z-logo
open-access-imgOpen Access
Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars
Author(s) -
Anyasi Tonna A.,
Jideani Afam I.O.,
Mchau Godwin A.
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.208
Subject(s) - cultivar , dpph , polyphenol , ascorbic acid , starch , antioxidant , chemistry , titratable acid , citric acid , food science , lactic acid , botany , horticulture , biology , bacteria , biochemistry , genetics
Banana cultivars––Luvhele ( Musa ABB ), Mabonde ( Musa AAA ), and Muomva‐red ( Musa balbisiana ) ––were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly ( P  <   0.05) in their morphology, pH , titratable acidity and total soluble solids with no significant difference in their ash content. Individual cultivars showed variations in flour starch granule when observed using a scanning electron microscope. Characterization of cultivars for total polyphenols ( TP s) and antioxidant activity upon pretreatment with ascorbic, citric, and lactic acid shows that the 1,1‐diphenyl‐2‐picrylhydrazyl ( DPPH ) radical scavenging assay of samples varied significantly as Muomva‐red cultivar (1.02 ± 0.01 mg GA /g) expressed the highest DPPH activity at lactic acid concentration of 20 g/L. Total polyphenol content was also highest for Muomva‐red [1091.76 ± 122.81 mg GAE /100 g (d.w.)]. The high amount of TP s present in these cultivars make them suitable source of bio‐nutrients with great medicinal and health functions.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here