Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/7100
Title: Variability of the phenolic profile of banana from Gran Canaria during maturation
Authors: López-Monzón, Aroa
González, Cathaysa
Rocamora, Priscila
Rico Santos, Milagros 
Suárez de Tangil Navarro, Miguel 
UNESCO Clasification: 23 Química
Keywords: Maturation
Polyphenols
HPLC
Issue Date: 2011
Abstract: The identification and quantification of phenolic compounds in bananas from Gran Canaria were carried out to examine changes in their profile during maturation. The phenolic composition of extracts derived from bananas was determined by using HPLC. The total phenolic contents were measured with Folin–Cicolteau`s phenol reagent. To quantify the total antioxidant capacity of banana extracts, we chose two methods commonly used: the percentage of inhibition of radical 1,1–diphenyl-2-picrylhydrazyl (DPPH) and the ferric reducing antioxidant power (FRAP assay). The antioxidant potential on banana extracts was found to increase during maturation in correlation whit the total phenol content.
URI: http://hdl.handle.net/10553/7100
Source: 5th International Conference on Polyphenols and Health (ICPH). Sitges (Barcelona), Spain, from 17th to 20th October 2011.
Appears in Collections:Póster de congreso
Thumbnail
Adobe PDF (812,7 kB)
Show full item record

Page view(s)

14
checked on Mar 1, 2021

Download(s)

3
checked on Mar 1, 2021

Google ScholarTM

Check


Share



Export metadata



This item is licensed under a Creative Commons License Creative Commons