Open AccessMorphological, 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.