Research Article
BibTex RIS Cite

Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages

Year 2022, Volume: 6 Issue: 1, 24 - 27, 30.06.2022

Abstract

During ripening and ageing, the chemical components and antioxidant capabilities of bananas alter dramatically. The effects of different ripening stages (green, ripen and over ripe) of the flesh of banana cultivar 'Grand Naine' on the total phenolic substance, antioxidant capacity of banana flesh, total sugar, sucrose , fructose , and glucose content were investigated. The total phenolic content was found to be 10.54 mg GAE /100g in the green (first stage) banana, 9.03 mg GAE /100g in the medium ripe banana (fourth stage) and 13.46 mg GAE /100g in the over ripe (seventh stage) banana. When comparing the antioxidant contents, the highest DPPH (%) radical scavenging value was obtained from the fruits of the fully ripe (seventh stage) banana (51.64%), while the lowest %DPPH radical scavenging value was obtained from the fruits of the fully ripe (seventh stage) banana (17.06%). In the Frap assey, the overripe banana had the highest content of Trolox equivalents (TE), 1.24 mg TE / g FW, followed by the medium ripe (0.63 mg TE / g FW) and the green banana (0.56 mg TE / g FW). The HPLC sugar profiles displayed that sucrose is the most important sugar, followed by fructose and glucose in all ripening stages of banana fruit pulp samples. The content of soluble sugars (sucrose, glucose and fructose) in the 'Grand Naine' banana increased during the fruit ripening stages. 'Grand Naine' showed increasing sugar content as ripening progressed and was highest when the fruit was fully ripe.

References

  • Akova, S. B. (1997). Türkiye’de muz ziraatinin coğrafi dağılışı ve özellikleri. İstanbul Üniversitesi Edebiyat Fakültesi Coğrafya Dergisi, 5, 140–177.
  • Alothman, M., Bhat, R., & 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. https://doi.org/10.1016/j.foodchem.2008.12.005
  • Baskar, R., Shrisakthi, S., Sathyapriya, B., Shyampriya, R., Nithya, R., & Poongodi, P. (2011). Antioxidant potential of peel extracts of banana varieties (Musa sapientum). Food and Nutrition Sciences, 2011.
  • Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76.
  • Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217–225.
  • Cordenunsi, B. R., & Lajolo, F. M. (1995). Starch breakdown during banana ripening: sucrose synthase and sucrose phosphate synthase. Journal of Agricultural and Food Chemistry, 43(2), 347–351.
  • Emaga, T. H., Andrianaivo, R. H., Wathelet, B., Tchango, J. T., & Paquot, M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103(2), 590–600.4
  • Fatemeh, S. R., Saifullah, R., Abbas, F. M. A., & Azhar, M. E. (2012). Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. In International Food Research Journal (Vol. 19, Issue 3).
  • Fernando, H. R. P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P., & Jitareerat, P. (2014). Changes in antioxidant properties and chemical composition during ripening in banana variety “Hom Thong” (AAA group) and “Khai” (AA group). In International Food Research Journal (Vol. 21, Issue 2).
  • Forster, M. P., Rodríguez, E. R., Martín, J. D., & Romero, C. D. (2002). Statistical differentiation of bananas according to their mineral composition. Journal of Agricultural and Food Chemistry, 50(21), 6130–6135.
  • González-Montelongo, R., Gloria Lobo, M., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039. https://doi.org/10.1016/j.foodchem.2009.08.012
  • González-Montelongo, R., Lobo, M. G., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039.
  • Gubbuk, H., Altinkaya, L., & Balkic, R. (2017). Banana: a very profitable tropical crop for Turkey.
  • Hardisson, A., Rubio, C., Baez, A., Martin, M., Alvarez, R., & Diaz, E. (2001). Mineral composition of the banana (Musa acuminata) from the island of Tenerife. Food Chemistry, 73(2), 153–161.
  • Kilic, N., Burgut, A., Gündesli, M. A., Nogay, G., Ercisli, S., Kafkas, N. E., Ekiert, H., Elansary, H. O., & Szopa, A. (2021). The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry. Horticulturae, 7(10), 354.
  • Kondo, S., Kittikorn, M., & Kanlayanarat, S. (2005). Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates. Postharvest Biology and Technology, 36(3), 309–318.
  • Kuchi, V. S., Kabir, J., Bouri, F. K., Gupta, R., & Dhua, R. S. (2017). Influence of packaging materials on quality of Banana Burfi during storage. Int. J. Curr. Microbiol. App. Sci, 6(7), 118–127.
  • Leterme, P., Buldgen, A., Estrada, F., & Londoño, A. M. (2006). Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia. Food Chemistry, 95(4), 644–652.
  • Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003–1008. Maisuthisakul, P., Suttajit, M., & Pongsawatmanit, R. (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry, 100(4), 1409–1418.
  • Meechaona, R., Sengpracha, W., Banditpuritat, J., Kawaree, R., & Phutdhawong, W. (2007). Fatty acid content and antioxidant activity of Thai bananas. Maejo International Journal of Science and Technology, 1(2), 222–228.
  • Ngoh Newilah, G., Brat, P., Tomekpé, K., Alter, P., Fokou, E., & Etoa, F.-X. (2008). Effect of ripening on total polyphenol contents of Musa hybrids and cultivars grown in Cameroon. IV International Symposium on Banana: International Conference on Banana and Plantain in Africa: Harnessing International 879, 413–418.
  • Okatan, V., Bulduk, İ., Kaki, B., Gündeşli, M., Usanmaz, S., Alas, T., Helvaci, M., Kahramanoğlu, İ., & Seyed Hajizadeh, H. (2021). Identification and quantification of biochemical composition and antioxidant activity of walnut pollens. Pakistan Journal Of Botany, 53(6).
  • Patthamakanokporn, O., Puwastien, P., Nitithamyong, A., & Sirichakwal, P. P. (2008). Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21(3), 241–248.
  • Shian, T. E., & Abdullah, A. (2012). Antioxidant properties of three banana cultivars (Musa acuminata ‘Berangan’,‘Mas’ and ‘Raja’) extracts. Sains Malaysiana, 41(3), 319–324.
  • Soares, C. A., Peroni-Okita, F. H. G., Cardoso, M. B., Shitakubo, R., Lajolo, F. M., & Cordenunsi, B. R. (2011). Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, 59(12), 6672–6681.
  • Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, 79(3), 351–354. Spanos, G. A., & Wrolstad, R. E. (1990). Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juice. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf00097a030
  • Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., & 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.
  • Urün, I., Attar, S. H., Sönmez, D. A., Gündeşli, M. A., Ercişli, S., Kafkas, N. E., Bandić, L. M., & Duralija, B. (2021). Comparison of polyphenol, sugar, organic acid, volatile compounds, and antioxidant capacity of commercially grown strawberry cultivars in Turkey. Plants, 10(8), 1654. Valerio-Traya, R. F., Lizada, M. C. C., & Esguerra, E. B. (2002). Efficacy of Different Heat Treatment Procedures in Controlling Diseases of Mango Fruits. VII International Mango Symposium 645, 551–556.
  • Valero, C., Crisosto, C. H., & Slaughter, D. (2007). Relationship between nondestructive firmness measurements and commercially important ripening fruit stages for peaches, nectarines and plums. Postharvest Biology and Technology, 44(3), 248–253. https://doi.org/10.1016/j.postharvbio.2006.12.014
  • Vijayakumar, S., Presannakumar, G., & Vijayalakshmi, N. R. (2008). Antioxidant activity of banana flavonoids. Fitoterapia, 79(4), 279–282. Wall, M. M. (2006). Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and Analysis, 19(5), 434–445.
Year 2022, Volume: 6 Issue: 1, 24 - 27, 30.06.2022

Abstract

References

  • Akova, S. B. (1997). Türkiye’de muz ziraatinin coğrafi dağılışı ve özellikleri. İstanbul Üniversitesi Edebiyat Fakültesi Coğrafya Dergisi, 5, 140–177.
  • Alothman, M., Bhat, R., & 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. https://doi.org/10.1016/j.foodchem.2008.12.005
  • Baskar, R., Shrisakthi, S., Sathyapriya, B., Shyampriya, R., Nithya, R., & Poongodi, P. (2011). Antioxidant potential of peel extracts of banana varieties (Musa sapientum). Food and Nutrition Sciences, 2011.
  • Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76.
  • Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2), 217–225.
  • Cordenunsi, B. R., & Lajolo, F. M. (1995). Starch breakdown during banana ripening: sucrose synthase and sucrose phosphate synthase. Journal of Agricultural and Food Chemistry, 43(2), 347–351.
  • Emaga, T. H., Andrianaivo, R. H., Wathelet, B., Tchango, J. T., & Paquot, M. (2007). Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels. Food Chemistry, 103(2), 590–600.4
  • Fatemeh, S. R., Saifullah, R., Abbas, F. M. A., & Azhar, M. E. (2012). Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. In International Food Research Journal (Vol. 19, Issue 3).
  • Fernando, H. R. P., Srilaong, V., Pongprasert, N., Boonyaritthongchai, P., & Jitareerat, P. (2014). Changes in antioxidant properties and chemical composition during ripening in banana variety “Hom Thong” (AAA group) and “Khai” (AA group). In International Food Research Journal (Vol. 21, Issue 2).
  • Forster, M. P., Rodríguez, E. R., Martín, J. D., & Romero, C. D. (2002). Statistical differentiation of bananas according to their mineral composition. Journal of Agricultural and Food Chemistry, 50(21), 6130–6135.
  • González-Montelongo, R., Gloria Lobo, M., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039. https://doi.org/10.1016/j.foodchem.2009.08.012
  • González-Montelongo, R., Lobo, M. G., & González, M. (2010). Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds. Food Chemistry, 119(3), 1030–1039.
  • Gubbuk, H., Altinkaya, L., & Balkic, R. (2017). Banana: a very profitable tropical crop for Turkey.
  • Hardisson, A., Rubio, C., Baez, A., Martin, M., Alvarez, R., & Diaz, E. (2001). Mineral composition of the banana (Musa acuminata) from the island of Tenerife. Food Chemistry, 73(2), 153–161.
  • Kilic, N., Burgut, A., Gündesli, M. A., Nogay, G., Ercisli, S., Kafkas, N. E., Ekiert, H., Elansary, H. O., & Szopa, A. (2021). The Effect of Organic, Inorganic Fertilizers and Their Combinations on Fruit Quality Parameters in Strawberry. Horticulturae, 7(10), 354.
  • Kondo, S., Kittikorn, M., & Kanlayanarat, S. (2005). Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates. Postharvest Biology and Technology, 36(3), 309–318.
  • Kuchi, V. S., Kabir, J., Bouri, F. K., Gupta, R., & Dhua, R. S. (2017). Influence of packaging materials on quality of Banana Burfi during storage. Int. J. Curr. Microbiol. App. Sci, 6(7), 118–127.
  • Leterme, P., Buldgen, A., Estrada, F., & Londoño, A. M. (2006). Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia. Food Chemistry, 95(4), 644–652.
  • Lim, Y. Y., Lim, T. T., & Tee, J. J. (2007). Antioxidant properties of several tropical fruits: A comparative study. Food Chemistry, 103(3), 1003–1008. Maisuthisakul, P., Suttajit, M., & Pongsawatmanit, R. (2007). Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food Chemistry, 100(4), 1409–1418.
  • Meechaona, R., Sengpracha, W., Banditpuritat, J., Kawaree, R., & Phutdhawong, W. (2007). Fatty acid content and antioxidant activity of Thai bananas. Maejo International Journal of Science and Technology, 1(2), 222–228.
  • Ngoh Newilah, G., Brat, P., Tomekpé, K., Alter, P., Fokou, E., & Etoa, F.-X. (2008). Effect of ripening on total polyphenol contents of Musa hybrids and cultivars grown in Cameroon. IV International Symposium on Banana: International Conference on Banana and Plantain in Africa: Harnessing International 879, 413–418.
  • Okatan, V., Bulduk, İ., Kaki, B., Gündeşli, M., Usanmaz, S., Alas, T., Helvaci, M., Kahramanoğlu, İ., & Seyed Hajizadeh, H. (2021). Identification and quantification of biochemical composition and antioxidant activity of walnut pollens. Pakistan Journal Of Botany, 53(6).
  • Patthamakanokporn, O., Puwastien, P., Nitithamyong, A., & Sirichakwal, P. P. (2008). Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. Journal of Food Composition and Analysis, 21(3), 241–248.
  • Shian, T. E., & Abdullah, A. (2012). Antioxidant properties of three banana cultivars (Musa acuminata ‘Berangan’,‘Mas’ and ‘Raja’) extracts. Sains Malaysiana, 41(3), 319–324.
  • Soares, C. A., Peroni-Okita, F. H. G., Cardoso, M. B., Shitakubo, R., Lajolo, F. M., & Cordenunsi, B. R. (2011). Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, 59(12), 6672–6681.
  • Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from bananas (Musa Cavendish). Food Chemistry, 79(3), 351–354. Spanos, G. A., & Wrolstad, R. E. (1990). Influence of Processing and Storage on the Phenolic Composition of Thompson Seedless Grape Juice. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf00097a030
  • Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., & 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.
  • Urün, I., Attar, S. H., Sönmez, D. A., Gündeşli, M. A., Ercişli, S., Kafkas, N. E., Bandić, L. M., & Duralija, B. (2021). Comparison of polyphenol, sugar, organic acid, volatile compounds, and antioxidant capacity of commercially grown strawberry cultivars in Turkey. Plants, 10(8), 1654. Valerio-Traya, R. F., Lizada, M. C. C., & Esguerra, E. B. (2002). Efficacy of Different Heat Treatment Procedures in Controlling Diseases of Mango Fruits. VII International Mango Symposium 645, 551–556.
  • Valero, C., Crisosto, C. H., & Slaughter, D. (2007). Relationship between nondestructive firmness measurements and commercially important ripening fruit stages for peaches, nectarines and plums. Postharvest Biology and Technology, 44(3), 248–253. https://doi.org/10.1016/j.postharvbio.2006.12.014
  • Vijayakumar, S., Presannakumar, G., & Vijayalakshmi, N. R. (2008). Antioxidant activity of banana flavonoids. Fitoterapia, 79(4), 279–282. Wall, M. M. (2006). Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and Analysis, 19(5), 434–445.
There are 30 citations in total.

Details

Primary Language English
Subjects Horticultural Production
Journal Section Original Papers
Authors

Ömer Faruk Bilgin 0000-0002-9300-1867

Gözde Nogay 0000-0002-8740-2859

Ebruyasakafkas@gmail.com Kafkas 0000-0003-3412-5971

Salih Kafkas 0000-0002-9037-4764

Publication Date June 30, 2022
Submission Date May 16, 2022
Acceptance Date June 27, 2022
Published in Issue Year 2022 Volume: 6 Issue: 1

Cite

APA Bilgin, Ö. F., Nogay, G., Kafkas, E., Kafkas, S. (2022). Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. International Journal of Agriculture Forestry and Life Sciences, 6(1), 24-27.
AMA Bilgin ÖF, Nogay G, Kafkas E, Kafkas S. Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. Int J Agric For Life Sci. June 2022;6(1):24-27.
Chicago Bilgin, Ömer Faruk, Gözde Nogay, Ebruyasakafkas@gmail.com Kafkas, and Salih Kafkas. “Some Fruit Quality Characteristics of ‘Grand Naine’ Banana Fruits During Various Ripening Stages”. International Journal of Agriculture Forestry and Life Sciences 6, no. 1 (June 2022): 24-27.
EndNote Bilgin ÖF, Nogay G, Kafkas E, Kafkas S (June 1, 2022) Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. International Journal of Agriculture Forestry and Life Sciences 6 1 24–27.
IEEE Ö. F. Bilgin, G. Nogay, E. Kafkas, and S. Kafkas, “Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages”, Int J Agric For Life Sci, vol. 6, no. 1, pp. 24–27, 2022.
ISNAD Bilgin, Ömer Faruk et al. “Some Fruit Quality Characteristics of ‘Grand Naine’ Banana Fruits During Various Ripening Stages”. International Journal of Agriculture Forestry and Life Sciences 6/1 (June 2022), 24-27.
JAMA Bilgin ÖF, Nogay G, Kafkas E, Kafkas S. Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. Int J Agric For Life Sci. 2022;6:24–27.
MLA Bilgin, Ömer Faruk et al. “Some Fruit Quality Characteristics of ‘Grand Naine’ Banana Fruits During Various Ripening Stages”. International Journal of Agriculture Forestry and Life Sciences, vol. 6, no. 1, 2022, pp. 24-27.
Vancouver Bilgin ÖF, Nogay G, Kafkas E, Kafkas S. Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. Int J Agric For Life Sci. 2022;6(1):24-7.

download