Functional property of banana jam prepared using fully ripened banana fruits

DOI

Bibliographic Information

Other Title
  • 完熟バナナ果実を用いて調製したバナナジャムの機能特性

Abstract

The aim of this study was to clarify the contents of functional components of banana jam prepared using fully ripened banana fruits and to compare the functional properties of banana jam and commercially available (CA) banana jams. The contents of β-carotene and flavonoids of prepared jam were remarkably high when compared with those of CA banana jams. The jam showed high scavenging activities against superoxide anion radicals and DPPH radicals. These activities and hydroxyl radical scavenging activity of the jam were on the same level as those of fully ripened banana fruits, suggesting the concentration of the functional components such as phenols by heat treatment. In addition, the jam exhibited angiotensin I-converting enzyme and hyaluronidase inhibitory activities. Therefore, these findings provide useful information not only for the consumers but also jams and its related industries, and a new market for jams may be achieved.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390010457642120320
  • DOI
    10.18891/jjfcs.29.1_52
  • ISSN
    21896445
    13412094
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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