Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

CHCN Yan; WANG Yaling; LI Chunfang; WANG Anbang; LI Yujia; LI Jingyang

doi:10.15886/j.cnki.rdswxb.20240064

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Volume 15 Issue 6

Nov. 2024

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Article Navigation > Journal of Tropical Biology > 2024 > 15(6): 709-717

CHCN Yan, WANG Yaling, LI Chunfang, WANG Anbang, LI Yujia, LI Jingyang. Multi-component principal component analysis and nutritional value Assessment of Banana Varieties[J]. Journal of Tropical Biology, 2024, 15(6): 709-717. doi: 10.15886/j.cnki.rdswxb.20240064

Citation:

CHCN Yan, WANG Yaling, LI Chunfang, WANG Anbang, LI Yujia, LI Jingyang. Multi-component principal component analysis and nutritional value Assessment of Banana Varieties[J]. Journal of Tropical Biology, 2024, 15(6): 709-717. doi: 10.15886/j.cnki.rdswxb.20240064

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

doi: 10.15886/j.cnki.rdswxb.20240064

CHCN Yan^1,2,
WANG Yaling²,
LI Chunfang^1,2,
WANG Anbang^1,3,
LI Yujia^1,3,
LI Jingyang^{1,3,4
,
,}

1. Tropical Crop Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China;
2. College of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 611101, China;
3. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, 571101, China;
4. Hainan Healthy Banana Plant Propagation Technology Research Center, Haikou, Hainan 571101, China

Received Date: 2024-04-08
Rev Recd Date: 2024-07-10

Abstract

The variations in nutritional composition and physicochemical properties among different banana varieties are crucial for their processing purposes. However, inadequate understanding of the nutritional composition and physicochemical properties of many banana varieties currently restricts the potential for in-depth processing and utilization of diverse banana varieties. To delve into the potential application value of bananas, a ripening time series experiment was conducted for deep analysis of the physicochemical characteristics and nutritional value of eight different banana varieties at three stages of ripening. Principal component analysis（PCA） of multi-components of banana fruits found that there was a significant change in soluble sugar content among varieties as ripeness increased, with the Lady Finger variety being the highest in soluble sugar content（22.75%） at the third ripening stage（S3）, while the Pome variety being the highest in starch content（54.77%） at the first ripening stage（S1）. Starch content decreased with ripeness, and was still 7.96% in the Pome variety at full ripeness. Moreover, the contents of pectin and titrable acidity were closely related to soluble sugar, and the contents of fat, protein, titrable acidity, and vitamin C were observed significantly different in varieties at different ripening stages. PCA analysis revealed significant differences in the composition of banana fruits of different varieties at different ripening stages, providing a scientific basis for selecting suitable varieties and ripening stages for processing.
- banana varieties,
- chemical composition,
- ripeness,
- nutritional value,
- quality

References

[1]	WANG X, WANG A, LI Y, et al. A novel banana mutant"RF 1(Musa spp. ABB, pisang awak subgroup) for improved agronomic traits and enhanced cold tolerance and disease resistance[J]. Frontiers in Plant Science,2021, 12:730718.
[2]	谢江辉.新中国果树科学研究70年:香蕉[J].果树学报, 2019, 36(10):1429-1440.
[3]	ZHOU N, CHEN H, XI J, et al. Biochars with excellent Pb (Ⅱ) adsorption property produced from fresh and dehydrated banana peels via hydrothermal carbonization[J].Bioresource Technology, 2017, 232:204-210.
[4]	李敬阳,王甲水,唐粉玲,等.香蕉果实营养差异及其对人体膳食摄入量贡献评价[J].热带作物学报2015,36(1):174-178.
[5]	DOUNGPORN A, VACHIRA C, KANJANA N, et al. Bioactive compounds and antioxidant properties of banana inflorescence in a beverage for maternal breastfeeding[J].Applied Sciences, 2020, 11(1):343.
[6]	ARVANITOYANNIS I S, MAVROMATIS A. Banana cultivars, cultivation practices, and physicochemical properties[J].Critical Reviews in Food Science and Nutrition, 2009, 49(2):113-135.
[7]	SHALINI R, ANTONY U. Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana[J]. Journal of Food Science and Technology,2015, 52(12):8244-8251.
[8]	CAMPUZANO A, ROSELL C M, CORNEJO F. Physicochemical and nutritional characteristics of banana flour during ripening[J]. Food Chemistry, 2018, 256:11-17.
[9]	KIM I H, CAO H, HANCOCK J D, et al. Effects of processing and genetics on the nutritional value of Sorghum in chicks and pigs-review[J]. Asian-Australasian Journal of Animal Sciences, 2000, 13(9):1337-1344.
[10]	KUMAR P S, SARAVANAN A, SHEEBA N, et al. Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)[J]. LWT, 2019, 116:108524.
[11]	SHALE K, MUKAMUGEMA J, LUES R J, et al. Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa:a mini review[J]. African Journal of Food Science, 2014, 8(7):376-389.
[12]	FALADE K O, OYEYINKA S A. Color, chemical and functional properties of plantain cultivars and cooking banana flour as affected by drying method and maturity[J]. Journal of Food Processing and Preservation, 2015,39(6):816-828
[13]	OFOEDU C E, UBBAONU C N, AGUNWAH I M, et al.Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp[J]. Croatian Journal of Food Science and Technology, 2020, 12(2):218-228.
[14]	洪佳敏,何炎森,郑菲艳,等.香蕉产品加工技术研究进展[J].中国农学通报, 2016, 32(34):180-186.
[15]	庞荣丽,张巧莲,郭琳琳,等.水果及其制品中果胶含量的比色法测定条件优化[J].果树学报, 2012, 29(2):302-307.
[16]	NWANNA E E, IBUKUN E O, OBOH G. Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in highfat fed male Wistar rats induced with streptozotocin[J].Food Science&Nutrition, 2019, 7(1):109-119.
[17]	MHATRE S V, BHAGIT A A, YADAV R P. Proteinaceous pancreatic lipase inhibitor from the seed of Litchi chinensis[J]. Food Technology and Biotechnology, 2019,57(1):113-118.
[18]	NINIO R, LEWINSOHN E, MIZRAHI Y, et al. Changes in sugars, acids, and volatiles during ripening of koubo[Cereus peruvianus (L.) Miller] fruits[J]. Journal Agricultural Food Chemistry, 2003,51(3):797-801.
[19]	KETSA S, WISUTIAMONKUL A. Postharvest physiological disorders of banana fruit:Finger drop, senescent spotting, and chilling injury[J]. Horticultural Reviews, 2022,49:97-169.
[20]	LI J, LIU F, YU H, et al. Diverse banana pseudostems and Rachis are distinctive for edible carbohydrates and lignocellulose saccharification towards high bioethanol production under chemical and liquid hot water pretreatments[J]. Molecules, 2021, 26(13):3870.
[21]	DE JESUS FILHO M, DO CARMO L B, DELLA LUCIA S M, et al. Banana liqueur:Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds[J]. LWT, 2018, 97:31-38.
[22]	PEREIRA G A, ARRUDA H S, MOLINA G, et al.Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel[J]. Journal of Food Processing and Preservation, 2018, 42(1):e13408.
[23]	AMBUKO J, SEKOZAWA Y, SUGAYA S, et al. A comparative Evaluation of Postharvest Quality Attributes of Two Banana (Musa spp) Varieties as Affected by Preharvest Production Conditions[J]. Journal of Agricultural Science, 2013, 5(3):55-58.
[24]	TOLEDO T T, NOGUEIRA S B, CORDENUNSI B R, et al. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening[J].Postharvest Biology and Technology, 2012, 70:51-58.
[25]	REDDY C K, HARIPRIYA S, VIDYA P V. Morphology,physico-chemical and functional characteristics of starches from different banana cultivars[J]. Journal of Food Science and Technology, 2015, 52(11):7289-7296.
[26]	NEPAL N, YACTAYO-CHANG J P, MEDINA-JIMÉNEZ K, et al. Mechanisms underlying the enhanced biomass and abiotic stress tolerance phenotype of an Arabidopsis MIOX over-expresser[J]. Plant Direct, 2019, 3(9):e00165.
[27]	WANG J S, WANG A B, MA W H, et al. Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China[J]. International Journal of Biological Macromolecules, 2019,121:279-284.

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通讯作者: 陈斌, bchen63@163.com

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沈阳化工大学材料科学与工程学院沈阳 110142

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Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

1. Tropical Crop Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China;

2. College of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 611101, China;

3. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, 571101, China;

4. Hainan Healthy Banana Plant Propagation Technology Research Center, Haikou, Hainan 571101, China

Received Date: 2024-04-08

Rev Recd Date: 2024-07-10

Key words:

Abstract: The variations in nutritional composition and physicochemical properties among different banana varieties are crucial for their processing purposes. However, inadequate understanding of the nutritional composition and physicochemical properties of many banana varieties currently restricts the potential for in-depth processing and utilization of diverse banana varieties. To delve into the potential application value of bananas, a ripening time series experiment was conducted for deep analysis of the physicochemical characteristics and nutritional value of eight different banana varieties at three stages of ripening. Principal component analysis（PCA） of multi-components of banana fruits found that there was a significant change in soluble sugar content among varieties as ripeness increased, with the Lady Finger variety being the highest in soluble sugar content（22.75%） at the third ripening stage（S3）, while the Pome variety being the highest in starch content（54.77%） at the first ripening stage（S1）. Starch content decreased with ripeness, and was still 7.96% in the Pome variety at full ripeness. Moreover, the contents of pectin and titrable acidity were closely related to soluble sugar, and the contents of fat, protein, titrable acidity, and vitamin C were observed significantly different in varieties at different ripening stages. PCA analysis revealed significant differences in the composition of banana fruits of different varieties at different ripening stages, providing a scientific basis for selecting suitable varieties and ripening stages for processing.

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Reference (27)

[1]	WANG X, WANG A, LI Y, et al. A novel banana mutant"RF 1(Musa spp. ABB, pisang awak subgroup) for improved agronomic traits and enhanced cold tolerance and disease resistance[J]. Frontiers in Plant Science,2021, 12:730718.
[2]	谢江辉.新中国果树科学研究70年:香蕉[J].果树学报, 2019, 36(10):1429-1440.
[3]	ZHOU N, CHEN H, XI J, et al. Biochars with excellent Pb (Ⅱ) adsorption property produced from fresh and dehydrated banana peels via hydrothermal carbonization[J].Bioresource Technology, 2017, 232:204-210.
[4]	李敬阳,王甲水,唐粉玲,等.香蕉果实营养差异及其对人体膳食摄入量贡献评价[J].热带作物学报2015,36(1):174-178.
[5]	DOUNGPORN A, VACHIRA C, KANJANA N, et al. Bioactive compounds and antioxidant properties of banana inflorescence in a beverage for maternal breastfeeding[J].Applied Sciences, 2020, 11(1):343.
[6]	ARVANITOYANNIS I S, MAVROMATIS A. Banana cultivars, cultivation practices, and physicochemical properties[J].Critical Reviews in Food Science and Nutrition, 2009, 49(2):113-135.
[7]	SHALINI R, ANTONY U. Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana[J]. Journal of Food Science and Technology,2015, 52(12):8244-8251.
[8]	CAMPUZANO A, ROSELL C M, CORNEJO F. Physicochemical and nutritional characteristics of banana flour during ripening[J]. Food Chemistry, 2018, 256:11-17.
[9]	KIM I H, CAO H, HANCOCK J D, et al. Effects of processing and genetics on the nutritional value of Sorghum in chicks and pigs-review[J]. Asian-Australasian Journal of Animal Sciences, 2000, 13(9):1337-1344.
[10]	KUMAR P S, SARAVANAN A, SHEEBA N, et al. Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)[J]. LWT, 2019, 116:108524.
[11]	SHALE K, MUKAMUGEMA J, LUES R J, et al. Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa:a mini review[J]. African Journal of Food Science, 2014, 8(7):376-389.
[12]	FALADE K O, OYEYINKA S A. Color, chemical and functional properties of plantain cultivars and cooking banana flour as affected by drying method and maturity[J]. Journal of Food Processing and Preservation, 2015,39(6):816-828
[13]	OFOEDU C E, UBBAONU C N, AGUNWAH I M, et al.Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp[J]. Croatian Journal of Food Science and Technology, 2020, 12(2):218-228.
[14]	洪佳敏,何炎森,郑菲艳,等.香蕉产品加工技术研究进展[J].中国农学通报, 2016, 32(34):180-186.
[15]	庞荣丽,张巧莲,郭琳琳,等.水果及其制品中果胶含量的比色法测定条件优化[J].果树学报, 2012, 29(2):302-307.
[16]	NWANNA E E, IBUKUN E O, OBOH G. Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in highfat fed male Wistar rats induced with streptozotocin[J].Food Science&Nutrition, 2019, 7(1):109-119.
[17]	MHATRE S V, BHAGIT A A, YADAV R P. Proteinaceous pancreatic lipase inhibitor from the seed of Litchi chinensis[J]. Food Technology and Biotechnology, 2019,57(1):113-118.
[18]	NINIO R, LEWINSOHN E, MIZRAHI Y, et al. Changes in sugars, acids, and volatiles during ripening of koubo[Cereus peruvianus (L.) Miller] fruits[J]. Journal Agricultural Food Chemistry, 2003,51(3):797-801.
[19]	KETSA S, WISUTIAMONKUL A. Postharvest physiological disorders of banana fruit:Finger drop, senescent spotting, and chilling injury[J]. Horticultural Reviews, 2022,49:97-169.
[20]	LI J, LIU F, YU H, et al. Diverse banana pseudostems and Rachis are distinctive for edible carbohydrates and lignocellulose saccharification towards high bioethanol production under chemical and liquid hot water pretreatments[J]. Molecules, 2021, 26(13):3870.
[21]	DE JESUS FILHO M, DO CARMO L B, DELLA LUCIA S M, et al. Banana liqueur:Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds[J]. LWT, 2018, 97:31-38.
[22]	PEREIRA G A, ARRUDA H S, MOLINA G, et al.Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel[J]. Journal of Food Processing and Preservation, 2018, 42(1):e13408.
[23]	AMBUKO J, SEKOZAWA Y, SUGAYA S, et al. A comparative Evaluation of Postharvest Quality Attributes of Two Banana (Musa spp) Varieties as Affected by Preharvest Production Conditions[J]. Journal of Agricultural Science, 2013, 5(3):55-58.
[24]	TOLEDO T T, NOGUEIRA S B, CORDENUNSI B R, et al. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening[J].Postharvest Biology and Technology, 2012, 70:51-58.
[25]	REDDY C K, HARIPRIYA S, VIDYA P V. Morphology,physico-chemical and functional characteristics of starches from different banana cultivars[J]. Journal of Food Science and Technology, 2015, 52(11):7289-7296.
[26]	NEPAL N, YACTAYO-CHANG J P, MEDINA-JIMÉNEZ K, et al. Mechanisms underlying the enhanced biomass and abiotic stress tolerance phenotype of an Arabidopsis MIOX over-expresser[J]. Plant Direct, 2019, 3(9):e00165.
[27]	WANG J S, WANG A B, MA W H, et al. Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China[J]. International Journal of Biological Macromolecules, 2019,121:279-284.

Message Board

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

doi: 10.15886/j.cnki.rdswxb.20240064

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Proportional views

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