Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1009-1018Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.046
Keywords
Anthocyanin; Banana fruit; Carotenoid; Flavonoid; Pigment
Funding
- Major State Basic Research Development Program [2013CB127104]
- Guangdong Natural Science Foundation [2014A030310108]
- Foundation of Guangdong Provincial Key Laboratory of Applied Botany [AB2016013]
- 100 Talents Programme of the Chinese Academy of Sciences [Y321011001, 201209]
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Color is an important characteristic determining the fruit value. Although ripe bananas usually have yellow peels, several banana cultivars have red peels. As details of the pigments in banana fruits are unknown, we investigated these pigments contents and compositions in the peel and pulp of red cultivar 'Hongjiaowang' and yellow cultivar 'Baxijiao' by UPLC-PDA-QTOF-MS and HPLC-PDA techniques. The 'Hongjiaowang' peel color was mainly determined by the presence of anthocyanin-containing epidermal cells. Rutinoside derivatives of cyanidin, peonidin, petunidin, and malvidin were unique to the red peel, and possibly responsible for the red color. 'Hongjiaowang' contained higher total content of carotenoids than 'Baxijiao' in both pulp and peel. Lutein, alpha-carotene, and beta-carotene were main carotenoids, which might play a more important role than flavonoids in producing the yellow banana color owing to the properties and distribution in the fruit. The information will help us understand a complete profile of pigments in banana. (C) 2017 Elsevier Ltd. All rights reserved.
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