Effect of Maturity Stage on Phenolic Content and Antioxidant Capacity of Different Parts of Musa babisiana Fruits Harvested from Nam Dinh Province

Date Received: 03-07-2025

Date Published: 03-07-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2018.16.10.

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Issue: Vol. 16 No. 10 (2018)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Ha, L., Hoai, T., & Ha, H. (2025). Effect of Maturity Stage on Phenolic Content and Antioxidant Capacity of Different Parts of Musa babisiana Fruits Harvested from Nam Dinh Province. Vietnam Journal of Agricultural Sciences, 16(10). https://doi.org/10.31817/tckhnnvn.2018.16.10.

Effect of Maturity Stage on Phenolic Content and Antioxidant Capacity of Different Parts of Musa babisiana Fruits Harvested from Nam Dinh Province

Lai Thi Ngoc Ha (*) , Tran Thi Hoai , Hoang Hai Ha

  • Tác giả liên hệ: [email protected]

    • Keywords

    Musa babisiana, polyphenol, antioxidant capacity, maturity stage

    Abstract


    The purpose of this research was to determine the total phenolic content the and antioxidant capacity of the skin, pulp and seeds of Musa babisiana fruits harvested in Nam Dinh province at five maturity stages by using Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively. Results showed that among the three parts of Musa babisiana, the seeds had the highest phenolic content and antioxidant capacity. Total phenolic content and antioxidant capacity of the three parts decreased with ripening. Furthermore, high Pearson’s correlation coefficients (r = 0.98-0.99) between phenolic content and antioxidant capacity of the skin, pulp and seeds indicated that phenolics were resposible for the antioxidant capacity. However, the low phenolic content and high antioxidant capacity of pulp suggested the presence of other types of antioxidant compounds rather than polyphenols in pulp and differences in phenolic profile in pulp, seeds and skin.

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