Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physicochemical Properties of Namwa Mali Ong and Nuanchan Varieties during the Ripening Stage
2.2. Flavonoid Contents of Namwa Mali Ong and Nuanchan Varieties during the Ripening Stage
2.3. Phenolic Acid Contents of Namwa Mali Ong and Nuanchan Varieties during the Ripening Stage
2.4. Dopamine and FOS Contents of Namwa Mali Ong and Nuanchan Varieties during the Ripening Stage
2.5. Antioxidant Activities of Namwa Mali Ong and Nuanchan Varieties during the Ripening Stage
2.6. Nutraceutical Contents of Commercial Dried Banana Products and Dried Banana Products from Namwa Mali Ong and Nuanchan Varieties
2.6.1. Flavonoid Contents of Commercial Dried Banana Products and Dried Banana Products from Namwa Mali Ong and Nuanchan Varieties
2.6.2. Phenolic Acid Contents of Commercial Dried Banana Products and Dried Banana Products from Namwa Mali Ong and Nuanchan Varieties
2.6.3. Dopamine and Inulin Contents of Commercial Dried Banana Products and Dried Banana Products from Namwa Mali Ong and Nuanchan Varieties
2.6.4. Antioxidant Activities of Dried Banana Products from Commercial Source and Namwa Mali Ong and Nuanchan Varieties
3. Materials and Methods
3.1. Materials
3.1.1. Experimental Design of Banana Ripening Stage
3.1.2. Experimental Design of Solar Dried Banana Products
3.2. Moisture, Texture, Total Soluble Solids and Sugar
3.3. Flavonoid Content and Phenolic Acid Analysis by HPLC/DAD/MS
3.3.1. Extraction Method
3.3.2. HPLC-DAD and MS Detection Conditions
3.3.3. HPLC-DAD and MS Detection Conditions for Gallocatechin Gallate, Gallocatechin, and Nariginin
3.4. Dopamine Analysis
3.4.1. Extraction of Dopamine
3.4.2. HPLC and Detector Condition
3.5. Inulin-Type Fructans and Fructoolisaccharide Determination
3.6. Total Phenolic Contents (TPC) and Antioxidant Activities Analysis
3.6.1. Sample Extraction
3.6.2. Total Phenolic Contents (TPC)
3.6.3. Total Flavonoid Contents (TFC)
3.6.4. Tannin Content
3.6.5. DPPH Free Radical Scavenging
3.6.6. Ferric Reducing Antioxidant Power (FRAP)
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Nutrient | Kluai Namwa (Raw Banana) | Sun-Dried Banana Product Made from Kluai Namwa | Unit |
---|---|---|---|
Amounts | Amounts | ||
Energy | 118 | 301 | kcal |
Water | 68.8 | 19.9 | g |
Carbohydrates | 27.18 | 67.0 | g |
Sugars | 18.47 | 63.50 | g |
Dietary fiber | 2.4 | 6.6 | g |
Protein | 0.78 | 3.3 | g |
Fat | 0.15 | 0.7 | g |
Vitamins | |||
Vitamin A (retinol activity equivalent) | 3 | mcg | |
B-carotene | 39 | mcg | |
Thiamine (B1) | 0.04 | mg | |
Riboflavin (B2) | 0.03 | mg | |
Niacin | 0.99 | mg | |
Vitamin C | 13 | 5 | mg |
Minerals | |||
Calcium | 7 | 3 | mg |
Magnesium | 25 | mg | |
Phosphorus | 26 | mg | |
Sodium | 4 | 50 | mg |
Potassium | 241 | mg | |
Iron | 0.52 | 0.8 | mg |
Copper | 0.08 | mg | |
Zinc | 0.13 | mg | |
Selenium | 0.3 | mcg |
Ripening Stage | Flavonoids (mg/kg) | Total (mg/kg) | ||||||
---|---|---|---|---|---|---|---|---|
Flavonols | Flavanone | Flavanols | ||||||
Quercetin | Kampherol | Rutin | Naringenin | Catechin | Gallocatechin | Gallocatechin Gallate | ||
Kluai Namwa Mali Ong | ||||||||
D0 | 61.82 ± 3.16 dA | 23.81 ± 3.98 cA | 157.40 ± 3.47 bA | 77.09 ± 1.35 eA | 77.22 ± 4.50 bA | 43.38 ± 2.38 aA | 18.74 ± 2.08 A | 459.44 ± 3.93 dA |
D2 | 96.73 ± 5.24 cA | 26.99 ± 2.23 bcA | 204.89 ± 6.70 aA | 116.42 ± 1.51 cA | 101.74 ± 8.87 aA | 25.99 ± 2.24 cA | 0 | 572.75 ± 22.31 abA |
D3 | 120.06 ± 0.76 bA | 29.54 ± 1.76 bB | 165.00 ± 0.71 bA | 103.83 ± 7.96 dA | 74.81 ± 4.16 bB | 32.95 ± 0.35 bA | 0 | 526.18 ± 8.55 cA |
D4 | 116.89 ± 4.24 bA | 28.60 ± 0.79 bcB | 165.79 ± 5.69 bA | 120.12 ± 3.07 cA | 97.67 ± 3.57 aA | 31.60 ± 3.42 bcA | 0 | 560.66 ± 2.26 bA |
D5 | 129.53 ± 3.97 aA | 35.74 ± 1.58 aA | 167.91 ± 4.89 bA | 134.87 ± 2.06 bA | 91.12 ± 4.04 aA | 35.86 ± 1.44 bA | 0 | 595.01 ± 5.77 aA |
D6 | 138.76 ± 3.84 aA | 35.75 ± 1.52 aA | 136.00 ± 3.91 cB | 147.23 ± 3.61 aA | 96.77 ± 6.27 aA | 30.18 ± 2.69 bcA | 0 | 584.67 ± 0.96 abA |
Kluai Namwa Nuanchan | ||||||||
D0 | 71.97 ± 5.01 dA | 26.92 ± 1.94 eA | 202.49 ± 27.69 bA | 67.88 ± 5.31 cA | 99.84 ± 3.44 bA | 33.77 ± 2.38 aA | 21.40 ± 0.51 A | 524.27 ± 30.89 bA |
D2 | 98.01 ± 0.72 cA | 28.19 ± 0.48 deA | 154.35 ± 22.54 bcA | 114.36 ± 10.04 aA | 78.62 ± 3.13 dA | 31.65 ± 1.03 aA | 0 | 505.1715.81 bA |
D3 | 108.25 ± 9.01 cA | 33.96 ± 2.03 cdA | 129.15 ± 7.34 cA | 98.28 ± 6.75 bA | 87.80 ± 4.19 cA | 27.28 ± 0.98 bA | 0 | 484.71 ± 8.42 bA |
D4 | 121.87 ± 0.93 bA | 36.74 ± 0.85 cA | 260.38 ± 40.39 aA | 113.07 ± 3.10 aB | 97.21 ± 1.27 bA | 23.33 ± 0.70 bA | 0 | 652.59 ± 34.95 aA |
D5 | 135.00 ± 4.36 aA | 44.18 ± 5.06 bA | 187.39 ± 11.31 bcA | 115.77 ± 1.11 aA | 102.61 ± 3.45 abA | 16.94 ± 2.26 cA | 0 | 601.88 ± 14.31 aA |
D6 | 138.14 ± 3.27 aA | 50.37 ± 1.86 aA | 165.60 ± 5.86 bcA | 123.45 ± 2.84 aBA | 109.22 ± 2.34 aA | 15.65 ± 1.99 cA | 0 | 602.41 ± 7.64 aA |
Ripening Stage | Phenolic Acids (mg/g) | |||||
---|---|---|---|---|---|---|
Tannic Acid | Gallic Acid | Ellagic Acid | Ferulic Acid | Chlorogenic Acid | Total (mg/g) | |
Namwa Mali Ong | ||||||
D0 | 112.02 ± 6.68 aA | 49.12 ± 1.51 cA | 96.60 ± 3.20 bA | 33.01 ± 3.03 aA | 47.09 ± 0.28 aA | 337.84 ± 11.67 aA |
D2 | 98.32 ± 3.04 bA | 32.81 ± 1.82 eA | 74.96 ± 5.19 cA | 20.86 ± 2.38 bA | 47.66 ± 2.86 aA | 274.61 ± 4.45 bA |
D3 | 84.07 ± 6.65 cA | 42.22 ± 1.78 dB | 81.37 ± 0.91 cA | 22.79 ± 1.78 bA | 45.33 ± 2.91 aB | 275.78 ± 8.65 bA |
D4 | 89.81 ± 0.64 bcA | 61.51 ± 1.22 bA | 114.31 ± 5.55 aA | 23.22 ± 2.80 bA | 44.76 ± 4.54 aB | 333.61 ± 0.06 aA |
D5 | 98.45 ± 6.70 bA | 69.77 ± 4.99 aA | 103.93 ± 3.60 bA | 21.31 ± 1.84 bA | 46.10 ± 0.98 aB | 339.56 ± 6.17 aA |
D6 | 90.33 ± 1.80 bcA | 51.20 ± 2.67 cB | 97.08 ± 1.53 bA | 0 | 45.22 ± 2.64 aA | 283.82 ± 0.30 bB |
Namwa Nuanchan | ||||||
D0 | 102.53 ± 5.61 bA | 45.44 ± 1.80 cB | 103.95 ± 1.55 abA | 19.75 ± 0.81 bcA | 50.12 ± 0.43 bA | 321.78 ± 4.12 bA |
D2 | 68.34 ± 2.69 dA | 46.42 ± 4.65 cA | 106.88 ± 4.79 abA | 17.70 ± 0.42 cA | 53.79 ± 1.99 bA | 293.13 ± 0.13 cA |
D3 | 67.02 ± 3.49 dA | 59.50 ± 2.53 bA | 112.07 ± 9.40 aA | 22.67 ± 1.44 abA | 52.45 ± 3.66 bA | 313.70 ± 3.36 bA |
D4 | 131.07 ± 10.51 aA | 56.39 ± 0.70 bA | 97.23 ± 3.44 bA | 22.14 ± 1.69 abA | 65.85 ± 3.94 aA | 372.66 ± 7.63 aA |
D5 | 96.14 ± 3.18 cA | 68.87 ± 3.45 aA | 67.27 ± 3.70 cB | 24.35 ± 1.01 aA | 66.56 ± 2.64 aA | 323.18 ± 6.68 bB |
D6 | 85.63 ± 0.86 cA | 69.00 ± 1.99 aA | 72.49 ± 3.95 cB | 20.54 ± 1.26 bc | 66.95 ± 1.21 aA | 314.60 ± 2.87 bA |
Ripening Stage | TPC (mg GAE/100 g) | Tannin (mg TAE/100 g) | TFC (mg QE/100 g) | DPPH (mg TE/100 g) | FRAP (mg FeSO4/100 g) |
---|---|---|---|---|---|
Kluai Namwa Mali Ong | |||||
D0 | 160.01 ± 8.76 bB | 206.18 ± 10.86 bB | 176.06 ± 9.64 aA | 119.44 ± 12.45 dB | 970.28 ± 107.20 cA |
D2 | 195.61 ± 14.11 bB | 254.51 ± 25.57 bB | 97.30 ± 10.93 bB | 251.18 ± 22.79 cB | 2660.19 ± 140.09 bA |
D3 | 228.80 ± 15.57 bA | 287.66 ± 11.24 bA | 89.21 ± 6.44 bA | 437.30 ± 38.67 bA | 961.34 ± 104.33 cA |
D4 | 589.97 ± 25.71 aA | 801.38 ± 37.24 aA | 78.42 ± 11.80 bA | 732.40 ± 16.21 aA | 2392.84 ± 81.86 bA |
D5 | 601.38 ± 228.57 aA | 817.95 ± 266.34 aA | 157.03 ± 39.57 aA | 847.37 ± 232.27 aA | 5280.64 ± 1904.99 aA |
Kluai Namwa Nuanchan | |||||
D0 | 207.30 ± 36.32 bcA | 274.97 ± 30.61 cdA | 184.29 ± 18.68 bA | 238.84 ± 49.56 dA | 917.74 ± 67.66 cA |
D2 | 728.57 ± 213.55 aA | 899.42 ± 261.50 aA | 211.62 ± 21.92 aA | 834.48 ± 161.08 bA | 2190.79 ± 191.58 aB |
D3 | 117.71 ± 29.72 cB | 145.69 ± 33.92 dB | 19.63 ± 8.87 dB | 50.89 ± 1.63 eB | 496.44 ± 179.09 dB |
D4 | 270.15 ± 25.60 bB | 378.46 ± 20.83 bcB | 82.33 ± 12.05 cA | 473.05 ± 29.82 cB | 1110.08 ± 134.81 bB |
D5 | 329.32 ± 18.03 bB | 459.16 ± 18.80 bB | 77.95 ± 3.95 cB | 1028.18 ± 28.32 aA | 1153.30 ± 51.45 bB |
Samples | Fructose | Glucose | Sucrose | Total |
---|---|---|---|---|
Kluai Namwa Mali Ong | ||||
Before drying | 32.62 ± 0.37 a | 30.31 ± 0.29 a | 0 | 62.93 ± 0.10 a |
After drying | 24.20 ± 0.06 b | 24.23 ± 0.16 b | 0.04 ± 0.03 | 48.47 ± 0.20 b |
Kluai Namwa Nuanchan | ||||
Before drying | 35.23 ± 0.13 a | 37.67 ± 0.18 a | 0 | 72.96 ± 0.09 a |
After drying | 22.82 ± 0.12 b | 24.39 ± 0.94 b | 0 | 47.21 ± 1.05 b |
Commercial products | ||||
DBPM | 19.49 ± 0.11 c | 20.50 ± 0.03 d | 0 | 40.00 ± 0.14 d |
DBPJ | 20.93 ± 0.16 b | 22.39 ± 0.06 b | 0 | 43.32 ± 0.11 b |
DBPA | 23.05 ± 0.09 a | 24.93 ± 0.10 a | 0 | 47.98 ± 0.08 a |
DBPS | 19.60 ± 0.05 c | 20.99 ± 0.08 c | 0.05 ± 0.01 | 40.65 ± 0.06 c |
Samples | Nutraceuticals | ||||||
---|---|---|---|---|---|---|---|
Quercetin | Kampherol | Rutin | Naringenin | Catechin | Gallo- Catechin | Total mg/kg | |
Kluai Namwa Mali Ong | |||||||
Before drying | 89.81 ± 1.01 a | 37.35 ± 2.83 a | 176.66 ± 6.92 a | 132.29 ± 3.99 a | 45.14 ± 3.42 a | 33.96 ± 3.80 a | 518.21 ± 8.13 a |
After drying | 40.74 ± 0.87 b (55%) | 16.55 ± 2.15 b (56%) | 40.14 ± 2.37 b (77%) | 31.18 ± 1.72 b (76%) | 35.59 ± 2.19 a (21%) | 14.02 ± 1.64 b (59%) | 178.21 ± 6.21 b (66%) |
Kluai Namwa Nuanchan | |||||||
Before drying | 110.54 ± 2.96 a | 28.67 ± 4.62 a | 166.39 ± 10.50 a | 82.41 ± 8.10 a | 84.84 ± 6.36 a | 23.71 ± 0.88 a | 496.54 ± 20.71 a |
After drying | 39.53 ± 4.41 b (64%) | 14.20 ± 1.24 a (50%) | 54.23 ± 8 (67%) | 43.34 ± 2.69 a (47%) | 20.97 ± 1.53 a (75%) | 9.85 ± 0.45 b (58%) | 182.10 ± 1.35 b (63%) |
The four commercial and two products from Mali Ong and Nuanchan | |||||||
DBPM | 39.03 ± 2.10 b | 16.49 ± 1.65 ab | 38.34 ± 2.28 b | 45.22 ± 2.74 a | 22.18 ± 0.28 b | 10.42 ± 0.99 bc | 172.30 ± 5.30 c |
DBPJ | 25.48 ± 3.37 c | 22.13 ± 4.21 a | 22.08 ± 2.29 c | 36.93 ± 3.14 cd | 32.66 ± 6.90 a | 9.16 ± 1.05 c | 148.44 ± 5.85 d |
DBPA | 55.41 ± 3.06 a | 10.21 ± 1.62 c | 44.75 ± 1.16 ab | 40.66 ± 1.74 abc | 22.73 ± 2.03 b | 13.37 ± 1.38 abc | 187.14 ± 5.42 ab |
DBPS | 55.72 ± 2.37 a | 12.92 ± 1.53 bc | 41.54 ± 2.65 b | 37.10 ± 2.44 bcd | 32.23 ± 1.63 a | 17.66 ± 3.52 a | 197.16 ± 1.45 a |
DBML | 40.74 ± 0.87 b | 16.55 ± 2.15 ab | 40.14 ± 2.37 b | 31.18 ± 1.72 d | 35.59 ± 2.19 a | 14.02 ± 1.64 ab | 178.21 ± 6.20 bc |
DBNJ | 39.96 ± 4.75 b | 14.20 ± 1.25 bc | 54.23 ± 8.70 a | 43.33 ± 2.69 ab | 20.97 ± 1.53 b | 9.85 ± 0.45 bc | 182.53 ± 1.97 bc |
Sample | Phenolic Acids | Total mg/kg | ||||
---|---|---|---|---|---|---|
Tannic Acid | Gallic Acid | Ellagic Acid | Ferulic Acid | Chlorogenic Acid | ||
Kluai Namwa Mali Ong | ||||||
Before drying | 90.99 ± 3.63 a | 84.61 ± 5.29 a | 107.03 ± 2.83 a | 0 | 44.38 ± 4.41 a | 327.00 ± 0.38 a |
After drying | 21.81 ± 2.31 b (76%) | 22.17 ± 2.86 b (74%) | 29.88 ± 1.79 b (72%) | 0 | 22.19 ± 1.79 a (50%) | 96.06 ± 0.55 b (70%) |
Kluai Namwa Nuanchan | ||||||
Before drying | 82.47 ± 8.73 a | 66.33 ± 3.52 a | 69.05 ± 2.91 a | 20.43 ± 1.69 | 47.84 ± 8.93 a | 286.12 ± 12.92 a |
After drying | 32.35 ± 4.54 a (61%) | 14.92 ± 3.39 a (76%) | 36.38 ± 1.34 b (47%) | 0 (100%) | 18.54 ± 2.95 a (61%) | 102.09 ± 0.46 b (64%) |
The four commercial and two products from Mali Ong and Nuanchan | ||||||
DBPM | 22.81 ± 2.08 cd | 18.35 ± 3.27 ab | 40.06 ± 2.64 b | 7.69 ± 0.95 b | 13.18 ± 2.54 bc | 102.09 ± 4.49 bc |
DBPJ | 29.83 ± 0.83 bc | 14.07 ± 2.60 bc | 26.94 ± 3.97 c | 7.58 ± 0.02 b | 10.09 ± 0.79 c | 88.49 ± 0.23 d |
DBPA | 32.03 ± 3.24 b | 18.42 ± 1.36 ab | 29.39 ± 1.44 c | 7.71 ± 0.89 b | 16.41 ± 2.82 b | 103.96 ± 2.36 b |
DBPS | 46.49 ± 3.37 a | 8.79 ± 0.33 c | 46.29 ± 1.99 a | 10.09 ± 0.74 a | 14.42 ± 1.47 bc | 126.06 ± 3.48 a |
DBML | 21.82 ± 2.31 d | 22.18 ± 2.86 a | 29.88 ± 1.79 c | 0 | 22.20 ± 1.79 a | 96.06 ± 0.54 c |
DBNJ | 32.35 ± 4.54 b | 14.92 ± 3.39 bc | 36.39 ± 1.34 b | 0 | 18.54 ± 2.96 ab | 102.19 ± 0.47 bc |
Sample | Dopamine (mg/kg) | Dopamine (mg/kg) (dw) |
---|---|---|
Nam Wa Mali Ong | ||
Before drying | 30.39 ± 1.61 a | 101.44 ± 5.38 a |
After drying | 18.00 ± 1.72 a | 24.52 ± 2.34 b |
Nam Wa Nuanchan | ||
Before drying | 20.21 ± 2.86 a | 69.91 ± 9.91 a |
After drying | 28.14 ± 1.29 a | 38.52 ± 1.76 a |
The four commercial and two products from Mali Ong and Nuanchan | ||
DBPM | 24.37 ± 2.55 ab | 33.74 ± 3.54 ab |
DBPJ | 26.52 ± 2.26 a | 35.87 ± 3.05 a |
DBPA | 20.73 ± 2.12 bc | 28.59 ± 2.93 bc |
DBPS | 15.20 ± 1.39 d | 22.26 ± 2.03 c |
DBML | 18.00 ± 1.72 cd | 24.52 ± 2.34 c |
DBNJ | 28.14 ± 1.29 a | 38.52 ± 1.76 a |
Sample | TPC (mg GAE/100 g) | Tannin (mg TAE/100 g) | DPPH (mg TE/100 g) | FRAP (mg FeSO4/100 g) | TFC (mg QE/100 g) |
---|---|---|---|---|---|
Kluai Namwa Mali Ong | |||||
Before drying | 1276.74 ± 181.51 a | 23.82 ± 2.68 a | 5675.32 ± 266.95 a | 7593.33 ± 1670.99 a | 495.45 ± 93.66 a |
After drying | 246.91 ± 16.25 b (81%) | 4.95 ± 0.39 b (79%) | 662.74 ± 14.65 b (88%) | 1215.46 ± 50.02 b (84%) | 120.78 ± 11.42 b (76%) |
Kluai Namwa Nuanchan | |||||
Before drying | 737.75 ± 226.40 a | 14.98 ± 3.97 a | 3292.75 ± 155.58 a | 4404.39 ± 811.75 a | 255.04 ± 67.09 a |
After drying | 249.22 ± 16.07 b (66%) | 5.88 ± 0.28 b (61%) | 632.33 ± 35.68 b (81%) | 1280.07 ± 81.51 b (71%) | 104.54 14.82 b (59%) |
The four commercial and two products from Mali Ong and Nuanchan | |||||
DBPM | 266.05 ± 40.56 a | 5.33 ± 0.76 ab | 617.37 ± 45.92 a | 1110.58 ± 72.98 c | 44.71 ± 9.08 c |
DBPJ | 286.62 ± 36.66 a | 5.84 ± 0.46 a | 643.85 ± 20.61 a | 1151.72 ± 34.13 bc | 45.03 ± 5.36 c |
DBPA | 248.61 ± 62.23 a | 4.75 ± 0.92 b | 639.68 ± 29.73 a | 1129.19 ± 63.14 c | 44.82 ± 15.51 c |
DBPS | 193.47 ± 19.77 b | 4.04 ± 0.19 c | 635.41 ± 19.63 a | 1108.55 ± 39.01 c | 59.16 ± 17.68 c |
DBML | 246.91 ± 16.25 a | 4.95 ± 0.38 b | 662.74 ± 14.65 a | 1215.46 ± 50.02 ab | 120.79 ± 11.42 a |
DBNJ | 249.22 ± 16.07 a | 5.88 ± 0.28 a | 632.33 ± 35.68 a | 1280.07 ± 81.51 a | 104.54 14.82 b |
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Wongwaiwech, D.; Kamchonemenukool, S.; Ho, C.-T.; Li, S.; Thongsook, T.; Majai, N.; Premjet, D.; Sujipuli, K.; Weerawatanakorn, M. Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products. Molecules 2022, 27, 5675. https://doi.org/10.3390/molecules27175675
Wongwaiwech D, Kamchonemenukool S, Ho C-T, Li S, Thongsook T, Majai N, Premjet D, Sujipuli K, Weerawatanakorn M. Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products. Molecules. 2022; 27(17):5675. https://doi.org/10.3390/molecules27175675
Chicago/Turabian StyleWongwaiwech, Donporn, Sudthida Kamchonemenukool, Chi-Tang Ho, Shiming Li, Tipawan Thongsook, Nutthaporn Majai, Duangporn Premjet, Kawee Sujipuli, and Monthana Weerawatanakorn. 2022. "Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products" Molecules 27, no. 17: 5675. https://doi.org/10.3390/molecules27175675