Phytochemical Evolution in Three Charcoal-Preserved Plantain Cultivars (Musa sp.) | InformationBD

Sabli Loh Tinnde Charles, from the institute of Côte d’Ivoire. Wohi Maniga, from the institute of Côte d’Ivoire. Coulibaly Souleymane, from the institute of Côte d’Ivoire. and Kouadio N’guessan Eugene Jean Parfait, from the institute of Côte d’Ivoire. wrote a research article about, Phytochemical Evolution in Three Charcoal-Preserved Plantain Cultivars (Musa sp.). entitled, Evolution of phytochemicals compounds of three plantain cultivars (Musa sp.) preserved by a method involving charcoal. This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher. 

Abstract

Despite the good nutritional qualities and large production areas of plantain bananas, their production is subject to a lack of inexpensive conservation techniques that are accessible to everyone. For this, a conservation study combining charcoal and polyethylene bags was carried out. For this work, the fruits of the plantain varieties Saci, Big-Ebanga and Orishélé harvested at the mature stage were preserved in six different storage media. Some physicochemical and antinutritional parameters such as polyphenols, flavonoids and phytates of the pulps of the three varieties of plantain bananas were determined according to standard methods. The results obtained indicate that the storage time in the media containing charcoal exceeded 30 days, unlike the control media where the storage times were 12 and 24 days. of polyphenols between 120.66 and 1961.10mg/100g DM and finally of flavonoids between 0.76 and 7.23mg/100g DM. Regarding the antinutritional parameters, the phytate levels vary between 42.66 and 64.05mg / 100g DM.

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 Introduction

The plantain banana is a fruit which, in addition to contributing to food security, is an excellent source of carbohydrates for its high content of complex carbohydrates (starch), thus providing consumers with the bulk of total energy with rates varying from 89 to 90.52 Kcal per 100g of dry matter (FAO, 2003). Apart from carbohydrate parameters, plantain also contains phytochemicals. Indeed, they are natural and biologically active chemical compounds in plants. They act as a natural defense system for host plants and provide color, aroma and flavor. They are localized on fruits, seeds, stem epidermis, flower and other peripheral surfaces of plants. They are a group of bioactive substances inherent in plants and are responsible for protecting these plants against environmental stress, microbial attacks, insects and other external aggressions (Daramola and Adegoke, 2011). The consumption of foods rich in phytochemical compounds such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., allows, on a curative or preventive basis, to spare consumers from diseases such as diabetes, obesity, cancer, cardiovascular diseases, etc. (Ashwani et al., 2023). In addition, the plantain (Musa spp), like most tropical fruits and vegetables, is highly perishable. Given its perishable nature, a practical, accessible and inexpensive method of preservation, unlike known methods, has been tested with the aim of contributing sustainably to food security by reducing post-harvest losses. The interest of this work is then to evaluate the impact of this charcoal-based preservation method on some phytochemical parameters of these plantain fruits during storage

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Source : Evolution of phytochemicals compounds of three plantain cultivars (Musa sp.) preserved by amethod involving charcoal