Ascorbic acid,vitamin A,and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China;3. Synergetic Innovation Centre of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China;4. Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Science, Nanning, Guangxi Province, People’s Republic of China;1. Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, Brazil;2. Department of Food Engineering and Technology, Institute of Biosciences, Language, and Physical Sciences (IBILCE), UNESP, São José do Rio Preto, São Paulo, Brazil;3. Department of Horticulture, College of Agricultural Sciences (FCA), UNESP, Botucatu, São Paulo, Brazil;1. Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands;2. Wageningen Food Safety Research, Wageningen University and Research, P.O. Box 230, 6700 AE, Wageningen, the Netherlands;3. Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China;4. Soil Geography and Landscape Group, Wageningen University and Research, P.O. Box 47, 6700AA, Wageningen, the Netherlands;1. Universidad de Caldas, Departamento de Ingeniería, Facultad de Ingenierías. Calle 65 No. 26-10, Apartado Aéreo 275, Manizales, Caldas, Colombia;2. Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional. Km 8.5, Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24.62731, Yautepec, Morelos, Mexico |
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| Abstract: | Banana (Musa sp.) and papaya (Carica papaya) cultivars were harvested from different locations throughout Hawaii and analyzed for vitamin C (ascorbic acid), provitamin A (β-carotene, α-carotene, β-cryptoxanthin), and mineral composition. Dwarf Brazilian (“apple”) bananas had almost three times more vitamin C (12.7 mg/100 g fresh weight) than Williams fruit (4.5 mg/100 g). Also, Dwarf Brazilian bananas had 96.9 μg β-carotene and 104.9 μg α-carotene/100 g, whereas Williams fruit averaged 55.7 μg β-carotene and 84.0 μg α-carotene/100 g. Bananas contained higher concentrations of lutein than of the provitamin A pigments, α- and β-carotene. Papaya vitamin C content was 51.2 mg/100 g, with no differences among cultivars. Papaya provitamin A carotenoids averaged 232.3 μg β-carotene and 594.3 μg β-cryptoxanthin/100 g, and vitamin A ranged from 18.7 to 74.0 μg RAE/100 g. Lycopene was not detected in the yellow-fleshed cultivars, Kapoho, Laie Gold, and Rainbow, but the red-fleshed Sunrise and SunUp fruit contained 1350–3674 μg lycopene/100 g. Dwarf Brazilian bananas had higher P, Ca, Mg, Mn, and Zn contents than Williams fruit. The average K content for Hawaii's bananas was 330.6 mg/100 g. Papayas (100 g) contained 9% of the dietary reference intake (DRI) for Cu, 6–8% of the DRI for Mg, but less than 3% of the DRI for other minerals. |
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