(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 DECLARATION I hereby declare that the work being presented to this dissertation entitled “Effect of maturity stage and harvest location on chemical composition and antioxidant capacity of different parts of Musa balbisiana Colla” is an authentic record of my work carried out There is no material that has been accepted for the award of any other degrees or diploma in any educational institution and, to the best of my knowledge and belief, it contains no material previously published or written by another person, except where due reference is made in the text of the thesis th Hanoi, May 10 , 2017 Master candidate Ngo Thi Huyen Trang i ACKNOWLEDGEMENTS At the time of conducting this final dissertation, I sincerely thank for the enthusiastic help of all those who near or far, have helped me to finish my thesis Firstly, I would like to thank my Professor Yvan Larondelle for welcoming me participate topic This has been a good opportunity for learning new knowledge and achieving new experiences Especially, I would like to thank my supervisor Dr Lai Thi Ngoc Ha who encouraged; guided and supported me from the initial to the final level enabled me to develop an understanding of the scientific working methods It was an honor to have had the benefit of my experience Secondly, I would like to thanks to Prof Marie-Louis Scippo, University of Liege (Ulg) and Prof Nguyen Thi Thanh Thuy, Vietnam National University of Agriculture, who have developed coordination project on “Master in Food Technology, safety and quality management (FTSQM)” that supported by Academie de Recherche et d’Enseignement superieur- Commission de la Cooperation au Deverlopment (ARES-CCD) My thoughts then go to all the members of B215 laboratory team, student group of Dr Lai Thi Ngoc Ha helped me carryout all my experiences Thank you for this friendliness, good humor and mutual support Finally, I would like to thank my family and friends for their support and encouragement during these years of study th Hanoi, May 10 , 2017 Master candidate Ngo Thi Huyen Trang ii CONTENTS Declaration 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 .2 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 .5 2.1.4 Uses of “chuoi hot” in Vietnam 2.2 Phenolic compounds 2.2.1 Classification .9 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 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 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 LIST OF ABBREVIATIONS Acronym Abbreviations GAE: Galic acid equivalent TTP: Total phenolic Fw: Fresh weight Dw: Dry weight DPPH: 2,2-diphenyl-1-picrylhydrazyl TE: Trolox equivalent vi LIST OF FIGURES Figure 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 th 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 vii 36 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” st harvetsed in Namdinh at 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 viii 40 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 th the st and 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