Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of ripeness degree on the physicochemical properties and antioxidative activity of banana

바나나 숙도에 따른 이화학적 특성 및 항산화 활성

  • Kim, Jae-Won (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 식품공학전공) ;
  • 윤광섭 (대구가톨릭대학교 식품공학전공)
  • Received : 2013.04.05
  • Accepted : 2013.06.20
  • Published : 2013.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.

바나나 과피와 과육의 숙도에 따른 이화학적 및 기능적 특성을 조사한 결과 수분함량은 저장기간이 경과함에 따라 감소하는 반면 과육의 경우에는 증가하는 경향을 나타내었다. 색도에서는 과피와 과육 모두 완숙일 때 높은 L 값을 보였고, 후숙 됨에 따라 급격히 감소되는 경향을 나타내었으며 b 값의 경우 후숙과로 경과되면서 급격히 저하되었다. 숙도가 진행됨에 따라 산도는 감소하고 가용성고형분 및 당산비는 증가하였다. 숙도가 진행됨에 따라 과피, 과육의 총당 및 환원당 함량은 증가하였고, 유리당 함량은 전반적으로 fructose 및 glucose가 주요한 구성당으로 그 함량이 증대되는 것으로 관찰되었다. 전반적으로 과육에 비해 과피에서 높은 폴리페놀 및 플라보노이드 함량을 나타내었으며 숙도가 진행됨에 따라 함량은 유의적으로 감소되는 경향을 나타내었다. 항산화능의 경우 폴리페놀 및 플라보노이드 함량이 높을수록 라디칼 소거활성이 높아지는 양적 상관관계를 나타내었다.

Keywords

References

  1. Ali M, Bhutani KK, Atal CK (1984) Chemical constituents of banana. J Sci Ind Res, 43, 316-323
  2. Yu TJ (1991) Illustrated Guide to Korean food. Munundang, Seoul, Korea. p 159-160
  3. Mitsou EK, Kougia E, Nomikos T, Yannakoulia M, Mountzouris KC, Kyriacou A (2011) Effect of banana consumption on faecal microbiota: A randomised, controlled trial. Anaerobe, 17, 384-397 https://doi.org/10.1016/j.anaerobe.2011.03.018
  4. Chiang BH, Chu WC, Chu CL (1987) A pilot scale study for banana starch production. Starch/Starke, 39, 5-8 https://doi.org/10.1002/star.19870390103
  5. Palmer JK (1963) Banana polyphenol oxidase. Preparation and properties. Plant Physiol, 38, 508-513 https://doi.org/10.1104/pp.38.5.508
  6. Horigome T, Sakaguchi E, Kishimoto C (1992) Hypocholes-terolaemic effect of banana (Musa sapientem L. Var. Cavendishii) pulp in the rat fed on a cholesterol containing diet. Br J Nutr, 68, 231-244 https://doi.org/10.1079/BJN19920080
  7. Cho YS, Jeong JH, Ryu CH (1996) Effect of condensed tannins prepared from banana (Musa Sapientum L.) fruit on digestive enzyme in vitro. Agric Chem Biotech 39, 477-481
  8. Youn KS, Chang KS, Choi YH (1999) Optimization of osmotic dehydration for the manufacturing of dried banana. Korean J Postharvest Sci Technol, 6, 55-60
  9. Park JS, Lee YJ, Chum SS (2010) Quality characteristics of sponge cake added with banana powder. J Korean Soc Food Sci Nutr, 39, 1509-1515 https://doi.org/10.3746/jkfn.2010.39.10.1509
  10. Koh HY, Park HW, Kang TS (1988) Effect of packaging methods on the storage of banana. Korean J Food Sci Technol, 20, 737-741
  11. Soo HK, Koh, Young H (1999) Effects of ripening and storage temperatures on the quality of banana. Korean J Postharvest Sci Technol, 6, 148-152
  12. Garcia E, Lajolo FM (1988) Starch transformation during banana ripening: the amylose and glucosidase behavior. J Food Sci, 53, 1184-1181
  13. Wainwrighy H, Hughes PA (1989) Objective measurement of banana pulp colour. Int J Food Sci Technol, 24, 553-558
  14. Shantha HS, Siddappa GS (1970) Physicochemical nature of banana pseudostem starch. J Food Sci, 35, 72-74 https://doi.org/10.1111/j.1365-2621.1970.tb12371.x
  15. Lee KO, Choi JY, Park SO, Lee TS (1995) Changes in free sugars and organic acids of banana fruit at various storage temperatures. Agric Chem Biotechnol, 38, 340-344
  16. Kim HK, Lee BY, Shin DB, Kwon JH (1998) Effect of roasting conditions on physicochemical characteristics and volatile flavor components of chicory roots. Korean J Food Sci Technol, 30, 1279-1284
  17. Kim JY, Yi YH (2010) pH, acidity, color, amino acids, reducing sugars, total sugars, and alcohol in puffed millet powder containing millet Takju during fermentation. Korean J Food Sci Technol, 42, 727-732
  18. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 https://doi.org/10.1021/ac60147a030
  19. Wilson AM, Work TM, Bushway AA, Bushway RJ (1981) HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci, 46, 300-306 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  20. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014 https://doi.org/10.1021/jf0115589
  21. Saleh ES, Hameed A (2008) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277
  22. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
  23. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  24. Saeedeh AD, Asna U (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chem, 102, 1233-1240 https://doi.org/10.1016/j.foodchem.2006.07.013
  25. Franck C, Lammertyn J, Ho QT, Verboven P, Verlinden B, Nicolai BM (2007) Browning disorders in pear fruit. Postharvest Biol Technol, 43, 1-13 https://doi.org/10.1016/j.postharvbio.2006.08.008
  26. Kays JS (1991) Postharvest physiology of perishable plant product. AVI Publishing, New York
  27. Wang SY, Lin HS (2000) Antioxidant activity in fruits and leaves of blackberry, raspberry and strawberry varies with cultivate and developmental stage. J Agric Food Chem, 48, 140-146 https://doi.org/10.1021/jf9908345
  28. Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2000) Handbook of Enology, volume 2: The chemistry of wine stabilization and treatments. John Wiley & Sons Ltd, Chichest, UK, p 129-157
  29. Choi HG, Kang NJ, Moon BY, Kwon JK, Rho IR, Park KS, Lee SY (2013) Changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature, and storage periods in strawberry cultivars. Korean J Hort Sci Technol, 31, 194-202 https://doi.org/10.7235/hort.2013.12151
  30. Cha HS, Youn AR, Park PJ, Choi HR, Kim BS (2007) Comparison of physiological activities of Rubus coreanus Miquel during maturation. J Korean Soc Food Sci Nutr, 36, 683-688 https://doi.org/10.3746/jkfn.2007.36.6.683
  31. Middleton E, Kandaswami C, Theoharides TC (2000) The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacol Rev, 52, 673-751

Cited by

  1. Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.915
  2. Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.314
  3. 딸기 수경재배 시 '베리스타'와 '죽향'의 생육과 품질 향상을 위한 적정 양액농도 설정 vol.26, pp.4, 2013, https://doi.org/10.12791/ksbec.2017.26.4.424
  4. Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage vol.28, pp.1, 2013, https://doi.org/10.11002/kjfp.2021.28.1.13
  5. 연복자 추출물의 Phenolic acids와 Flavonoids의 조성 및 화장품 항산화 활성 vol.19, pp.4, 2013, https://doi.org/10.14400/jdc.2021.19.4.365