Philippine E-Journals

The Relation Of Polyphenols And Polyphenol Oxidase To The Food Quality Of Banana Bud

Ikuzo Uritani | Ma. Garcia I. Bailon | Joseph Samonte | Angelina M. Alvarez | Mary Ann R. Almario | Dulce M. Flores | Evelyn Mae T. Mendoza | Virgilio V. Garcia

 

Abstract:

Polyphenols in banana buds were found to consist of Oavanan tannin (condensed tannin) as th·e major component; catechin, its oligomers, dopamine and dopa as minor components. Total phenol and vanillin-positive phenol were higher in the buds of cu.ltivars Bungulan,Lacatan and Latundan and lower in the buds of cv. Saba. Polyphenol oxidase (PPO) in cv. Saba was localized in the male flower; 3 times less in the peduncle and bract: and about 30 and 300 times less in the peel and pulp of the fruit respectively. PPO activity in the male flower, peduncle and bract was inhibited by 0.13 M NaCL about 20 to 30% while that in the peel and pulp was inhibited about 40 to 50%. Buds of the other cultivars had similar levels of PPO which were inhibited about 20% by 0.13M NaCL. The Ki value for NaCL of PPO in the peel was estimated to be 0.28 M. The astringency, bitterness and color of banana buds were monitored before and after heating, NaCL treatment and squeezing. These are discussed with reference to the polyphenols and PPO focussing on food quality.