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

Passo Tsamo Claudine Valérie, Herent Marie-France, Tomekpé Kodjo, Happi Emaga Thomas, Quetin Leclercq Joëlle, Rogez Hervé, Larondelle Yvan, Andre Christelle M.. 2015. Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp). Journal of Food Composition and Analysis, 44 : 158-169.

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Résumé : 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.

Mots-clés Agrovoc : banane plantain, Musa (plantains), traitement thermique, composé phénolique, conservation biologique, variété, HPLC, pelure, composition chimique, acide férulique, technologie alimentaire

Mots-clés géographiques Agrovoc : Cameroun

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
F30 - Génétique et amélioration des plantes
U30 - Méthodes de recherche

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Passo Tsamo Claudine Valérie, UCL (BEL)
• Herent Marie-France, UCL (BEL)
• Tomekpé Kodjo, CIRAD-BIOS-UMR AGAP (GLP)
• Happi Emaga Thomas, CARBAP (CMR)
• Quetin Leclercq Joëlle, UCL (BEL)
• Rogez Hervé, UFPA (BRA)
• Larondelle Yvan, UCL (BEL)
• Andre Christelle M., Luxembourg Institute of Science and Technology (LUX)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/577762/)

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