(LUẬN văn THẠC sĩ) effect of maturity stage and harvest location on chemical compositon and antioxidant capacity of extracts from different parts of musa balbisiana colla fruit

Introduction

Start of art

Recent studies have highlighted the growing interest in foods rich in natural compounds that promote health, particularly among scientists Many plants contain valuable secondary metabolites, such as triterpenoids, carotenoids, alkaloids, and notably, phenolic compounds Research consistently demonstrates a positive correlation between human health and the intake of polyphenol-rich foods.

Phenolic compounds are recognized for their antioxidant properties, which play a crucial role in cancer prevention, lowering cardiovascular disease risk, and enhancing longevity Research indicates that polyphenol consumption may reduce diabetes risk and slow aging processes Additionally, these compounds are effective in treating neurodegeneration and mitigating oxidative stress and chronic inflammation.

Polyphenols are essential coloring agents in plants, providing protection against UV rays, microorganisms, and harmful insects In plant-based foods, they contribute significantly to color, flavor, and aroma Polyphenols are categorized into several groups, including phenolic acids, stilbenes, flavonoids, lignans, and lignins Notably, stilbenes exhibit biological activities such as antioxidant effects, cancer prevention, cardiovascular disease protection, and anti-inflammatory properties, which have garnered increasing research interest Among these, piceatannol, a stilbene gaining attention for its superior biological activity compared to resveratrol due to an additional hydroxyl group, is becoming a focal point for scientists Therefore, exploring the potential of stilbenes, particularly resveratrol and piceatannol, from natural sources is crucial for future research.

Musa balbisiana Colla, commonly known as "chuoi hot," has a long history of use in Vietnamese traditional medicine, where every part of the plant is utilized for various ailments The ripe fruits are consumed like regular bananas and aid in digestive health, while the green fruits and seeds are employed to manage diabetes and kidney stones Despite its widespread use based on traditional knowledge, scientific research on its chemical properties remains limited Notably, Musa balbisiana Colla is rich in flavonoids, coumarins, tannins, phytosterols, and stilbenes, which are recognized for their antioxidant properties Recent unpublished studies indicate a high content of piceatannol, suggesting that Musa balbisiana Colla could serve as a valuable source of piceatannol and other phenolic compounds for the food and pharmaceutical industries.

Research indicates that the maturation stage significantly affects the accumulation of antioxidant polyphenols in fruits For instance, ripe bananas contain lower tannin levels but higher anthocyanin content compared to green bananas Additionally, environmental factors such as light intensity, soil type, and nutrient availability influence the levels of secondary metabolites in fruits To gather scientific data on the phenolic antioxidant content of seedy bananas, particularly focusing on stilbene piceatannol, we investigate the "Effect of maturity stage and harvest location on chemical composition and antioxidant capacity of extracts from different parts of Musa balbisiana Colla fruit."

Objectives

This study aims to assess how the maturity stage and harvest location influence the physical-chemical properties, total polyphenol content, piceatannol content, and antioxidant capacity of Musa balbisiana Colla The findings will help identify the optimal timing and conditions for harvesting bananas to maximize their biological activity.

This study investigates how the maturity stage and harvest location influence the physical and chemical properties of fruit, specifically focusing on the mass percentage of the peel, flesh, and seed, as well as the hardness and sugar content of the flesh.

This study investigates how the maturity stage of bananas influences their chemical composition, specifically focusing on total polyphenol content, antioxidant capacity in various banana parts, and piceatannol levels in the seeds at different maturity stages.

Literature review

Characteristics and classification

“Chuoi hot” (seedy banana) has latin name of Musa balbisiana Colla and belonge to Musa genus, Musaceae family, Scitaminae class (Borborah et al.,

Musa balbisiana Colla is a herbaceous plant characterized by its large banana-like root and a tall stem that reaches heights of 2-4 meters The upper part of the plant features a dense cluster of enormous succulent leaves, each measuring 1-1.5 meters in length, with a stout spout-shaped stalk and a prominent middle vein that is convex on the underside, accompanied by parallel secondary veins The fruit of this plant is notably large and succulent, exhibiting a distinctive five-edged shape, and contains black ball-shaped seeds measuring 4-5 mm, with a white embryo (Pham Hoang To, 2014).

Figure 1 Trees, branch fruit and seeds of “ chuoi hot” source : http://data.abuledu.org/wp/?LOM024 and http://www.bananas.org

Most of consumed banana varieties are hybridizations of 2 wild species called Musa acuminata Colla and Musa balbisiana Colla (Stover and Simmonds,

1987) The differences between these 2 species are listed in the Table 2.1

Table2.1 Characters used in the clasiffication of banana though a taxonomic scorecard

Character Musa acuminata Musa balbisiana

Pseudostem color More or less heavily marked with brown or black blotches

Petiolar canal Margin erect or spreading, with scarious wing below, not clasping pseudostem

Margin inclosed, not winged below, clasping pseudostem

Peduncle Usually downy or hairy Glabrous

Ovules Two regular rows in each loculus

Four irregular rows in each loculus

Bract shoulder Usually high ( ratio 0.30) Bract curling Bract reflex and roll back Bracts lift but no roll

Bract shape Lanceolate or narrowly ovate, tapering sharply from the shoulder

Broadly ovate, not tapering sharply

Bract color Red, dull purple or yellow outside; pink, dull purple or yellow inside

Distinctive brownish-purple outside; bright crimson inside

Color fading Inside bract color fades to yellow towards the base

Inside bract color continuos to base

Bract scars Prominent Scarcely prominent

Free tepal of male flower Variably corrugated below tip

Male flower color Creamy white Variably flushed with pink

Stigma color Orange or rich yellow Cream, pale yellow or pale pink Source: Simmonds and Shepherd (1955)

Musa balbisiana Colla primarily thrives in Southeast Asia and southern China, with notable cultivation in the northern mountainous regions of Vietnam, including Yen Bai, Lao Cai, Lang Son, and Hoa Binh provinces.

Musa balbisiana Colla is a resilient hydrophyte known for its superior vitality compared to other species It thrives in shaded environments and effectively competes with surrounding plants, making it an ideal choice for land protection Consequently, it is commonly planted in garden corners, beneath fruit trees, or alongside bamboo Each year, one mother stem can produce 1-3 new trees, and its seeds exhibit strong germination capabilities (Pham Hoang To, 2014).

2.1.3 Nutritious compositon and bioactive compounds

Bananas are a nutritious addition to the human diet, providing essential carbohydrates, minerals, protein, fiber, and vital vitamins They contain 10 essential amino acids, making them particularly beneficial for children and the elderly The carbohydrate composition of bananas changes significantly as they mature Rich in potassium, vitamin B6, vitamin C, and fatty acids such as palmitic, linoleic, linolenic, and oleic acid, bananas contribute to improved health and energy replenishment Additionally, both the flesh and peel of bananas are high in β-carotene, with concentrations ranging from 40 to 4960 µg per 100g.

Table 2.2: Nutritious composition in banana flesh

Component Without peel (g/100g banana powder )

Bananas are rich in powerful antioxidants beneficial for health, including serotonin, norepinephrine, dopamine, and catecholamine Dopamine, a key neurotransmitter in the brain, acts as a potent antioxidant in bananas, with concentrations ranging from 80-560 mg per 100g in "chuoi hot" and 2.5-100g in fresh bananas Additionally, flavonol glycosides like rutin (242.2–618.7 µg/g of dry weight) and antioxidant tannins found in both the flesh and peel contribute positively to health Research has also identified leucocyanidin in banana flesh, which may help prevent gastric ulcers, highlighting the fruit's anti-ulcerogenic properties.

Research on Musa balbisiana Colla fruits has revealed the presence of anthocyanins in the bracts, primarily delphinidin and cyanidin (Horry and Ray, 1987) Additionally, Japanese researchers have identified various phytoalexins, including 1,2,3,4-tetrahydro-6,7-dihydroxy-1-(4’-hydroxycinnamyliden)naphthalen-2-one and 2-(4’-methoxyphenyl).

- 1,8 - naphthalic anhydrid; 2 - phenyl - 1,8 - naphthalic anhydride are present in the banana fruits (Kamo et al., 1998)

Research in India identified three neo-clerodanditerpenoids, named musa balbisiana A, B, and C, from the seeds of Musa balbisiana (Ali, 1991) At Ho Chi Minh City University of Medicine and Pharmacy, Nguyen Thi My Hanh and Bui My Linh analyzed the chemical composition of "chuoi hot" and found the presence of saponins, coumarins, tannins, flavonoids, anthocyanins, uronic compounds, essential oils, and phytosterols in the seeds However, it is important to note that their study utilized qualitative tests, and the identification and quantification of individual compounds were not performed.

Research indicates that the resin of Musa babisiana is rich in bioactive compounds, including caffeoylquinic acid, myricetin-3-O-rutinoside, and myricetin glycoside Additionally, various phenolic compounds have been identified in bananas, such as dopamine, N-acetylserotonin, kaempferol-3-O-rutinoside, quercetin-3-O-rutinoside, and multiple forms of naringenin glycosides, as revealed through absorption spectral analysis within the 280-320 nm wavelength range (Pothavorn et al., 2010).

In Thailand, 6 anthocyanins are identified in the banana flowers by HPLC-

MS method: delphinidin-3-rutinoside, cyanidin-3-rutinoside, petunidin-3- rutinoside, pelargonidin-3-rutinoside, peonidin-3-rutinoside, and malvidin- 3- rutinoside Musa babisiana fruit contains delphinidin-3-rutinoside and cyanidin- 3-rutinoside (Kitdamrongsont et al., 2008)

Research on the flesh and peel of 13 banana varieties has revealed a rich presence of phenolic compounds, including caffeic acid-hexoside, ferulic acid-hexoside, sinapic acid-hexoside, and myricetin deoxyhexose-hexoside, particularly abundant in the pulp Other notable compounds identified are ferulic acid, sinapic acid, quercetin-deoxyhexose-hexoside, methymyricetin-deoxyhexose-hexoside, quercetin-hexoside, and isorhamnetin-3-O-rutinoside (Tsamo et al., 2015).

A research group in Spain isolated several compounds from the chloroform extract of "chuoi hot," including a fatty ester of phytol, a fatty ester of n-alkanol, β-sitosterol, and stigmasta-5, 22 E-dien-3β-ol Additionally, they extracted a (+)-epiafzelechin compound from acetone, which was tested for its ability to inhibit Cryptolestes pusillus Schocherr, a pest detrimental to cereal crops (Pascual-Villalobos and Rodríguez, 2007).

Research on the chemical composition of three Musa species at varying ripeness levels reveals the presence of alkaloids, saponins, glycosides, flavonoids, and tannins, with their concentrations differing according to the ripeness stage (Obiageli A et al., 2016).

Researchers at the National Science and Technology Center have conducted preliminary studies on the composition of "chuoi hot" in Vietnam, revealing the presence of two key compounds: cyclomusalenon and stigmasterol Stigmasterol is a widely found sterol in nature, while cyclomusalenon is a rare 5-cycle triterpen that contains a cyclopropan cycle and features a unique 3-oxo-29-norcycloar structure, as noted by Tran et al (2003).

The National Science and Technology Center, in collaboration with Hanoi Medical University, conducted an in vitro study on the hypoglycemic effects of "chuoi hot" (hot banana) extract in mice By directly injecting the extract into the skin of the mice, researchers found that "chuoi hot" extract significantly outperformed Anemarrhena asphodeloides Bunge’s root extract and showed similar efficacy to Smilax glabra Roxb’s root extract at the same concentration Notably, cyclomusalenone, which constitutes approximately 0.85% of the extract, exhibited a hypoglycemic effect nearly equal to that of the total extract (0.82%) This indicates that the hypoglycemic activity of "chuoi hot" is primarily attributed to cyclomusalenone (According to Q V et al.).

Unripe Musa balbisiana, commonly known as "chuoi hot" in Vietnam, has a distinctly astringent flavor, which diminishes as the fruit ripens This variety of banana is traditionally used in the treatment of various ailments, including cystoliths, ringworm, and back pain Recent unpublished research has identified the presence of piceatannol, a polyphenol compound, in banana seeds, highlighting the potential health benefits of Musa balbisiana However, there is currently a lack of published studies on the phenolic composition of this fruit.

In Vietnam, the banana tree is valued both as a food source and for its medicinal properties The trunk, when mixed with salt, can alleviate toothaches, while the bulb is effective in treating flu, high fever, and delirium, as well as stabilizing blood sugar levels and supporting pregnancy Additionally, banana leaves are utilized to address hemorrhage, colds, and promote haemostasis The seeds are beneficial for relieving limb pain, back pain, and rheumatism, and are currently used to treat kidney and bladder stones Furthermore, banana flowers serve as a vegetable and are known to treat diarrhea and dysentery (Do Huy Bich et al, 2015).

Phenolic compounds

Phenolic compounds are aromatic molecules characterized by hydroxyl groups directly bonded to a benzene ring When multiple hydroxyl groups are attached, these compounds are referred to as polyhydroxylphenols (monomers) When several monomers are linked together, they form polymers (Le Ngoc Tu, 2003).

Polyphenols are diverse compounds found in plants, characterized by various structures and functions, which allow for multiple classification methods They can be categorized based on their origin, biological roles, and chemical structures The classification of phenolic compounds is influenced by their carbon cycle structure, leading to distinct groups as illustrated in Figure 2.3.

Figure 2.3 Classification and structure of major phenolic compound

Source: Adapted from Han et al (2007)

Phenolic acids are widely found in plants and can be categorized into two main subgroups: hydroxybenzoic acids and hydroxycinnamic acids, distinguished by their carbon chain lengths of C1-C6 and C3-C6, respectively Hydroxycinnamic acids are characterized by their numerous hydroxyl and methyl groups, playing a crucial role in the synthesis of lignin and various other compounds In contrast, hydroxybenzoic acids are present in lower concentrations in edible plants, serving as essential raw materials for lignin and hydrolyzable tannin synthesis.

Flavonoid is a secondary metabolite product of plants, with a carbon chain of

Flavonoid compounds can be categorized into several groups, such as flavonol, flavanol, flavone, isoflavone, flavanone, and anthocyanin, based on the characteristics of their carbon chains, which may include double bonds or hydroxyl groups These compounds are widely found in plants (Robards and Antolovic).

1997) They have strong antioxidant capacity Besides, some flavonoids have anti-inflammatory, anti-allergy, anti-inflammatory, antibacterial properties (Middleton et al., 2000; Chrisnos, 2008)

Lignin is a unique polymeric compound derived from plants, predominantly found in wood tissues, where it acts as a cell adhesive that enhances mechanical strength and waterproofs the xylem cell walls, thereby preventing the infiltration of pathogenic microorganisms Formed through the condensation of phenylpropanes, lignin is particularly abundant in linseed, containing up to 3.7g/kg of dry matter Due to its potential applications in cancer treatment and other diseases, lignin and its derivatives are a significant focus of ongoing research (Salee, 2005).

Tanin is a mixture of C6 - C1 and C6 - C1 - C6 (gallic acid and diagallic acid in free form and glucose - conjugated form) Tanin compounds are common in plants and classified into 2 types:

Tannins are popular in some trees such as guava, banana, persimmons, etc , Tannin content is very different in different parts of the plant

Stilbene is a low molecular weight compound (MW = 210 ÷ 270) that serves as a natural secondary metabolite, providing plants with protection against bacterial infections, harmful ultraviolet light, and serious diseases Its synthesis occurs through the phenylpropanoid pathway and is influenced by environmental stimuli The five most prevalent stilbene compounds found in nature are resveratrol, piceatannol, pinosylvin, rhapontigenin, and pterostilbene Notably, resveratrol and piceatannol have been extensively researched for their beneficial properties.

Piceatannol(3,5,3',4'-tetrahydroxystilbene;5-[2-(3,4dihydroxyphenyl) ethenyl] benzene-1,3-diol is derirative of to resveratrol

Figure 3.4 Structure of Piceatannol and Resveratrol

Piceatanol, with the molecular formula C14H12O4 and a molecular weight of 244.24, is a white powder that melts between 223°C and 226°C This compound is insoluble in water but dissolves in ethanol and dimethyl sulfoxide Spectral analysis reveals that piceatannol absorbs light up to 322 nm in ethanol, while trans-resveratrol has a maximum absorption at 308 nm (Rossi et al.).

Piceatanol is recognized for its significant bioactive properties, including antioxidant, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, and cardiovascular benefits (Piotrowska et al., 2012) Incorporating foods rich in resveratrol and piceatannol can lower the risk of cardiovascular diseases, promote longevity, and improve overall human health (Roup et al., 2006).

Piceatannol, primarily sourced from red wine and grapes, has a lower concentration than resveratrol, with grapes containing 0.78 μg/g of piceatannol compared to 3.18 μg/g of resveratrol In red wine, however, piceatannol is found in higher amounts, measuring 908 μg/g against 208 μg/g of resveratrol (Cantos et al., 2000) Notably, our recent study reveals that the piceatannol content in the sim is significantly higher, at 2.3 mg/g of dry matter, which is 1000-2000 times greater than that found in red grapes (Lai et al., 2013).

In addition, piceatannol is also found in lemon creeper, Asian beans, peanut, and so on

2.2.2 Biological activity of phenolic compound

Phenolic compounds are renowned for their significant antioxidant activity, which plays a crucial role in combating oxidative stress These antioxidants effectively slow down or inhibit oxidative processes caused by an excess of reactive oxygen species (ROS) and reactive nitrogen species (RNS).

Reactive oxygen species (ROS) and reactive nitrogen species (RNS) can have both harmful and beneficial effects on cellular functions At low to moderate levels, they play essential roles in defending against infections, but excessive amounts, often caused by factors like radiation and pollution, lead to oxidative stress This condition results from an imbalance between the overproduction of ROS and RNS and a lack of antioxidants, which can damage lipids, proteins, and DNA Dietary phenolic compounds are potent antioxidants that enhance our body's defense against oxidative stress, working alongside other antioxidants like carotenoids and vitamins E and C Their mechanisms include direct scavenging of free radicals, chelation of transition metals, and inhibition of enzymes that promote radical formation.

Cardiovascular diseases are the leading cause of death in the U.S., Europe, and Japan, and are becoming a major global health issue Research has shown that oxidative stress plays a critical role in cardiovascular dysfunction, with increased reactive oxygen species (ROS) contributing to atherosclerosis through mechanisms such as LDL oxidation, endothelial dysfunction, smooth muscle cell proliferation, and monocyte adhesion Dietary phenolic compounds found in fruits, cocoa, dark chocolate, and coffee have been shown to inhibit LDL oxidation, thereby reducing cardiovascular risk Additionally, green tea consumption has been linked to lower total and LDL cholesterol levels and decreased risks of stroke and myocardial infarction Resveratrol and piceatannol, found in red wine, exhibit cardioprotective effects, including LDL oxidation inhibition and reduced myocardial damage during ischemia Moderate red wine consumption has been associated with the "French Paradox," where southern French citizens maintain low coronary heart mortality despite a high-fat diet and smoking habits.

Inflammation is a dynamic process that is elicited in response to mechanical injuries, burns, microbial infection and other noxious stimuli (Shah et al., 2011)

Inflammation is characterized by redness, heat, swelling, loss of function, and pain, primarily due to increased blood flow and vascular permeability This process involves various inflammatory mediators, such as kinins, prostaglandins, and cytokines, which activate nerve fibers and attract leukocytes like neutrophils to the affected area While these changes typically help isolate and mitigate the effects of an injury, low-grade chronic inflammation is linked to numerous health issues, including cancer, obesity, type II diabetes, cardiovascular diseases, neurodegenerative disorders, and premature aging.

Phenolic compounds exhibit significant anti-inflammatory effects both in vitro and in vivo through multiple mechanisms These include the inhibition of the arachidonic acid pathway, modulation of the nitric oxide synthetase family, and regulation of the cytokine system, along with the nuclear factor kappa B (NF-kB) and mitogen-activated protein kinase (MAPK) pathways (Santangelo et al., 2007).

Cancer is defined by two main biological traits: the uncontrolled proliferation of cells and their ability to invade distant sites in the body This disease is triggered by exposure to various carcinogens, including tobacco smoke, alcohol, and certain industrial chemicals However, numerous natural bioactive compounds, particularly polyphenols, have demonstrated potential in inhibiting cancer development These phenolic compounds exhibit anti-cancer properties through several mechanisms, such as their antioxidant effects, modulation of signaling pathways, induction of apoptosis, cell cycle arrest, and inhibition of cancer cell invasion.

Meterials and methods

Sample and chemical

"Chuoi hot" bananas were harvested from Nam Dinh and Yen Bai provinces, with three bunches collected from each location at the same biological maturity A minimum of 30 fruits from the middle of each bunch were placed in cardboard boxes to ripen at room temperature The bananas were then categorized into five maturity stages: green, green with more yellow, yellow with green ends, yellow, and yellow with brown spots For each ripening stage, three fruits were removed from the cardboard and weighed.

Figure 3.1 Five maturity stages of “chuoi hot”

For freeze dried sample preparation

Each fruit was divided into four quarters, with diagonally opposite quarters grouped together to create two sample sets For each group, samples from three different fruits were combined The pulps, peels, and seeds of one group were freeze-dried, vacuum sealed in polypropylene bags, and ground into a powder The resulting freeze-dried powder samples were then stored at -20°C for future analysis.

Figure 3.2 All part of “chuoi hot”

Sodium carbonate (Na2CO3); acetone (C3H6O,100%); acetonitrile (C2H3N, 99.8%); 2,2-diphenyl-1-picrylhydrazyl (DPPH); 3,4,5-Trihydroxybenzoic acid monohydrate (gallic acid, monohydrate); Folin-Ciocalteu’s reagent; 6-hydroxyl- 2,5,7,8- tetramethylchroman-2-carboxylic acid ( Trolox)

Heat dried oven (Memmet, Germany)

Centrifugation (Mikro 220R, Mikro 200R, Hettichzentrifugen, Germany)

Vortex mixer ( JK-VT-F JINGKI SCIENTICIN, China)

Freeze drying (FR-Drying Digital unit -Thermo, USA)

Method

Total dry matter was ditermined by drying method to a constant weight at 105 0 C

The stiffness of “chuoi hot” was determined by DIGITAL FIRMNESS TESTER machines in Idian

Figure 3.3 Stiffness machine 3.2.3 Determination sugar profiles

Briefly, 0.3 g of freeze dried sample was weighted into 15ml fancol and mixed with 9ml distilled water by using vortex and then centrifuge 12000 rpm,

4 0 C for 10 min The supernatant was taken for analysis by HPLC equipment

Preparation standard of sugar profiles

0.1 g each of sugar was weighted into 2 ml micro tube, added with 1 ml distilled water and mixed throunghly by using votex The sugar solutions 10% were continuced to do dilution with difference concentrations 0.25%, 0.5%, 1%, 1.5%

The sugar profile was quantified using high-performance liquid chromatography (HPLC) with a Shimadzu system, featuring a DGU-20A3 degasser, LC-10Ai pumps, a CBM-20A Monitor, and a RID detector A 20 µL aliquot of the extract was injected onto a SUPELCOSILN LC-NH2 column (25 cm x 4.6 mm, 5 µm particle size) with a matching guard column The mobile phase consisted of 80% acetonitrile, with a flow rate of 1 ml/min and a column temperature maintained at 30°C.

Figure 3.4 Chromatography of glucose and fructose at concentration of 0.5%

Figure 3.5 Standard curves of glucose and fructose

3.2.4.Determination total polyphenol content and antioxidant capacity

Phenolic compounds were extracted from various parts of "chuoi hot" using a protocol optimized by our research group In this process, approximately 0.13 g of freeze-dried sample was combined with 4 ml of 60% acetone in a water bath, shaken for 60 minutes at 40°C, and then centrifuged at 6000 rpm for 10 minutes at 4°C The supernatant was collected and evaporated to dryness with a rotary evaporator at 35°C The resulting residue was treated with 70% methanol and analyzed for total phenolic content, antioxidant capacity, and piceatannol content.

The total phenolic content of the extract was determined by the Folin–Ciocalteu method (Singleton, L and Rossi, 1965)

To determine the total phenolic content, 500μl of the sample solution was diluted to the appropriate concentration and mixed with 250μl of 1N Folin–Ciocalteu reagent for 5 minutes Subsequently, 1250μl of 7.5% Na2CO3 was added, and the mixture was allowed to stand in the dark for 30 minutes The absorbance was measured at 755nm, and the total phenolic content was calculated using a calibration curve, with results expressed as mg of gallic acid equivalent per gram of dry weight (mg GAE/g DW).

Figure 3.6 Gallic standard curve Determination of antioxidant capacity y = 0,0295x + 0,0316 R² = 0,9989

Scavenging activity of DPPH radical was assessed according to the method of Larrauri, Sanchez-Moreno and Saura-Calixto (1998) with some modification

Briefly, 0.1 ml of diluted sample solution was mixed with 2.9 ml of 0.1 mM DPPH methanol solution After the solution was incubated for 30 min at 25

At 0°C, the absorbance decrease at 517 nm was measured to assess the antioxidant activity The control sample used methanol in place of the antioxidant solution, while the blanks replaced the DPPH solution with methanol The inhibition of DPPH radicals by the sample was calculated using a specific equation.

Figure 3.7 Trolox standard curve 3.2.5 Determination of piceatannol content

Quantification of the piceatanol was performed by HPLC using a Shimadzu system (Japan) equipped with a DGU-20A3 degasser, LC-10Ai pumps, a CBM-20A Monitor and a SPD-M20A Diode array detector (DAD) A

A 20 µL aliquot of the extract was injected onto a Kinetex 5 µm EVO C18 column (150 x 4.6 mm i.d.; 5 µm particle size) with a matching guard column (Phenomenex, Netherlands) The mobile phases consisted of A (H2O with 0.1% formic acid) and B (acetonitrile with 0.1% formic acid), operating at a flow rate of 1 mL/min and a column temperature of 30°C The gradient run lasted for 42 minutes, as detailed in Table 3.1, yielding a linear equation of y = 0.0829x - 1.5391 with an R² value of 0.9982.

Figure 3.8 Chromotogaphy of piceatannol standard at concentration of 100 àg/ml

Data analysis was conducted using Minitab 16.0, employing a Generalised Linear Model (GLM) to assess the impact of harvest location, maturity stage, and their interactions on the analyzed index The model was structured as Yi = a + b1*X1 + b2*X2 + b12*X1*X2, where Y represents the analyzed index, X1 denotes harvest location, and X2 indicates maturity stage To identify significant differences among means, Tukey's test was utilized, with p-values less than 0.05 considered statistically significant.

Results and discussions

Effects of the maturity stage and harvest location on physical-chemical

4.1.1 The ratio of each part in “chuoi hot”

The propotion of each part in “chuoi hot” fruit were changed during ripening.The result was showed in Figure 4.1

Figure 4.1 Impact of the maturity stage of the “chuoi hot” fruit harvested in

Namdinh and Yenbai on the propotion of different part

Statistical analysis revealed that both harvest location and maturity stage significantly impacted the percentage of peel (p=0.000, p=0.003), while the interaction between location and maturity stage showed no significant effect (p=0.636) In Yenbai, the peel proportion was 34.71 ± 3.96%, whereas in Namdinh, it was notably lower at 10.04 ± 0.96%, approximately 3.45 times less The percentage of peel decreased significantly across maturity stages, with Namdinh showing a decline from 12.8 ± 0.53% at the first maturity stage to 7.97 ± 1.34% at the fifth stage, a reduction of about 1.6 times Similarly, in Yenbai, the peel percentage decreased from 40.42 ± 2.85% to 31.28 ± 7.35% across the same stages.

Statistical analysis revealed that the harvest location significantly influenced the percentage of pulp (p = 0.000) However, the maturity stage and the interaction between harvest location and maturity stage did not have a significant impact on pulp percentage (p = 0.051 and p = 0.285, respectively) In Namdinh province, the average proportion of pulp was notably observed.

Pe rc en ta ge %

Namdinh seed pulp peel a ab ab b ab b b b b b a a a a a

Pe rc en ta ge %

75.13± 1.39% in fruit, while the for the one in Yenbai was lower,with value of 43.16± 5.23%.The percentage of pulp were increased lightly between the 1 st and

In the fifth maturity stage, Namdinh province experienced a notable increase in pulp percentage, rising from 70.47 ± 1.63% in the first stage to 80.1 ± 2.04% Similarly, Yenbai province saw a smaller yet significant increase, with pulp proportions growing from 40.57 ± 6.53% to 43.42 ± 4.98%, representing an approximate 1.07-fold rise over the five maturity stages.

The harvest location significantly influenced the percentage of seeds (p = 0.005), while the maturity stage and the interaction between harvest location and maturity had no significant effect (p = 0.893, p = 0.378) Specifically, the proportion of seeds in Yenbai was higher at 22.13 ± 8.62%, compared to 14.83 ± 1.37% in Namdinh Additionally, the percentage of seeds across five maturity stages remained similar in both harvest locations.

In two harvest locations, the "chuoi hot" fruit exhibited the highest proportion of pulp, while the peel was present in lower amounts and seeds were the least abundant Additionally, natural factors such as climate, temperature, and environmental conditions can influence the fruit's proportions across different harvest locations When compared to other banana varieties, these differences become even more pronounced.

The pulp content in different banana varieties varies, with "chuoi tieu," "chuoi su," and "chuoi bom" containing 65%, 72%, and 73% pulp, respectively Notably, "chuoi hot" harvested in Nam Dinh exhibited a higher pulp percentage compared to those harvested in Yen Bai (Huynh Nguyen Thai Duy, 2013).

Hardness is one of the important indicators to evaluate maturiy stage Green fruit has high hardness and ripen fruit has low hardness

Maturity stage signifficantly effected hardness of pulp (p=0.000) while harvest location, interaction between harvest location and maturity stage did not effect hardness(p = 0.103, p = 0.329)

Among 2 harvest location, hardness of “chuoi hot” harvested in Yenbai was higher than that harvested in Namdinh.The hardness decreased dramatically between the first matuarity to the last matuarity The hardness of “chuoi hot” harvested in Namdinh reduced sharply from 9.32 ± 0.76 kg/cm 2 to 0.489 ± 0.2kg/cm 2 and for Yenbai from 10.31± 1.24kg/cm 2 to 0.39± 0.04kg/cm 2

Figure 4.2 illustrates a significant reduction in the hardness of fruit pulp during the transition from the first to the second maturity stage across all harvest locations Specifically, in Namdinh, the hardness decreased from 9.32 ± 0.76 kg/cm² to 1.92 ± 0.58 kg/cm², while in Yenbai, it dropped from 10.306 kg/cm² to 2.70 ± 0.56 kg/cm² This corresponds to a decrease of 4.84 times in Namdinh and 3.81 times in Yenbai This decline in hardness can be attributed to the decomposition of pectin by the enzyme pectinase, increased cell spacing, and a rise in water content during the maturation process.

In fact that green banana is harder than ripen banana

Numerous studies indicate that fruit hardness is significantly influenced by the maturity stage For instance, research by Bui Quang Huy and Pham Quang Hung (2009) revealed that the hardness of bananas decreased by nine times, while mangoes also experienced a ninefold reduction, and papayas showed a remarkable 60-fold decrease as they ripened Additionally, a study by Nguyen Minh Thuy and Nguyen Thi Kim Quyen (2009) on the post-harvest quality assessment of tomatoes found that their hardness gradually diminished through various maturity stages.

4.1.3 Changing of sugar content of banana pulp harvest in 2 locations

The result of HPLC analysis shown that the composition of “chuoi hot” pulp of had glucose and fructose a b c c c a bc bc bc 0,0 bc

Fi rm ne ss (k g/ cm 2 )

Figure 4.3: Sugar ptofile of “chuoi hot pulp at 5 th matyrity”

Namdinh and Yenbai on sugar content

Statistical analysis revealed that both harvest location and maturity stages significantly influenced glucose content, with p-values of 0.027 and 0.000, respectively However, the interaction between harvest location and maturity stage did not significantly affect the glucose content of the pulp (p=0.305) Specifically, glucose content was higher in Namdinh, averaging 31.24 ± 3.55%, compared to Yenbai, which averaged 26.46 ± 5.55% Additionally, glucose content in the pulp increased progressively from the first to the fifth maturity stages.

As result shown in figure 4.4, glucose content was significantly lower in the first maturity stage than other maturity stages In the 1 st maturity stage the b a a a a b a a a a

Su ga r c on te nt (% D W )

GlucoseFructose glucose content was 2.87 ± 3.93% DW However, the 5 th maturity stage it increased about 13.8 times, reached the value of 39.81 ± 1.63 %DW in Namdinh

“chuoi hot” There was a rapid increase of glucose content in Yenbai from just around 2.00 ± 1.59 %DW to 39.08 ± 1.9 %DW of the 1 st and the 5 th maturity stages, respectively

Statistical analysis revealed that both harvest location and maturity stage significantly affected the fructose content in pulp (p=0.044, p=0.000), while the interaction between these two factors did not show a significant effect (p=0.520) The average fructose content of “chuoi hot” harvested in Nam Dinh was 22.78 ± 3.96%, notably higher than the 19.15 ± 3.9% found in Yen Bai Additionally, there was a substantial increase in fructose content across all harvest locations as the maturity stage progressed from the 1st to the 5th stage.

The sugar content in "chuoi hot" (a type of banana) peaks from the first to the second maturity stage and stabilizes from the second to the fifth stage, indicating that ripe fruit is sweeter than unripe ones Additionally, the glucose content in "chuoi hot" is higher than that of fructose Notably, "chuoi hot" harvested in Nam Dinh has a higher sugar content compared to those harvested in Yen Bai.

A study by Wang et al (2009) found that during the maturation of fruits like raspberries and strawberries, the total soluble solids increase significantly due to strong hydrolysis reactions This process involves the reduction of starch and tannin content, which convert into simple sugars, while lipid content also participates in hydrolysis.

Effect of maturity stage to total polyphenol content of“chuoi hot”

Total polyphenol of different part of “chuoi hot” changed during maturation

Statistical analysis revealed that the maturity stage had a significant impact on the total phenolic content of the peel (P=0.000) In contrast, the harvest location and the interaction between harvest location and maturity stage did not significantly affect the total phenolic content of the peel.

The average total phenolic content of papaya peels harvested in Namdinh was 19.74±2.52 mg GAE/g DW, which was not significantly higher than the 17.86±5.63 mg GAE/g DW recorded in Yenbai Both locations experienced a dramatic decrease in total polyphenol content from the first to the fifth maturity stages, with Namdinh's phenolic content dropping from 30.68±1.12 mg GAE/g DW to 11.27±4.51 mg GAE/g DW, and Yenbai's from 34.58±13.61 mg GAE/g DW to 8.94±3.16 mg GAE/g DW, reflecting reductions of 2.7 times and 3.8 times, respectively Additionally, papaya peels showed a gradual decline in phenolic content from 471.97 to 358.67 mg GAE/100g FW, indicating a decrease of 1.31 times during the ripening process (Sancho et al., 2010).

Namdinh and Yenbai on total phenolic content of peel

Statistics analysis result showed that harvest location, maturity stage and interaction between harvest location andmaturity stage significantly effected TTP of pulp (p =0.000, p = 0.000, p = 0.000)

The total phenolic content in the pulp from Yenbai was significantly higher than that from Namdinh, measuring 33.15 ± 5.83 mg GAE/g DW compared to 10.31 ± 1.31 mg GAE/g DW Additionally, the study found that the third maturity stage exhibited the highest total phenolic content, whereas the first maturity stage recorded the lowest levels.

There was a dramatically drop about 2.4 times in total polyphenol content ab abc bc bc c

Po ly ph en ol s (m g G AE /g D W )

The pulp of Peel Yenbai in Namdinh exhibits varying total polyphenol content across different maturity stages, with the first stage measuring 19.33 ± 1.78 mg GAE/g DW and the second stage at 8.87 ± 0.78 mg GAE/g DW Notably, the second through fifth maturity stages show similar levels of total polyphenols In contrast, the total phenolic content in Yenbai pulp ranges from 11.46 ± 2.82 mg GAE/g DW in the first maturity stage to a peak of 52.51 ± 4.55 mg GAE/g DW in the third stage, followed by a decline from the third stage onward.

5 th (26.2 ± 5.43 mg GAE/g DW) maturity stage was observed Total phenolic content of papaya pulp showed a dramatic decrease from 1.91 to 0.88 mg GAE/100g FW during maturation (Sancho et al., 2010)

Namdinh and Yenbai on total phenolic content of pulp

Harvest location and interaction between harvest location and maturity stage had significant effecton total phenolic content of seed (p =0.000, p = 0.000) while maturity stage did not have any effect (p = 0.595)

The average total phenolic content of seeds in Yenbai was significantly higher at 66.73± 8.71 mg GAE/g DW compared to 51.93± 5.06 mg GAE/g DW in Namdinh In Namdinh, the total phenolic content decreased progressively from the first to the fifth maturity stage, dropping dramatically from 70.19 ± 2.21 mg GAE/g DW to 37.66 ± 6.56 mg GAE/g DW, a reduction of 1.86 times Conversely, in Yenbai, the total phenolic content increased from 54.54 ± 11.29 mg GAE/g DW as the seeds matured from the first to the fifth stage.

(mg GAE/g DW) to 80.4 ± 5.33 mg (mg GAE/g DW) Total phenolic content of

“chuoi hot” seed was simillar with the one of wild strawberry (Wang et al., 2009)

Namdinh and Yenbai on total phenolic content of seed

In a study of "chuoi hot," the seed exhibited the highest total phenolic content at 59.33 ± 14.7 mg GAE/g DW, significantly surpassing the pulp and peel, which had total phenolic contents of 21.73 ± 16.48 mg GAE/g DW and 18.8 ± 9.56 mg GAE/g DW, respectively The seed's total phenolic content was 2.7 times greater than that of the pulp and 3.15 times higher than that of the peel.

The total phenolic content in Namdinh decreases gradually during maturation, while in Yenbai, it significantly increases with the maturity stage Notably, the seeds contain the highest total phenolic content, whereas the peel has the lowest Environmental factors such as climate, temperature, and water sources may influence these variations, leading to differences in total phenolic content between the two harvest locations.

Fruits are a significant source of phenolic compounds, with total phenolic content ranging from 13 mg GAE/g DW to 29 mg GAE/g DW Notable examples include Stenocereus stellatus Riccobono, which has a phenolic content of 13.84 to 15.52 mg GAE/g DW, Malus pumila at 13.00 to 13.10 mg GAE/g DW, Fragaria ananassa at 16.00 to 18.00 mg GAE/g DW, Rubus idaeus with 27.00 to 29.00 mg GAE/g DW, and Vaccinium oxycoccus at 22.00 mg GAE/g DW (Carmen, 2009).

Compare to the result of M Carmen (2009), “chuoi hot” is a fruit which had high TTP content, specially the seed part Therfore, they could be considered as a ab abc bcd cd d

Seed Namdinh bcd abc ab ab a

Seed Yenbai potential source of bioactive compounds to be studied and exploited.

Effect of maturity stage to antioxidant capacity in each part of “chuoi hot”

IN EACH PART OF “CHUOI HOT”

Antioxidant capacity is an important characterictic of polyphenol compound which had been focused by researchers Antioxidant capacity was shown in feel, pulp and seeds of “chuoi hot”

Statistical analysis revealed that the interaction between harvest location and maturity stage did not significantly affect the antioxidant capacity of the peel (p=0.599, p=0.988) However, the maturity stage itself had a significant impact on the antioxidant capacity of the peel (p=0.000).

The antioxidant capacity of fruit peel in Namdinh (134.92 ± 19.62 µmol TE/g DW) was found to be higher than that in Yenbai (126.91 ± 44.79 µmol TE/g DW) Notably, there was a significant decrease in antioxidant capacity as the fruit matured, with Namdinh showing a reduction from 236.5 ± 29 µmol TE/g DW at the first maturity stage to 68.73 ± 29.7 µmol TE/g DW by the fifth stage, representing a decline of approximately 3.4 times Similarly, in Yenbai, the "chuoihot" variety exhibited a decrease from 230.4 ± 87.3 µmol TE/g DW to 57.24 ± 19.7 µmol TE/g DW In comparison, mango fruit antioxidant capacity also diminished during maturation, dropping from 167.5 ± 13.4 µmol TE/g puree to 123.7 ± 12.3 µmol TE/g puree (Mahattanatawee et al., 2006).

Statistical analysis revealed that the maturity stage and its interaction with harvest location significantly influenced the antioxidant capacity of pulp (p=0.019, p=0.000), while harvest location alone had no significant effect (p=0.581) The antioxidant capacity of pulp in Yenbai was higher (187.61 ± 48.92 µmol TE/g DW) compared to Namdinh (179.51 ± 12.05 µmol TE/g DW) Notably, Namdinh experienced a dramatic decline in antioxidant capacity, decreasing from 289.9 ± 17.7 µmol TE/g DW at the 1st maturity stage to 140.63 ± 4.34 µmol TE/g DW at the 5th maturity stage, a reduction of approximately 2.1 times The antioxidant capacities for the 2nd, 3rd, and 4th maturity stages were 163.85 ± 17.19, 157.25 ± 3.83, and 145.89 ± 17.21 µmol TE/g DW, respectively In contrast, the antioxidant capacity of pulp in Yenbai varied from 90.77 ± 9.09 µmol TE/g DW at the 1st maturity stage to 286.3 ± 61 µmol TE/g DW at the 3rd maturity stage, followed by a decrease from the 3rd to the 5th maturity stage.

Namdinh and Yenbai on antioxidant capacity of pulp

Statistical analysis revealed that neither the harvest location nor the maturity stage significantly influenced the antioxidant capacity of the seeds (p=0.266, p=0.208) However, a significant interaction between harvest location and maturity stage was found to affect the antioxidant capacity of the seeds (p=0.000).

Pulp Namdinh c ab a abc bc

Figure 4.10 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of seed

The antioxidant capacity of seeds in Namdinh significantly decreased during maturation, dropping from 267.92 ± 11.03 µmol TE/g DW at the first maturity stage to 166.4 ± 31.1 µmol TE/g DW by the fifth maturity stage In contrast, seeds harvested in Yenbai exhibited an increase in antioxidant capacity from the first to the fifth maturity stage.

In Yenbai, the antioxidant capacity of seeds showed a significant increase, rising from 193.8 ± 31.3 àmol TE/g DW in the first stage to 250.8 ± 7.87 àmol TE/g DW in the fifth stage Similarly, in papaya, the antioxidant capacity enhanced during ripening, moving from 29.7 ± 5.4 àmol TE/g puree to 65.1 ± 15.8 àmol TE/g puree, as noted by Jimenez-Escrig et al (2000).

The antioxidant capacity of different parts of "chuoi hot" harvested in Namdinh and Yenbai varies significantly According to Mahattanatawee et al (2006), antioxidant levels in various fruits from Florida include red guava at 609.3 ± 31.9 àmol TE/g puree, white guava at 298.6 ± 22.6 àmol TE/g puree, and others like red dragon fruit, white dragon fruit, papaya, and logan, which have lower antioxidant values In comparison, "chuoi hot" demonstrates a higher antioxidant capacity, suggesting its potential application in food and drug technology as a source of phenolic antioxidant compounds.

Piceatannol content of seed in maturity stage

HPLC analysis in all part of “chuoi hot” (Figure 4.11) shown that only the seeds contented piceatannol (RT = 15 minutes), a stilbene with many potent biological activities a abc bcd cd d

Seed Namdinh bcd bcd abcd abc ab

C Figure 4.11 Chromotography of pulp(A), peel (B), seed (C)of “chuoi hot” harvetsed in Namdinh at 1 st maturity stage

Figure 4.12 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on piceatannol content of seed

Statistical analysis revealed that the harvest location significantly influenced the piceatannol content in "chuoi hot" (p=0.000) In contrast, the maturity stage and the interaction between harvest location and maturity stage did not have a significant effect (p=0.670, p=0.786).

The average piceatannol content in "chuoi hot" seeds harvested in Nam Dinh (0.19± 0.05 mg/g DW) was significantly higher than that of seeds from Yen Bai (0.09± 0.03 mg/g DW) In Nam Dinh, piceatannol levels varied across different maturity stages, with values of 0.219 ± 0.1, 0.176 ± 0.06, 0.177 ± 0.06, 0.215 ± 0.01, and 0.151 ± 0.04 mg/g DW for the 1st to 5th stages, respectively Conversely, seeds from Yen Bai showed lower piceatannol content at various maturity stages, ranging from 0.096 ± 0.057 to 0.088 ± 0.02 mg/g DW Piceatannol is also found in high concentrations in red wine and grapes, with research indicating high levels in sim fruit (2.30 ± 0.01 mg/g DW) and blueberries (186 – 422 ng/g DW) Other fruits containing piceatannol include passion fruit and various Asian beans.

Compared to other plants, "chuoihot" exhibits a remarkably high concentration of piceatannol, with levels surpassing those found in blueberries by 450 to 1000 times and in red grapes by 350 to 700 times This significant piceatannol content highlights the unique nutritional value of chuoihot seeds.

“chuoi hot” became a newnatural source of piceatannol which can be used in food and drug technology a a a a a

Pi ce at an no l c on te nt (m g/ g CK )

Conclusion and recommendation

Conclusion

In this study, the detailed of physical-chemical properties and chemical composition including total polyphenol, antioxidant capacity and piceatannol content of Musa babilsiana were determined The results shown that:

In “chuoi hot”, the propotion of pulp was the highest and the one of seed was the lowest

During maturation, the ratio of peel decreased, the portion of pulp increased, while the percentage of seed did not change

The hardness of pulp fall during maturation

“Chuoihot” harvested in Namdinh and Yenbai contented two monosaccharids including glucose and fructose The sugar content increased during maturity

The harvest location and maturity stage significantly influenced the phenolic content and antioxidant capacity of the pulp, peel, and seed of "chuoi hot." In Namdinh, the peel, pulp, and seed exhibited a decrease in total phenolic content and antioxidant capacity as they matured Conversely, "chuoi hot" harvested in Yenbai showed a contrasting trend in the phenolic content and antioxidant capacity of its peel, pulp, and seed.

Piceatannol, a stilbene known for its significant biological activities, has been discovered for the first time in the seeds of "chuoi hot," where it is present in high concentrations While the maturity stage of the seeds does not influence piceatannol levels, the harvesting location does This discovery highlights "chuoi hot" as a promising new source of the health-promoting compound piceatannol, warranting further research and potential applications in the future.

Recommendation

"Chuoi hot" is rich in phenolic antioxidants, with piceatannol being the only identified compound so far Future research should focus on identifying additional phenolic compounds in this fruit, which could elucidate its traditional medicinal uses in Vietnam and pave the way for the development of this wild fruit.

1 Bui My Linh, Huynh Tu Quyen (2001) Chiet xuat va phan lap mot so hop chat kem phan cuc trong chuoi hot.Tap chi Y hoc TP Ho Chi Minh

2 Dinh Hai Dang, HaNoi Dong Thai Bien Doi Polyphenol Va Kha Nang Khang Oxi Hoa Cua Qua Sim Trong Qua Trinh Chin, Master Thesis, Vnua, 2012

3 Do Huy Bich, Dang Quang Chung, Bui Xuan Chuong, Nguyen Thuong Dong, Do Trung Dam, Pham Van Hieu, Vu Ngoc Lo, Pham Duy Mai, Pham Kim Man, Doan Thi Nhu, Nguyen Tap, Nguyen Toan (2006).Cay thuoc va dong vat lam thuoc o Viet Nam, tap 1, pase 463-466

4 Đo Quoc Viet, Tran Van Sung, Nguyen Thanh Thuy (2006).So bo nghien cuu tac dung ha đuong huyet cua qua chuoi hot (Musa balbisiana) tren chuot thuc nghiem Tap chi duoc hoc, so 5, pase 8-10

5 Lai Thi Ngoc Ha, Vu Thi Thu (2009) Stressoxi hoa va cac chat chong oxi hoa tu nhien Tap chi Khoa hoc và Phat trien Trưong đai hoc Nong nghiep Ha Noi, Tap

6 Le Thi Thu Hien, 2012 Khao Sat Thanh Phan Hoa Hoc Cua Trai Chuoi Hot Bachelor Thesis, HCMUP, 2012

7 Nguyen Minh Thuy, Nguyen Thi Kim Quyen (2009) Xay dung mo hinh đanh gia chat lưong ca chua sau thu hoach Tap chi Khoa hoc, Truong đai hoc Can Tho, so 11: 246-253

8 Pham Hoang Ho, 2014 Cay Co Viet Nam Quyen 2, 2014

9 Pham Thi Mai, Ha Noi Nghien cuu toi uu hoa qua trinh tach triet piceatannol trong qua sim Master Thesis, Vnua, 2014

10 Tran Van Sung,Truong Bich Ngan,Trinh Thi Thuy (2004) Ketqua ban dauve nghiencuuthanhphanhoahocqua chuoihotcuaVietNam.Tap chi duoc lieu, tap 9, so

1 A A.(1992) Neo- Clerodane diterpennoids from Musa balbisiana seeds Phytochemistry, 6, 2173-2175

2 Anyasi T A., Jideani A I O & Mchau G A (2015) Morphological, physicochemical, and antioxidant profileof noncommercial banana cultivars Food Scinece and Nutrition, doi: 10.1002/fsn3.208

3 B.A Anhwange, Ugye T.J., Nyiaataghe T D (2009) Chemical Composition of Musa Sapientum (Banana) Peels Agriculture and Food Chemistry, 8 (6), 437-442

4 Borborah K., Borthakur SK., Tanti B.(2016) Musa balbisianaColla-Taxonomy, tradition knowledge and economic protentitalities of the plants in Assam, Ídian Indian Joural of Tradition Knowledge, 15, 116-120

5 Dragovic-Uzelac V., Kovacevic D B., Levaj B., Pedisic S., Mezak M., Tomljenovic A (2009) Polyphenols and Antioxidant Capacity in Fruit and Vegetables Common in the Croatian Diet Original scientific paper, 3: 175-

6 Dragovic-uzelac,Kovacevic B., Levaj, Pedisic, Mezak, Tomljenovic.(2009) Polyphenols and Antioxidant Capacity in Fruits and Vegetables Common in the Croatian Diet Original Scientific paper, 3, 175-179

7 Emaga H., Bindelle J., Agneesens R., Buldgen A., Wathelet B., Paquot M (2011) Ripening influences banana and plantain peels composition and energy content Department of Industrial Biological Chemistry, 43 , 171-7

8 Fatemeh, S R., Saifullah, R., Abbas, F M A and Azhar, M E (2012) Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours:influence of variety and stage of ripeness.International Food Research Journal,19, 1041-1046

9 Hasilinda W.H., Cheng L H., Chong L C & Noor Aziah A A.(2009) Chemical composition physicochemical properties of green banana flour International foural of Food Sciences and Nutrtion, 60, 232-239

10 Jain P., Bhuiyan M H., Bachar K R H S C.(2011) Antibacterial and antioxidationactitivity of local seeded banana fruits African Journal of Pharmacy and Pharmacology, 5, 1398-1403

11 Jaramogi G H, Michieka S J., Biot M G and Owiyo J B,(2016) Evaluation of proximate and mineral composition of (Musa paradisiaca) wastes as livestock feeds International Journal of Animal Breeding and Genetics, 3 , 138-142

12 Kanazawa K and Sakakibara H (2000) High Content of Dopamine, a Strong Antioxidant, in CavendishBanana Food Chem,48,844−848

13 Kitdamrongsont K., Pothavorn P., Swangpol S., Wongiam S., Atawongsa K., Svasti J., And Somana J (2008) Anthocyanin Composition of Wild Bananas inThailand Food Chem,56,10853–10857

14 Krishna V., K G., K P., R S K S., (2013) Antibacterial Activity of Ethanol Extract of Musa Paradisia CV Puttabale And Musa Acuminate CV Grand Naine Academic Sciences, 6, 0974-2441

15 Kucleja, Mishra A and Tiwari A (2014) Therapeutic Role of Resveratrol and Piceatannol in Diease prevention Department of Biotechnology, College of Proffesional Study, 9, 2155-9864

16 Kukreja A., Mishra A.and Tiwari A (2013) Source production and biological activities of piceatannol International JouralofPharaceutital Science and Research,

17 Kumar K P S., Bhowmik D., Duraivel S., Umadevi M (2012) Traditional and Medicinal Uses of Banana Phytojournal, 8192, 2278- 4136

18 Lai Ngoc Ha, 2016 Phenolic compound and human health benefits Vietnam Agricultural Science Journal, 7, 1107-1118

19 Lai T N H.,André C., Rogez H., Mignolet E., Nguyen T B T., Larondelle Y.(2014) Nutritional composition and antioxidant properties of the sim fruit(Rhodomyrtus tomentosa) Food Chemistry, 168 , 410–416

20 Lai T N H., Herent M., Quetin-Leclercq J., Nguyen T B T., Rogez H., Larondelle Y., André C M.(2013) Piceatannol, a potent bioactive stilbeene, as major phenolic component in Rhodomyrtustomentosa Food chemistry, 138, 1421-

21 Lai T N H., Vu T T., (2009) Stress oxidation and natural antioxidation subtance Scientific paper, 5, 667-677

22 Lewisa D A., Fields W N., Shaw G P (1999) A natural flavonoid present in unripe plantain banana pulp(Musa sapientum L 6ar paradisiaca) protects the gastricmucosa from aspirin-induced erosions Journal of Ethnopharmacology, 65,

23 Mohapatra D., Mishra S., Sutar N (2010) Banana and its product utilisation an overview Journal of Scientific & Industrial Reseacher, 69, 323-329

24 Ongphimai N., Lilitchan S., Aryusuk K.,Bumrungpert A Krisnangkura K., (2012) Phenolic Acids Content and Antioxidant Capacityof Fruit Extracts from Thailand Chiang Mai J Sci, 40, 636-642

25 Pascual-Villalobos M J., Rodrı´guez B., (2007) Constituents ofMusa balbisianaseeds and their activityagainstCryptolestes pusillus Biochemical Systematics and Ecology , 35,11-16

26 Piotrowska H., Kucinska M., Murias M.(2012) Biological activity of piceatannol: Leaving the shadow of resveratrol SciVerse Science Direct, 750, 60-82

27 Ploetz R C., Kepler A K., Daniells J., and Nelson S C (2007) Banana and plantainan overview with emphasis on Pacific island cultivars Species Profiles for Pacific Island Agroforestry www.traditionaltree.org

28 Pothavorn P., Kitdamrongsont K., Swangpol S., Wongniam S., Atawongsa K., Svasti J and Jamornsomana (2010) Sap Phytochemical Compositions of Some Bananasin Thailand Food Chem,58,8782–8787

29 Sarma A K., Kumar P., Aslam M., Chouhan A P S C (2014) Preparation and Characterization ofMusabalbisianaColla Underground Stem Nano-material for Biodiesel Production Under Elevated Conditions

30 SurinrutP., Kaewuithi S., Sukararnkul R (2005) Radical Scavenging Activity in Fruit Extracts Department of Biochemistry in Faculty of Pharmaceutical Sciences Chulalongkorn University Bangkok – Thailand

31 TsamoC V P.,Andre C M.,Ritter C.,TomekpeK.,Newilah G N.,RogezH and Larondelle Y.(2014) Characterization of Musa sp Fruits and Plantain Banana

Ripening Stages According to Their Physicochemical Attributes Agriculture and Food Chemistry, 62, 8705-8715

32 Tsamo C V P., Herent M., Tomekpe K., Emaga T H., Quetin-Leclercq J., Rogez H., Lanrondell Y., Andre C M (2015) Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp) Food Composition and Analysis, 44, 158-

33 Tsamo C.V P., Herent M., Tomekpe K., Emaga T H., Quetin-Leclercq J., Rogez H., Lanrondelle Y., Andre C (2014) Phenolic profiling in the pulp and peel of Musa balbisiana (Musa sp) in maturity Food chemistry, 167, 197-204

34 Valmajor R.V., Jamaluddin S.H., Silayoi B., Kusumo S., Danh L.D., Pascua O.C., Espino R.R.C., Banana cultivar names and synonyms in Southeast Asia Address of cusrator of National banana variety collecction

 Internet http://data.abuledu.org/wp/?LOM024 http://www.bananas.org

Welcome to Minitab, press F1 for help

General Linear Model: % seed versus province, stage

Factor Type Levels Values province fixed 2 ND, YB stage fixed 5 1, 2, 3, 4, 5

Analysis of Variance for % seed, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P province 1 400.32 400.32 400.32 9.90 0.005 stage 4 44.01 44.01 11.00 0.27 0.893 province*stage 4 179.93 179.93 44.98 1.11 0.378 Error 20 808.93 808.93 40.45

Obs % seed Fit SE Fit Residual St Resid

R denotes an observation with a large standardized residual

Grouping Information Using Tukey Method and 95.0%

Means that do not share a letter are significantly different

Confidence province stage N Mean Grouping

General Linear Model: % pulp versus province, stage

Analysis of Variance for % pulp, using Adjusted SS for

Source DF Seq SS Adj SS Adj MS F P province 1 7667.38 7667.38 7667.38 506.58 0.000 stage 4 172.24 172.24 43.06 2.84 0.051 province*stage 4 82.05 82.05 20.51 1.36 0.285

Obs % pulp Fit SE Fit Residual St Resid

Grouping Information Using Tukey Method and 95.0% Confidence province N Mean Grouping

Grouping Information Using Tukey Method and 95.0% Confidence stage N Mean Grouping

Grouping Information Using Tukey Method and 95.0% Confidence province stage N Mean Grouping

General Linear Model: % peel versus province, stage

Analysis of Variance for % peel, using Adjusted SS for

Obs % peel Fit SE Fit Residual St Resid

General Linear Model: Hardness versus province, stage

Analysis of Variance for Hardness, using Adjusted SS for Tests

Obs Hardness Fit SE Fit Residual St Resid

General Linear Model: Glucose versus province, stage

Analysis of Variance for Glucose, using Adjusted SS for Tests

Obs Glucose Fit SE Fit Residual St Resid

General Linear Model: Fructose versus province, stage

Analysis of Variance for Fructose, using Adjusted SS for Tests

Obs Fructose Fit SE Fit Residual St Resid

General Linear Model: PPT peel versus province, stage

Analysis of Variance for PPT peel, using Adjusted SS for Tests

Unusual Observations for PPT peel

Obs PPT peel Fit SE Fit Residual St Resid

General Linear Model: PPT pulp versus province, stage

Analysis of Variance for PPT pulp, using Adjusted SS for Tests

Unusual Observations for PPT pulp

Obs PPT pulp Fit SE Fit Residual St Resid

General Linear Model: PPT seed versus province, stage

Analysis of Variance for PPT seed, using Adjusted SS for Tests

Unusual Observations for PPT seed

Obs PPT seed Fit SE Fit Residual St Resid

General Linear Model: DPPH peel versus province, stage

Analysis of Variance for DPPH peel, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P province 1 481 481 481 0.29 0.599 stage 4 109160 109160 27290 16.16 0.000 province*stage 4 521 521 130 0.08 0.988 Error 20 33769 33769 1688

Unusual Observations for DPPH peel

Obs DPPH peel Fit SE Fit Residual St Resid

General Linear Model: DPPH pulp versus province, stage

Analysis of Variance for DPPH pulp, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P province 1 493 493 493 0.32 0.581 stage 4 23583 23583 5896 3.77 0.019 province*stage 4 94413 94413 23603 15.11 0.000 Error 20 31249 31249 1562

Unusual Observations for DPPH pulp

Obs DPPH pulp Fit SE Fit Residual St Resid

General Linear Model: DPPH seed versus province, stage

Analysis of Variance for DPPH seed, using Adjusted SS for Tests

Unusual Observations for DPPH seed

Obs DPPH seed Fit SE Fit Residual St Resid

General Linear Model: Piceatannol versus province, stage

Analysis of Variance for Piceatannol, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P province 1 0.076924 0.076924 0.076924 29.52 0.000 stage 4 0.006202 0.006202 0.001550 0.59 0.670 province*stage4 0.004477 0.004477 0.001119 0.43 0.786 Error 20 0.052116 0.052116 0.002606

Obs Piceatannol Fit SE Fit Residual St Resid

General Linear Model: TTP versus Part, stage

Part fixed 3 peel, pulp, Seed stage fixed 5 1, 2, 3, 4, 5

Analysis of Variance for TTP, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P Part 2 30645.6 30645.6 15322.8 83.52 0.000 stage 4 1078.5 1078.5 269.6 1.47 0.220 Part*stage 8 1953.8 1953.8 244.2 1.33 0.241 Error 75 13760.2 13760.2 183.5

Obs TTP Fit SE Fit Residual St Resid

Seed 4 6 56.03 A B C peel 1 6 32.98 B C D pulp 3 6 29.63 C D pulp 2 6 27.22 D peel 2 6 21.25 D pulp 4 6 19.28 D pulp 5 6 17.12 D peel 3 6 16.06 D pulp 1 6 15.39 D peel 4 6 13.60 D peel 5 6 10.11 D

Tiêu đề	Effect Of Maturity Stage And Harvest Location On Chemical Composition And Antioxidant Capacity Of Extracts From Different Parts Of Musa Balbisiana Colla Fruit
Tác giả	Ngo Thi Huyen Trang
Người hướng dẫn	Dr. Lai Thi Ngoc Ha
Trường học	Vietnam National University of Agriculture
Chuyên ngành	Food Science and Technology
Thể loại	thesis
Năm xuất bản	2017
Thành phố	Hanoi

Định dạng
Số trang	80
Dung lượng	4,43 MB