Department of Agro-Industry, Faculty of Science and Agricultural Technology, Rajamangala University of Technology, Lanna Tak, 41/1 Moo 7 Paholayothin Road, Mai Ngam, Muang, Tak 63000, Thailand.
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Tha Pho, Phitsanulok 65000, Thailand.
Molecules. 2022 Sep 2;27(17):5675. doi: 10.3390/molecules27175675.
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.
Musa（ABB 集团）“Kluai Namwa”香蕉（Musa sp.）在泰国广泛种植。Mali Ong 是最受欢迎的 Kluai Namwa 品种，用作 Sun-Dried Banana 生产的原料，尤其是在泰国彭世洛府的 Bangkratum 区。由 Nanwa Mali Ong 制成的 Sun-Dried Banana 产品被公认为该国最好的干香蕉产品，口感比其他 Kluai Namwa 品种更佳。然而，近年来 Mali Ong 的产量大幅波动，导致短缺。因此，农民转而使用其他 Kluai Namwa 品种，包括 Nuanchan。本研究调查了两种流行的 Namwa 品种，Mali Ong 和 Nuanchan，在不同成熟阶段的营养成分。比较了这两种 Kluai Namwa 品种和四种商业干香蕉产品制成的干香蕉产品中的营养成分。结果表明，在两个 Kluai Namwa 品种的成熟阶段，水分、总糖和总可溶固体（°Brix）含量增加，而总固体和质地值降低。芦丁是 Namwa Mali Ong 和 Nuanchan 品种中发现的主要类黄酮，含量分别为 136.00-204.89 mg/kg 和 129.15-260.38 mg/kg。芦丁、柚皮苷、槲皮素和儿茶素在两个 Namwa 品种中都很丰富。除芦丁、儿茶素和儿茶素没食子酸酯外，所有类黄酮均随成熟度增加而增加。两种品种的类黄酮含量没有差异（p<0.05）。单宁酸、鞣花酸、没食子酸、绿原酸和阿魏酸是 Mali Ong 和 Nuanchan 品种中发现的主要酚酸，含量分别为 274.61-339.56 mg/kg 和 293.13-372.66 mg/kg。两种品种的酚类含量在发育阶段下降、增加，然后再次下降。多巴胺含量从 Mali Ong 和 Nuanchan 的 79.26-111.77 mg/kg 和 60.38-125.07 mg/kg 增加，但在每个成熟阶段，两个 Namwa 品种之间的含量没有显著差异（p<0.5）。作为低聚果糖（FOS）的菊粉随成熟度的增加而增加。Sun-Dried Banana 产品的生产阶段在两个 Namwa 品种之间没有统计学上的显著差异（p<0.05）。因此，当一种品种稀缺时，另一种品种可以作为替代品，在总类黄酮、酚酸、多巴胺和 FOS 方面。在两个 Namwa 品种中，糖含量在干燥过程后下降。干燥产品中的糖含量分别为 48.47 和 47.21 g/100 g。干燥过程导致总类黄酮含量和酚酸含量分别降低 63-66%和 64-70%。两种 Namwa 品种制成的干香蕉产品的总类黄酮和酚酸含量没有显著差异（178.21 与 182.53 mg/kg 和 96.06 与 102.19 mg/kg）。由 Nuanchan 品种制成的产品（24.52 mg/kg）中多巴胺含量明显高于 Mali Ong（38.52 mg/kg）。数据还表明，香蕉的成熟阶段也是生产 Sun-Dried 产品的最佳营养水平。
