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• W2952911326 endingPage "125020" @default.
• W2952911326 startingPage "125020" @default.
• W2952911326 abstract "Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used." @default.
• W2952911326 created "2019-06-27" @default.
• W2952911326 creator A5017164880 @default.
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• W2952911326 date "2019-11-01" @default.
• W2952911326 modified "2023-10-18" @default.
• W2952911326 title "Bioactive amines changes during the ripening and thermal processes of bananas and plantains" @default.
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• W2952911326 doi "https://doi.org/10.1016/j.foodchem.2019.125020" @default.
• W2952911326 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31260965" @default.
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