Bioactive amines changes during the ripening and thermal processes of bananas and plantains

• Authors : Borges, C.V.; Belin, M.A.F.; Amorim, E.P.; Minatel, I.O.; Monteiro, G.C.; Gomez Gomez, H.A.; Monar, G.R.S.; Lima, G.P.P.


• Document type : Journal article


• Year of publication : 2019


• Journal title : Food Chemistry


• Number : 298




• Pages : 125020


• Peer-reviewed : Yes


• ISSN : 0308-8146


• Language(s) : English


• Abstract : Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used.
  
  Highlights
  • Bioactive amines content can vary according to the genotype.
  • Green or yellow are the best ripening stages to obtain bioactive amines.
  • Peel is a potential source of dopamine and serotonin.
  • Serotonin and dopamine can be used as biochemical markers of Musa spp. senescence.
  • Boiling with peel should be the favorite in domestic preparations.


• Keywords : PEEL; AMINES; PULP


• Open access : No


• Document on publisher's site : View article on publisher's site


• Musalit document ID : IN190415

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