Introduction
Start of art
Nowadays, studies for foods containing natural compounds which is good for health becomes a new tendency and draws the scientists’concern.
Plants contain valuable secondary metabolites, including triterpenoids, carotenoids, and alkaloids, particularly phenolic compounds Numerous studies have demonstrated the link between human health and the intake of foods high in polyphenols.
Phenolic compounds are recognized for their antioxidant properties, which play a crucial role in cancer prevention, lowering cardiovascular disease risk, and promoting longevity Research indicates that polyphenol consumption can reduce diabetes risk and slow aging Additionally, these compounds contribute to the treatment of neurodegenerative diseases by inhibiting 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 classes, including phenolic acids, stilbenes, flavonoids, lignans, and lignins Among these, stilbenes are noted for their biological activities, such as antioxidant effects, cancer prevention, and anti-inflammatory properties, making them a focal point of recent research Notably, piceatannol, a stilbene gaining attention alongside resveratrol found in red wine, exhibits higher biological activity due to an additional hydroxyl group in its structure Therefore, exploring the potential of stilbenes, particularly resveratrol and piceatannol, from natural sources is essential for future studies.
Musa balbisiana Colla, known as "Chuoi hot," has a long history of use in Vietnamese traditional medicine, with every part of the plant utilized for treating various diseases The ripe fruits are consumed like regular bananas and aid in digestive health, while the green fruits and seeds are effective in managing diabetes and kidney stones Despite its traditional applications being largely based on folk knowledge, there is limited scientific research available regarding its chemical composition Studies indicate that Musa balbisiana Colla contains beneficial compounds such as flavonoids, coumarins, tannins, phytosterols, and stilbenes, which are known for their antioxidant properties Recent research suggests that this plant has a high content of piceatannol, indicating its potential as a valuable source of piceatannol and other phenolic compounds for the food and pharmaceutical industries.
Research indicates that the stage of maturation significantly affects the accumulation and profile of antioxidant polyphenols in fruits For instance, ripe bananas contain less tannin but more anthocyanins compared to their green counterparts Additionally, environmental factors such as light intensity, soil type, and nutrient availability also play a crucial role in the production of secondary metabolites in fruits To gather scientific data on the phenolic antioxidant content of seedy bananas and to identify the optimal maturity stage for harvesting bananas rich in polyphenols, particularly 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-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, focusing on total polyphenol content, antioxidant capacity in various parts of the fruit, 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., 2016).
Musa balbisiana Colla is a herbaceous plant characterized by its large root system and towering stem that can reach heights of 2 to 4 meters Its upper stem is adorned with a dense cluster of thick, succulent leaves, each measuring between 1 to 1.5 meters in length The leaves feature a stout, spout-shaped stalk, a prominent middle vein that is convex on the underside, and parallel secondary veins The plant produces large, succulent fruits with five distinct edges, containing small, black, ball-shaped seeds that measure 4-5 mm, with white embryos inside (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
Free tepal of male flower
Musa balbisiana Colla is primarily found in Southeast Asia and southern China, thriving particularly in the northern mountainous regions of Vietnam, including Yen Bai, Lao Cai, Lang Son, and Hoa Binh province.
Musa balbisiana Colla is a resilient hydrophyte known for its superior vitality compared to other plant species It thrives in shaded environments and effectively competes with surrounding vegetation, making it a popular choice for land protection Gardeners often plant it in 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 during maturation, and they are rich in key vitamins and minerals, especially potassium, vitamin B6, vitamin C, and various fatty acids such as palmitic, linoleic, linolenic, and oleic acid, which 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
Bananas are rich in powerful antioxidants beneficial for health, including serotonin, norepinephrine, dopamine, and catecholamine Dopamine, an essential neurotransmitter in the brain, acts as a potent antioxidant in bananas, with concentrations ranging from 80-560 mg/100g in "chuoi hot" and 2.5-100g in fresh bananas Additionally, flavonol glycosides such as rutin (242.2–618.7 µg/g of dry weight) and antioxidant tannins are present in both the flesh and peel of bananas, contributing to their health benefits Furthermore, studies indicate that leucocyanidin found in banana flesh may help prevent gastric ulcers, showcasing the fruit's anti-ulcerogenic properties.
Research on Musa balbisiana Colla fruits has revealed the presence of anthocyanins, particularly delphinidin and cyanidin, in the bracts (Horry and Ray, 1987) Additionally, Japanese researchers have identified various phytoalexins, including 1,2,3,4-tetrahydro-6,7-dihydroxy-1-(4’-hydroxycinnamyliden)naphathalen-2-on and 2-(4’-methoxyphenyl).
- 1,8 - naphthalic anhydrid; 2 - phenyl - 1,8 - naphthalic anhydride are present in the banana fruits (Kamo et al., 1998).
In India, research identified three Neo-clerodanditerpenoids from Musa balbisiana seeds, named musa balbisiana A, B, and C (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," discovering 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 employed qualitative tests, and did not include the identification and quantification of individual compounds.
Research indicates that the resin of Musa babisiana is rich in beneficial 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 at wavelengths of 280-320 nm (Pothavorn et al., 2010).
In Thailand, six anthocyanins have been identified in banana flowers using the HPLC-MS method, including delphinidin-3-rutinoside, cyanidin-3-rutinoside, petunidin-3-rutinoside, pelargonidin-3-rutinoside, peonidin-3-rutinoside, and malvidin-3-rutinoside Additionally, the fruit of Musa babisiana contains delphinidin-3-rutinoside and cyanidin-3-rutinoside (Kitdamrongsont et al., 2008).
Research on the flesh and peel of 13 banana varieties reveals 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 team 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 effectiveness against Cryptolestes pusillus Schocher, an insect that poses a threat 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 differing concentrations observed at each stage of ripeness (Obiageli A et al., 2016).
Researchers at the National Science and Technology Center have conducted a preliminary study 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 includes a cyclopropan cycle and features a 3-oxo-29-norcycloar structure, which is seldom observed in natural sources (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 The research revealed that the extract significantly outperformed that of Anemarrhena asphodeloides Bunge's root and showed similar effects to Smilax glabra Roxb's root, both of which are commonly used in diabetes treatment Notably, cyclomusalenone, comprising approximately 0.85% of the extract, demonstrated a hypoglycemic effect nearly equivalent to 0.82% of the total extract, indicating that the hypoglycemic activity of "chuoi hot" is primarily attributed to cyclomusalenone (Q V et al., 2004).
Unripe Musa balbisiana is known for its extremely astringent taste, which diminishes as the fruit ripens This variety of banana is utilized in traditional medicine to treat ailments such as cystoliths, ringworm, and back pain Recent unpublished research indicates the presence of piceatannol in banana seeds, suggesting that Musa balbisiana is rich in polyphenol compounds However, there is currently no published literature detailing the phenolic composition of this fruit.
2.1.4 Uses of “chuoi hot” in Vietnam
Phenolic compounds
Phenolic compounds are aromatic structures characterized by hydroxyl groups directly bonded to a benzene ring When multiple hydroxyl groups are present, these compounds are referred to as polyhydroxylphenols (monomers), and when numerous monomers are linked together, they form polymers (Le Ngoc Tu, 2003).
Polyphenols, found in a diverse range of plants, can be classified based on their origin, biological functions, and chemical structures Their classification reflects the variety of structures and functions they possess, which are influenced by the carbon cycle Different groups of phenolic compounds are 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 based on their structural characteristics: hydroxybenzoic acids and hydroxycinnamic acids, which have carbon chains ranging from C3 to C6.
Hydroxycinnamic acids, characterized by their numerous hydroxyl and methyl groups, play a crucial role in lignin synthesis and the formation of various compounds In contrast, hydroxybenzoic acids are present in lower concentrations in edible plants, serving as essential raw materials for lignin synthesis and the hydrolysis of tannins within these plants.
Flavonoids are secondary metabolites found in plants, characterized by a carbon chain structure of C6-C3-C6 These compounds can be classified into several groups, including flavonol, flavanol, flavone, isoflavone, flavanone, and anthocyanin, based on their carbon chain characteristics such as double bonds and hydroxyl groups Rich in antioxidants, flavonoids also exhibit various health benefits, including anti-inflammatory, anti-allergy, and antibacterial properties.
Lignin is a special polymeric compound found in various wood tissues, serving as a cell adhesive that enhances mechanical strength and waterproofs xylem cell walls, thereby preventing the infiltration of pathogenic microorganisms It is formed from the condensation of phenylpropanes, with two phenylpropanes coalescing to create lignan, which is notably abundant in linseed at levels of up to 3.7g/kg of dry matter The research interest in lignin and its derivatives stems from their potential applications in cancer treatment and other diseases (Salee, 2005).
Tanin is a mixture of C 6 - C 1 and C 6 - C 1 - C 6 (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 natural compound (MW = 210 ÷ 270) that plays a crucial role in protecting plants from bacteria, harmful ultraviolet radiation, and serious diseases It is synthesized through the phenylpropanoid pathway, with environmental factors significantly influencing its production The five most prevalent stilbene compounds found in nature are resveratrol, piceatannol, pinosylvin, rhapontigenin, and pterostilbene, with resveratrol and piceatannol being the most extensively researched.
Piceatannol(3,5,3',4'-tetrahydroxystilbene;5-[2-(3,4dihydroxyphenyl) ethenyl] benzene-1,3-diol is derirative of to resveratrol.
Piceatannol, with the molecular formula C14H12O4, is a white powder that melts between 223°C and 226°C and has a molecular weight of 244.24 This compound is insoluble in water but soluble in ethanol and dimethyl sulfoxide Spectral analysis reveals that piceatannol absorbs light at a maximum wavelength of 322 nm in ethanol, whereas trans-resveratrol shows maximum absorption at 308 nm (Rossi et al., 2008).
Piceatanol is a potent bioactive compound known for its 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 health (Roup et al., 2006).
Piceatannol, a compound found in various plants, is primarily sourced from red wine and grapes, although its concentration is lower than that of resveratrol Grapes contain approximately 0.78 μg/g of piceatannol compared to 3.18 μg/g of resveratrol, while red wine has significantly higher levels of piceatannol at 908 μg/g, which is about four times that of resveratrol at 208 μg/g (Cantos et al., 2000) Our recent study reveals that piceatannol content in the sim is 2.3 mg/g dry matter, making it 1000-2000 times more concentrated than in red grapes (Lai et al., 2013) Additionally, piceatannol is present in other plants such as lemon creeper, Asian beans, and peanuts.
2.2.2 Biological activity of phenolic compound
Phenolic compounds are primarily recognized for their antioxidant activity, which is the most extensively researched characteristic These antioxidants, especially phenolic compounds, play a crucial role in slowing down or inhibiting oxidative processes caused by excessive reactive oxygen species (ROS) and reactive nitrogen species (RNS).
Reactive oxygen species (ROS) and reactive nitrogen species (RNS) play dual roles in cellular physiology, being both harmful and beneficial At low to moderate levels, they are crucial for defending against infections, but excessive production, often triggered by factors like ionizing radiation and pollution, leads to oxidative stress This condition results in cellular damage to lipids, proteins, and DNA, impairing their functions Endogenous antioxidants, including enzymes and vitamins E and C, help regulate ROS and RNS levels To combat oxidative stress, dietary phenolic compounds, along with carotenoids and antioxidant vitamins, act as potent antioxidants Their mechanisms include direct scavenging of free radicals, chelation of transition metal ions, and inhibition of enzymes that promote radical formation.
Cardiovascular diseases are the leading cause of death in the United States, Europe, and Japan, and are emerging as a significant global health issue Research indicates that oxidative stress plays a crucial role in cardiovascular dysfunction, with increased reactive oxygen species (ROS) contributing to atherosclerosis through mechanisms such as the oxidation of low-density lipoproteins (LDL), endothelial dysfunction, smooth muscle cell proliferation, and monocyte adhesion Consumption of phenolic compounds found in fruits, cocoa, dark chocolate, and coffee has been shown to inhibit LDL oxidation, thereby reducing cardiovascular risk Additionally, green tea has been associated with lower total and LDL cholesterol levels, decreasing the risk of stroke and myocardial infarction Resveratrol and piceatannol, compounds found in red wine, exhibit cardioprotective effects by inhibiting LDL oxidation and reducing myocardial damage during ischemic events Moderate red wine consumption has been linked to the “French Paradox,” where southern French citizens maintain low coronary heart mortality rates despite high-fat diets and smoking habits.
Inflammation is a dynamic response to mechanical injuries, burns, infections, and other harmful stimuli, characterized by redness, heat, swelling, pain, and loss of function These symptoms arise from increased blood flow, vascular permeability, and the activation of nerve fibers Numerous inflammatory mediators, such as cytokines and prostaglandins, target specific areas, prompting the release of additional mediators and attracting leukocytes like neutrophils to the inflamed site While these responses typically help isolate and mitigate harm, chronic low-grade inflammation is linked to various diseases, including cancer, obesity, type II diabetes, cardiovascular issues, neurodegenerative disorders, and premature aging Additionally, phenolic compounds have demonstrated significant anti-inflammatory effects both in vitro and in vivo through various mechanisms.
The inhibition of the arachidonic acid pathway, along with the modulation of the nitric oxide synthetase family and the cytokine system, plays a crucial role in regulating inflammatory responses Additionally, these processes involve the nuclear factor kappa B (NF-kB) and mitogen-activated protein kinase (MAPK) pathways, highlighting their significance in cellular signaling and inflammation management (Santangelo et al., 2007).
Meterials and methods
Sample and chemical
“Chuoi hot” was harvested at Namdinh and Yenbai province In each province, we harvested 3 bunches with the same biological maturity At least
Thirty fruits were harvested from the middle hands of each bunch and ripened at room temperature in cardboard They were then categorized into five maturity stages: green, predominantly green with some yellow, yellow with green tips, fully yellow, and yellow with brown spots Each ripening stage was carefully analyzed for further evaluation.
3 fruits were removed from the cardboard and weighted.
Figure 3.1 Five maturity stages of “chuoi hot”
For freeze dried sample preparation
The fruits were cut into quarters lengthwise and widthwise, with diagonally opposite quarters grouped together Samples from three different fruits were pooled for each group The pulps, peels, and seeds of one group were freeze-dried, vacuum sealed in polypropylene bags, and ground into powder These freeze-dried powders were then stored at -20°C until further analysis.
Figure 3.2 All part of “chuoi hot”
Sodium carbonate (Na 2 CO 3 ); acetone (C 3 H 6 O,100%); acetonitrile (C 2 H 3 N, 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%.
Quantification of sugar profile was performed by HPLC using a Shimadzu system (Japan) equipped with a DGU-20A3 degasser,
The analysis utilized LC-10Ai pumps, a CBM-20A Monitor, and a RID detector to inject a 20 µL aliquot of the extract onto a SUPELCOSILN LC-NH2 column (25 cm x 4.6 mm, 5 µm particle size) with a matching guard column The mobile phase employed for the separation was 80% acetonitrile.
The flow rate was 1 ml/min, and the column temperature was 30 0 C. mV(x100)
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 Extraction of phenolic compounds
Phenolic compounds from various parts of "chuoi hot" were extracted using a protocol optimized by our research group Approximately 0.13 g of freeze-dried sample was combined with 4 ml of 60% acetone in a water bath and shaken for 60 minutes at 40°C Following centrifugation at 6000 rpm for 10 minutes at 4°C, the supernatant was collected and evaporated to dryness using a rotary evaporator.
35 0 C The residue from the evaporation was added methanol 70% and analysed for total phenolic contant, 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 Afterward, 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
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
At 25°C, the absorbance at 517 nm was measured to assess the decrease in DPPH radical levels The control sample included methanol in place of the antioxidant solution, while the blanks used methanol instead of the DPPH solution 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 piceatanol was conducted using High-Performance Liquid Chromatography (HPLC) on a Shimadzu system, which included a DGU-20A3 degasser, LC-10Ai pumps, a CBM-20A Monitor, and a SPD-M20A Diode Array Detector (DAD) A 20 µL aliquot of the extract was injected onto a Kinetex 5 µm EVO C18 column (150x4.6 mm i.d; 5 µm particle size) with a matching guard column from Phenomenex The mobile phases consisted of A (water with 0.1% formic acid) and B (acetonitrile with 0.1% formic acid), with a flow rate of 1 ml/min and a column temperature set at 30°C The gradient elution profile lasted for 42 minutes, as detailed in Table 3.1.
Figure 3.8 Chromotogaphy of piceatannol standard at concentration of 100 àg/ml a
Data were analyzed using Minitab 16.0, employing a Generalized Linear Model (GLM) to assess the impact of harvest location and maturity stage 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 signifies maturity stage Tukey's test was utilized to identify mean differences, with p-values below 0.05 indicating statistically significant differences.
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
Pe rc en ta ge 60
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 harvest location and maturity stage significantly influenced 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 proportion of peel was 34.71 ± 3.96%, compared to a much lower percentage of 10.04 ± 0.96% in Namdinh, which is approximately 3.45 times less The percentage of peel decreased significantly with maturity, dropping from 12.8 ± 0.53% to 7.97 ± 1.34% in Namdinh, representing a reduction of about 1.6 times from the first to the fifth maturity stage Similarly, in Yenbai, the peel proportion decreased from 40.42 ± 2.85% to 31.28 ± 7.35%.
Statistics analysis result indicated that harvest location significantly effected percentage of pulp (p = 0.000) Maturity stage and interaction between
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% at the first stage to 80.1 ± 2.04% at the fifth stage Similarly, in Yenbai province, the pulp proportion increased from 40.57 ± 6.53% to 43.42 ± 4.98%, reflecting an approximate 1.07-fold rise over the five maturity stages.
Harvest location significantly effected the percentage of seed (p
= 0.005) while maturity stage and interaction between harvest location and maturrity did not significantly effect to percentage of seed stage (p
= 0.893, p = 0.378) The propotion of seed in Yenbai (22.13 ± 8.62 %) was higher than Namdinh (14.83 ± 1.37 %) The percentage of seed in 5 maturity stages were simillar in 2 harvest location.
In our analysis of two harvest locations, we found that the "chuoi hot" fruit exhibited the highest proportion of pulp compared to its peel and seeds, which were lower in proportion Environmental factors such as climate, temperature, and nutrition may influence the fruit's composition across different harvest locations When compared to other banana varieties like "chuoi tieu," "chuoi su," and "chuoi bom," which had pulp proportions of 65%, 72%, and 73% respectively, the "chuoi hot" harvested in Nam Dinh showed a higher pulp percentage, while that from Yen Bai was lower (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 to0.489 ± 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 decrease in the hardness of fruit pulp during the transition from the first to the second maturity stage across all harvest locations Specifically, the hardness in Namdinh drops from 9.32 ± 0.76 kg/cm² to 1.92 ± 0.58 kg/cm², while in Yenbai, it decreases from 10.306 kg/cm².
1.24kg/cm 2 to 2.70 ÷ 0.56kg/cm 2 , coresponding to a decrease of 4.84 and 3.81 times,respectively It was explained that during maturity time pectine was decomposed by ezyme pectinase, cells was spradic,water content was increased In fact that green banana is harder than ripen banana.
Figure 4.2 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on pulp hardness
Numerous studies have demonstrated that fruit hardness is significantly influenced by the maturity stage Research on the biochemical changes in fruit as they mature indicates that the hardness of bananas can decrease by up to nine times, while mango hardness can also diminish by nine times, and papaya hardness may reduce by as much as sixty times (Bui Quang Huy and Pham Quang Hung, 2009) Additionally, a study on the post-harvest quality assessment of tomatoes found that their hardness gradually decreases as they progress through various maturity stages (Nguyen Minh Thuy and Nguyen Thi Kim Quyen, 2009) Furthermore, there is an examination of the changes in sugar content of banana pulp harvested from two different locations.
The result of HPLC analysis shown that the composition of
Figure 4.3: Sugar ptofile of “chuoi hot pulp at 5 th matyrity”
Figure 4.4 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on sugar content
Statistical analysis revealed that both harvest location and maturity stages significantly influenced glucose content (p=0.027, p=0.000), while their interaction had no effect (p=0.305) Notably, glucose content in Namdinh was higher than in Yenbai, measuring 31.24 ± 3.55% compared to 26.46 ± 5.55% Additionally, glucose content in the pulp increased progressively from the 1st to the 5th maturity stages.
31 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 influenced 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 Namdinh was 22.78 ± 3.96%, notably higher than the 19.15 ± 3.9% found in Yenbai Furthermore, there was a dramatic increase in fructose content across all harvest locations as maturity progressed from the 1st to the 5th stage.
The sugar content in "chuoi hot" (a type of banana) peaks between the first and second maturity stages, stabilizing from the second to the fifth stage This indicates that ripe fruit is sweeter than its green counterparts Additionally, "chuoi hot" contains higher levels of glucose compared to fructose, and bananas harvested in Nam Dinh exhibit greater sugar content than those from Yen Bai.
A study by Wang et al (2009) found that as fruits mature, the total soluble solids increase due to significant hydrolysis reactions Specifically, starch and tannin levels decrease, resulting in the formation of simple sugars, while lipid content also participates in hydrolysis This pattern is observed in both raspberries and strawberries.
4.2 EFFECT OF MATURITY STAGE TO TOTAL POLYPHENOL CONTENT OF“CHUOI HOT”
Total polyphenol of different part of “chuoi hot” changed during maturation.
Statistical analysis indicated that the maturity stage significantly influenced the total phenolic content of the peel (P=0.000) However, neither the harvest location nor the interaction between harvest location and maturity stage had a significant effect on the total phenolic content of the peel.
The average total phenolic content of 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 found in peels from Yenbai Additionally, the total polyphenol content in both harvest locations showed a dramatic decrease from the first to subsequent harvests.
In a study examining the phenolic content at different maturity stages, significant reductions were observed in Namdinh and Yenbai In Namdinh, the phenolic content decreased from 30.68 ± 1.12 mg GAE/g DW to 11.27 ± 4.51 mg GAE/g DW, representing a decline of 2.7 times Similarly, in Yenbai, the content dropped from 34.58 ± 13.61 mg GAE/g DW to 8.94 ± 3.16 mg GAE/g DW, indicating a reduction of 3.8 times Additionally, papaya peels exhibited a gradual decrease in phenolic content from 471.97 to 358.67 mg GAE/100g FW, reflecting a decline of 1.31 times during the ripening process (Sancho et al., 2010).
Figure 4.5 Impact of the maturity stage of the “chuoi hot” fruit harvested in 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 of pulp in Yenbai was significantly higher than in Namdinh, measuring 33.15 ± 5.83 mg GAE/g DW compared to 10.31 ± 1.31 mg GAE/g DW Additionally, the third maturity stage exhibited the highest total phenolic content, while the first maturity stage recorded the lowest levels.
There was a dramatically drop about 2.4 times in total polyphenol content of pulp in Namdinh from the 1 st (19.33 ± 1.78 mg GAE/g DW) to the 2 nd (8.87 ±
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, contains two monosaccharides: glucose and fructose, with sugar content increasing as the fruit matures The harvest location and maturity stage significantly influence the phenolic content and antioxidant capacity of the pulp, peel, and seeds In Namdinh, the total phenolic content and antioxidant capacity of the peel, pulp, and seeds decreased during maturation Conversely, "chuoi hot" from Yenbai exhibited a different trend in the changes of phenolic content and antioxidant capacity across its peel, pulp, and seeds.
Piceatannol, a biologically active stilbene, has been discovered for the first time in "chuoi hot," specifically concentrated in its seeds While the maturity stage of the seeds did not influence piceatannol levels, the harvesting location did This discovery highlights "chuoi hot" as a promising new source of piceatannol, warranting further research and potential applications for its health benefits.
Recommendation
"Chuoi hot" is rich in phenolic antioxidants, with piceatannol being the only identified compound to date Future research is essential to uncover additional phenolic compounds in this fruit, which could validate its traditional medicinal uses in Vietnam and pave the way for its potential development as a valuable wild fruit.
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General Linear Model: % seed versus province, stage
Analysis of Variance for % seed, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: % pulp versus province, stage
Analysis of Variance for % pulp, using Adjusted SS for Tests
Source province stage province*stage
Obs % pulp 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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: % peel versus province, stage
Analysis of Variance for % peel, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different. General Linear Model: Hardness versus province, stage
Analysis of Variance for Hardness, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: Glucose versus province, stage
Analysis of Variance for Glucose, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: Fructose versus province, stage
Analysis of Variance for Fructose, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: PPT peel versus province, stage
Analysis of Variance for PPT peel, using Adjusted SS for Tests
Source province stage province*stage
Unusual Observations for PPT peel
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.
Grouping Information Using Tukey Method and 95.0% Confidence stage
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0% Confidence province
Means that do not share a letter are significantly different.
General Linear Model: PPT pulp versus province, stage
Analysis of Variance for PPT pulp, using Adjusted SS for Tests
Source province stage province*stage
Unusual Observations for PPT pulp
Obs PPT pulp 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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: PPT seed versus province, stage
Analysis of Variance for PPT seed, using Adjusted SS for Tests
Source province stage province*stage
Unusual Observations for PPT seed
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: DPPH peel versus province, stage
Analysis of Variance for DPPH peel, using Adjusted SS for Tests
Source province stage province*stage
Unusual Observations for DPPH peel
Obs DPPH peel 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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: DPPH pulp versus province, stage
Analysis of Variance for DPPH pulp, using Adjusted SS for Tests
Source province stage province*stage
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: DPPH seed versus province, stage
Analysis of Variance for DPPH seed, using Adjusted SS for Tests
Source province stage province*stage
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
General Linear Model: Piceatannol versus province, stage
Analysis of Variance for Piceatannol, using Adjusted SS for Tests
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.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0%
Means that do not share a letter are significantly different. General Linear Model: TTP versus Part, stage
Analysis of Variance for TTP, using Adjusted SS for Tests
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.
Grouping Information Using Tukey Method and 95.0% Confidence stage
Means that do not share a letter are significantly different.
Grouping Information Using Tukey Method and 95.0% Confidence
Seed peel pulp pulp peel pulp pulp peel pulp peel peel
Means that do not share a letter are significantly different.