Data/hora: 21/06/2024 09:58:59

Biblioteca(s): | Embrapa Mandioca e Fruticultura.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
Data corrente: | 15/10/2019
Data da última atualização: | 15/10/2019
Autoria: | BORGES, C. V.; BELIN, M. A. F.; AMORIM, E. P.; MINATEL, I. O.; MONTEIRO, G. C.; GOMEZ, H. A. G.; MONAR, G. R. S.; LIMA, G. P. P.
Afiliação: | CRISTINE VANZ BORGES, USP; MATHEUS ANTÔNIO FILIOL BELIN, USP; EDSON PERITO AMORIM, CNPMF; IGOR OTAVIO MINATEL, USP; GEAN CHARLES MONTEIRO, USP; HECTOR ALONZO GOMEZ GOMEZ, Universidad Nacional de Agricultura; GIOVANA RAFAELA STELZER MONAR, USP; GIUSEPPINA PACE PEREIRA LIMA, USP.
Título: | Bioactive amines changes during the ripening and thermal processes of bananas and plantains.
Ano de publicação: | 2019
Fonte/Imprenta: | Food Chemistry, 298, e125020, 2019.
Idioma: | Inglês
Conteúdo: | 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.
Thesagro: | Banana.
Categoria do assunto: | --
Registro original: | Embrapa Mandioca e Fruticultura (CNPMF)
Exemplares: | CNPMF - (32758-1) - UPC - AP - DD - Publicação digital -  -  - DIS