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Content of free phenolic compounds in bananas from Tenerife (Canary Islands) and Ecuador

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Abstract

Determination of free gallic acid and catechin (cianidanol) in banana samples was optimized using a high-performance liquid chromatographic (HPLC) method with on-line photodiode array detection. This method was applied for cultivars of bananas (Gran Enana and Pequeña Enana) harvested in Tenerife (Canary Islands) and for bananas (Gran Enana) from Ecuador. The contents of catechin and gallic acid in bananas from Ecuador were higher (P<0.05) and lower than in bananas produced in Tenerife. Variations in the contents of these polyphenolic compounds in the bananas from Tenerife according to cultivation method (greenhouse and outdoors), farming style (conventional and organic) and region of production (north and south) were observed.

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Acknowledgements

This work was financed in part by the Union European, Project UE-FEDER/DGSIC, Reference 1FD97-1138, and by the Government of the Canary Islands, Reference COFI 2001/03. We wish to express our gratitude to the Caja Canarias (2001–2002) and the Exmo. Cabildo Insular de Tenerife (2000–2002) for a grant for Markus Forster and Candelaria del Mar Verde Méndez to carry out the experimental work. Also, the authors gratefully acknowledge to ASPROCAN, COPLACA and SWEET CANARIAS S.L. for its help in the sampling and support of investigation. The authors gratefully acknowledge the help of Patrick Dennis for revising the English in this paper.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, 38201, Santa Cruz de Tenerife, Spain

    Candelaria del Mar Verde Méndez, Markus Paul Forster, Miguel Ángel Rodríguez-Delgado, Elena María Rodríguez-Rodríguez & Carlos Díaz Romero

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  1. Candelaria del Mar Verde Méndez
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  2. Markus Paul Forster
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  3. Miguel Ángel Rodríguez-Delgado
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  4. Elena María Rodríguez-Rodríguez
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  5. Carlos Díaz Romero
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Correspondence to Markus Paul Forster.

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del Mar Verde Méndez, C., Forster, M.P., Rodríguez-Delgado, M.Á. et al. Content of free phenolic compounds in bananas from Tenerife (Canary Islands) and Ecuador. Eur Food Res Technol 217, 287–290 (2003). https://doi.org/10.1007/s00217-003-0762-8

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  • DOI: https://doi.org/10.1007/s00217-003-0762-8

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