(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 :


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 :


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 :


CONTENTS
Declaration ......................................................................................................................... i
Acknowledgements ........................................................................................................... ii
Contents ........................................................................................................................... iii
List of tables...................................................................................................................... v
List of figures ................................................................................................................... vi
Part I. Introduction......................................................................................................... 1
1.1.

Start of art ............................................................................................................ 1

1.2

Objectives ............................................................................................................ 2

1.2.1

General objective ................................................................................................ 2

1.2.2.

Specific objective ................................................................................................. 2

Part II. Literature review ............................................................................................... 3
2.1

Characteristics and classification ........................................................................ 3

2.1.1.

Characteristics .................................................................................................... 3

2.1.2.

Distribution ......................................................................................................... 5

2.1.3.

Nutritious compositon and bioactive compounds ............................................... 5

2.1.4.

Uses of “chuoi hot” in Vietnam .......................................................................... 8

2.2.

Phenolic compounds ........................................................................................... 9

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

download by :


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 2 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 :


LIST OF TABLES
Table 2.1 : Characters used in the clasiffication of banana though a
taxonomic scorecard .................................................................................... 4
Table 2.2:

Nutritious composition in banana flesh ....................................................... 5

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 :


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 :


LIST OF FIGURES
Figure 1.

Trees, branch fruit and seeds of “ chuoi hot” .............................................. 3

Figure 2.2. Some products from “chuoi hot” ................................................................. 9
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 :


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 :


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 5 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 :


PART I. INTRODUCTION
1.1. START OF ART
Nowadays, studies for foods containing natural compounds which is good
for health becomes a new tendency and draws the scientists’concern. In the plant,
there are species containing noble secondary metabolits compounds like
triterpenoids, carotenoids, alkaloids, one of which is phenolic compound. Many
researches have shown the relation between human’s health and the consumption
of foods rich in polyphenols.
The phenolic compounds are well known for being antioxidants, actions in
preventing cancer, reducing the risk of cardiovascular disease, increasing lifespan
and helping prevent and cure some chronic diseases. Some researches showed
that the intake of polyphenols helps reduce the risk of diabetes, slow down the
aging. Furthermore, phenolic compounds take action in curing neurodegeneration, inhibiting oxidant stress and chronic inflammations (Williamson,
2005; Cicerale, 2012).
In the plants, polyphenols are typical coloring substances. They protect
plants againt UV ray, the penetration of microorganisms and other harmful
creatures like insects. In plant foods, polyphenols keep the main role of creating
color, taste and smell. Polyphenol compounds are classificed into phenolic acids,
stilbene, flavonoids, lignans and ligins. Among the phenolic compounds,
stilbenes are known for their biological activitie like antioxidant, preventing
cancer and cardiovascular disease and anti-inflammatory properties. Therefore,
the stilbene compounds have a lot attention of reseacher in the recent years.
Besides resveratrol, a stilbene which is popular in red wine, piceatanol is lately

drawing many scientists’ huge interest. In comparison with resveratrol,
piceatannol has higher biological activity because it has one more hydroxyl
group in its structure. Studying the exploitation of stilbene, in general, or
resveratrol and piceatannol, in particular from the nature is very necessary.
“Chuoi hot” (Musa balbisiana Colla) has been utilized in Vietnamese
traditional medicine for a long time. Every part of it is used for curing deseases.
The ripe fruits are eaten like normal bananas and are used to treat diseases of the
digestion.The green ones and the seeds of ripen fruits are used in treating

1

download by :


diabetes, kidney stone disease. So far, the application of Musa balbisiana Colla
in traditional medicine has been taken mostly based on folk experiences. The
scientific explanation is very little. There are not much information about its
chemical composition. Musa balbisiana Colla contains flavonoids (leucoanthocyanins), coumarins, tanins, phytosterols (β- sitosterol) and stilbenes which
are strong antioxidants (Huynh et al., 2002). Our recent unpublished research
shows that Musa balbisiana Colla contains ahigh content of piceatannol.
Therefore, Musa balbisiana Colla may be a new source of piceatannol as well as
of other phenolic compounds for application in food and drug industries.
Many studies show that the stage of maturation has influence on the
accumulation of antioxidant polyphenol content and profile. For example, a ripe
banana has lower content of tannin than a green one but has higher content of
anthocyanins. Besides, the environmental condition such as light intensity, kind
of soil, nutritious supplying also affect the accumulation of secondary metabolits
in the fruits. Therefore, to have the scientific data on phenolic antioxidant content
of seedy banana which helps best maturity for harvesting the bananas rich in
polyphenols, especially in stilbene piceatannol, we 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 objective
To 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 gives possibility to find
out the right time and condition for harvesting the bananas with best biological
activity.
1.2.2. Specific objective
- To determine the effect of maturity stage and harvest location on
physical-chemical properties including mass percentage of each parts in fruit
(peel, flesh and seed), hardness and sugar content of flesh.
- To determine the effect of maturity stage on chemical composition:total
polyphenol content, the antioxidant capacity of the banana’s parts and the content
of piceatannol in the seeds at different stage of maturity.

2

download by :


PART II. LITERATURE REVIEW
2.1. CHARACTERISTICS AND CLASSIFICATION
2.1.1. Characteristics
“Chuoi hot” (seedy banana) has latin name of Musa balbisiana Colla and
belonge to Musa genus, Musaceae family, Scitaminae class (Borborah et al.,
2016).
Musa balbisiana Colla is a herbaceous plant with big root (banana root).
The upper stem is a bunble of huge succulent leaves wrapping tightly layer by
layer. The stem’s high is 2-4 m. The leaf is 1-1.5 m in length with stout spoutshaped stalk, big middle vein convex to the under side and parallel extra veins.

The fruit is succulent and big with 5 edges, contains 4-5 mm black ball-shaped
seeds whose embryo is white (Pham Hoang To, 2014).

Figure 1. Trees, branch fruit and seeds of “ chuoi hot”
source : and

3

download by :


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 Blotches slight or absent
with brown or black blotches

Petiolar canal

Margin erect or spreading, Margin inclosed, not winged

with scarious wing below, below, clasping pseudostem
not clasping pseudostem

Peduncle

Usually downy or hairy

Glabrous

Pedicels

Short

Long

Ovules

Two regular rows in each Four irregular rows in each
loculus

loculus

Bract shoulder

Usually high ( ratio <0.28)

Usually low ( ratio > 0.30)

Bract curling

Bract reflex and roll back

Bracts lift but no roll

After opening
Bract shape

Lanceolate

or

narrowly Broadly ovate, not tapering

ovate, tapering sharply from sharply
the shoulder
Bract apex

Acute

Obtuse

Bract color

Red, dull purple or yellow Distinctive

brownish-purple

outside; pink, dull purple or outside; bright crimson inside
yellow inside
Color fading

Inside bract color fades to Inside bract color continuos to
yellow towards the base

base

Bract scars

Prominent

Scarcely prominent

Free tepal of male flower

Variably corrugated below Rarely corrugated
tip

Male flower color

Creamy white

Variably flushed with pink

Stigma color

Orange or rich yellow

Cream, pale yellow or pale
pink

Source: Simmonds and Shepherd (1955)

4

download by :


2.1.2. Distribution
Musa balbisiana Colla grows mostly in South-east Asia and the south of
China. In Vietnam, they grow in the north mountainous areas like Yen Bai, Lao
Cai, Lang Son and Hoa Binh province.
Musa balbisiana Colla is a hydrophyte and has stronger vitality than other
species. It can handle shade and compete with other plants. Therefore, in order to
protect land, people usually plant it in the corner of the garden, under other fruit
trees’ shadow or even next to the bamboos. Every year, there are 1-3 new trees
growing from one mother stem. The seeds also have strong germinant ability
(Pham Hoang To, 2014).
2.1.3. Nutritious compositon and bioactive compounds
According to the scientific literature, banana is a source of carbohydrates,
minerals, protein, fiber and important vitamins in human’s diet. It contents 10
essential amino acids for human body. Hence, banana is very appropriate to add
to diet of children and the old people. The carbohydrate composition of banana
chang hugely during matuaration. Beside, banana is an important source of
vitamins and minerals, specially kali, vitamin B6, vitamin C and fatty acid
(palmitic, linoleic, lonolenic, oleic acid) which help improve health and re-create
energy (Pothavorn et al., 2010). Banana’s flesh and peel contain β-carotene with
high concent of 40- 4960µg/100g (Mohapatra et al., 2010).
Table 2.2: Nutritious composition in banana flesh
Component

Without peel (g/100g banana

With peel (g/100g banana

powder )

powder )

Carbohydrate

79.89 ± 0.24

80.72 ±0.13

Moisture content

9.94 ±0.20

7.48

± 0.03

Crude protein

6.77 ±0.06

6.28

± 0.06

Crude fat

0.94 ±0.04

1.94

± 0.04

Total ash

2.46 ±0.05

3.58

± 0.34

Source: Hasilinda et al. (2009)

Banana contains many powerful antioxidants which are good for health, 2
serotinin and nore-pinephrin, dopamine and catecholamine. Dopamine is an

5

download by :


important neurotransmitter in brain. In “chuoi hot”, dopamine plays role of a
powerful antioxidant which present in feel with concentration of 80-.560mg/100g
and 2.5-100g in fresh (Emaga et al., 2008b; Kanazawa and Sakakibara, 2000).
Some flavonol glycoside substances such us rutin (242.2–618.7lg/g of dry

weight), antioxidant tannins are found in flesh and peel very good for health
(Mohapatra et al., 2010; Tsamo et al., 2014). In addition, some researchers have
reported that there are leucocyanidin in banana flesh which help to prevent
gastric ulcer (anti-ulcerogenic) (Lewis et al., 1999).
Some studies have been done on different parts of Musa balbisiana Colla
fruits. The studies showed that there are anthocyanin in bracts with two main
anthocyanins being delphinidin and cyanidin (Horry and Ray, 1987). Japanese
researchers indicate that some phytoalexins including 1,2,3,4 - tetrahydro -6,7 –
dihydroxy-1-(4’-hydroxycinnamyliden)naphathalen-2-on; 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, a published research reported the persence of three Neo –
clerodanditerpenoids separated from Musa balbisiana seeds called musa
balbisian A, B, C (Ali, 1991). At Ho Chi Minh City University of Medicine and
Pharmacy, Nguyen Thi My Hanh and Bui My Linh determined chemical
composition of the “chuoi hot”. Their result showed that there are saponin,
coumarin, tannin, flavonoid anthocianosid and uronic compound, essential oil,
phytosterol in the seeds. However, it has to emphasize that the tests used in their
study were qualitative. The identification and quantification of individual
compounds were not done.
Several studies found out that the resin (Musa babisiana) contains
caffeoylquinic acid, myricetin-3-O-rutinosid and myricetin glycoside. Some
other phenolic compounds were also discovered in banana such as dopamine,
N-acetylserotonin,

kaempferol-3-O-rutinoside,

quercetin-3-O-rutinoside,

naringenin glycoside, apigenin glycoside I, naringenin glycoside II; naringenin

glycoside II

by absorption spectral analysis at 280-320 nm wavelength

(Pothavorn et al., 2010).

6

download by :


In Thailand, 6 anthocyanins are identified in the banana flowers by HPLCMS

method:

delphinidin-3-rutinoside,

cyanidin-3-rutinoside,

petunidin-3-

rutinoside, pelargonidin-3-rutinoside, peonidin-3-rutinoside, and malvidin- 3rutinoside. Musa babisiana fruit contains delphinidin-3-rutinoside and cyanidin3-rutinoside (Kitdamrongsont et al., 2008).
Studies in flesh and peel of 13 variaties of banana showed that they
contain many phenolic compounds including: caffeic acid-hexoside, ferulic acid
–hexoside,

sinapic

acid-hexoside,

ferulic

acid–dihexoside,

mycricetin

deoxyhexose-hexoside (high in pulp), ferulic acid, sinapic acid, querceetindeoxyhexose- hexoside (high in pulp), methymycricetin-deoxyhexose- hexoside,
querceetin- hexoside, isorhamnetin-3-O-rutinoside (Tsamo et al., 2015).
In Spain, a research group separated a fatty ester of phytol, a fatty ester of
n-alkanol, ß - sitosterol and stigmasta - 5, 22 E - dien - 3ß – ol from chloroform
extract of “chuoi hot”. From acetone extract, the group separated a (+) –
epiafzelechin compound. This compound is tested its ability to prevent
Cryptolestes pusillus Schocherr-an insect harmful to cereals (Pascual - Villalobos
and Rodríguez, 2007).
The studies on chemical composition of 3 Musa species at 3 ripeness
levels show that in the flesh of these Musa species there are alkaloids, saponins,
glycosides, flavonoids and tannin with different contents at each ripeness level
(Obiageli A et al., 2016).
Researcher at National Science and Technology center have studied
preliminarily the composition of the “chuoi hot” inVietnam. The result showed
the presence of 2 compounds which are cyclomusalenon [(24S)-24 methyl-29norcycloart -25-en-3-on] and stigmasterol. Stigmasterolis a very common sterol
in nature. Cyclomusalenon is a 5-cycle triterpen containing cyclopropan cycle
with 3-oxo-29-norcycloar rarely seen in nature (Tran et al., 2003).
National Science and Technology center in collaboration with Hanoi
Medical university studied the “chuoi hot” action in lowering blood sugar of
mouse by using an invitro experiment. By injecting directly a“chuoi hot” extract
into skin of mice, the researchers figured that the extract from “chuoi hot” were
much better than the extract from Anemarrhena asphodeloides Bunge’s root and

7

download by :


similar to that from Smilax glabra Roxb’s root – 2 medical materials commonly
used in diabetes treatment at the same concentration. It is notable that
cyclomusalenone is about 0.85% of the extract, but it has a hypoglycemic effect
which is nearly equal to (0.82%) ofthe total. It is obviously that hypoglycemic
activity of “chuoi hot” is due to docyclomusalenon (According to Q V et al.,
2004).
Like other kinds of fruit, unripe Musa balbisiana tastes extremely astringent.
The riper has less astringent taste. Unripe Musa balbisiana is used for treating
some diseases such as cystolith, ringworm, and back pain, etc… According to
our recent unpublished research, piceatannol is found to be in banana seed,
meaning that the Musa balbisiana contains polyphenol compounds. However,
there has been no publication related to phenolic composition of Musa balbisiana.
2.1.4. Uses of “chuoi hot” in Vietnam
In Vietnam, “chuoi hot” is used as food and as medicine. Banana tree-trunk
mixed with salt is used to cure toothache, bulb of banana tree is used to treat flu,
high fever, and delirium. Moreover, the bulb of banana tree helps to stabilize
blood sugar, and have an effect on pregnancy. Banana leaf is used to treat
hemorrhage, colds and haemostasis. Seed is useful for relieving pain in the limb,
back pain, and rheumatism. In Vietnam nowadays, banana seed is used as a
medicine, treating for kidney stones and bladder stone. Banana flower is used as
vegetable, treating for diarrhea and dysentery (Do Huy Bich et al, 2015).
Musa balbisiana is used for the main purposes like: wine dipping, traditional
folk medicine, leaves used for wrapping buns, trunks for pigs and flower can be
eaten. It is supposed to be a valueless tree, so there are not any research on
composition, planting techniques, and exploitation and use in large scale. On the
market today, there are some products extracted from Musa balbisiana in form of

functional food such as Musa balbisiana tea of Tra Hung Phat company and
Vinh Tien company, Hai Sang Musa balbisiana wine, and products from seed of
Dosiphon Musa balbisiana from Domesco Medical Import and Export Company,
etc…

8

download by :


Figure 2.2. Some products from “chuoi hot”
2.2. PHENOLIC COMPOUNDS
2.2.1. Classification
Phenolic compounds are aromatic compounds with hydroxyl groups attached
directly to the benzene ring. Molecules with many hydroxyl groups attached
directly to the benzene ring are called polyhydroxylphenol (monomer), many
monomers bound together called polymers (Le Ngoc Tu, 2003).
The wide variety of structures, functions and widespread distribution of
polyphenols in plants lead to different ways to classify them. Polyphenols can be
classified by their origin, biological functions, and chemical structures. Due to
the structure depending on the structure of the carbon cycle, phenolic compounds
are classified into different groups shown in Figure 2.3

9

download by :


Figure 2.3. Classification and structure of major phenolic compound
Source: Adapted from Han et al. (2007)

 Phenolic acid
Phenolic acids appear to be abundant in the plant. Depending on their
structure characteristics, they are subdivided into two subgroups: hydroxybensoic
acid and hydroxycinnamic acid with carbon chain of C3-C6and C1-C6 respectively.
Hydroxycinnamic acids contain many hydroxyl and methyl groups in the struture.
They are materials for lignin synthesis and many other compounds.
Hydroxybensoic acids are found with low content in edible plants. In plants, they
are the raw material for the synthesis of lignin and hydrolysis tannin.
 Flavanoid
Flavonoid is a secondary metabolite product of plants, with a carbon chain of
C6-C3-C6. Depending on the characteristics of the carbon chain (containing
double bonds or containing the hydroxyl group), flavanoid compounds can be
grouped into small groups including flavonol, flavanol, flavone, isoflavone,
flavanone and anthocyanin. They are abundant in plants (Robards and Antolovic,
1997). They have strong antioxidant capacity. Besides, some flavonoids have
anti-inflammatory, anti-allergy, anti-inflammatory, antibacterial properties.
(Middleton et al., 2000; Chrisnos, 2008)

10

download by :


 Ligin
Ligin is special polymeric compounds of plants, usually found in many wood
tissues, which are cell adhesives, which increase mechanical strength,
waterproofing the xylem cell wall, preventing infiltration of pathogenic
microorganisms. Lignin is the condensation product of phenylpropanes. Two
phenylpropanes coalesce to form lignan. They are abundant in linseed (up to

3.7g/kg dry matter). Lignin and its derivatives are of interest in research because
they are thought to be feasible for use in the treatment of cancer 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:
-

Hydrolysable tanin ( gallotanin)

-

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
Stilbene is a small molecular weight compound (MW = 210 ÷ 270), which is
a natural secondary compound that protects plants against bacteria, preventing
bad effects from ultraviolet light and some serious diseases. Stilbene is
synthesized via the phenylpropanoid route. The synthesis of stilbene synthesized
by plants mainly depends on the stimulation of the environment. The five most
common stilbene compounds in nature include: resveratrol, piceatannol,
pinosylvin, rhapontigenin and pterostilbene (Roupe et al., 2006). Among these
give stilbenes, resveratrol and piceatannol are well studied by researchers.
Piceatannol(3,5,3',4'-tetrahydroxystilbene;5-[2-(3,4dihydroxyphenyl) ethenyl]
benzene-1,3-diol is derirative of to resveratrol.

11

download by :


Figure 3.4. Structure of Piceatannol and Resveratrol
Piceatanol is has molecular formula of C14H12O4. Piceatannol is a white
powder, has a melting point at 2230C-2260C, molecular weight of 244.24. This
compound is insoluble in water but soluble in ethanol and dimethyl sulphoxide.
Spectral analysis of piceatannol in ethanol showed that piceatannol absorbed up
to 322 nm, while trans-resveratrol absorbed maximum at 308 nm (Rossi et al,
2008).
Piceatanol is proven to be highly bioactive, anti-oxidant, anti-inflammatory,
anti-obesity and diabetes, anti-cancer, cardiovascular (Piotrowska et al, 2012).
Using foods containing high resveratrol and piceatannol helps to reduce the risk
of cardiovascular disease, to prolong longevity and to enhance human health
(Roup et al., 2006).
Piceatannol is found in many plants, in which the most important source in
human diet is red wine and grapes with concentration lower than that of
resveratrol. The amount of piceatannol and resveratrol in grapes are 0.78 and
3.18 μg/g respectively, although the amount of piceatannol in red wine is higher
about two times than resveratrol (908 and 208 μg/g) (Cantos et al., 2000).
According to our present study, the piceatanol content in the sim is 2.3 mg/g
dry matter, 1000-2000 times greater than the one of red grape (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 capacity
Antioxidant activity is the most studied property of phenolic compounds.
Antioxidants, in general, and most phenolic compounds, in particular, can slow

12

download by :


down or inhibit the oxidative process generated by ROS (reactive oxygen
species) and RNS (reactive nitrogen species) in excess.
ROS and RNS are well recognised as being both deleterious and beneficial
species. At low or moderate concentrations, they have physiological roles in cells,
for example, in the defence against infectious agents (Valco et al., 2007). Their
level is controlled by endogenous antioxidants including enzymes and
antioxidant vitamins (i.e., vitamins E and C). However, various agents such as
ionising radiation, ultraviolet light, tobacco smoke, ozone, and nitrogen oxides in
polluted air can cause “oxidative stress” characterised by an over production of
ROS and RNS on one side, and a deficiency of enzymatic and non-enzymatic
antioxidants on the other. ROS and RNS in excess can damage cellular lipids,
proteins,or DNA, and there by inhibit their normal functions (Valco et al., 2007).
Phenolic compounds are strong dietary antioxidants that reinforce,together with
other dietary components (carotenoids, antioxidant vitamins),our antioxidant
system against oxidative stress (Tsao, 2010). The antioxidant mechanisms of
phenolic compounds are now well understood (Nijveldt et al., 2001; Amic et
al., 2003), and include:(i) direct free radical scavenging, (ii) chelation with
transition metal ions, and (iii) inhibition of enzymessuch as xanthine oxidase,
catalysing the radical formation.
 Cardioprotictive activity
Cardiovascular diseases are the leading cause of death in the United States,
Europe, and Japan, and are about to become one of the most significant health
problems worldwide. In vivo and ex vivo studies have provided evidence
supporting the role of “oxidative stress”in leading to severe cardiovascular
dysfunctions. Increased production of ROS may affect four fundamental

mechanisms contributing to atherosclerosis, namely:(i) oxidation of low density
lipoproteins (LDL) to oxidised-LDL,(ii) endothelial cell dysfunction,(iii) smooth
muscle cell migration and proliferation as well as matrix metalloproteinase
release, and (iv) monocyte adhesion and migration as well as foam cell
development due to the uptake of oxidised-LDL (Bahorun et al., 2006). Phenolic
compounds in fruits (Burton-Freeman et al., 2010), cocoa powder, dark chocolate
(Wan et al., 2001), and coffee (Natella et al., 2007) were reported to inhibit the
oxidation of LDL, hence reducing cardiovascular risk. Green tea consumption

13

download by :


reduced total and LDL cholesterol, and inhibited the susceptibility of LDL to
oxidation, and was therefore associated with decreased risks of stroke and
myocardial infarction (Alexopoulos et al., 2010). Resveratrol and piceatannol,
two stilbenes detected in red wine, were shown to elicit a number of
cardioprotective activities, including inhibition of LDL oxidation, mediation of
cardiac cell function, suppression of platelet aggregation, and attenuation of
myocardial tissue damage during ischemic events (Roupe et al., 2006). Moderate
consumption of red wine rich in these stilbenes has been linked to the “French
Paradox” observation described by Renaud and De Lorgeril in 1992, i.e. an
anomaly in which southern French citizens, who smoke regularly and enjoy a
high-fat diet, have a very low coronary heart mortality rate (Roupe et al., 2006).
 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).
It is characterised by redness, heat, swelling, loss of function, and pain. Redness
and heat result from an increase in blood flow, swelling is associated with

increased vascular permeability, and pain is the consequence of activation and
sensitisation of primary afferent nerve fibers. A huge number of inflammatory
mediators,includingkinins,platelet-activating factors, prostaglandins, leukotrienes,
amines, purines, cytokines, chemokines, and adhesion molecules, have been
found to act on specific targets, leading to thelocal release of other mediators
from leucocytes and the further attraction of leucocytes, such as neutrophils, to
the site of inflammation. Under normal conditions, these changes in inflamed
tissues serve to isolate the effects of the insult and thereby limit the threat to the
organism. However, low-grade chronic inflammation is considered acritical
factor inmany diseases including cancers,obesity, type II diabetes, cardiovascular
diseases, neurodegenerative diseases, and prematureaging (Santangelo et al.,
2007). Phenolic compounds have been reported to display marked invitro and
invivo antiinflammatory properties via various mechanisms of action including:
(i) inhibition of the arachidonic acid pathway, (ii) modulation of the nitric oxide
synthetase family, and (iii) modulation of the cytokine system as well as of the
nuclear factor kappa B (NF-kB) and mitogen-activated protein kinase (MAPK)
pathways (Santangelo et al., 2007).

14

download by :


 Anti-cancer activity
Cancer is characterised by two biological properties, the uncontrolled growth
of cells in the human body (endless proliferation) and the ability of these cells to
migrate from the original site to distant sites (invasion). It is caused by exposure
to a variety of carcinogens, including tobacco smoke, alcoholic drinks, industrial
carcinogens, aflatoxins,heterocyclic amines, Nnitroso compounds, and polycyclic
aromatic hydrocarbons. A wide variety of natural bioactive compounds,

including polyphenols, have been shown to inhibit carcinogenesis (Demeule et
al., 2002). Phenolic compounds act as anti-cancer agents by various mechanisms
of action including:(i)their antioxidant properties (Demeule et al., 2002), (ii) the
modulation of signal transduction pathways (Roupe et al., 2006), (iii) the
induction of apoptosis, (iv) the arrest of the cell cycle (Wang et al., 2011), and
(v) the inhibition of cancer cell invasion (Kita et al., 2012).
The first anti-cancer effect of phenolic compounds is due to their antioxidant
activity. In the case of oxidative stress, excessive ROS/RNS induce DNA
damage, alter gene expression, or affect cell growth and differentiation, leading
to the appearance of cancer (Demeule et al., 2002). Phenolic compounds with
their antioxidant capacities inhibit the harmful effects of ROS/RNS and prevent
cancer.
The second anti-cancer mechanism of phenolic compounds concerns their
effect on the signal

transduction pathways, including inhibition of receptor

tyrosine kinases and of MAPKs.
 Anti-microbial activity
Phenolic compounds have been found in vitro to be effective antimicrobial
substances against a wide array of microorganisms, including bacteria (Taguri et
al., 2006; Okoro et al., 2010; Dang et al., 2015), yeasts (Okoro et al., 2010;
Huwaitat et al., 2013), and fungi (Hussin et al., 2009), involved in human
diseases and deterioration of foods. Inhibitive mechanisms of phenolic
compounds on microbial growth include:(i) substrate depletion (e.g., iron and
tyrosine) (Cowanet al.,1999; Okoro etal., 2010), (ii) complex formation with
surface-exposed proteins and with membrane bound enzymes leading to the
dysfunction of the cytoplasmic membrane and cell wall (Cowan et al.,1999;

15

download by :