Food Chemistry 2015-01-15

Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.).

Claudine Valérie Passo Tsamo, Marie-France Herent, Kodjo Tomekpe, Thomas Happi Emaga, Joëlle Quetin-Leclercq, Hervé Rogez, Yvan Larondelle, Christelle Andre

Index: Food Chem. 167 , 197-204, (2014)

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Abstract

The present study investigated the phenolic profiles of the pulp and peel of nine plantain cultivars and compared them to those of two dessert bananas of commercial interest (Grand Nain and Gros Michel), alongside a newly created hybrid, resistant to black sigatoka disease (F568). Identification and quantification of phenolic compounds were performed by means of HPLC-ESI-HR-MS and HPLC-DAD. Hydroxycinnamic acids, particularly ferulic acid-hexoside with 4.4-85.1 μg/g of dry weight, dominated in the plantain pulp and showed a large diversity among cultivars. Flavonol glycosides were predominant in plantain peels, rutin (242.2-618.7 μg/g of dry weight) being the most abundant. A principal component analysis on the whole data revealed that the phenolic profiles of the hybrid, the dessert bananas and the pure plantains differed from each other. Plantain pulps and peels appeared as good sources of phenolics, which could be involved in the health benefits associated with their current applications.Copyright © 2014 Elsevier Ltd. All rights reserved.