Comparative analysis of pigments in red and yellow banana fruit

文献类型： 外文期刊

第一作者： Cheng, Sihua

作者： Cheng, Sihua;Yang, Ziyin;Huang, Bingzhi;Du, Bing;Zeng, Wei

作者机构：

关键词： Anthocyanin;Banana fruit;Carotenoid;Flavonoid;Pigment

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 239 卷

页码：

收录情况： SCI

摘要： 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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