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

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 download by : skknchat@gmail.com 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 Hanoi, May 10th, 2017 Master candidate Ngo Thi Huyen Trang i download by : skknchat@gmail.com 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 (ARESCCD) 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 Hanoi, May 10th, 2017 Master candidate Ngo Thi Huyen Trang ii download by : skknchat@gmail.com CONTENTS Declaration i Acknowledgements ii Contents iii List of tables v List of figures vi Part I Introduction 1.1 Start of art 1.2 Objectives 1.2.1 General objective 1.2.2 Specific objective Part II Literature review 2.1 Characteristics and classification 2.1.1 Characteristics 2.1.2 Distribution 2.1.3 Nutritious compositon and bioactive compounds 2.1.4 Uses of “chuoi hot” in Vietnam 2.2 Phenolic compounds 2.2.1 Classification 2.2.2 Biological activity of phenolic compound 12 2.2.3 Polyphenol content of some food and vegetable 16 2.2.4 Transformation of some physiochemical properties, polyphenol content and antioxidant capacity of fruit during ripening 18 Part III Meterials and methods 20 3.1 Sample and chemical 20 3.1.1 Sample collection and prepairation 20 3.1.2 Chemicals 21 3.2 Method 22 3.2.1 Determination total dry matter 22 3.2.2 Determination stiffness 22 3.2.3 Determination sugar profiles 22 3.2.4 Determination total polyphenol content and antioxidant capacity 24 iii download by : skknchat@gmail.com 3.2.5 Determination of piceatannol content 25 3.2.6 Statistical analysis 27 Part IV Results and discussions 28 4.1 Effects of the maturity stage and harvest location on physical-chemical parameters 28 4.1.1 The ratio of each part in “chuoi hot” 28 4.1.2 Hardness of fruit 29 4.1.3 Changing of sugar content of banana pulp harvest in locations 30 4.2 Effect of maturity stage to total polyphenol content of“chuoi hot” 32 4.3 Effect of maturity stage to antioxidant capacity in each part of “chuoi hot” 36 4.4 Piceatannol content of seed in maturity stage 38 Part V Conclusion and recommendation 41 5.1 Conclusion 41 5.2 Recommendation 41 References 42 Appendices 46 iv download by : skknchat@gmail.com LIST OF TABLES Table 2.1 : Characters used in the clasiffication of banana though a taxonomic scorecard Table 2.2: Nutritious composition in banana flesh Table 2.3: Total phenolic of some fruits and vegetables 17 Table 2.4: Antioxidant capacity of fruit in Florida 18 Table 3.1 : Mobile phases gradient 26 v download by : skknchat@gmail.com 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 download by : skknchat@gmail.com LIST OF FIGURES Figure Trees, branch fruit and seeds of “ chuoi hot” Figure 2.2 Some products from “chuoi hot” Figure 2.3 Classification and structure of major phenolic compound 10 Figure 2.4 Structure of Piceatannol and Resveratrol 12 Figure 3.1 Five maturity stages of “chuoi hot” 20 Figure 3.2 All part of “chuoi hot” 21 Figure 3.3 Stiffness machine 22 Figure 3.4 Chromatography of glucose and fructose at concentrationof 0.5% 23 Figure 3.5 Standard curves of glucose and fructose 23 Figure 3.6 Gallic standard curve 24 Figure 3.7 Trolox standard curve 25 Figure 3.8 Chromotogaphy of piceatannol standard at concentration of 100 µg/ml 26 Figure 3.9 Piceatannol standard curve 26 Figure 4.1 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on the propotion of different part 28 Figure 4.2 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on pulp hardness 30 Figure 4.3 Sugar ptofile of “chuoi hot pulp at 5th matyrity” 31 Figure 4.4 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on sugar content 31 Figure 4.5 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of peel 33 Figure 4.6 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of pulp 34 Figure 4.7 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on total phenolic content of seed 35 Figure 4.8 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of peel 36 vii download by : skknchat@gmail.com Figure 4.9 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of pulp 37 Figure 4.10 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on antioxidant capacity of seed 38 Figure 4.11 Chromotography of pulp(A), peel (B), seed (C) of “chuoi hot” harvetsed in Namdinh at 1st maturity stage 39 Figure 4.12 Impact of the maturity stage of the “chuoi hot” fruit harvested in Namdinh and Yenbai on piceatannol content of seed 40 viii download by : skknchat@gmail.com 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 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 content and DPPH of different parts in Nam Dinh dramaticly decrease between the 1st and the 5th 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 59.33 ± 14.7 (mg GAE/g DW), followed by pulp, at 21.73 ± 16.48 (mg GAE/g DW) and the peel had the lowest one, at 18.8 ± 9.56 (mg GAE/g DW) 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 ix download by : skknchat@gmail.com province ND YB N 15 15 Mean 19.736 17.864 Grouping A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N 6 6 Mean 32.977 21.249 16.064 13.605 10.107 Grouping A B B C B C C Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province YB ND ND YB ND ND YB YB ND YB stage 1 2 4 5 N 3 3 3 3 3 Mean 34.580 30.685 21.821 20.676 19.006 15.900 13.122 11.309 11.270 8.944 Grouping A A B A B C A B C B C B C C C C C Means that not share a letter are significantly different General Linear Model: PPT pulp versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, 56 download by : skknchat@gmail.com Analysis of Variance for PPT pulp, using Adjusted SS for Tests Source DF Seq SS Adj SS Adj MS F province 3914.17 3914.17 3914.17 163.49 stage 959.63 959.63 239.91 10.02 province*stage 2527.01 2527.01 631.75 26.39 Error 20 478.83 478.83 23.94 Total 29 7879.64 S = 4.89302 R-Sq = 93.92% R-Sq(adj) = 91.19% Unusual Observations for PPT pulp Obs 25 PPT pulp 44.6321 Fit 30.0227 SE Fit 2.8250 Residual 14.6094 St Resid 3.66 R R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province YB ND N 15 15 Mean 33.152 10.307 Grouping A B Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N 6 6 Mean 29.629 27.224 19.279 17.125 15.393 Grouping A A B B C C C Means that not share a letter are significantly different 57 download by : skknchat@gmail.com P 0.000 0.000 0.000 Grouping Information Using Tukey Method and 95.0% Confidence province YB YB YB YB ND YB ND ND ND ND stage 1 N 3 3 3 3 3 Mean 52.508 45.575 30.023 26.200 19.331 11.456 8.872 8.534 8.050 6.750 Grouping A A B B B C C C C C C Means that not share a letter are significantly different General Linear Model: PPT seed versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, Analysis of Variance for PPT seed, using Adjusted SS for Tests Source province stage province*stage Error Total S = 7.74832 DF 4 20 29 Seq SS 1639.26 170.41 3253.37 1200.73 6263.76 R-Sq = 80.83% Adj SS 1639.26 170.41 3253.37 1200.73 Adj MS 1639.26 42.60 813.34 60.04 F 27.30 0.71 13.55 R-Sq(adj) = 72.20% Unusual Observations for PPT seed Obs 16 26 27 PPT seed Fit SE Fit Residual 67.4611 54.5356 4.4735 12.9255 58.4735 71.1682 4.4735 -12.6948 84.4053 71.1682 4.4735 13.2371 St Resid 2.04 R -2.01 R 2.09 R 58 download by : skknchat@gmail.com P 0.000 0.595 0.000 R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province YB ND N 15 15 Mean 66.72 51.94 Grouping A B Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N 6 6 Mean 62.36 61.62 59.03 57.59 56.03 Grouping A A A A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province YB YB ND YB YB ND YB ND ND ND stage 2 N 3 3 3 3 3 Mean 80.40 71.17 70.19 65.86 61.63 61.60 54.54 49.33 40.89 37.66 Grouping A A B A B A B A B C A B C B C D B C D C D D Means that not share a letter are significantly different 59 download by : skknchat@gmail.com Results for: Worksheet General Linear Model: DPPH peel versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, Analysis of Variance for DPPH peel, using Adjusted SS for Tests Source province stage province*stage Error Total S = 41.0906 DF 4 20 29 Seq SS 481 109160 521 33769 143931 Adj SS 481 109160 521 33769 R-Sq = 76.54% Adj MS 481 27290 130 1688 F 0.29 16.16 0.08 R-Sq(adj) = 65.98% Unusual Observations for DPPH peel Obs 17 19 DPPH peel Fit SE Fit Residual 130.290 230.386 23.724 -100.096 247.076 161.351 23.724 85.725 St Resid -2.98 R 2.56 R R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province ND YB N 15 15 Mean 134.92 126.91 Grouping A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N Mean 233.45 Grouping A 60 download by : skknchat@gmail.com P 0.599 0.000 0.988 6 6 157.68 115.48 84.96 62.98 B B C C C Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province ND YB YB ND ND YB ND YB ND YB stage 1 2 3 4 5 N 3 3 3 3 3 Mean 236.50 230.39 161.35 154.01 123.34 107.63 92.00 77.92 68.73 57.24 Grouping A A A B A B A B B B B B B Means that not share a letter are significantly different General Linear Model: DPPH pulp versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, Analysis of Variance for DPPH pulp, using Adjusted SS for Tests Source province stage province*stage Error Total S = 39.5279 DF 4 20 29 Seq SS 493 23583 94413 31249 149739 R-Sq = 79.13% Adj SS 493 23583 94413 31249 Adj MS 493 5896 23603 1562 F 0.32 3.77 15.11 R-Sq(adj) = 69.74% Unusual Observations for DPPH pulp 61 download by : skknchat@gmail.com P 0.581 0.019 0.000 Obs 19 30 DPPH pulp 148.940 210.882 Fit 228.798 134.248 SE Fit 22.821 22.821 Residual -79.858 76.634 St Resid -2.47 R 2.37 R R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province YB ND N 15 15 Mean 187.61 179.51 Grouping A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N 6 6 Mean 221.76 196.33 190.34 171.94 137.44 Grouping A A B A B A B B Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province ND YB YB YB ND ND ND ND YB YB stage 4 5 N 3 3 3 3 3 Mean 289.90 286.27 228.80 197.98 163.85 157.25 145.89 140.63 134.25 90.77 Grouping A A A B A B C B C B C B C B C B C C 62 download by : skknchat@gmail.com Means that not share a letter are significantly different General Linear Model: DPPH seed versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, Analysis of Variance for DPPH seed, using Adjusted SS for Tests Source province stage province*stage Error Total S = 20.0714 DF 4 20 29 Seq SS 526.5 2610.9 23478.7 8057.2 34673.4 Adj SS 526.5 2610.9 23478.7 8057.2 R-Sq = 76.76% Adj MS 526.5 652.7 5869.7 402.9 F 1.31 1.62 14.57 R-Sq(adj) = 66.31% Unusual Observations for DPPH seed Obs 14 17 DPPH seed Fit SE Fit 132.870 166.400 11.588 160.162 193.834 11.588 Residual -33.530 -33.672 St Resid -2.05 R -2.05 R R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province YB ND N 15 15 Mean 220.4 212.0 Grouping A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence 63 download by : skknchat@gmail.com P 0.266 0.208 0.000 stage N 6 6 Mean 230.9 222.6 213.5 208.6 205.5 Grouping A A A A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province ND YB ND YB YB YB ND YB ND ND stage 3 N 3 3 3 3 3 Mean 267.9 250.8 236.9 230.3 218.9 208.2 208.2 193.8 180.7 166.4 Grouping A A B A B C A B C A B C D B C D B C D B C D C D D Means that not share a letter are significantly different General Linear Model: Piceatannol versus province, stage Factor province stage Type fixed fixed Levels Values ND, YB 1, 2, 3, 4, Analysis of Variance for Piceatannol, using Adjusted SS for Tests Source DF Seq SS Adj SS Adj MS F P province 0.076924 0.076924 0.076924 29.52 0.000 stage 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 Total 29 0.139719 S = 0.0510471 R-Sq = 62.70% R-Sq(adj) = 45.91% 64 download by : skknchat@gmail.com Unusual Observations for Piceatannol Obs Piceatannol 0.337824 Fit 0.218959 SE Fit 0.029472 Residual 0.118865 St Resid 2.85 R R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence province ND YB N 15 15 Mean 0.18744 0.08617 Grouping A B Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence stage N 6 6 Mean 0.15739 0.14949 0.13191 0.12592 0.11930 Grouping A A A A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence province ND ND ND ND ND YB YB YB YB YB stage 5 N 3 3 3 3 3 Mean 0.21896 0.21492 0.17683 0.17593 0.15057 0.09583 0.08802 0.08699 0.08407 0.07592 Grouping A A A A A A A A A A 65 download by : skknchat@gmail.com Means that not share a letter are significantly different General Linear Model: TTP versus Part, stage Factor Part stage Type fixed fixed Levels Values peel, pulp, Seed 1, 2, 3, 4, Analysis of Variance for TTP, using Adjusted SS for Tests Source Part stage Part*stage Error Total DF 75 89 S = 13.5451 Seq SS 30645.6 1078.5 1953.8 13760.2 47438.1 Adj SS 30645.6 1078.5 1953.8 13760.2 R-Sq = 70.99% Adj MS 15322.8 269.6 244.2 183.5 F 83.52 1.47 1.33 P 0.000 0.220 0.241 R-Sq(adj) = 65.58% Unusual Observations for TTP Obs 44 53 54 55 87 90 TTP 31.6100 55.1316 55.1316 44.6321 84.4053 86.3062 Fit 59.0319 29.6288 29.6288 19.2785 56.0311 59.0319 SE Fit 5.5298 5.5298 5.5298 5.5298 5.5298 5.5298 Residual -27.4219 25.5028 25.5028 25.3536 28.3742 27.2743 St Resid -2.22 2.06 2.06 2.05 2.29 2.21 R denotes an observation with a large standardized residual Grouping Information Using Tukey Method and 95.0% Confidence Part Seed pulp peel N 30 30 30 Mean 59.33 21.73 18.80 Grouping A B B Means that not share a letter are significantly different 66 download by : skknchat@gmail.com R R R R R R Grouping Information Using Tukey Method and 95.0% Confidence stage N 18 18 18 18 18 Mean 36.91 36.70 34.43 29.64 28.75 Grouping A A A A A Means that not share a letter are significantly different Grouping Information Using Tukey Method and 95.0% Confidence Part Seed Seed Seed Seed Seed peel pulp pulp peel pulp pulp peel pulp peel peel stage 2 5 N 6 6 6 6 6 6 6 Mean 62.36 61.62 59.03 57.59 56.03 32.98 29.63 27.22 21.25 19.28 17.12 16.06 15.39 13.60 10.11 Grouping A A A B A B A B C B C D C D D D D D D D D D Means that not share a letter are significantly different Variable Stage % peel ND % peel YB mean 12.8 11.589 9.424 8.429 7.975 40.42 37.23 34 30.62 67 download by : skknchat@gmail.com SD 0.532 0.877 0.793 1.251 1.344 2.85 2.89 1.85 4.84 5 5 5 5 % pulpND % pulp YB % Seed ND % seed YB Hardness ND Hardness YB TTP peel ND TTP peel YB TTP pulp ND 31.28 70.475 71.162 76.598 77.313 80.1 40.57 43.37 46.04 42.38 43.42 16.72 17.25 13.977 14.258 11.925 19.01 19.4 19.96 27 25.3 9.318 1.92 1.356 1.139 0.489 10.306 2.702 1.49 1.0604 0.3978 30.685 21.82 19.01 15.9 11.27 34.58 20.68 13.122 11.31 8.94 19.33 8.87 68 download by : skknchat@gmail.com 7.35 1.633 1.153 0.657 1.487 2.04 6.53 3.77 5.35 5.51 4.98 1.86 1.8 0.95 1.53 0.726 9.33 6.58 6.35 8.82 12.06 0.76 0.58 0.49 0.241 0.199 1.235 0.559 0.0756 0.066 0.0416 1.122 2.62 2.8 1.567 4.51 13.61 8.47 0.811 2.11 3.16 1.78 0.16 5 5 5 5 TTP pulp YB TTP seed ND TTP seed YB DPPH peel ND DPPH peel YB DPPH pulp ND DPPH pulp YB DPPH seed ND 6.75 8.53 8.05 11.46 45.58 52.51 30.02 26.2 70.19 61.6 49.33 40.89 37.66 54.54 61.63 65.86 71.17 80.4 236.5 154 123.34 92 68.7 230.4 161.4 107.63 77.9 57.2 289.9 163.85 157.25 145.89 140.63 90.77 228.8 286.3 198 134.2 267.92 236.9 208.16 180.73 166.4 69 download by : skknchat@gmail.com 1.85 0.61 0.78 2.82 3.7 4.55 12.65 5.43 2.21 10.57 2.14 3.85 6.56 11.29 7.33 6.61 12.97 5.33 29 22.3 6.79 10.32 29.7 87.3 74.6 16.75 25.6 19.7 17.7 17.19 3.83 17.21 4.34 9.09 69.2 61 36.2 69.1 11.03 17.3 16.04 16.88 31.1 5 DPPH Seed YB Piceatannol ND Piceatannol YB 193.8 31.3 208.2 19.5 218.9 14.91 230.3 21.3 250.77 7.87 0.219 0.1035 0.1759 0.06 0.1768 0.0631 0.21492 0.00822 0.1506 0.04 0.0958 0.0571 0.0759 0.0332 0.087 0.0305 0.0841 0.0192 0.088 0.0211 70 download by : skknchat@gmail.com ... determine ? ?Effect of maturity stage and harvest location on chemical composition and antioxidant capacity of extracts from different parts of Musa balbisiana Colla fruit? ?? 1.2 OBJECTIVES 1.2.1 General...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. .. evaluate the effects of maturity stage and harvest location on physicalchemical properties, total polyphenol content, piceatannol content and antioxidant capacity of Musa balbisiana Colla. The result