 mg GAE/100 g

(‘Terra S.N.’) (Table 2). The cooking bananas ‘Tiparot’ (509.74 mg/100 g GAE) and ‘Pelipita’

(506.12 mg/100 g GAE) stood out among the genotypes analysed (Table 2).

The mineral elements are involved in several vital functions of the human body. The

concentration of minerals in pulps and peels are presented in Table 3 and 4. It was noticed that

in general, peels showed higher contents than pulps, as described by Sulaiman et al. (2011).

The edible part of the banana fruit is considered a good source of K in the human diet (Anyasi,

Jideani, & Mchau, 2018). According to the dietary reference intake (DRI) for adults, daily

ingestion of 4700 mg of K is recognised as adequate (IOM, 2000; Wall, 2006). In this context,

100 g fresh weight (f.w.) of pulp of the analysed genotypes would provide 8.5% (‘Khai’) or

6.22% (‘Terra Sem Nome’) of the recommended DRI of K ingestion, respectively. These

contents are similar to those reported for bananas from Malaysia that provided between 10% of

the daily K (Sulaiman et al., 2011).

Phosphorus (P) was the second most abundant mineral detected in the pulps and peels,

highlighting ‘Khai’ pulp (251.9 mg/100 g) and ‘Tiparot’ peel (350.4 mg/100 g) (Table 3 and

4). Taking into consideration that the DRI for P is 700 mg, the consumption of 100 g (f.w.) of

‘Khai’ pulp would provide 11.6% of the DRI for adults, which is superior to that reported by

Sulaiman et al. (2011) and Anyasi, Jideani, & Mchau (2018). It is recognised that besides the

genotype, other factors influence the minerals content, such as the abiotic factors and the

agricultural practices (Anyasi, Jideani, & Mchau, 2018).

13
 Magnesium (Mg) also presented relevant amounts (Table 3 and 4) when compared with

other minerals in the samples studied. ‘Pacha Nadam’ pulp (166.56 mg/100 g) and ‘Tiparot’

peel (334.9 mg/100 g) presented the highest contents (Table 3). These values are superior to

other Musa spp. genotypes studied (Sulaiman et al., 2011) and are similar to the values found

in genotypes originating from South African communities (Anyasi, Jideani, & Mchau, 2018).

According to the results, 100 g (f.w.) pulp of ‘Pacha Nadam’, for example, would provide 23%

of the total DRI of Mg for women (320 mg) and 18% of that for adult men (400 mg) (Sulaiman

et al., 2011). ‘Pisang K. B.’ pulp (120.6 mg/100 g) stood out among the others, and ‘Prata-Anã’

peel presented values of 194.7 mg/100 g, higher than the contents found in the other analysed

genotypes.

Among the evaluated microelements, Zn and Fe have been widely investigated in

biofortification programs (e.g., HarvestPlus) due to the malnutrition associated with the

deficiencies in these minerals, mainly in developing countries. The lack of a standard procedure

to measure the deficiency of Zn hinders the estimates of the number of people with a Zn

deficiency, but about 20% of the world population is thought to be at risk (Barrameda-Medina

et al., 2017). In the present study, higher Zn contents were detected in the peel than pulp, mainly

in the dessert banana ‘Prata-Anã’ (6.20 mg/100 g) and ‘Pisang K. B.’ (6.10 mg/100 g), which

stood out from the others. In the pulps, a wide range of contents was found, varying from 0.70

(‘Simili R.’) to 1.54 mg/100 g (‘Pacha Nadam’). The cooking banana ‘Pacha Nadam’ (1.54

mg/100 g) and the dessert banana ‘Ouro da Mata’ (1.53 mg/100 g) showed the highest contents

of this microelement (Table 3).

The microelement found in the highest content was Fe, present mainly in the fruit peels,

highlighting the dessert banana ‘Khai’ which has the highest Fe content (Table 4). The pulp of

the dessert banana ‘Ouro da Mata’ (23.5 mg/100 g) and cooking banana ‘Pacha Nadam’ (23.7

mg/100 g) excelled regarding the Fe contents (Table 3). About 1/3 of the world’s population

14
has a Fe deficiency, and the World Health Organisation (WHO) estimates that most pre-school

aged children and pregnant women in developing countries present a Fe deficiency (Genc et

al., 2005). Thus, both peel and pulp of these bananas genotypes can be used as Fe

supplementation in the diet.

3.2. Correlation analysis among the phenolic compounds, minerals and antioxidant activity in

Musa spp. fruit

In a second approach, multivariate statistical analysis was applied to the data set of

phenolic and mineral contents and antioxidant activity. For that, a classification model was

built, by adopting the principal component analysis. The results showed that PC1 and PC2

explained 60.13% of the data variance (Fig. 2). The TP content showed the highest correlation

with antioxidant activity (DPPH: r = 0.4; FRAP: r = 0.7; ABTS: r = 0.6, p ˂ 0.05) grouped into

in PC1+ and PC2+, and not significant correlation with mineral content (P: r = 0.2; Mg: r = -

0.08; Zn: r = 0.1; K: r = 0.1; Ca: r = 0.02; Fe: 0.07) (PC1+ and PC2). PC1 showed the highest

correlation (0.7–0.9) with the P, Mg, Zn and calcium contents. Regarding the genotypes, ‘Pacha

Nadam’, ‘Khai’ and ‘Ouro da Mata’ displayed the highest correlation with PC1 (Fig. 2 and

Table 3), highlighting these minerals.

Despite the abundance of literature about the contents of chemical compounds in fruits

and vegetables, the studies on the correlation between the mineral content and the antioxidant

activity of these food extracts are rare. When the minerals are bound to the phenolic compounds,

they can show considerable synergism in their antioxidant capacity because certain minerals

can act as electrons donors and have their charges quickly stabilised by the polyphenolic

structures (Sant’Ana et al., 2012).

15
 Sulaiman et al. (2011) did not find any correlation between the mineral content and

antioxidant activity of banana cultivars from Malaysia, corroborating the findings described

herein. In addition, an imbalance of minerals can change the flavonoid content, a potent

antioxidant present in Musa spp. fruit. The deficiency of P can lead to an increase in the

flavonoid level, which can also help to explain, at least partially, the negative correlation

between the content of phenolic compounds and the minerals found in the present study (Lillo,

Lea, & Ruoff, 2008; Tewari, Kumar, & Sharma, 2006).

3.3. Effect of the ripening stage on the contents of phenolic compounds in pulps of Musa spp.

fruit

The amounts of TP varied widely among the analysed genotypes (74.64 to 506.12 mg

GAE/100 g, Fig. 1). The ripening stage influenced the TP content of the cultivars. In general,

lower concentrations of TP were found in bananas during stage 7, mainly in dessert ones,

probably because of the metabolic process associated with ripening. Throughout fruit ripening,

there is a marked decrease in the phenolic content, which might be linked to the activity of

oxidative enzymes, such as polyphenol oxidase (Parr & Bolwell, 2000). In addition, in more

advanced ripening stages, a decrease in the quantity of these secondary metabolites might result

from the decrease of the enzymatic activity in their biosynthesis pathways (i.e., phenylalanine

ammonia-lyase EC 4.3.1.5) (Starrett & Laties, 1991). Studies have verified that the phenolic

content in plantain pulps and peels increased until ripening stage 5, and decreasing in stage 7,

corroborating with the profile of many genotypes studied (Fig. 1) (Vu, Scarlett, & Vuong,

2019). However, in some genotypes (e.g., ‘Ney Poovan’ and ‘D'Angola’), there was an increase

in these compounds in stage 7, suggesting the need of further studies.

16
 The pulp of the cooking genotypes ‘Tiparot’ and ‘Pelipita’ and the dessert banana ‘Ney

Poovan’ stood out for their phenolic amounts, among all genotypes. ‘Pelipita’ presented a high

TP content, mainly in the green fruit (506.12 mg GAE/100 g) (Fig. 1) and ‘Tiparot’ showed

larger amounts of phenolics, both in green and in ripe fruit (stage 5, 658.80 mg GAE/100 g).

‘Ney Poovan’ was also noticeable for its increase in these those secondary metabolites over the

ripening stages (460.19 mg GAE/100 g d.w.). In studies with ‘Kluai Leb Mue Nang’ bananas

(AA group), augmented amounts of TP were found in more advanced ripening stages (stage 5

and 7, with no difference between them) (Youryon & Supapvanich, 2017).

Among the plantains, ‘Samurá B’ showed the highest TP content (432.06 mg GAE/100

g d.w.) in mature fruits (stage 5). In green and over-ripe fruit (yellow with black spots),

genotype ‘D'Angola’ revealed the highest amounts of these compounds (Fig. 1). Similar levels

of phenolic compounds described here were found by Tsamo et al. (2014) in ‘Pelipita’ (319.5

mg GAE/100 g fresh weight, f.w.). However, in ‘Pelipita’ genotype, meaningful changes were

detected over the ripening stages, presenting 506.12 mg GAE/100 g d.w. (223.76 mg GAE 100

g f.w.) in stage 2, decreasing to 405.09 mg GAE/100 g d.w. (158.47 mg GAE/100 g f.w.) in

stage 5 and then slightly increasing to 432.28 mg GAE/100 g d.w. (162.62 mg GAE/100 g f.w.)

in stage 7. Such values are slightly below those reported by Tsamo et al. (2014). Differences in

the amounts observed between these studies are probably due to the distinct extraction methods

and analytical protocols used, as well as the agroecological conditions (e.g., climate, soil,

altitude) at the respective cultivation sites.

3.4. Impact of the ripening stage on the chromatographic profile of phenolics in pulps of Musa

spp. fruit

17
 The eight genotypes that stood out regarding their phenolic contents were selected for

further HPLC analysis. The chromatographic profiles allowed to identify gallic acid,

hydroxybenzoic acid and the flavonoids catechin, epigallocatechin and quercetin (Table 5). The

dessert banana ‘Ney Poovan’ and the cooking banana ‘Tiparot’ presented the highest flavonoids

and phenolic acids contents, regardless of the ripening stage. Among the plantains, the genotype

‘Samurá B’ presented the highest levels.

In a tentative attempt to establish a descriptive model of grouping samples based on the

fruit ripening stages as a function of their contents of TP, the PCA was applied to the chemical

data set. PC1 and PC2 accounted for 80.52% of the data variance (Fig. 3). PC1 explained

57.81% of the data variance and was responsible for separating the genotypes with higher TP

content (PC1+) from those with less TP (PC1-). Interestingly, ‘Ney Poovan’, ‘Tiparot’ and

‘Samurá B’ were grouped because of their higher amounts of phenolic acids and flavonoids,

regardless of their ripening stage (Fig. 3). PC2 explained 22.7% of the data variance and was

responsible for separating the genotypes by their phenolic profiles. The dessert banana ‘Ney

Poovan’ (stage 5 and 7), the plantain ‘Samurá B’ (stage 2) and the cooking banana ‘Tiparot’

(stage 5) presented the highest contents of hydroxybenzoic acid, grouping in PC2+. The

genotype ‘Tiparot’ also presented the highest content of catechin, quercetin and gallic acid

(stage 2 and 5). Superior amounts of epigallocatechin were found in more advanced stages of

fruit ripening for the plantains ‘Samurá B’ (stage 5) and ‘Terra Sem Nome’ (stage 7), which

were grouped in PC2- (Fig. 3).

There was no discernible genotype grouping regarding the ripening stages as a function

of their phenolic compound amounts (Fig. 3). However, the most values of the phenolic acid

and flavonoid contents increased until stage 5 (ripe fruit), decreasing in more advanced ripening

stages (stage 7) (Table 5). Some authors reported increases of these compounds during fruit

ripening and a decrease in over-ripe stages (Campuzano, Rosell, & Cornejo, 2018; Youryon &

18
Supapvanich, 2017), consistent with the results found in the present study. In addition, fruit

with more light-coloured pulps tend to present higher flavonoids contents, differently from what

was found in other antioxidant compounds (i.e., carotenoids, pro-vitamins) in Musa spp.

(Borges et al., 2018).

Pearson’s correlation analysis revealed that flavonoids were the compounds most

strongly correlated with the antioxidant activity. Catechin and quercetin presented the highest

correlation values, regardless of the antioxidant method used (FRAP: r = 0.92 and 0.85; DPPH:

r = 0.85 and 0.80; ABTS: r = 0.78 and 0.77, p ˂ 0.05, respectively). Among the phenolic acids,

gallic acid presented a positive and significant correlation with the antioxidant activity (DPPH:

r = 0.70; ABTS: r = 0.67; FRAP: r = 0.65, p ˂ 0.05), but lower than that detected for flavonoids

(e.g., catechin and quercetin).

Phenolic compounds are considered the most important antioxidants present in plants.

The antioxidant activity of these compounds depends on the type and quantity of phenolic

compounds in the plant cell (Anyasi, Jideani, & Mchau, 2018; Demiray, Pintado, & Castro,

2009), as noted in the present study. Thus, the phenolic profile of each sample is essential to

elucidate which compound is predominantly responsible for the antioxidant activity observed.

Besides, the interactive effect of those secondary metabolites should be considered when

determining the antioxidant action found in plant extracts. Our results show, for example, that

hydroxybenzoic acid (FRAP: r = 0.07; DPPH: r = 0.16; ABTS: r = 0.24, p ˂ 0.05) and

epigallocatechin (FRAP: r = 0.32; FRAP: r = 0.22; ABTS: r = 0.15, p ˂ 0.05) presented low

correlation with the antioxidant activity in Musa spp. fruits, differing from other analysed

phenolic compounds, such as catechin and quercetin, mentioned above.

3.5. Impact of the thermal processing on the phenolic compounds content in cooking banana

and plantains

19
 To establish a descriptive model of the grouping of genotypes according to their

phenolic compounds and thermal processing, the quantitative data of the secondary metabolites

resulting from the HPLC analysis were applied to PCA. The PC2 axis covered 14.82% of the

total data variance and was responsible for separating the genotypes by their phenolic contents,

such as noted for the ‘D'Angola’ plantain (PC2+), which had the highest epigallocatechin

content (Fig. 4 and Table 6). However, when the fruit of this genotype were submitted to the

frying treatment, a significant decrease in that flavonoid was detected. The cooking banana

‘Pelipita’ (PC2+) showed the highest contents of the flavonoids catechin and quercetin, as well

as of hydroxybenzoic acid, regardless of the thermal treatment adopted.

For the cooking methods investigated, the pulps of non-peeled fruits displayed

significant increases in the phenolic compounds, mainly the phenolic acids (Table 6). This

result can be explained by the high amount of these secondary metabolites in the peels, which

might have migrated to the pulp (Tsamo et al., 2015). Additionally, certain genotype-dependent

discrepancies in the contents of phenolics were found after exposing the fruit biomass to the

thermal treatments. For instance, the cooking banana ‘Pelipita’ presented, in general, an

increase in the amounts of phenolic acids and flavonoids (epigallocatechin and quercetin) after

the thermal processing when compared with the plantain ‘D'Angola’ (Table 6). In general, the

cooking bananas were less firm than the plantains, which are characterised by a high fruit

firmness, even in more advanced ripening stages (Borges et al., 2019). Accordingly, the cooking

banana ‘Pelipita’ was less firm than the plantain ‘D'Angola’ at the moment of the thermal

processing, allowing better extraction of these compounds in cooking bananas.

4. Conclusion

20
 Important differences in the primary and secondary metabolites composition of the

investigated Musa spp. genotypes were found. Plantains and cooking bananas presented a high

content of resistant starch. The lowest amounts of phenolic compounds were found in the

plantains. Contrarily, these secondary metabolites were detected in the highest levels in the

dessert and cooking bananas, which also revealed superior amounts of mineral nutrients, as

found in the genotypes ‘Khai’ and ‘Ouro da Mata’ (dessert banana) and ‘Pacha Nadam’

(cooking banana). Our results also indicate that the fruit peel has levels of phenolic compounds

and minerals superior to the pulp (e.g.,), being an important by-product source of bioactive

compounds of interest of the pharmaceutical and food industries.

Catechin and quercetin were the compounds that contributed mostly to the antioxidant

activity of the Musa spp. germplasm. The dessert banana ‘Ney Poovan’ and the cooking banana

‘Tiparot’ presented the highest content of these compounds. Besides, the content of phenolic

compounds was affected by the ripening stage, and superior values were found in the ripe fruit

(stage 5 - yellow with green). In addition, the thermal process increased these secondary

metabolites of the Musa spp. fruit, mainly the ebullition cooking method (fruit with peel), which

should be the preferred method in domestic preparation, regardless of the cultivar.

Acknowledgements

The authors gratefully acknowledge the financial support of Sao Paulo Research

Foundation (FAPESP) for financial support of this work (grant number 2016/22665-2) and for

scholarship provided to C.V. Borges (grant number 2016/00972-0) and to M.A.F. Belin (grant

number 2017/23488-0) and National Council for Scientific and Technological Development

(CNPq, Brazil) (grant number 305177/2015-0). The researcher fellowship from CNPq (grant

number 307099/2015-6) on behalf of Marcelo Maraschin is acknowledged.

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26
Figures captions

Fig. 1. Mean and standard deviation of total phenolic (TP) compounds of pulp (stage 2, 5, and
7). Genotypes separated by dessert bananas (A), cooking bananas (B), and plantain (C).

Fig. 2. Two-dimensional projection (A) and scores (B) of phenolic compounds and mineral
contents and the antioxidant activity of pulp (stage 2) of the Musa spp. genotypes.

Fig. 3. Two-dimensional projection (A) and scores (B) of phenolic compounds (gallic acid,
hydroxybenzoic acid, epigallocatechin, catechin, and quercetin) of the eight genotypes of
bananas and plantains evaluated during the ripening stages (stages 2, 5 and 7).

Fig. 4. Two-dimensional projections (A) and scores (B) of phenolic compounds (gallic acid,
hydroxybenzoic acid, epigallocatechin, and quercetin) of the plantain 'D'Angola' (D) and the
cooking banana 'Pelipita' (P), submitted to the different types of thermal processing.

27
 700 (A)
TP (mg GAE/100g d.w.)

600
cB aA bA
500 bC cB
eA gB eA
hB
400 hB jA hA Stg 2
300 mB mA nB gC
hC Stg 5
200 nC Stg 7
qC pC
qC
100
0
Yangambi Grande Khai Prata-Anã Pisang K. Ney Ouro da
Km5 Nine B. Poovan Mata

aA
700 (B)

600 aA aB
TP (mg GAE/100g d.w.)

500 cB eA bC Stg 2
fC dA
gB fA iC dB
400 lA Stg 5
lB
300 iC Stg 7
oA qBlB
200 rB oC pA mB
rC sC
100
0
Monthan Simili R. Pelipita Pacha Namwa Muísa T. FC06-02 Tiparot
172 N. K.

700
TP (mg GAE/100g d.w.)

600 (C)

500 dA

400 eA Stg 2
iA kB kA jB fC
300 Stg 5
oB nA pB kB
jC Stg 7
200

100

0
Dangola Terra S. N. Terra A. B. Samurá B.

*The same lower case letters (genotypes) and uppercase letters (ripening stages) do not differ by Scott and Knott test (5%) and Tukey test
(5%), respectively.

Fig. 1.

28
 PC1 and PC2: 60.13 % (A)
1
DPPH FRAP

0.75 ABTS
TP
0.5
PC2 (26.97 %)

0.25

P
-0.25 Na
K Zn Mg
Fe
-0.5 Ca

-0.75

-1
-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1
PC1 (33.15 %)

Active variables

29
 PC1 and PC2: 60.13 % (B)

7
3.2
6
5

PC2 (26.97 %)
4
3 14.2
7.2
2
1 21.2 5.2
17.2
18.2
0
19.2 6.2 12.2 22.2 10.2
20.216.2 13.2 8.2 11.2
-1
23.2 4.2
-2 2.2 9.2
-3 1.2
-4
-4 -2 0 2 4 6
PC1 (33.15 %)

Active observations

*1: FC06-02; 2: Mont. 172; 3: Tiparot; 4: Khai; 5: Mont. 301; 6: Simili; 7: Pelipita; 8: Ouro; 9: Pisang; 10: Yangambi; 11:
Pacha; 12: Namwa; 13: Muisa T.; 14: Ney Poovan; 16: D’Angola; 17: Curare E.; 18: Terra S.N.; 19: Terra A. B.; 20: Tipo V.;
21: Samurá B; 22: Prata-Anã; 23: Grande Naine.

Fig. 2.

30
 PC1 and PC2: 80.52 % (A)
1
HYDRO AC
0.75

0.5

PC2 (22.71 %)
0.25
QUERCET

0 CATEC

GÁLLIC AC
-0.25

-0.5
EPIGALLO
-0.75

-1
-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1
PC1 (57,81 %)

PC1 and PC2: 80.52 % (B)

2.5
2
7.57.2 3.5
1.5
PC2 (22.71 %)

1 8.27.7 4.2
4.5
8.5 2.5 3.7
0.5 6.2 1.5
8.7
0 3.2
2.7 4.7 6.5
-0.5 1.2
2.2 6.7
-1 1.7
5.2
-1.5
-2 5.5
-2.5
5.7
-3
-4 -2 0 2 4 6
PC1 (57.81 %)

*1: Tiparot; 2: Pelipita; 3: Ney Poovan; 4: D’Angola; 5: Terra S. N.; 6: Samurá B; 7: Prata-Anã; 8: Grande Naine; Stage 2: 2; Stage 5: 5; Stage
7: 7.

Fig. 3.

31
 PC1 and PC2: 92.64 % (A)
1

EPIGALLO
0.75

0.5

PC2 (14.82 %)
0.25
GALLIC ACID
0
QUERCET
-0.25 HYDRO AC
CATECHIN

-0.5

-0.75

-1
-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1
PC1 (77.82 %)

PC1 and PC2: 92.64 %

(B)

2
DT1
1.5
DT3
PC2 (14.82 %)

1 DT2
DT6
0.5 DT4

0
DT5
-0.5 PT4
PT1
PT5
-1 PT6 PT2PT3

-1.5
-6 -4 -2 0 2 4
PC1 (77.82 %)

*T1: boiling with peel; T2: boiling without peel; T3: microwaving with peel; T4: microwaving without peel; T5: stir-frying;
T6: raw.

Fig. 4.

32
Table 1

Genotypes investigated of bananas and plantains

Genotypes Ploidy Subgroup/Subspecies Form of use

Yangambi Km5 AAA Ibota Raw

Khai AAA Ibota Raw

Pisang Kepok Bung AAB Peyan Raw

Ney Poovan AB Ney Poovan Raw

Ouro da Mata AAAB * Raw

Prata-Anã AAB Prata Raw

Grande Naine AAA Cavendish Raw

Monthan 301 ABB Monthan Cooked

Monthan 172 ABB Monthan Cooked

Simili Radjah ABB Peyan Cooked

Pelipita ABB Bluggoe Cooked

Pacha Nadan ABB Saba Cooked

Namwa Khom ABB Pisang Awak Cooked

Muisa Tia ABB Pisang Awak Cooked

FC06-02 AABB Figo Cooked

Tiparot ABBB Klue Teparod Cooked

D’Angola AAB Plantain Cooked

Curare Enano AAB Plantain Cooked

Terra Sem Nome AAB Plantain Cooked

Tipo Velhaca AAB Plantain Cooked

Terra Anã Branca AAB Plantain Cooked

Samurá B AAB Plantain Cooked

35
36
Table 2

Contents of total starch (TS), resistant starch (RS) and antioxidant activity in pulp samples (stg 2), total phenolic (TP) in peel samples (stg 2) and
moisture content in pulp of Musa spp. genotypes

TS RS TP peel DPPH pulp FRAP pulp ABTS pulp Moisture

Genotypes
content (pulp)
(%) (%) (mg GAE/100 g (mg TE/100 g (mmol Fe/100 g (mmol TE/100 g d.w.)
d.w.) d.w.) d.w.) (%)

Dessert bananas

Yangambi K. 67.6±4.3a 27.5±2.4e 544.1±7.3e 344.4±3.4e 19.0±7.0f 503.5±16.2j 66.9±0.8a

Khai 56.6±5.1b 26.7±2.3e 482.8±6.5g 442.6±3.9d 15.9±7.4g 587.5±18.9i 67.9±0.4a

Pisang K. Bung 66.6±5.3a 39.7±0.4b 486.5±7.4g 860.9±9.6b 6.0±3.2j 174.8±18.3m 40.3±1.1h

Ney Poovan 44.7±1.6c 27.2±0.2e 654.4±7.4c 713.9±7.1c 39.7±5.1b 3650.9±26.0a 60.1±0.4c

Ouro da Mata 63.7±4.2a 32.5±1.9d 532.5±7.6f 481.8±4.9d 21.9±0.9e 1008.4±24.9f 63.8±1.2b

Prata-Anã 72.0±3.7a 47.5±2.5a 374.2±2.7k 326.5±3.3e 15.7±1.9g 1256.8±4.4d 61.0±0.9c

Grande Naine 54.7±2.3b 27.5±1.4e 409.1±1.3j 256.8±2.6e 18.5±8.6f 529.7±5.2j 66.4±0.5a

Cooking bananas

Monthan 301 67.1±4.6a 45.5±0.4a 462.8±7.5h 571.2±5.7c 31.5±5.2c 1480.8±22.1c 67.8±1.1a

Monthan 172 59.9±2.8b 47.6±0.4a 463.0±7.3h 266.3±2.7e 1.6±2.5k 224.9±26.1l 57.0±1,7e

Simili Radjah 73.3±4.4a 48.2±0.6a 467.5±7.5h 844.8±9.4b 8.5±3.0j 350.2±20.6k 63.7±0.4b

Pelipita 80.6±1.2a 48.1±2.2a 519.1±7.5f 448.0±4.5d 25.3±5.9d 886.5±33.0g 55.8±0.4e

37
 Pacha Nadam 66.4±3.6a 38.2±2.0c 534.0±7.6f 442.5±4.2d 20.4±4.8e 800.1±29.0h 62.6±2.0b

Namwa 59.1±1.4b 22.9±0.8f 557.9±1.5e 190.3±1.9f 14.3±4.3g 449.9±14.2j 62.4±0.6b

Muisa Tia 73.2±1.5a 32.6±2.3d 647.4±2.6c 605.2±6.0c 6.7±1.4j 450.9±23.6j 58.8±2.1d

FC06-02 42.3±2.3c 32.4±2.9d 439.9±6.5i 140.4±1.4f 0.6±0.1k 104.5±20.5m 68.7±0.7a

Tiparot 53.3±1.3b 40.9±2.6b 464.4±5.8h 999.9±.3.8a 74.9±2.2a 3494.6±6.4b 58.9±0.8d

Plantains

D’Angola 63.9±3.1a 41.2±1.4b 615.9±3.2d 295.8±2.9e 7.9±2.1j 451.5±27.5j 56.9±0.5e

Curare Enano 63.0±1.5a 39.7±2.2b 655.4±2.6c 972.5±9.7b 13.9±0.5g 1181.3±25.2e 56.7±0.8e

Terra S. N. 63.3±2.8a 45.3±0.5a 703.0±4.1a 648.5±6.5c 9.5±0.7i 765.1±22.2h 55.8±1.2e

Tipo Velhaca 79.0±3.8a 42.4±1.3b 687.7±2.8b 640.4±6.1c 11.9±2.1h 499.6±17.4j 58.7±1.4f

Terra A. B 68.2±2.3a 49.9±3.4a 676.8±2.6b 532.3±5.3d 7.3±0.2j 250.5±20.7l 58.7±1.4d

Samurá B 63.3±1.1a 45.6±1.5a 615.0±3.3d 718.1±7.5c 20.9±3.5e 651.4±10.4i 51.6±1.8g

*The same lower case letters (genotypes) and uppercase letters (ripening stages) do not differ by Scott and Knott test (5%) and Tukey test (5%), respectively. TS: total starch; RS: resistant starch;
TP: total phenolic.

Table 3

Mineral contents (mg/100 g d.w.) in pulp samples (stg 2) of Musa spp. genotypes.

Genotypes P K Na Ca Mg Fe Cu Zn

38
 Dessert bananas

Yangambi K. 195.4±3.9d 1006.7±1.6b 43.7±0.6g 52.9±1.4d 118.0±1.2d 18.1±0.2b 0.34±0.01a 1.03±0.02e

Khai 251.9±3.2a 1244.9±2.4a 61.6±1.6b 44.4±1.7e 120.6±1.8d 23.9±0.7a 0.25±0.01c 1.24±0.03c

Pisang K. Bung 178.7±4.5e 758.8±3.3h 71.3±1.1c 70.9±1.4b 120.6±1.9d 20.0±1.4b 0.26±0.02c 1.18±0.03c

Ney Poovan 225.2±2.3c 807.3±2.6f 53.6±0.7e 39.9±2.0f 127.3±1.4c 18.8±1.4b 0.22±0.03c 1.17±0.02c

Ouro da Mata 190.8±3.1d 996.3±1.2c 53.2±1.3e 47.1±1.4e 133.5±2.3b 23.5±1.4a 0.20±0.01d 1.53±0.03a

Prata-Anã 167.3±3.2f 764.9±1.5g 45.8±1.6g 38.9±1.6f 129.2±1.4c 19.8±0.4b 0.27±0.02c 1.01±0.01e

Grande Naine 135.3±1.7i 961.3±2.8d 48.2±2.9f 38.9±1.4f 131.3±1.3c 19.4±1.8b 0.37±0.01a 1.37±0.02b

Cooking bananas

Monthan 301 236.0±2.9b 829.1±4.0e 43.9±1.9g 43.5±0.9e 121.7±0.7d 18.9±1.4b 0.29±0.01b 1.36±0.05b

Monthan 172 132.8±0.1i 648.9±4.3l 60.9±2.7b 46.4±1.7e 127.2±1.3c 17.3±0.4b 0.18±0.02d 1.03±0.03e

Simili Radjah 153.3±4.0g 752.1±4.2h 37.4±0.5h 36.9±1.4f 118.8±1.3d 15.9±0.3c 0.12±0.01f 0.70±0.05g

Pelipita 134.0±2.8i 684.7±2.2j 37.1±1.9h 25.5±1.8g 93.4±1.1e 15.9±1.4c 0.12±0.01f 0.83±0.01f

Pacha Nadam 234.6±2.8b 647.8±1.3l 50.7±0.1f 76.0±1.5a 166.6±1.4a 23.7±1.1a 0.17±0.01d 1.54±0.03a

Namwa 127.0±3.2i 591.2±2.8m 82.7±3.3a 39.3±3.3f 95.5±1.4e 20.3±1.2b 0.30±0.02b 0.90±0.05f

Muisa Tia 130.4±2.6i 652.2±4.1l 59.9±2.1d 43.9±1.4e 85.4±1.6g 20.5±2.8b 0.10±0.01f 1.43±0.01b

FC06-02 199.6±2.3d 765.3±4.1g 56.3±1.4e 57.5±1.0c 136.5±2.8b 20.1±1.7b 0.15±0.02e 1.33±0.03b

Tiparot 141.7±3.4h 655.6±2.4k 56.7±2.1e 36.8±1.3f 121.4±1.6d 18.9±1.7b 0.24±0.03c 1.11±0.04d

39
 Plantains

D’Angola 119.7±3.4j 702.5±3.2i 93.3±0.4a 22.2±1.2g 96.9±1.4e 19.2±1.2b 0.14±0.01e 1.02±0.01e

Curare Enano 115.5±3.7k 647.6±2.9l 48.0±2.8f 23.9±1.4g 98.2±1.4e 19.1±1.4b 0.10±0.02f 1.09±0.10d

Terra S. N. 115.6±2.4k 661.8±1.2k 62.7±2.1b 24.8±1.4g 96.3±1.4e 17.9±1.4b 0.04±0.01g 0.98±0.03e

Tipo Velhaca 110.7±2.5k 690.2±4.9j 47.1±1.4f 24.3±2.9g 91.4±1.7f 21.3±1.2b 0.11±0.01f 0.88±0.04f

Terra A. B 112.1±2.7k 686.5±1.5j 55.8±1.1e 23.4±1.6g 95.5±0.7e 19.8±1.9b 0.25±0.02c 0.75±0.03g

Samurá B 121.1±2.8j 646.2±5.7l 45.2±1.4g 22.3±1.7g 98.3±1.4e 19.3±1.3b 0.22±0.03c 0.99±0.01e

*The same lower case letters do not differ by Scott and Knott test (5%).

Table 4

Mineral contents (mg/100 g d.w.) in peel samples (stg 2) of Musa spp. genotypes.

Genotypes P K Na Ca Mg Fe Cu Zn

Dessert bananas

Yangambi K. 248.5±3.2d 2224.0±2.8n 62.1±2.9f 180.5±2.1h 152.4±2.9j 26.9±0.1e 0.9±0.05b 2.9±0.04g

Khai 220.4±3.5e 3065.6±2.3e 90.2±2.5c 299.6±3.5a 145.7±2.9k 35.8±0.2a 1.1±0.06a 4.8±0.02c

Pisang K. Bung 256.3±2.6c 2670.6±2.2k 157.7±2.6a 190.5±2.1g 290.7±3.2b 30.0±0.1c 0.5±0.07d 6.1±0.06a

40
Ney Poovan 247.8±2.4d 2862.7±3.5h 60.5±4.6f 239.5±2.1e 216.9±2.8e 23.4±0.6h 0.5±0.03d 5.1±0.08b

Ouro da Mata 204.6±3.2f 2216.0±2.7n 77.3±2.5d 159.7±3.5b 184.4±3.8h 27.6±0.1e 0.7±0.05c 2.5±0.03g

Prata-Anã 243.2±3.3d 2839.9±5.1i 71.2±4.7e 277.4±3.5b 194.7±3.2g 25.9±1.5f 0.3±0.04e 6.2±0.02a

Grande Naine 311.8±2.6b 3243.6±5.2c 104.5±3.3b 253.5±3.5d 172.8±3.8i 33.8±1.6b 0.7±0.04c 4.7±0.07d

Cooking bananas

Monthan 301 134.2±2.2j 2077.8±2.2o 57.7±1.7f 211.6±2.8f 186.3±3.2h 24.9±0.2g 0.8±0.09c 3.8±0.03f

Monthan 172 218.2±3.2e 2046.1±4.7p 55.8±4.1f 200.8±3.4g 190.3±4.3g 26.2±0.3f 0.7±0.05c 2.8±0.07g

Simili Radjah 213.4±3.3e 2648.9±4.6l 75.6±3.1d 250.7±2.8d 191.9±3.4g 27.6±0.1e 0.5±0.03d 4.9±0.04b

Pelipita 263.4±4.0c 3075.1±4.2e 64.9±1.4e 107.8±1.4k 200.6±2.7f 25.9±1.4f 0.7±0.06c 2.2±0.03i

Pacha Nadam 174.3±2.6g 1575.0±3.1s 60.4±2.5f 261.4±1.4c 232.8±4.2d 24.0±0.2h 0.7±0.07c 2.9±0.08g

Namwa 244.4±3.6d 3418.7±3.1b 68.8±2.1e 111.7±1.4k 241.7±5.2c 25.8±0.2f 0.4±0.07d 4.8±0.04c

Muisa Tia 151.4±2.0i 3161.4±6.7d 80.5±2.6d 122.1±2.8j 204.3±2.8f 30.9±0.2c 0.5±0.04d 4.0±0.04e

FC06-02 167.7±1.9h 1870.9±3.7q 78.1±1.4d 205.9±2.8f 209.7±1.8f 28.9±0.1d 0.7±0.04c 2.9±0.07g

Tiparot 350.4±2.3a 2590.1±5.8m 69.9±4.2e 249.1±4.9d 334.9±3.5a 25.3±0.2g 0.6±0.05c 4.7±0.08d

Plantains

D’Angola 163.3±3.6h 2986.4±4.1f 78.9±2.8d 91.1±1.4l 121.8±3.1m 24.9±0.1g 0.3±0.03e 4.6±0.03d

Curare Enano 130.8±2.6j 2787.6±6.6j 55.4±3.1f 71.0±1.4m 120.8±3.4m 20.9±0.2i 0.6±0.03c 2.2±0.03i

Terra S. N. 180.3±3.8g 4192.7±6.2a 61.6±2.4f 122.4±3.5j 142.3±3.2k 29.1±0.2d 0.5±0.06d 4.6±0.08d

Tipo Velhaca 149.3±2.6i 2921.3±7.1g 107.7±1.7b 126.1±2.1j 131.6±3.9l 24.5±0.2g 0.7±0.04c 2.8±0.04g

41
 Terra A. B 139.6±3.6j 2999.3±6.1f 86.6±1.8c 66.9±2.1m 119.4±1.2m 25.9±01f 0.7±0.03c 2.7±0.03g

Samurá B 137.3±3.2j 1685.4±7.0r 63.8±3.1f 56.6±3.4n 98.8±1.6n 24.9±0.2g 0.5±0.04d 1.9±0.04j

*The same lower case letters do not differ by Scott and Knott test (5%).

Table 5

Phenolic acids and flavonoid contents (µg/g d.w.) in pulps of Musa spp. genotypes determined by HPLC.

Phenolic acids Flavonoids

Ripening
Genotypes
stage Gallic acid Hydroxybenzoic acid Mean Epigallocatechin Catechin Quercetin Mean

Dessert banana

Ney Poovan 2 241.7±10.7bB 39.9±0.2eC 140.8 53.6±0.5dC 262.9±5.4bC 75.1±9.5bB 130.5

5 254.4±7.7aA 85.9±3.3aA 170.2 60.8±0.4dB 288,1±1.8bA 98.1±1.8bA 149.0

7 184.9±7.7bC 68.9±0.2aB 126.9 78.5±0.3dA 269,4±0.2aB 79.9±0.3aB 142.6

Prata-Anã 2 183.5±5.6cA 67.6±0.5bA 125.5 19.2±0.2eB 88.0±0.1eB 68.4±0.7cA 58.5

5 146.5±0.8bB 58.2±0.1bB 102.4 28.2±1.4eA 106.5±1.2eA 44.6±0.2dB 59.8

7 145.1±1.5cB 50.8±0.4bC 97.9 15.2±0.3gC 51,1±1.7fC 18.9±0.1cC 28.4

42
Grande Naine 2 101.2±0.9eA 53.5±0.5dA 77.4 19.2±0.3eA 88.5±1.3eA 13.1±0.2fA 40.3

5 86.6±0.1dB 44.1±0.3dB 65.4 19.8±0.3fA 78.4±0.4fB 10.0±0.2gA 36.1

7 86.7±0.4eB 34.3±0.6dC 60.5 11.2±1.9hB 23.3±1.8gC 6.9±1.2dB 13.8

Cooking banana

Tiparot 2 352.0±4.4aA 28.5±0.2fB 190.3 121.0±4.8bB 459.1±2.2aB 142.0±0.3aB 240.7

5 249.2±4.5aB 58.2±0.3bA 153,7 149.8±0.3bA 641,6±2.9aA 153.0±1.4aA 314.8

7 193.9±1.2aC 28.2±0.1eB 111.1 119.5±0.4bB 117.2±0.7cC 32.9±0.4bC 89.9

Pelipita 2 70.5±6.4f C 14.1±0.6gC 42.3 14.8±3.7fB 118.3±3.5dB 35.3±0.6dA 56.1

5 80.7±1.2dA 43.3±1.4dA 62.0 28.9±4.2eA 122.1±3.5dB 28.2±1.7eB 60.0

7 67.8±0.8fC 29.1±0.2eB 48.5 31.4±0.2fA 117.1±2.3cA 17.6±0.3cC 55.4

Plantain

D’Angola 2 151.6±1.2dA 72.7±0.2aA 112.2 77.5±2.8cA 82.8±2.3fA 20.1±0.5eA 60.1

5 95.6±4.1cB 56.9±2.7bB 76.3 57.7±1.9dB 70.6±1.7gB 16.1±0.2gB 48.1

7 79.7±4.5eC 38.6±2.4cC 59.2 59.6±1.8eB 52.9±0.2fC 23.2±0.2cA 45.2

Terra S. N. 2 159.9±1.5dB 12.7±0.4gB 86.3 51.2±0.9dC 24.0±1.1gC 66.4±2.3cA 47.2

5 248.5±4.5aA 16.7±0.4eA 132.6 134.5±6.2cB 42.6±0.3hB 26.4±0.2eB 67.8

7 146.5±7.7cC 10.7±0.2fB 78.6 170.3±4.7aA 79.9±2.1eA 26.2±2.7bB 92.1

Samurá B 2 154.9±1.3dA 72.3±0.6aA 113.6 147.9±1.5aB 164.2±6.5cA 65.1±6.4cB 125.7

5 142.0±5.2bB 54.7±0.2cB 98.4 158.5±0.3aA 160.5±0.2cA 82.1±2.3cA 133.7

7 123.6±13.4dC 37.5±0.2cC 80.5 105.7±0.2cC 107.2±1.8dB 31.6±2.8bC 81.5

43
*The same lower case letters (genotypes) and uppercase letters (ripening stages) do not differ by Scott and Knott test (5%) and Tukey test (5%), respectively.

Table 6

Phenolic and flavonoid contents (µg/g d.w.) after pulp cooking processes of the ‘D’Angola’ plantain and ‘Pelipita’ cooking banana measured by
HPLC.

Phenolic acids Flavonoids

Cooking processes

Hydroxybenzoic
Gallic acid Mean Epigallocatechin Catechin Quercetin Mean
acid

Pelipita

Boiling with peel 160.6±7.2a 97.8±1.4a 129.2 55.9±0.4a 83.5±0.9b 60.0±0.3a 66.5

Boiling without peel 115.7±0.6b 67.2±0.2c 91.5 36.8±0.3c 79.9±0.3c 49.6±0.2b 55.4

Microwave with peel 91.7±4.6c 93.1±0.5b 92.4 48.7±1.4b 89.3±2.3a 50.4±0.9b 62.8

Microwave without peel 61.6±1.5e 47.8±0.5d 54.7 25.9±0.2d 64.5±0.7d 16.4±0.2d 35.6

Stir-frying 33.8±1.8f 25.2±0.2f 29.5 1.4±0.1e 13.8±0.1e 7.9±0.3e 7.7

Raw 75.5±0.1d 43.9±0.5e 59.7 27.8±1.0d 79.8±0.1c 38.9±0.2c 48.8

D’Angola

Boiling with peel 97.0±0.2a 60.1±0.2a 78.6 92.1±0.8a 59.4±0.1a 30.5±0.3a 60.7

44
Boiling without peel 84.6±0.1c 40.9±0.1c 62,8 73.3±0.6c 51.9±0.7b 28.2±0.1b 51.1

Microwave with peel 92.5±0.1b 46.1±1.0b 69.3 80.0±1.9b 60.6±0.1a 29.9±0.2a 56.8

Microwave without peel 47.7±0.1e 30.0±0.1d 38.9 55.2±0.3d 52.2±0.6b 16.3±0.1d 41.2

Stir-frying 17.3±0.2f 10.5±0.2e 13.9 3.2±0.4e 15.1±0.2d 4.4±0.4e 7.6

Raw 76.8±0.2d 45.9±0.2b 61.4 56.8±0.6d 41.9±0.6c 27.3±0.4c 42.0

*The same lower case letters do not differ by Tukey test (5%).

45
46
Highlights

 Plantains and cooking bananas presented a high content of resistant starch

 Peel showed superior phenolic compounds and minerals levels than pulp
 Ripe dessert and cooking banana presented high values of phenolic compounds
 Catechin and quercetin contributed strongly to the antioxidant activity of the Musa spp.
 Boiling with peel increased the phenolic compounds of Musa spp. fruit

47