VIETNAM NATIONAL UNIVERSITY OF AGRICULTURE NGO THI HUYEN TRANG EFFECT OF MATURITY STAGE AND HARVEST LOCATION ON CHEMICAL COMPOSITON AND ANTIOXIDANT CAPACITY OF EXTRACTS FROM DIFFERENT PARTS OF MUSA BALBISIANA COLLA FRUIT Major : Food Science and Technology Student code : 24180560 Supervisor : Dr. Lai Thi Ngoc Ha AGRICULTURAL UNIVERSITY PRESS - 2017 DECLARATION I hereby declare that the work being presented to this dissertation entitled “Effect of maturity stage and harvest location on chemical composition and antioxidant capacity of different parts of Musa balbisiana Colla” is an authentic record of my work carried out. There is no material that has been accepted for the award of any other degrees or diploma in any educational institution and, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference is made in the text of the thesis. th Hanoi, May 10 , 2017 Master candidate Ngo Thi Huyen Trang i ACKNOWLEDGEMENTS At the time of conducting this final dissertation, I sincerely thank for the enthusiastic help of all those who near or far, have helped me to finish my thesis.
Firstly, I would like to thank my Professor Yvan Larondelle for welcoming me participate topic. This has been a good opportunity for learning new knowledge and achieving new experiences. Especially, I would like to thank my supervisor Dr. Lai Thi Ngoc Ha who encouraged; guided and supported me from the initial to the final level enabled me to develop an understanding of the scientific working methods.
It was an honor to have had the benefit of my experience. Secondly, I would like to thanks to Prof. Marie-Louis Scippo, University of Liege (Ulg) and Prof. Nguyen Thi Thanh Thuy, Vietnam National University of Agriculture, who have developed coordination project on “Master in Food Technology, safety and quality management (FTSQM)” that supported by Academie de Recherche et d’Enseignement superieur- Commission de la Cooperation au Deverlopment (ARES-CCD).
My thoughts then go to all the members of B215 laboratory team, student group of Dr Lai Thi Ngoc Ha helped me carryout all my experiences. Thank you for this friendliness, good humor and mutual support. Finally, I would like to thank my family and friends for their support and encouragement during these years of study. th Hanoi, May 10 , 2017 Master candidate Ngo Thi Huyen Trang ii CONTENTS Declaration.
iii List of tables. v List of figures. Start of art.1 Characteristics and classification. Nutritious compositon and bioactive compounds.
Uses of “chuoi hot” in Vietnam. Biological activity of phenolic compound.3 Polyphenol content of some food and vegetable. Transformation of some physiochemical properties, polyphenol content and antioxidant capacity of fruit during ripening. Meterials and methods.
Sample and chemical. Sample collection and prepairation. Determination total dry matter. Determination sugar profiles.
Determination total polyphenol content and antioxidant capacity. Determination of piceatannol content. Results and discussions. Effects of the maturity stage and harvest location on physical-chemical parameters.
The ratio of each part in “chuoi hot”. Hardness of fruit. Changing of sugar content of banana pulp harvest in 2 locations. Effect of maturity stage to total polyphenol content of“chuoi hot” 32 4.
Effect of maturity stage to antioxidant capacity in each part of “chuoi hot”. Piceatannol content of seed in maturity stage. Conclusion and recommendation. 46 iv LIST OF TABLES Table 2.1 : Characters used in the clasiffication of banana though a taxonomic scorecard.2: Nutritious composition in banana flesh.3: Total phenolic of some fruits and vegetables.4: Antioxidant capacity of fruit in Florida.1 : Mobile phases gradient.
26 v LIST OF ABBREVIATIONS Acronym Abbreviations GAE: Galic acid equivalent TTP: Total phenolic Fw: Fresh weight Dw: Dry weight DPPH: 2,2-diphenyl-1-picrylhydrazyl TE: Trolox equivalent vi LIST OF FIGURES Figure 1. Trees, branch fruit and seeds of “ chuoi hot”. Some products from “chuoi hot”. Classification and structure of major phenolic compound.
Structure of Piceatannol and Resveratrol. Five maturity stages of “chuoi hot”. All part of “chuoi hot”. Chromatography of glucose and fructose at concentrationof 0.
Standard curves of glucose and fructose. Gallic standard curve. Trolox standard curve. Chromotogaphy of piceatannol standard at concentration of 100 µg/ml.
Piceatannol standard curve. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on the propotion of different part. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on pulp hardness. Sugar ptofile of “chuoi hot pulp at 5 matyrity”.
Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on sugar content. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of peel. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of pulp. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of seed.
Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of peel 36 vii Figure 4. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of pulp. Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of seed. Chromotography of pulp(A), peel (B), seed (C) of “chuoi hot” st harvetsed in Namdinh at 1 maturity stage.
Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on piceatannol content of seed 40 viii THESIS ABSTRACT “Chuoi hot” (Musa babisiana Colla) has been utilized in Vietnamsese traditional medicine for a long time. Every part of it is used for curing deseases such as stones disease, bladder stones, delirium, flu diease and so on. The purpose of this work were to determine effect of maturity stage and harvest location on physical- chemical properties, hardness, sugar content and total phenolic content, antioxidant capacity in 5 maturity stages (gree, green more than yellow, yellow and gree end, yellow and yellow with brown sports) of different parts between two harvested location. Quantification of sugar profile was performed by HPLC using a Shimadzu system.
Total phenolic was measured by using the Folin-Ciocalteu reagent with gallic acid as the standard, whereas antioxidant capacity was measured using DPPH method. Interestingly, the amount of total phenolic st content and DPPH of different parts in Nam Dinh dramaticly decrease between the 1 and th the 5 maturity stage. 'Chuoi hot' harvested in Yen Bai had diferent tendency of change in total phenolic content and antioxidant capacity of feel, pulp and seed. Among different parts of 'chuoi hot', seed had the highest total phenolic content, at 59.7 (mg GAE/g DW), followed by pulp, at 21.48 (mg GAE/g DW) and the peel had the lowest one, at 18.
These results, together with our recent discovery amount of piceatannol, a stilbene with potent biological activities, highlight the potential of “chuoi hot”, an under-utilised plant species from South–East Asia, as a new source of health promoting phenolic compounds. START OF ART Nowadays, studies for foods containing natural compounds which is good for health becomes a new tendency and draws the scientists’concern. In the plant, there are species containing noble secondary metabolits compounds like triterpenoids, carotenoids, alkaloids, one of which is phenolic compound. Many researches have shown the relation between human’s health and the consumption of foods rich in polyphenols.
The phenolic compounds are well known for being antioxidants, actions in preventing cancer, reducing the risk of cardiovascular disease, increasing lifespan and helping prevent and cure some chronic diseases. Some researches showed that the intake of polyphenols helps reduce the risk of diabetes, slow down the aging. Furthermore, phenolic compounds take action in curing neuro-degeneration, inhibiting oxidant stress and chronic inflammations (Williamson, 2005; Cicerale, 2012). In the plants, polyphenols are typical coloring substances.
They protect plants againt UV ray, the penetration of microorganisms and other harmful creatures like insects. In plant foods, polyphenols keep the main role of creating color, taste and smell. Polyphenol compounds are classificed into phenolic acids, stilbene, flavonoids, lignans and ligins. Among the phenolic compounds, stilbenes are known for their biological activitie like antioxidant, preventing cancer and cardiovascular disease and anti-inflammatory properties.
Therefore, the stilbene compounds have a lot attention of reseacher in the recent years. Besides resveratrol, a stilbene which is popular in red wine, piceatanol is lately drawing many scientists’ huge interest. In comparison with resveratrol, piceatannol has higher biological activity because it has one more hydroxyl group in its structure. Studying the exploitation of stilbene, in general, or resveratrol and piceatannol, in particular from the nature is very necessary.
“Chuoi hot” (Musa balbisiana Colla) has been utilized in Vietnamese traditional medicine for a long time. Every part of it is used for curing deseases. The ripe fruits are eaten like normal bananas and are used to treat diseases of the digestion.The green ones and the seeds of ripen fruits are used in treating 1 diabetes, kidney stone disease. So far, the application of Musa balbisiana Colla in traditional medicine has been taken mostly based on folk experiences.
The scientific explanation is very little. There are not much information about its chemical composition. Musa balbisiana Colla contains flavonoids (leuco-anthocyanins), coumarins, tanins, phytosterols (β- sitosterol) and stilbenes which are strong antioxidants (Huynh et al. Our recent unpublished research shows that Musa balbisiana Colla contains ahigh content of piceatannol.
Therefore, Musa balbisiana Colla may be a new source of piceatannol as well as of other phenolic compounds for application in food and drug industries. Many studies show that the stage of maturation has influence on the accumulation of antioxidant polyphenol content and profile. For example, a ripe banana has lower content of tannin than a green one but has higher content of anthocyanins. Besides, the environmental condition such as light intensity, kind of soil, nutritious supplying also affect the accumulation of secondary metabolits in the fruits.
Therefore, to have the scientific data on phenolic antioxidant content of seedy banana which helps best maturity for harvesting the bananas rich in polyphenols, especially in stilbene piceatannol, we determine “Effect of maturity stage and harvest location on chemical composition and antioxidant capacity of extracts from different parts of Musa balbisiana Colla fruit” 1.1 General objective To evaluate the effects of maturity stage and harvest location on physical-chemical properties, total polyphenol content, piceatannol content and antioxidant capacity of Musa balbisiana Colla.The result gives possibility to find out the right time and condition for harvesting the bananas with best biological activity. Specific objective - To determine the effect of maturity stage and harvest location on physical-chemical properties including mass percentage of each parts in fruit (peel, flesh and seed), hardness and sugar content of flesh. - To determine the effect of maturity stage on chemical composition:total polyphenol content, the antioxidant capacity of the banana’s parts and the content of piceatannol in the seeds at different stage of maturity. CHARACTERISTICS AND CLASSIFICATION 2.
Characteristics “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 with big root (banana root). The upper stem is a bunble of huge succulent leaves wrapping tightly layer by layer. The stem’s high is 2-4 m.
The leaf is 1-1.5 m in length with stout spout-shaped stalk, big middle vein convex to the under side and parallel extra veins. The fruit is succulent and big with 5 edges, contains 4-5 mm black ball-shaped seeds whose embryo is white (Pham Hoang To, 2014). Trees, branch fruit and seeds of “ chuoi hot” source : http://data.org/wp/?LOM=17024 and http://www.org 3 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.