Effects of Different Heating Treatments on the Antioxidant Activity and Phenolic Compounds of Ecuadorian Red Dacca Banana
Diego Armando Tuárez-García,
Hugo Galván-Gámez,
Cyntia Yadira Erazo Solórzano,
Carlos Edison Zambrano,
Raquel Rodríguez-Solana,
Gema Pereira-Caro,
Mónica Sánchez-Parra,
José M. Moreno-Rojas,
José L. Ordóñez-Díaz
Affiliations
Diego Armando Tuárez-García
Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador
Hugo Galván-Gámez
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
Cyntia Yadira Erazo Solórzano
Faculty of Industry and Production Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, Quevedo 120301, Ecuador
Carlos Edison Zambrano
Faculty of Business Sciences, State Technical University of Quevedo, Av. Walter Andrade, km 1.5 Via Santo Domingo, C.P. 73, Quevedo 120301, Ecuador
Raquel Rodríguez-Solana
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
Gema Pereira-Caro
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
Mónica Sánchez-Parra
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
José M. Moreno-Rojas
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
José L. Ordóñez-Díaz
Department of Agrifood Industry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.
