Lipophilic phytochernicals from banana fruits of several Musa species
authors Vilela, C; Santos, SAO; Villaverde, JJ; Oliveira, L; Nunes, A; Cordeiro, N; Freire, CSR; Silvestre, AJD
nationality International
journal FOOD CHEMISTRY
author keywords Musa acuminata; Musa balbisiana; Hybrids; Ripe banana pulp; GC-MS; Lipophilic extractives; Fatty acids; Sterols; Tocopherol
keywords PHYTOSTEROLS; EXTRACTIVES; STEROLS; HEALTH; CAVENDISH; ACUMINATA; DISEASE; FOODS; ACIDS; DIET
abstract The chemical composition of the lipophilic extract of ripe pulp of banana fruit from several banana cultivars belonging to the Musa acuminata and Musa balbisiana species (namely 'Chinese Cavendish', 'Giant Cavendish', 'Dwarf Red', 'Grand Nain', 'Eilon', 'Gruesa', 'Silver', 'Ricasa', 'Williams' and 'Zelig') was studied by gas chromatography-mass spectrometry for the first time. The banana cultivars showed similar amounts of lipophilic extractives (ca. 0.4% of dry material weight) as well as qualitative chemical compositions. The major groups of compounds identified in these fractions were fatty acids and sterols making up 68.6-84.3% and 11.1-28.0%, respectively, of the total amount of lipophilic components. Smaller amounts of long chain aliphatic alcohols and a-tocopherol were also identified. These results are a relevant contribution for the valorisation of these banana cultivars as sources of valuable phytochemicals (omega- and omega-6 fatty acids, and sterols) with well-established beneficial nutritional and health effects. (C) 2014 Elsevier Ltd. All rights reserved.
publisher ELSEVIER SCI LTD
issn 0308-8146
year published 2014
volume 162
beginning page 247
ending page 252
digital object identifier (doi) 10.1016/j.foodchem.2014.04.050
web of science category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
subject category Chemistry; Food Science & Technology; Nutrition & Dietetics
unique article identifier WOS:000337853000035
link 24874383
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