Post-harvest technologies impact on the content of bioactive compounds in bananas, grape juice and turmeric

Abstract

Vegetables and fruits are sources of bioactive compounds and has been described in several studies showing an inverse association between the consumption of these foods and mortality from diseases. This effect may be attributed mainly to the presence of antioxidants such as (poly) phenols, carotenoids and vitamin C and often to the bioactive amines, considered fundamental molecules in relation food / health and are often indicative of the health of the fruits and vegetables. The content of these bioactives can be changed due to post-harvest techniques, cultivation, processing, among others. In this project we will study some bioactive compounds (carotenoids, (poly)phenols and polyamines) during postharvest of different genotypes of bananas, as well as in commercial grape juices and during post-harvest processing of turmeric. We aim to continue the polyphenol studies, polyamines and carotenoids that are performed in our laboratory. In addition, we aimed to determine the biochemical this profile in genotypes of bananas after harvest, with emphasis on the carotenoid composition, phenolic compounds and polyamines in accesses (10) and / or new banana hybrids from ABG's Embrapa Cassava and, Cruz das Almas / BA during the fruit maturation process (Experiment I), in connection with the selection of superior genotypes to breeding program of that company, in order to generate of biofortified varieties with better qualities in post-harvest Musa spp. Concomitantly, after this stage of biochemical studies, genotypes will be evaluated for antioxidant activity (Experiment II). In relation to the grape juice, our aim is to analyze the contents of the (poly)phenols and biogenic amines to verify the antioxidant potential, beyond the level of some bioactive amines related to food safety. In turmeric, we intend to determine whether sliced and whole rhizomes submitted to the cooking process shows changes in antioxidant levels as total phenols and curcuminoids (curcumin, DMC and BDMC), and the content of bioactive amines, related to antioxidant activity, as well as with food security. (AU)