Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.).

@article{Tsamo2015PhenolicPI,
  title={Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.).},
  author={Claudine Val{\'e}rie Passo Tsamo and M. H{\'e}rent and K. Tomekp{\'e} and Thomas Happi Emaga and J. Quetin-Leclercq and H. Rogez and Y. Larondelle and C. Andre},
  journal={Food chemistry},
  year={2015},
  volume={167},
  pages={
          197-204
        }
}
The present study investigated the phenolic profiles of the pulp and peel of nine plantain cultivars and compared them to those of two dessert bananas of commercial interest (Grand Nain and Gros Michel), alongside a newly created hybrid, resistant to black sigatoka disease (F568). Identification and quantification of phenolic compounds were performed by means of HPLC-ESI-HR-MS and HPLC-DAD. Hydroxycinnamic acids, particularly ferulic acid-hexoside with 4.4-85.1 μg/g of dry weight, dominated in… Expand
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