Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Phenolic Compounds’ Preparation and Extraction
2.3. Antioxidant Experiments
2.3.1. Estimation of Total Polyphenols Content (TPC)
2.3.2. Estimation of Flavonoids Content (TFC)
2.3.3. Estimation of Total Tannins Content (TTC)
2.3.4. 2,2′-Diphenyl-1-Picrylhydrazyl Assay (DPPH)
2.3.5. Ferric Reducing Antioxidant Power Assay (FRAP)
2.3.6. 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic Acid) (ABTS) Assay
2.3.7. Reducing Power Assay (RPA)
2.3.8. (•OH) Radical Scavenging Assay
2.3.9. Determination of Ferrous Ion Chelation Activity (FICA)
2.3.10. Total Antioxidant Capacity Assay (TAC)
2.4. Identification of Phenolic Compounds from Banana Extracts by LC-ESI-QTOF-MS/MS
2.5. Quantification of Bananas’ Phenolics by HPLC-PDA
2.6. Statistical Analysis
3. Results and Discussion
3.1. Polyphenols Assessment of Banana
3.2. Antioxidant Capacity of Banana
3.3. Correlation between Polyphenols and Antioxidant Potentials
3.4. LC-ESI-QTOF-MS/MS Identification of the Phenolic Compounds
3.4.1. Phenolic Acids
Hydroxyphenylpropanoic Acids
Hydroxycinnamic Acids
Hydroxybenzoic Acids
Other Phenolic Acids
3.4.2. Flavonoids
3.5. Heatmap and Hierarchical Analysis of Bananas’ Polyphenols
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Banana Samples | TPC (mg GAE/g) | TFC (mg QE/g) | TTC (mg CE/g) |
---|---|---|---|
Peels | |||
Ripe Cavendish | 0.54 ± 0.03 g–i | 0.01 ± 0.001 h–j | 0.19 ± 0.02 gh |
Unripe Cavendish | 0.71 ± 0.04 d–f | 0.01 ± 0.0004 h–j | 0.5 ± 0.05 d–f |
Ripe Ladyfinger | 0.56 ± 0.05 gh | 0.01 ± 0.00 g–i | 0.12 ± 0.01 hi |
Unripe Ladyfinger | 1.15 ± 0.04 b | 0.007 ± 0.001 ij | 0.12 ± 0.01 hi |
Ripe Red Dacca | 0.64 ± 0.05 e–g | 0.01 ± 0.0005 d–f | 0.38 ± 0.02 ef |
Ripe Plantain | 0.87 ± 0.01 c | 0.03 ± 0.001 a | 0.53 ± 0.03 c–e |
Ripe Monkey | 0.56 ± 0.03 gh | 0.006 ± 0.0004 j | 0.56 ± 0.01 cd |
Unripe Monkey | 0.79 ± 0.05 cd | 0.013 ± 0.001 de | 0.44 ± 0.03 d–f |
Ripe Ducasse | 1.32 ± 0.10 a | 0.02 ± 0.0004 b | 3.34 ± 0.2 a |
Pulps | |||
Ripe Cavendish | 0.43 ± 0.01 h–j | 0.01 ± 0.0003 e–g | 0.02 ± 0.01 i |
Unripe Cavendish | 0.55 ± 0.03 g–i | 0.01 ± 0.001 f–h | 0.66 ± 0.08 c |
Ripe Ladyfinger | 0.42 ± 0.01 ij | 0.001 ± 0.0001 k | 0.42 ± 0.012 d–f |
Unripe Ladyfinger | 0.76 ± 0.02 c–e | 0.01 ± 0.001 g–i | 1.52 ± 0.09 b |
Ripe Red Dacca | 0.40 ± 0.01 j | 0.01 ± 0.0001 f–i | - |
Ripe Plantain | 0.38 ± 0.01 j | 0.01 ± 0.001 d | - |
Ripe Monkey | 0.43 ± 0.03 h–j | 0.02 ± 0.001 c | 0.001 ± 0.0 i |
Unripe Monkey | 0.58 ± 0.03 fg | 0.02 ± 0.001 c | 0.02 ± 0.01 i |
Ripe Ducasse | 1.28 ± 0.03 a | 0.03 ± 0.001 a | 0.34 ± 0.04 fg |
Banana Samples | DPPH (mg AAE/g) | FRAP (mg AAE/g) | ABTS (mg AAE/g) | RPA (mg AAE/g) | FICA (mg EDTA/g) | •OH-RSA (mg AAE/g) | TAC (mg AAE/g) |
---|---|---|---|---|---|---|---|
Peels | |||||||
Ripe Cavendish | 0.67 ± 0.02 d | 1.28 ± 0.06 de | 2.41 ± 0.19 a–c | 2.22 ± 0.23 de | 0.11 ± 0.01 e | 104.32 ± 1.72 ab | 0.12 ± 0.006 jk |
Unripe Cavendish | 0.49 ± 0.01 ef | 1.77 ± 0.04 c | 2.29 ± 0.22 a–d | 2.26 ± 0.15 de | 0.04 ± 0.003 fg | 105.95 ± 0.72 a | 0.17 ± 0.005 ij |
Ripe Ladyfinger | 0.59 ± 0.01 de | 1.04 ± 0.06 e–g | 2.69 ± 0.23 a | 6.15 ± 0.50 a | 0.38 ± 0.03 b | 103.60 ± 0.18 ab | 0.17 ± 0.01 ij |
Unripe Ladyfinger | 0.47 ± 0.04 f | 1.35 ± 0.12 d | 2.49 ± 0.17 ab | 4.99 ± 0.04 b | 0.32 ± 0.02 c | 98.02 ± 1.57 cd | 0.13 ± 0.01 jk |
Ripe Red Dacca | 0.13 ± 0.002 h | 0.87 ± 0.02 g–i | 1.76 ± 0.08 f–i | 1.76 ± 0.09 ef | 0.04 ± 0.0005 fg | 96.58 ± 1.72 de | 0.18 ± 0.01 h–j |
Ripe Plantain | 0.66 ± 0.01 d | 1.20 ± 0.03 d–f | 2.17 ± 0.16 b–f | 2.37 ± 0.12 d | 0.04 ± 0.002 fg | 96.58 ± 0.36 de | 0.25 ± 0.01 gh |
Ripe Monkey | 0.66 ± 0.02 d | 0.93 ± 0.09 gh | 0.59 ± 0.07 k | 2.36 ± 0.08 d | 0.59 ± 0.05 a | 96.04 ± 0.79 de | 0.24 ± 0.01 g–i |
Unripe Monkey | 0.66 ± 0.01 d | 1.02 ± 0.10 e–g | 1.67 ± 0.09 g–i | 1.67 ± 0.17 fg | 0.12 ± 0.01 e | 95.14 ± 0.95 de | 0.12 ± 0.01 jk |
Ripe Ducasse | 1.06 ± 0.09 b | 2.31 ± 0.10 b | 1.49 ± 0.13 hi | 4.33 ± 0.17 c | 0.26 ± 0.02 d | 106.67 ± 1.09 a | 0.08 ± 0.01 k |
Pulps | |||||||
Ripe Cavendish | 0.13 ± 0.002 h | 0.69 ± 0.06 hi | 1.82 ± 0.16 e–h | 0.20 ± 0.05 i | 0.06 ± 0.002 f | 94.78 ± 0.48 de | 0.39 ± 0.03 e |
Unripe Cavendish | 0.16 ± 0.01 h | 1.004 ± 0.02 fg | 2.20 ± 0.09 b–e | 1.71 ± 0.21 f | 0.05 ± 0.003 f | 103.06 ± 0.48 a–c | 0.58 ± 0.03 c |
Ripe Ladyfinger | 0.26 ± 0.01 g | 0.86 ± 0.06 g–i | 1.77 ± 0.19 f–h | - | - | 99.46 ± 6.04 b–d | 0.27 ± 0.003 fg |
Unripe Ladyfinger | 0.79 ± 0.05 c | 1.42 ± 0.05 d | 1.98 ± 0.14 c–g | 1.33 ± 0.06 f–h | 0.03 ± 0.002 fg | 97.48 ± 0.36 de | 1.03 ± 0.08 a |
Ripe Red Dacca | 0.09 ± 0.01 h | 0.36 ± 0.02 j | 1.34 ± 0.07 ij | 0.89 ± 0.07 h | 0.02 ± 0.001 fg | 96.58 ± 1.18 de | 0.34 ± 0.004 ef |
Ripe Plantain | 0.069 ± 0.004 h | 0.62 ± 0.01 ij | 2.35 ± 0.05 a–c | 1.12 ± 0.03 h | 0.06 ± 0.005 f | 97.12 ± 1.003 de | 0.29 ± 0.003 fg |
Ripe Monkey | 0.26 ± 0.01 g | 0.80 ± 0.02 g–i | 0.98 ± 0.05 jk | 0.84 ± 0.07 h | 0.05 ± 0.003 f | 94.96 ± 0.65 de | 0.40 ± 0.017 de |
Unripe Monkey | 0.32 ± 0.01 g | 0.87 ± 0.05 g–i | 1.91 ± 0.06 d–h | 1.18 ± 0.10 gh | 0.06 ± 0.002 f | 92.25 ± 0.65 e | 0.47 ± 0.03 d |
Ripe Ducasse | 1.68 ± 0.06 a | 2.85 ± 0.28 a | 1.86 ± 0.14 d–h | 5.67 ± 0.04 a | 0.04 ± 0.003 fg | 106.85 ± 1.77 a | 0.69 ± 0.04 b |
Variables | TPC | TFC | TTC | DPPH | FRAP | ABTS | RPA | FICA | •OH-RSA |
---|---|---|---|---|---|---|---|---|---|
TFC | 0.599 ** | ||||||||
TTC | 0.575 ** | 0.286 | |||||||
DPPH | 0.790 ** | 0.584 ** | 0.444 | ||||||
FRAP | 0.859 ** | 0.564 * | 0.539 * | 0.896 ** | |||||
ABTS | 0.107 | −0.040 | −0.161 | −0.010 | 0.138 | ||||
RPA | 0.706 ** | 0.360 | 0.227 | 0.670 | 0.659 ** | 0.338 | |||
FICA | 0.182 | −0.197 | 0.160 | 0.208 | 0.053 | −0.216 | 0.513 * | ||
•OH-RSA | 0.466 * | 0.183 | 0.417 | 0.563 * | 0.736 ** | 0.362 | 0.603 ** | 0.069 | |
TAC | −0.016 | 0.136 | 0.033 | 0.187 | 0.136 | −0.050 | −0.171 | −0.381 | −0.094 |
No. | Proposed Compounds | Molecular Formula | RT (min) | Ionization (ESI+/ESI−) | Molecular Weight | Theoretical (m/z) | Observed (m/z) | Error (ppm) | MS2 Product ions | Sample Code |
---|---|---|---|---|---|---|---|---|---|---|
Phenolic acid | ||||||||||
Hydroxyphenylpropanoic acids | ||||||||||
1 | 3-Hydroxyphenylpropionic acid | C9H10O3 | 30.544 | [M–H]– | 166.0630 | 165.0557 | 165.0556 | −0.6 | 165, 121, 119 | RCPl |
Hydroxycinnamic acids | ||||||||||
2 | Ferulic acid | C10H10O4 | 9.105 | [M–H]– | 194.0579 | 193.0506 | 193.0506 | 0.0 | 178, 149, 134 | RCP |
3 | Caffeic acid | C9H8O4 | 41.086 | [M–H]– | 180.0423 | 179.035 | 179.035 | 0.0 | 143, 133 | UCP |
4 | p-Coumaroyl glycolic acid | C11H10O5 | 62.765 | [M+H]+ | 222.0528 | 223.0601 | 223.0599 | −0.9 | 163 | * RCPl, ULPl, RRPl, RPPl, RMP, RDPl |
Hydroxyphenylacetic acids | ||||||||||
5 | 3,4-Dihydroxyphenylacetic acid | C8H8O4 | 20.831 | [M–H]– | 168.0423 | 167.035 | 167.0341 | −5.4 | 149, 123 | * RRPl, UCPl |
Hydroxybenzoic acids | ||||||||||
6 | 3,4-O-Dimethylgallic acid | C9H10O5 | 5.557 | [M+H]+ | 198.0528 | 199.0601 | 199.0595 | −3.0 | 153, 139, 125, 111 | RLPl |
Flavonoids | ||||||||||
Anthocyanins | ||||||||||
7 | Delphinidin 3-O-(6’’-acetyl-galactoside) | C23H23O13 | 82.037 | [M–H]– | 507.1139 | 506.1066 | 506.1066 | 0.0 | 303, 507 | * RPPl, UCPl, UCP, RLP, ULP, UMPl, UMP, RMPl, RMP |
8 | Pelargonidin 3-O-(6’’-succinyl-glucoside) | C25H25O13 | 40.051 | [M–H]– | 533.1295 | 532.1222 | 532.1181 | −7.7 | 533, 473, 443, 383, 353 | UCP |
9 | Cyanidin 3,5-O-diglucoside | C27H31O16 | 89.507 | [M+H]+ | 611.1612 | 612.1685 | 612.1674 | −1.8 | 449, 287 | * RCP, RRPl |
10 | Malvidin 3-O-(6’’-acetyl-glucoside) | C25H27O13 | 6.241 | [M+H]+ | 535.1452 | 536.1525 | 536.1525 | 0.0 | 535, 481, 463, 445 | RRPl |
Isoflavonoids | ||||||||||
11 | 2’-Hydroxyformononetin | C16H12O5 | 24.296 | [M+H]+ | 284.0685 | 285.0758 | 285.0755 | −1.1 | 270, 229 | RMP |
Flavonols | ||||||||||
12 | Isorhamnetin 3-O-glucoside 7-O-rhamnoside | C28H32O16 | 29.971 | [M–H]– | 624.169 | 623.1617 | 623.1622 | 0.8 | 433, 315, 300, 271 | UCPl |
13 | Myricetin 3-O-rutinoside | C27H30O17 | 24.472 | [M–H]– | 626.1483 | 625.141 | 625.1397 | −2.1 | 301 | UCPl |
14 | Patuletin 3-O-glucosyl-(1->6)-[apiosyl(1->2)]-glucoside | C33H40O22 | 37.955 | [M–H]– | 788.2011 | 787.1938 | 787.1918 | −2.5 | 625, 463, 301, 271 | RRPl |
15 | Quercetin 3-O-xylosyl-glucuronide | C26H26O17 | 38.624 | [M+H]+ | 610.117 | 611.1243 | 611.1238 | −0.8 | 479, 303, 285, 239 | UCPl |
Flavanols | ||||||||||
16 | (+)-Gallocatechin 3-O-gallate | C22H18O11 | 3.075 | [M–H]– | 458.0849 | 457.0776 | 457.0773 | −0.7 | 305, 169 | RRPl |
Flavones | ||||||||||
17 | Apigenin 7-O-apiosyl-glucoside | C26H28O14 | 88.42 | [M–H]– | 564.1479 | 563.1406 | 563.1402 | −0.7 | 503, 443, 383, 353, 325, 297 | UCP |
18 | Chrysoeriol 7-O-glucoside | C22H22O11 | 89.788 | [M+H]+ | 462.1162 | 463.1235 | 463.1224 | −2.4 | 445, 427, 409, 381 | RCPl |
Flavanones | ||||||||||
19 | Neoeriocitrin | C27H32O15 | 27.305 | [M–H]– | 596.1741 | 595.1668 | 595.1696 | 4.7 | 431, 287 | RRPl |
Other polyphenols | ||||||||||
Hydroxycoumarins | ||||||||||
20 | Scopoletin | C10H8O4 | 7.392 | [M–H]– | 192.0423 | 191.035 | 191.0349 | −0.5 | 176 | * RPPl, RCP, UCP |
21 | Urolithin A | C13H8O4 | 4.563 | [M–H]– | 228.0423 | 227.035 | 227.035 | 0.0 | 198, 182 | UCPl |
22 | Umbelliferone | C9H6O3 | 35.668 | ** [M+H]+ | 162.0317 | 163.039 | 163.0387 | −1.8 | 145, 135, 119 | * RMPl, UCP |
Hydroxyphenylpropenes | ||||||||||
23 | 2’-Hydroxyformononetin | C16H12O5 | 24.296 | [M+H]+ | 284.0685 | 285.0758 | 285.0755 | −1.1 | 270, 229 | RMP |
Furanocoumarins | ||||||||||
24 | Isopimpinellin | C13H10O5 | 5.61 | [M+H]+ | 246.0528 | 247.0601 | 247.0583 | −7.3 | 232, 217, 205, 203 | ULP |
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Bashmil, Y.M.; Ali, A.; BK, A.; Dunshea, F.R.; Suleria, H.A.R. Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity. Antioxidants 2021, 10, 1521. https://doi.org/10.3390/antiox10101521
Bashmil YM, Ali A, BK A, Dunshea FR, Suleria HAR. Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity. Antioxidants. 2021; 10(10):1521. https://doi.org/10.3390/antiox10101521
Chicago/Turabian StyleBashmil, Yasmeen M., Akhtar Ali, Amrit BK, Frank R. Dunshea, and Hafiz A. R. Suleria. 2021. "Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity" Antioxidants 10, no. 10: 1521. https://doi.org/10.3390/antiox10101521