Polyphenol Content and Antioxidant Capacity from Banana with Different Varieties and Maturity

Abstract

In order to evaluate the antioxidant capacity of the new variety GC30 processed bananas, develop their functional products and broaden the banana industry chain, five representative banana varieties including GC02 Tianbaogao bananas, GC07 chicken bananas, GC09 powder bananas, GC25 big bananas and GC30 processed bananas were used to study. Specifically, this paper was to analyze the total phenol content and antioxidant capacities of banana peel, pulp and fruit with different varieties and maturity, as well as to statistically analyze antioxidant capacities of different banana varieties and maturity using principal component analysis. The results showed that banana peel had the highest phenol content (P0.05). The scavenging activities on DPPH, superoxide anion and hydroxyl free radicals of banana peel, pulp and fruit at grade-7 maturity was significantly higher than that at grade-1 maturity (P0.05). Moreover, the antioxidant activities of banana fruit, pulp and peel with different varieties at grade-7 maturity were better than those of fruit, pulp and peel at grade-1 maturity. The GC30 banana peel at grade-7 maturity had the strongest antioxidant properties in the comprehensive evaluation of antioxidants. The findings of this research could provide a theoretical basis for the breeding, processing and application of banana varieties, and promote the commercial value of banana.

Keywords

• banana
• variety
• maturity
• polyphenol content
• antioxidant capacity