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High Content of Dopamine, a Strong Antioxidant, in Cavendish Banana

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Laboratory of Food and Nutritional Chemistry, Faculty of Agriculture, Kobe University, Rokkodai, Nada-ku, Kobe 657-8501, Japan
Cite this: J. Agric. Food Chem. 2000, 48, 3, 844–848
Publication Date (Web):March 3, 2000
https://doi.org/10.1021/jf9909860
Copyright © 2000 American Chemical Society

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    Abstract

    A strong water-soluble antioxidant was identified in the popular commercial banana Musacavendishii. It is dopamine, one of the catecholamines. For suppressing the oxygen uptake of linoleic acid in an emulsion and scavenging a diphenylpicrylhydrazyl radical, dopamine had greater antioxidative potency than glutathione, food additives such as butylated hydroxyanisole and hydroxytoluene, flavone luteolin, flavonol quercetin, and catechin, and similar potency to the strongest antioxidants gallocatechin gallate and ascorbic acid. Banana contained dopamine at high levels in both the peel and pulp. Dopamine levels ranged from 80−560 mg per 100 g in peel and 2.5−10 mg in pulp, even in ripened bananas ready to eat. Banana is thus one of the antioxidative foods.

    Keywords: Banana; antioxidant; dopamine; phytochemical; catecholamine

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