Proximate composition and nutritional analysis of selected bananas cultivated in Hainan, China

文献类型： 外文期刊

第一作者： Tan, Lin

作者： Tan, Lin;He, Yingdui;Solis-Sainz, Juan Carlos;Li, Sunjing;Deng, Jie;Avula, Bharathi;Zhang, Jin;Pugh, Nirmal D.;Katragunta, Kumar;Solis-Sainz, Juan Carlos;Wang, Mei

作者机构：

关键词： Bananas; Proximate composition; Vitamin C and B6; Free amino acids; Minerals; Bioactive compounds

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 125 卷

页码：

收录情况： SCI

摘要： Fenjiao, Dajiao, Red banana, and Haigongjiao are four selected banana varieties cultivated in Hainan, China. However, there is still no overall study comparing their nutritional properties. Our aim was to investigate their proximate composition, vitamin C and B6, amino acids, minerals, and bioactive compounds while evaluating the influence of banana variety and cultivation site on these parameters. Results indicated that Haigongjiao (Chengmai) had the highest level of soluble sugar, protein, and vitamin C. Ten essential amino acids were present in all varieties. The ratio of essential to total and non-essential amino acids in Red banana and Haigongjiao (Chengmai) met the World Health Organization's criteria for ideal proteins. Twenty minerals were tested, K and Mg were the most abundant macro-elements in all samples with no harmful minerals. Red banana (Baoting) and (Waning) contained the highest Zn and Mn levels, respectively, while Red banana (Baoting) possessed the highest flavonoid, rutin, beta-carotene, and 5-HT content. These findings suggested that Red banana and Haigongjiao possess a better nutritional profile. Variance partitioning analysis indicated that the physicochemical properties and vitamin content were more affected by banana variety than plantation site, while free amino acids, minerals, and bioactive compounds content were more affected by plantation site.

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