(Luận văn) 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 increasingly focused on foods rich in natural compounds beneficial for health, capturing the attention of scientists Plants contain valuable secondary metabolites, such as triterpenoids, carotenoids, and alkaloids, with phenolic compounds being particularly noteworthy Research has consistently demonstrated a positive link between human health and the consumption 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 promoting longevity Research indicates that polyphenol consumption may reduce diabetes risk and slow aging Additionally, these compounds contribute to the treatment of neurodegeneration 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 significantly contribute to color, flavor, and aroma Polyphenolic compounds are categorized into phenolic acids, stilbenes, flavonoids, lignans, and lignins, with stilbenes recognized for their biological activities, including antioxidant effects and the prevention of cancer and cardiovascular diseases Recently, researchers have focused on stilbene compounds, particularly resveratrol, commonly found in red wine, and the emerging interest in piceatannol, which exhibits greater biological activity due to an additional hydroxyl group in its structure Investigating the extraction of stilbenes, especially resveratrol and piceatannol, from natural sources is crucial for advancing our understanding of their health benefits.

Musa balbisiana Colla, commonly known as "chuoi hot," has a long history of use in Vietnamese traditional medicine, with every part of the plant 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 in treating diabetes and kidney stones Despite its widespread use based on folk knowledge, scientific research on its chemical composition remains limited Musa balbisiana Colla is known to contain flavonoids, coumarins, tannins, phytosterols, and stilbenes, which are recognized for their strong antioxidant properties Recent unpublished research indicates that this plant also has a high content of piceatannol, suggesting it 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 less tannin but more anthocyanins compared to their green counterparts Additionally, environmental factors such as light intensity, soil type, and nutrient availability also influence the levels of secondary metabolites in fruits To gather scientific data on the phenolic antioxidant content of seedy bananas and identify the optimal maturity 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 investigates 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 aim to 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, 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 root and a tall stem that reaches heights of 2-4 meters The upper part of the stem is adorned with a cluster of substantial succulent leaves, each measuring 1-1.5 meters in length, featuring a stout spout-shaped stalk and a prominent middle vein that is convex on the underside, along with parallel secondary veins The plant produces large, succulent fruits with five edges, which contain 4-5 mm black, ball-shaped seeds with a white embryo (Pham Hoang To, 2014).

The image illustrates the trees, branches, fruits, and seeds of the "chuoi hot" variety For more information, visit the sources at [data.abuledu.org](http://data.abuledu.org/wp/?LOM024) and [bananas.org](http://www.bananas.org) This content is part of a comprehensive study available for download, which includes the latest research and insights on this banana variety.

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

The stigma color can vary, presenting shades such as orange, rich yellow, cream, pale yellow, or pale pink, as noted by Simmonds and Shepherd (1955).

Musa balbisiana Colla primarily thrives in Southeast Asia and southern China, with notable growth in Vietnam's northern mountainous regions, 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 areas and competes effectively with surrounding plants, making it a popular choice for land protection Gardeners often plant it in corners, beneath fruit trees, or alongside bamboos 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 rich source of carbohydrates, minerals, protein, fiber, and essential vitamins, making them an excellent addition to the diets of children and the elderly They contain 10 essential amino acids and their carbohydrate composition changes significantly during maturation Additionally, bananas provide vital nutrients such as potassium, vitamin B6, vitamin C, and fatty acids, which contribute to improved health and energy replenishment The flesh and peel of bananas are also 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 crucial neurotransmitter in the brain, acts as a potent antioxidant in bananas, with concentrations ranging from 80 to 560 mg per 100 g in dried forms and 2.5 to 100 g in fresh bananas (Emaga et al., 2008b; Kanazawa and Sakakibara, 2000) Additionally, flavonol glycosides such as rutin (242.2–618.7 µg/g of dry weight) and antioxidant tannins found in both the flesh and peel contribute to health benefits (Mohapatra et al., 2010; Tsamo et al., 2014) Furthermore, research indicates that leucocyanidin present in banana flesh may help prevent gastric ulcers (Lewis et al., 1999).

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 balbisian 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," revealing the presence of saponins, coumarins, tannins, flavonoids, anthocyanosides, uronic compounds, essential oils, and phytosterols in the seeds However, it is important to note that their study employed qualitative tests, lacking the identification and quantification of individual compounds.

Research has identified several phenolic compounds in the resin of Musa babisiana, including caffeoylquinic acid, myricetin-3-O-rutinoside, and myricetin glycoside Additional compounds found in bananas include dopamine, N-acetylserotonin, kaempferol-3-O-rutinoside, quercetin-3-O-rutinoside, and various naringenin glycosides, which were detected through absorption spectral analysis at wavelengths of 280-320 nm (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 13 banana varieties has revealed the presence of numerous phenolic compounds, including caffeic acid-hexoside, ferulic acid-hexoside, sinapic acid-hexoside, and myricetin deoxyhexose-hexoside, which are particularly abundant in the pulp Other identified compounds include 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-5,22E-dien-3β-ol Additionally, they extracted a (+)-epiafzelechin compound from acetone, which was tested for its effectiveness against Cryptolestes pusillus Schocher, an insect 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, each exhibiting different concentrations depending on the ripeness stage (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 compounds: cyclomusalenon and stigmasterol Stigmasterol is a widely occurring sterol in nature, while cyclomusalenon is a rare 5-cycle triterpen that contains a cyclopropan cycle and 3-oxo-29-norcycloar, which is seldom found in nature (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 from "chuoi hot" significantly outperformed extracts from Anemarrhena asphodeloides Bunge's root and Smilax glabra Roxb's root, both of which are commonly used in diabetes treatment, 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, as reported by Q V et al.

Phenolic compounds

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

Polyphenols in plants exhibit a diverse range of structures and functions, leading to various classification methods They can be categorized based on their origin, biological functions, and chemical structures The classification of phenolic compounds is influenced by the carbon cycle, resulting in 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 prevalent in plants and are categorized into two main subgroups: hydroxybenzoic acids and hydroxycinnamic acids, which have carbon chain lengths of C1-C6 and C3-C6, respectively Hydroxycinnamic acids are characterized by their numerous hydroxyl and methyl groups and serve as essential precursors for lignin synthesis and various other compounds In contrast, hydroxybenzoic acids are present in lower concentrations in edible plants and also contribute to the production of lignin and hydrolyzable tannins.

 Flavanoid 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).

Flavonoids, recognized for their strong antioxidant capacity, also exhibit a range of beneficial properties, including anti-inflammatory, anti-allergy, and antibacterial effects (Middleton et al., 2000; Chrisnos, 2008).

Lignin is a unique 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 through the condensation of phenylpropanes, with lignan resulting from the coalescence of two phenylpropanes Notably, lignin is abundant in linseed, containing up to 3.7g/kg of dry matter Research into lignin and its derivatives is gaining interest due to their potential applications in cancer treatment and other diseases (Salee, 2005).

 Tanin 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:

- Condensed tanin 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, offering protection to plants against bacteria and mitigating the harmful effects of ultraviolet light and various serious diseases Its synthesis occurs through the phenylpropanoid pathway and is largely influenced by environmental stimuli 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 by scientists.

Piceatannol(3,5,3',4'-tetrahydroxystilbene;5-[2-(3,4dihydroxyphenyl) ethenyl] benzene-1,3-diol is derirative of to resveratrol luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 soluble in ethanol and dimethyl sulfoxide Spectral analysis indicates 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 anti-oxidant, 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, primarily sourced from red wine and grapes, is present in lower concentrations than resveratrol, with grapes containing 0.78 μg/g of piceatannol compared to 3.18 μg/g of resveratrol However, red wine has a higher concentration of piceatannol, approximately 908 μg/g, which is about four times that of resveratrol at 208 μg/g (Cantos et al., 2000) Notably, our study reveals that the piceatannol content in the sim is significantly higher, measuring 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

Antioxidant activity is a key characteristic of phenolic compounds, which are extensively researched for their ability to combat oxidative stress These antioxidants, particularly phenolic compounds, can effectively slow down or inhibit the oxidative processes caused by excess reactive oxygen species (ROS) and reactive nitrogen species (RNS).

Reactive oxygen species (ROS) and reactive nitrogen species (RNS) play dual roles in biological systems, being both harmful and beneficial At low to moderate levels, they contribute to cellular functions, including defense against infections, regulated by endogenous antioxidants like enzymes and vitamins E and C However, factors such as ionizing radiation, UV light, tobacco smoke, and air pollution can lead to oxidative stress, marked by an excess of ROS and RNS and a lack of antioxidants, resulting in damage to lipids, proteins, and DNA Dietary phenolic compounds serve as potent antioxidants, enhancing our body's defense against oxidative stress alongside other nutrients like carotenoids and antioxidant vitamins Their antioxidant 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 globally, with oxidative stress playing a significant role in cardiovascular dysfunctions Increased reactive oxygen species (ROS) production contributes to atherosclerosis through mechanisms such as LDL oxidation, endothelial dysfunction, smooth muscle cell proliferation, and monocyte adhesion 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 associated with lower total and LDL cholesterol levels, decreasing the risks of stroke and myocardial infarction Resveratrol and piceatannol, stilbenes 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 despite high-fat diets and smoking.

 Anti-inflammatory activity 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, which arise from increased blood flow, vascular permeability, and the activation of nerve fibers Various inflammatory mediators, such as kinins, prostaglandins, and cytokines, target specific sites, prompting the release of additional mediators from leukocytes and attracting more immune cells like neutrophils to the inflamed area While these responses typically help isolate and mitigate damage, low-grade chronic inflammation is linked to numerous diseases, including cancer, obesity, type II diabetes, cardiovascular issues, neurodegenerative disorders, and premature aging.

Phenolic compounds exhibit significant anti-inflammatory properties both in vitro and in vivo through various mechanisms These include the inhibition of the arachidonic acid pathway, modulation of the nitric oxide synthetase family, and regulation of the cytokine system, as well as the nuclear factor kappa B (NF-kB) and mitogen-activated protein kinase (MAPK) pathways.

Meterials and methods

Sample and chemical

3.1.1 Sample collection and prepairation Sample collection:

"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 hands of each bunch were placed in cardboard boxes to ripen at room temperature The fruits 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 taken from the cardboard and weighed.

Figure 3.1 Five maturity stages of “chuoi hot” luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

For freeze dried sample preparation

Fruits were sliced lengthwise and widthwise into four quarters, with diagonally opposite quarters combined to create two groups 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 The resulting freeze-dried powder samples were 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)

Electric balance Heat dried oven (Memmet, Germany) Centrifugation (Mikro 220R, Mikro 200R, Hettichzentrifugen, Germany) luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Vortex mixer ( JK-VT-F JINGKI SCIENTICIN, China) Speed vacuum (Genevac, England)

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

Sample preparation 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

To prepare sugar profiles, 0.1 g of each sugar is weighed into a 2 ml micro tube, followed by the addition of 1 ml of distilled water, and mixed thoroughly using a vortex mixer The resulting 10% sugar solutions are then diluted to achieve varying concentrations of 0.25%, 0.5%, 1%, and 1.5%.

The sugar profile was quantified using High-Performance Liquid Chromatography (HPLC) with a Shimadzu system, which included 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 set 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

Glucose Fructose luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

3.2.4.Determination total polyphenol content and antioxidant capacity

Phenolic compounds from various parts of "chuoi hot" were extracted using a previously optimized protocol Approximately 0.13 g of freeze-dried sample was combined with 4 ml of 60% acetone, 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 using 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.

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

A total of 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 then measured at 755nm The total phenolic content was determined using a calibration curve and 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

Gallic acid (àg/ml) luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

The absorbance at 517 nm was measured at 0°C, with the control containing methanol in place of the antioxidant solution and the blanks containing 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 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), with a flow rate of 1 mL/min and a column temperature of 30 °C The 42-minute gradient is detailed in Table 3.1, yielding a linear equation of y = 0.0829x - 1.5391 with an R² value of 0.9982.

Trolox (àm/l) luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

Concentration (àg/ml) Piceatannol luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

3.2.6 Statistical analysis Data were analysed using the statistical software Minitab 16.0 Analysis of variance was carried out using a Generalised Linear Model (GLM) procedure to determine the effect of the havest location, maturity stage and their interactions onanalysed index The model conﬁguration was Yi = a + b1*X1 +b2*X2 + b12*X1*X2 (Y: the analysed index; X1: haverst location and X2: maturity stage).Tukey test were used to determine the differences among the means p- values < 0.05 were considered to be significantly different luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 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 was not significant (p=0.636) In Yenbai, the proportion of peel was 34.71 ± 3.96%, whereas in Namdinh, it was significantly lower at 10.04 ± 0.96%, approximately 3.45 times less The percentage of peel decreased markedly from the first to the fifth maturity stage In Namdinh, the peel percentage declined from 12.8 ± 0.53% to 7.97 ± 1.34%, representing a reduction of about 1.6 times Similarly, in Yenbai, the peel proportion decreased from 40.42 ± 2.85% to 31.28 ± 7.35%.

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

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 %

Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 5th maturity stage, Namdinh province experienced a slight increase in pulp percentage, rising from 70.47 ± 1.63% at the 1st stage to 80.1 ± 2.04% at the 5th stage Similarly, in Yenbai province, the proportion of pulp 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 had a significant impact on seed percentage (p = 0.005), while maturity stage and the interaction between harvest location and maturity did not significantly affect seed percentage (p = 0.893, p = 0.378) The proportion of seeds in Yenbai (22.13 ± 8.62%) was higher than in Namdinh (14.83 ± 1.37%) Additionally, the percentage of seeds across the five maturity stages was similar in both harvest locations.

In two harvest locations, the "chuoi hot" fruit exhibited the highest proportion of pulp, while the peel and seeds were present in lower proportions Additionally, natural factors such as climate, temperature, and environmental conditions may influence the fruit's composition across different harvest locations.

The pulp content of "chuoi tieu," "chuoi su," and "chuoi bom" is 65%, 72%, and 73%, respectively Notably, the "chuoi hot" harvested in Namdinh exhibited a higher pulp percentage compared to those harvested in Yenbai (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 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Figure 4.2 illustrates a significant reduction in the hardness of fruit pulp from the first to the second maturity stage across all harvest locations In Namdinh, hardness decreased from 9.32 ± 0.76 kg/cm² to 1.92 ± 0.58 kg/cm², while in Yenbai, it dropped from 10.306 ± 1.24 kg/cm² to 2.70 ± 0.56 kg/cm², representing decreases of 4.84 and 3.81 times, respectively This decline is attributed to the decomposition of pectin by the enzyme pectinase, leading to sporadic cell structure and increased 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, mangoes by nine times, and papayas by sixty times as they matured Additionally, a study on the quality assessment of post-harvest tomatoes conducted by Nguyen Minh Thuy and Nguyen Thi Kim Quyen (2009) found that tomato hardness gradually diminished with advancing 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 )

Yen Bai Nam Dinh luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

Namdinh and Yenbai on sugar content

Statistical analysis revealed that harvest location and maturity stages significantly influenced glucose content (p=0.027, p=0.000) However, the interaction between harvest location and maturity stage did not affect the glucose content of the pulp (p=0.305) Notably, glucose content was higher in Namdinh at 31.24 ± 3.55% compared to Yenbai, which had 26.46 ± 5.55% Additionally, glucose content in the pulp increased from the 1st to the 5th 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 )

The glucose content in the study was measured at 2.87 ± 3.93% dry weight (DW) Notably, during the fifth maturity stage, this content increased significantly, reaching 39.81 ± 1.63% DW in Nam Dinh, indicating a remarkable increase of approximately 13.8 times.

“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%, which is notably higher than the 19.15 ± 3.9% found in Yenbai 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 Notably, the glucose content in "chuoi hot" is higher than that of fructose Additionally, bananas harvested in Namdinh exhibit a higher sugar content compared to those harvested in Yenbai.

During maturation, the total soluble solids in fruit increase due to strong hydrolysis reactions, leading to a reduction in starch and tannin content, which are converted into simple sugars Additionally, lipid content participates in hydrolysis reactions This phenomenon is observed in both raspberries and strawberries (Wang et al., 2009).

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

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

The statistical analysis revealed that the maturity stage had a significant impact on the total phenolic content of the peel (P=0.000) However, 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 found in Yenbai Both locations experienced a dramatic decrease in total polyphenol content from the first to the fifth maturity stages, with Namdinh showing a decline from 30.68 ± 1.12 mg GAE/g DW to 11.27 ± 4.51 mg GAE/g DW, and Yenbai from 34.58 ± 13.61 mg GAE/g DW to 8.94 ± 3.16 mg GAE/g DW, representing reductions of 2.7 times and 3.8 times, respectively Additionally, papaya peels exhibited a gradual decrease in phenolic content from 471.97 to 358.67 mg GAE/100g FW, indicating a decline of 1.31 times during ripening (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 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 ab abc bc bc c

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

The total polyphenol content in pulp from Namdinh varies significantly across 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 The second, third, fourth, and fifth maturity stages exhibit similar total polyphenol levels In contrast, the pulp from Yenbai shows a range from 11.46 ± 2.82 mg GAE/g DW at the first maturity stage to 52.51 ± 4.55 mg GAE/g DW at the third maturity stage, indicating a notable reduction in phenolic content 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 Namdinh, which had 51.93± 5.06 mg GAE/g DW In Namdinh, the total phenolic content decreased gradually 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, representing a reduction of 1.86 times Conversely, in Yenbai, the total phenolic content increased from the first to the fifth maturity stage, starting at 54.54 ± 11.29 mg GAE/g DW.

Pulp Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

(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

The seeds of "chuoi hot" exhibit the highest total phenolic content, measuring 59.33 ± 14.7 mg GAE/g DW, significantly surpassing the pulp and peel, which contain 21.73 ± 16.48 mg GAE/g DW and 18.8 ± 9.56 mg GAE/g DW, respectively Specifically, the phenolic content in the seeds is 2.7 times greater than that of the pulp and 3.15 times greater than that of the peel.

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

Fruits are a significant source of total phenolic content, with values ranging from 13 mg GAE/g DW to 29 mg GAE/g DW Notable phenolic content in specific fruits includes Stenocereus stellatus Riccobono at 13.84 - 15.52 mg GAE/g DW, Malus pumila at 13.00 – 13.10 mg GAE/g DW, Fragaria ananassa at 16.00 – 18.00 mg GAE/g DW, Rubus idaeus at 27.00 – 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 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si 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 neither the harvest location nor the interaction between maturity stage and harvest location significantly affected the antioxidant capacity of the peel (p=0.599, p=0.988) However, the maturity stage had a significant impact on the antioxidant capacity of the peel (p=0.000).

The antioxidant capacity of peel in Namdinh (134.92 ± 19.62 àmol TE/g DW) was found to be higher than that in Yenbai (126.91 ± 44.79 àmol TE/g DW) Notably, the antioxidant capacity of the peel significantly decreased from the 1st to the 5th maturity stages In Namdinh, it dropped from 236.5 ± 29 àmol TE/g DW to 68.73 ± 29.7 àmol TE/g DW, a reduction of approximately 3.4 times Similarly, in Yenbai, the antioxidant capacity of the "chuoihot" variety decreased from 230.4 ± 87.3 àmol TE/g DW to 57.24 ± 19.7 àmol TE/g DW In comparison, the antioxidant capacity of mango fruit decreased from 167.5 ± 13.4 àmol TE/g puree to 123.7 ± 12.3 àmol TE/g puree during maturation (Mahattanatawee et al., 2006).

Peel Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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, there was a dramatic decline in antioxidant capacity in Namdinh, dropping 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, representing a decrease 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 reduction 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, the interaction between harvest location and maturity stage had a significant effect on the antioxidant capacity of the seeds (p=0.000).

Pulp Namdinh c ab a abc bc

Pulp Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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.

The antioxidant capacity of seeds in Yenbai significantly increased from 193.8 ± 31.3 µmol TE/g DW at the first stage to 250.8 ± 7.87 µmol TE/g DW at the fifth stage Similarly, in papaya, the antioxidant capacity rose during ripening from 29.7 ± 5.4 µmol TE/g puree to 65.1 ± 15.8 µmol TE/g puree (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), the antioxidant capacities of various fruits in Florida were reported as follows: red guava (609.3 ± 31.9 àmol TE/g puree), white guava (298.6 ± 22.6 àmol TE/g puree), red dragon (134.1 ± 30.1 àmol TE/g puree), white dragon (34 ± 7.3 àmol TE/g puree), papaya (65.1 ± 15.8 àmol TE/g puree), and logan (69.6 ± 15.8 àmol TE/g puree) In comparison, our findings indicate that "chuoi hot" possesses a high 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

Seed Namdinh bcd bcd abcd abc ab

Seed Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

2.25 mAU(x100) 320nm,4nm (1.00) piceatannol luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

The statistical analysis revealed that the harvest location significantly influenced the piceatannol content in "chuoi hot" fruit, with a p-value of 0.000 However, the maturity stage and the interaction between harvest location and maturity stage did not have a significant effect, as indicated by p-values of 0.670 and 0.786, respectively.

The average piceatannol content in "chuoi hot" seeds harvested in Namdinh was 0.19±0.05 mg/g DW, significantly higher than the 0.09±0.03 mg/g DW found in seeds from Yenbai In Namdinh, piceatannol levels varied across 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, Yenbai seeds showed lower piceatannol content at different maturity stages, ranging from 0.096±0.057 to 0.088±0.02 mg/g DW Piceatannol is notably present in red wine and grapes, with research by Lai et al (2013) indicating a high concentration of 2.30±0.01 mg/g DW in sim fruit Additionally, blueberries contain piceatannol at levels of 186–422 ng/g DW (Rimado et al., 2004), while red grapes have concentrations between 0.27 and 0.54 µg/g FW (Guerrero et al., 2010) Other fruits, such as passion fruit and Asian beans, also contain piceatannol.

In comparison 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 potential health benefits 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 )

Yenbai luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 total phenolic content and antioxidant capacity of the peel, pulp, and seed decreased as maturation progressed Conversely, "chuoi hot" harvested in Yenbai exhibited a different trend in the changes of phenolic content and antioxidant capacity across its peel, pulp, and seed.

Piceatannol, a stilbene known for its potent biological activities, has been discovered for the first time in the seeds of “chuoi hot,” where it is found in high concentrations The maturity stage of the seeds does not influence the piceatannol content; however, 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 is necessary to identify additional phenolic compounds in this fruit, which could validate its use in traditional Vietnamese medicine and pave the way for the development of this wild fruit.

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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 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 Tests

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 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Obs % pulp Fit SE Fit Residual St Resid

ND 2 3 71.16 A luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

General Linear Model: % peel versus province, stage

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

Obs % peel Fit SE Fit Residual St Resid

ND 15 10.043 B luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

General Linear Model: Hardness versus province, stage

Analysis of Variance for Hardness, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P province 1 0.903 0.903 0.903 2.91 0.103 stage 4 357.064 357.064 89.266 287.78 0.000 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si province*stage 4 1.528 1.528 0.382 1.23 0.329 Error 20 6.204 6.204 0.310

Obs Hardness Fit SE Fit Residual St Resid

ND 1 3 9.3178 A luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

ND 15 31.242 A luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

General Linear Model: Fructose versus province, stage

Analysis of Variance for Fructose, using Adjusted SS for Tests luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Obs Fructose Fit SE Fit Residual St Resid

Confidence luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si province stage N Mean Grouping

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

Confidence luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si province N Mean Grouping

General Linear Model: PPT pulp versus province, stage

Factor Type Levels Values province fixed 2 ND, YB stage fixed 5 1, 2, 3, 4, 5 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

27 84.4053 71.1682 4.4735 13.2371 2.09 R luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Results for: Worksheet 4 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

1 6 233.45 A luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Obs DPPH pulp Fit SE Fit Residual St Resid

YB 1 3 90.77 C luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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

Confidence luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si stage N Mean Grouping

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

S = 0.0510471 R-Sq = 62.70% R-Sq(adj) = 45.91% luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

Obs Piceatannol Fit SE Fit Residual St Resid

YB 2 3 0.07592 A luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

General Linear Model: TTP versus Part, stage

Factor Type Levels Values 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

Part N Mean Grouping Seed 30 59.33 A pulp 30 21.73 B peel 30 18.80 B

Part stage N Mean Grouping Seed 1 6 62.36 A

Seed 2 6 61.62 A Seed 5 6 59.03 A B Seed 3 6 57.59 A B 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

4 30.62 4.84 luan van tot nghiep download luanvanfull moi nhat z z @gmail.com Luan van thac si

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