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

Yıl 2022, Cilt 6, Sayı 1, 24 - 27, 30.06.2022

Öz

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.

Kaynakça

  • 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.

Yıl 2022, Cilt 6, Sayı 1, 24 - 27, 30.06.2022

Öz

Kaynakça

  • 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.

Ayrıntılar

Birincil Dil İngilizce
Konular Bahçe Bitkileri
Bölüm Original Papers
Yazarlar

Ömer Faruk BİLGİN> (Sorumlu Yazar)
ÇUKUROVA ÜNİVERSİTESİ
0000-0002-9300-1867
Türkiye


Gözde NOGAY>
CUKUROVA UNIVERSITY, FACULTY OF AGRICULTURE, DEPARTMENT OF HORTICULTURE, DEPARTMENT OF HORTICULTURE
0000-0002-8740-2859
Türkiye


Ebruyasakafkas@gmail.com KAFKAS>
ÇUKUROVA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BAHÇE BİTKİLERİ BÖLÜMÜ, BAHÇE BİTKİLERİ PR. (KKTC UYRUKLU)
0000-0003-3412-5971
Türkiye


Salih KAFKAS>
ÇUKUROVA ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ, BAHÇE BİTKİLERİ BÖLÜMÜ, BAHÇE BİTKİLERİ PR.
0000-0002-9037-4764
Türkiye

Yayımlanma Tarihi 30 Haziran 2022
Başvuru Tarihi 16 Mayıs 2022
Kabul Tarihi 27 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 6, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { ijafls1117430, journal = {International Journal of Agriculture Forestry and Life Sciences}, eissn = {2602-4381}, address = {}, publisher = {Volkan OKATAN}, year = {2022}, volume = {6}, number = {1}, pages = {24 - 27}, title = {Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages}, key = {cite}, author = {Bilgin, Ömer Faruk and Nogay, Gözde and Kafkas, Ebruyasakafkas@gmail.com and Kafkas, Salih} }
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 . Retrieved from https://dergipark.org.tr/tr/pub/ijafls/issue/70069/1117430
MLA Bilgin, Ö. F. , Nogay, G. , Kafkas, E. , Kafkas, S. "Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages" . International Journal of Agriculture Forestry and Life Sciences 6 (2022 ): 24-27 <https://dergipark.org.tr/tr/pub/ijafls/issue/70069/1117430>
Chicago Bilgin, Ö. F. , Nogay, G. , Kafkas, E. , Kafkas, S. "Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages". International Journal of Agriculture Forestry and Life Sciences 6 (2022 ): 24-27
RIS TY - JOUR T1 - Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages AU - Ömer FarukBilgin, GözdeNogay, Ebruyasakafkas@gmail.comKafkas, SalihKafkas Y1 - 2022 PY - 2022 N1 - DO - T2 - International Journal of Agriculture Forestry and Life Sciences JF - Journal JO - JOR SP - 24 EP - 27 VL - 6 IS - 1 SN - -2602-4381 M3 - UR - Y2 - 2022 ER -
EndNote %0 International Journal of Agriculture Forestry and Life Sciences Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages %A Ömer Faruk Bilgin , Gözde Nogay , Ebruyasakafkas@gmail.com Kafkas , Salih Kafkas %T Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages %D 2022 %J International Journal of Agriculture Forestry and Life Sciences %P -2602-4381 %V 6 %N 1 %R %U
ISNAD Bilgin, Ömer Faruk , Nogay, Gözde , Kafkas, Ebruyasakafkas@gmail.com , Kafkas, Salih . "Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages". International Journal of Agriculture Forestry and Life Sciences 6 / 1 (Haziran 2022): 24-27 .
AMA Bilgin Ö. F. , 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): 24-27.
Vancouver Bilgin Ö. F. , Nogay G. , Kafkas E. , Kafkas S. Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages. International Journal of Agriculture Forestry and Life Sciences. 2022; 6(1): 24-27.
IEEE Ö. F. Bilgin , G. Nogay , E. Kafkas ve S. Kafkas , "Some fruit quality characteristics of ‘Grand Naine’ banana fruits during various ripening stages", International Journal of Agriculture Forestry and Life Sciences, c. 6, sayı. 1, ss. 24-27, Haz. 2022