Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)

Auteurs

C. V. Passo Tsamo, M. F. Herent, K. Tomekpe, T. Happi Emaga, J. Quetin-Leclercq, H. Rogez, Y. Larondelle, and C. M. Andre

Référence

Journal of Food Composition and Analysis, vol. 44, pp. 158-169, 2015

Description

The effect of boiling on pulp and peel phenolic profiles of five plantain cultivars and the plantain hybrid F568 was evaluated using high-performance liquid chromatography/electrospray ionisation-linear trap quadrupole-Orbitrap-mass spectrometry (HPLC/ESI-LTQ-Orbitrap-MS) and HPLC-diode array detector (DAD) analysis on sample extracts obtained by a solid/liquid extraction. Total soluble solids, pH, water, and total ash contents were also determined. After boiling the whole fruit, total phenolics decreased considerably in the peel (34.3% on average), whereas no significant change was observed in the pulp after boiling with or without peel. With regards to individual phenolic compounds, all the peel flavonols decreased except for myricetin-deoxyhexose-hexoside, with maximum losses of 61.3% and 59.8% of kaempferol-3-O-rutinoside and rutin, respectively, for the cultivar Red Yade. In both pulp and peel, ferulic acid was apparently released from its conjugated forms after boiling, with increases of 63.7% after boiling with peel and of 33.2% after boiling without peel in the pulp of the cultivar Moto Ebanga. Changes in water and total ash contents also suggested a protective effect of the peel. Finally, the principal component analysis revealed that peel total ash content and pH were strongly correlated to the decrease in phenolics.

Lien

doi:10.1016/j.jfca.2015.08.012