Nutraceutical Difference between Two Popular Thai Namwa Cultivars Used for Sun Dried Banana Products

Abstract

Musa (ABB group) “Kluai Namwa” bananas (Musa sp.) are widely grown throughout Thailand. Mali Ong is the most popular Kluai Namwa variety used as raw material for sun-dried banana production, especially in the Bangkratum District, Phitsanulok, Thailand. The sun-dried banana product made from Nanwa Mali Ong is well recognized as the best dried banana product of the country, with optimal taste compared to one made from other Kluai Namwa varieties. However, the production of Mali Ong has fluctuated substantially in recent years, leading to shortages. Consequently, farmers have turned to using other Kluai Namwa varieties including Nuanchan. This study investigated the nutraceutical contents of two popular Namwa varieties, Mali Ong and Nuanchan, at different ripening stages. Nutraceuticals in the dried banana products made from these two Kluai Namwa varieties and four commercial dried banana products were compared. Results indicated that the content of moisture, total sugar, and total soluble solids (TSS) (°Brix) increased, while total solids and texture values decreased during the ripening stage for both Kluai Namwa varieties. Rutin was the major flavonoid found in both Namwa Mali Ong and Nuanchan varieties ranging 136.00–204.89 mg/kg and 129.15–260.38 mg/kg, respectively. Rutin, naringenin, quercetin and catechin were abundant in both Namwa varieties. All flavonoids increased with ripening except for rutin, gallocatechin and gallocatechin gallate. There were no significant differences (p < 0.05) in flavonoid contents between both varieties. Tannic acid, ellagic acid, gallic acid, chlorogenic acid and ferulic acid were the main phenolic acids found in Mali Ong and Nuanchan varieties, ranging from 274.61–339.56 mg/kg and 293.13–372.66 mg/kg, respectively. Phenolic contents of both varieties decreased, increased and then decreased again during the development stage. Dopamine contents increased from 79.26 to 111.77 mg/kg and 60.38 to 125.07 mg/kg for Mali Ong and Nuanchan, respectively, but the amounts were not significantly different (p < 0.5) between the two Namwa varieties at each ripening stage. Inulin as fructooligosaccharide (FOS) increased with ripening steps. Production stages of sun-dried banana products showed no statistically significant differences (p < 0.05) between the two Namwa varieties. Therefore, when one variety is scarce, the other could be used as a replacement in terms of total flavonoids, phenolic acid, dopamine and FOS. In both Namwa varieties, sugar contents decreased after the drying process. Sugar contents of the dried products were 48.47 and 47.21 g/100 g. The drying process caused a reduction in total flavonoid contents and phenolic acid at 63–66% and 64–70%, respectively. No significant differences (p < 0.05) were found for total flavonoid and phenolic contents between the dried banana products made from the two Namwa varieties (178.21 vs. 182.53 mg/kg and 96.06 vs. 102.19 mg/kg, respectively). Products made from Nuanchan varieties (24.52 mg/kg) contained significantly higher dopamine than that from Mali Ong (38.52 mg/kg). The data also suggest that the banana maturity stage for production of the sun dried products was also optimum in terms of high nutraceutical level.

Potential Health Benefits of Banana Phenolic Content during Ripening by Implementing Analytical and In Silico Techniques

“…According to literature data, banana flesh contains various natural antioxidants, such as phenolics and vitamins. The main phenolic compounds detected in banana peel and flesh were flavonoids such as catechin, epicatechin, quercetin, myricetin, kaempferol, and cyanidin, phenolic acids such as ferulic, chlorogenic, p-hydroxybenzoic, vanillic, syringic, and p-coumaric acid and other phenolics such as lignin and tannins [ 6 , 18 , 36 , 37 ].…”

“…In relation to this observation, the increase of antiradical and antioxidant activities at day 11 until the end of the storage period could be correlated with quercetin detection at the same period. It is reported that quercetin, which is the soluble and bound flavonoid, acts as the free radicals’ scavenger and is associated with strong antioxidant activity [ 37 , 43 ]. Furthermore, it is reported that quercetin and kaempferol have a strong effect on cardiovascular protection [ 37 ].…”

“…It is reported that quercetin, which is the soluble and bound flavonoid, acts as the free radicals’ scavenger and is associated with strong antioxidant activity [ 37 , 43 ]. Furthermore, it is reported that quercetin and kaempferol have a strong effect on cardiovascular protection [ 37 ]. Finally, syringic acid, which was not detected at the first (day 2) and at the last (day 21) day of storage, presented an increased content, which was progressively decreased in line with the observations of Shamla and Nisha (2017) [ 44 ].…”

Quantification of flavonoids, minerals, and pigments present in “Nanicão” bananas during the ripening process

“…In their quantitative study of flavonoid content during the ripening process of two varieties of bananas consumed in Thailand, Wongwaiwech et al. (2022) observed similar results in relation to significant increases in the quantity of several flavonoids, for example, quercetin from 61.82 to 138.76 (124%) and 71.97 to 138.14 mg kg −1 (92%), kaempferol from 23.81 to 35.75 (50%) and 26.92 to 50.37 mg kg −1 (87%), naringenin from 77.09 to 147.23 (91%) and 67.88 to 123.45 mg kg −1 (82%), and catechin from 77.22 to 96.77 (25%) and 99.84 to 109.22 mg kg −1 (9%) throughout the ripening process in “Namwa Mali Ong” and “Nuanchan” bananas. Rutin and gallocatechin, on the other hand, had their amounts reduced from 157.40 to 136 (14%) and 202.49 to 165.6 mg kg −1 (18%) and 43.38 to 30.18 mg kg −1 (30%), and 33.77 to 15.65 mg kg −1 (54%), respectively.…”

Physical properties and chemical composition of banana blossom sheaths with different skin colors and its application as a raw material for healthy pasteurized banana blossom juice

“…This is consistent withWickramarachchi et al (2005) who found that the edible part of the banana blossom sheaths, both fresh and dried, is a source of crude ber (20.31 and 17.41 g/ 100 g of food sample, respectively) when comparing the crude ber content of the outer banana blossom sheaths (27.39 g/ 100 g of food sample) and the inner banana blossom sheaths (13.50 grams per 100 grams of food sample) with fruits and vegetables. Other types: It was found that the outer and inner banana blossom sheaths had a higher amount of crude ber than Namwa bananas, equal to 11.41 and 5.63 times, respectively (2.4 g/ 100 g of food sample)(Wongwaiwech et al, 2022), more than dragon fruit, equal to 12.80 and 6.31 times, respectively (2.14 grams per 100 grams of food sample), 14.65 and 7.22 times more than durian pulp, respectively (1.87 g/ 100 g of food sample)(Nitithan et al, 2004), and 2.77 and 1.37 times more than ginger, respectively (9.87 grams per 100 grams of food sample)(Madhu et al, 2017). It was found that the outer sheaths of banana blossoms were the source of crude ber and total carbohydrates.…”