01821naa a2200241 a 450000100080000000500110000800800410001902400540006010000200011424501500013426000090028452010780029365300110137165300210138270000200140370000220142370000150144570000170146070000190147770000210149670000150151777300470153210221222020-02-18       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.microc.2019.1043912DOI1 aOLIVEIRA, B. G.  aPhenolic and glycidic profiling of bananas Musa sp associated with maturation stage and cancer chemoprevention activities.h[electronic resource]  c2020  aBanana, Musa sp, is widely consumed all over the world, being popularly known as a natural antioxidant. The glycidic profile obtained by negative-ion mode electrospray Fourier transform ion cyclotron resonance mass spectrometry of the Pacovan, Ambrosia, Japira, Prata Comum, Vitória and Tropical cultivars, in four stages of maturation, showed that the Prata-type cultivar presented higher monosaccharide content than the disaccharides. On the other hand, Gros Michel-type (Ambrosia) and Maça-type (Tropical) cultivars presented the opposite behavior. The phenolic profile showed that, in all cultivars, the most abundant phytochemical class was flavonoids, such as myricetindeoxyhexose-hexoside, followed by cinnamic acids, such as caffeic acid. All samples evaluated showed high inhibition of the nitric oxide production. Furthermore, the Pacovan-type cultivar, at maturity stage 2, showed high inhibition of NF-κB; and extracts of cultivar Japira-type, maturity stages 2, 4 and 7, and Ambrosia, stage 4, showed greater aromatase inhibition, i.e., higher than 50%.  aBanana  aMaturation stage1 aPIMENTEL, E. F.1 aPEREIRA, A. C. H.1 aTOSATO, F.1 aPINTO, F. E.1 aVENTURA, J. A.1 aENDRINGER, D. C.1 aROMÃO, W.  tMicrochemical Journal, V. 153, march 2020.