Open Access
Subscription or Fee Access
Effect of heat treatment on nutritional value and bioactive compounds of banana heart (Musa acuminata Colla)
Abstract
The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) and ground to obtain the respective flours. The contents found varied from: ashes (9.43 - 12.98%), proteins (14.33 - 26.02%), lipids (2.33 - 5.01%), carbohydrates (17.92 - 34.02%), fiber (27.54 - 37.69%) and phenolics from 2.48 to 37.73mg% and 276.39 to 714.13mg% (respectively for gallic and tannic acid equivalents). The HT reduced most of the nutrients and contributed to increase the levels of total phenolics.
Keywords
References
Barreira TF, Paula Filho GX, Rodrigues VCC et al. Diversity and equivalence of unconventional food plants in rural zone of Viçosa, Minas Gerais, Brazil. Rev Bras. de Plant Med. 2015; 17(4 suppl 2):964-974p. doi: https://doi.org/10.1590/1983-084X/14_100
Kinupp VF, Lorenzi H. Plantas Alimentícias Não Convencionais (PANC) no Brasil: guia de identificação, aspectos nutricionais e receitas ilustradas. 1ª ed. Nova Odessa, SP; 2014.
Giraldi M. Recursos alimentares vegetais em duas comunidades caiçaras no sudeste do Brasil: discutindo modos de vida e segurança alimentar. Master’s Thesis (PostGraduate Program in Botany) - Universidade Federal Rural de Pernambuco, Recife; 2012. 79f.
Silva A, Silva AJ, Benevides CMJ. Revisão sistemática sobre PANC no Brasil: aspectos nutricionais e medicinais. Revista Scientia 2022; 7(1):132-152p.
Leal ML, Alves RP, Hanazaki N. Knowledge, use, and disuse of unconventional food plants. Journ. of Ethnob. and Ethnomed. 2018;14(6). doi: https://doi.org/10.1186/s13002-018-0209-8.
IBGE: Instituto Brasileiro de Geografia e Estatística. PAM - Produção Agrícola Municipal 2020. Rio de Janeiro, RJ, 2021. Available from: https://www.ibge.gov.br/en/statistics/economic/agriculture-forestry-and-fishing/16773-municipal-agricultural-production-temporary-and-permanent-crops.html?edicao=31814&t=destaques
Shubham S, Rupali S, Nayany S. Imminent composition of Musa paradisiaca Blossom of Indian origin: A review. Journal of Pharmacognosy and Phytochemistry 2019; 8(5): 470-472p.
Singh S. Banana blossom - an understated food with high functional benefits. International Journal of Current Research 2017; 9(10): 44516-44519p.
Marikkar JMN, Tan SJ, Salleh A. et al. Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials. International Food Research Journal 2016; 23(5): 1988-1995p.
Sitthiya K, Devkota L, Sadiq MB et al. Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities. J. Food Sci. Technol. 2018; 55(1): 658-666p. doi: https://doi.org/10.1007/s13197-017-2975-z.
Savage G, Vanhanen L. Oxalate Contents of Raw, Boiled, Wok-Fried and Pesto and Juice Made from Fat Hen (Chenopodium album) Leaves. Foods 2019; 8(1): 2p. https://doi.org/10.3390/foods8010002.
Evangelista J. Tecnologia dos Alimentos. Ed. Atheneu, 2 ed. São Paulo, SP, 2000.
AOAC International. Official Methods of Analysis of AOAC INTERNATIONAL. 21st Ed., Gaithersburg, MD, USA, 2019.
Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 1959; 37(1): 911p. doi: https://doi.org/10.1139/o59-099
ANKOM. Frequently asked questions. Available from: http://www.ankom.com/faqs.html. Accessed 08 august 2021.
Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybidic-phosphotungstic acid reagent. Am. J. Enol. Vitic. 1965; 16(1): 144-158p.
Brazil. Ministry of Health. National Health Surveillance Agency. Resolution RDC nº 263. Provides for health requirements of starches, biscuits, cereals whole grains, processed cereals, bran, flour, wholemeal flour, pasta and bread., 2022. Available from: http://antigo.anvisa.gov.br/documents/10181/2718376/RDC_711_2022_.pdf/f9212b72-7d2d-451f-b21b-7a7fb9b94a81
Ramu R, Shirahatti PS, Anilakumar KR et al. Assessment of Nutritional Quality and Global Antioxidant Response of Banana (Musa sp. CV. Nanjangud Rasa Bale) Pseudostem and Flower. Pharmacognosy Res. 2017;9(S1): S74- S83p. doi: https://doi.org10.4103/pr.pr_67_17.
Fortes RR, Brigagão TCS, Lourenço CO et al. Physical and chemical characterization of rice flour, pineapple and banana peel flour and pumpkin seed flour. Research, Society and Development 2020; 9(9): e436997293. doi: http://dx.doi.org/10.33448/rsd-v9i9.7293.
NEPA. Brazilian Food Composition Table (TACO). UNICAMP, 1ª ed. Campinas, São Paulo, 2011.
Botrel N et al. Nutritional value of unconventional leafy vegetables grown in the Cerrado Biome/Brazil. Brazilian J. Food Technol. 2020; 23(1): e2018174. doi: https://doi.org/10.1590/1981-6723.17418.
Borges AM, Pereira J, Lucena EMP. Caracterização da farinha de banana verde. Ciênc. Tecnol. Aliment. 2009; 29(2): 333-339p. doi: https://doi.org/10.1590/S0101-20612009000200015
Brazil. Ministry of Health. Food guide for the Brazilian population. 2° ed. Brasília, DF, 2014. Available from: https://bvsms.saude.gov.br/bvs/publicacoes/guia_alimentar_populacao_brasileira_2ed.pdf
Brazil. Ministry of Health. National Health Surveillance Agency. Normative Instruction IN n° 75, 2020. Available from: http://antigo.anvisa.gov.br/documents/10181/3882585/IN+75_2020_.pdf/7d74fe2d-e187-4136-9fa2-36a8dcfc0f8f
Qaisrani TB, Butt MS, Hussain S, Ibrahim M. Characterization and utilization of psyllium husk for the preparation of dietetic cookies. International Journal of Modern Agriculture 2014; 3(3): 81-91p. doi: https://doi.org/10.17762/ijma.v3i3.46.
Acosta-Coello C, Parodi-Redhead A, Medina-Pizzalli ML. Design and validation of a nutritional recipe for a snack made of green banana bracts flour (Musa paradisiaca) Braz. J. Food Technol. 2021; 24: e2019349. doi: https://doi.org/10.1590/1981-6723.34919
Delgado-Ospina J, Lucas-Gonzalez R, Viuda-Martos M et al. (2021) Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain. Heliyon 2021; 7(4): e06799. doi: https://doi.org/10.1016/j.heliyon.2021.e06799
Sá AA, Gonçalves MIA, Vasconcelos TR et al. Physical, chemical and nutritional evaluation of flours prepared with pulp and peel of green banana from different varieties. Brazilian Journal of Food Technology 2021; 24: e2020020. doi: https://doi.org/10.1590/1981-6723.02020.
Vasconcelos KMCSG, Costa JG, Pavão JMSJ et al. Evaluation of nutritional composition of flour residue of mangaba processing. Brazilian Journal of Biology 2021; 83: e248931. doi: 10.1590/1519-6984.248931
Borba AJ, Rocha MGM, Silva MF, Tibúrcio DTS, Pereira SAL, Reis LC, Thedei Júnior G. Low-carbohydrate diet used for weight loss induces obesity in rats. Rev. Nutr. 2011; 24(4): 519-528p. doi: https://doi.org/10.1590/S1415-52732011000400001
Barber TM, Hanson P, Kabish S, Pfeiffer AFH, Weickert MO. The Low-Carbohydrate Diet: Short-Term Metabolic Efficacy. Nutrients 2021; 13(4): 1187p. https://doi.org/10.3390/nu13041187
Amorim G, Ferreira DC, Miranda VO. et al. Knowledge of diabetic individuals about the benefits and sources of food fiber. Rev. Saúde Coletiva 2021; 11(60): 4640-4646p. doi: https://doi.org/10.36489/saudecoletiva.2021v11i60p4640-4653
Bernaud FSR, Rodrigues TC. Dietary fiber: adequate intake and effects on metabolism health. Arq Bras de Endocrinol & Metabol. 2013; 57(6): 397-405p. https://doi.org/10.1590/S0004-27302013000600001
Silva ACP, Sartori GV, Oliveira AL. Nutritional composition of the banana heart and its use as an alternative food. SaBios: Rev. Saúde e Biol. 2014; 9(2): 40-45p.
Carvalho AW, Natal DIG, Silva CO et al. Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour. Food Sci. Technol. 2013; 33(2): 310-315p. doi: https://doi.org/10.1590/S0101-20612013005000048
Xiao HW, Pan Z, Deng LZ et al. (2017) Recent developments and trends in thermal blanching–A comprehensive review. Information Processing in Agriculture 2017; 4(2): 101-127p. doi: https://doi.org/10.1016/j.inpa.2017.02.001
Babalola JO, Alabi OO. Effect of processing methods on nutritional composition, phytochemicals, and anti-nutrient properties of chaya leaf (Cnidoscolus aconitifolius). African Journal of Food Science 2015; 9(12): 560-565p. doi: https://doi.org/10.5897/AJFS2015. 1330
Mamboleo TF. Nutrients and antinutritional factors at different maturity stages of selected indigenous African green leafy vegetables. Thesis, Sokoine University of Agriculture, Tanzania, 2015.
Sartorelli DS, Cardoso MA. Association between dietary carbohydrates and type 2 diabetes mellitus: epidemiological evidences. Arq Bra de Endocri & Metabol. 2006; 50(3): 415-426p. doi: https://doi.org/10.1590/S0004-27302006000300003.
Castanho GKF, Marsola FC, Melellan KCP et al. Consumption of fruit and vegetables associated with the Metabolic Syndrome and its components in an adult population sample. Ciênc. saúde coletiva 2013; 18(2): 385-392p. doi: http://dx.doi.org/10.1590/S1413-81232013000200010
Bhaskar JJ, Shobha MS, Sambaiah K, Salimath PV. Beneficial effects of banana (Musa sp. var. elakki bale) flower and pseudostem on hyperglycemia and advanced glycation end-products (AGEs) in streptozotocin-induced diabetic rats. J Physiol Biochem. 2011; 67(3): 415-425p. doi: https://doi.org/ 10.1007/s13105-011-0091-5
Liyanage R, Gunasegaram S, Visvanathan R et al. Banana Blossom (Musa acuminate Colla) Incorporated Experimental Diets Modulate Serum Cholesterol and Serum Glucose Level in Wistar Rats Fed with Cholesterol. Cholesterol 2016; article ID 9747412. doi: https://doi.org/10.1155/2016/9747412.
Thaweesang S. Antioxidant activity and Total Phenolic compounds of Fresh and Blanching Banana blossom (Musa ABB CV.Kluai “Namwa”) in Thailand. S Thaweesang IOP Conf. Ser.: Mater. Sci. Eng. 2019; 639: 012047. doi: https://doi.org/10.1088/1757-899X/639/1/012047.
Hercos GL, Belisário CM, Alves AES, Maia GPAG, Cavalcante MD. Physicochemical characterization, bioactive compounds and antioxidant capacity of bitter melon. Hortic. Bras. 2021; 39(4): 397-403p. doi: https://doi.org/10.1590/s0102-0536-20210408.
Swe KNE. Study on Phytochemicals and Nutritional Composition of Banana Flowers of Two Cultivars (Phee kyan and Thee hmwe). Univ. Res J. 2012; 5(1): 1-7p.
Battestin V, Matsuda LK, Macedo GA. Fontes e aplicações de taninos e tanases em alimentos. Alim. Nutr. 2004; 15(1): 63-72p. Available from: http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/viewArticle/58.
Monteiro JM, Albuquerque UP, Araújo EL. Amorim ELC et al. Tannis: from chemistry to ecology. Quim. Nova, v.28, n.5, p.892-896, 2005. https://doi.org/10.1590/S0100-40422005000500029.
Alves EJ. A cultura da banana: aspectos técnicos, socioeconômicos e agroindustriais. Brasília: Embrapa-SPI / Cruz das Almas: Embrapa-CNPMF, 1997. Available from: http://livimagens.sct.embrapa.br/amostras/00063350.pdf
DOI: https://doi.org/10.37591/rrjofst.v11i3.3497
Refbacks
- There are currently no refbacks.