Ascorbic acid, vitamin A, and mineral composition of banana ( Musa sp.) and papaya ( Carica papaya ) cultivars grown in Hawaii

Ascorbic acid, vitamin A, and mineral composition of banana ( Musa sp.) and papaya ( Carica... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Composition and Analysis Elsevier

Ascorbic acid, vitamin A, and mineral composition of banana ( Musa sp.) and papaya ( Carica papaya ) cultivars grown in Hawaii

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Publisher
Elsevier
Copyright
Copyright © 2006 Elsevier Inc.
ISSN
0889-1575
D.O.I.
10.1016/j.jfca.2006.01.002
Publisher site
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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.

Journal

Journal of Food Composition and AnalysisElsevier

Published: Aug 1, 2006

References

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