Exploring the nutritional composition, physicochemical properties, and biological characteristics of mature banana varieties (Musaceae)

Abstract

Despite the global significance of bananas, detailed characterization of their nutritional, physicochemical, and bioactive properties remains limited, especially for rare or regionally cultivated varieties. This study profiles 13-banana cultivars from Vietnam to identify varietal differences and assess their potential in food applications, using a multi-dimensional framework including morphology, surface color, and texture. Physicochemical characteristics and proximate nutritional components were assessed using validated methodologies. Moreover, key bioactive compounds and antioxidant activities were quantified via spectrophotometric assays. Results revealed significant inter-cultivar variation across all analytical domains. Ta Qua exhibited the largest fruit morphology and the highest carbohydrate content (>40.29 g/100g), while Cha Bot demonstrated elevated concentrations of phenolic and flavonoid compounds, correlating with robust antioxidant activity (1.17-1.67 mgAA/gDW). Conversely, Sap Trang presented limited antioxidant capacity but was comparatively rich in protein (1.89 g/100g). The study highlights the importance of cultivar-specific profiling to support evidence-based selection for nutrition, breeding, and food development.

Keywords: Antioxidant activity; Banana varieties; Bioactive compounds; Nutritional composition; Physicochemical properties.

Figure 1

L*, a*, b* values of the flesh and peel of different banana varieties. Different letters within the same parameter and sample indicate a statistically significant difference (p < 0.05). L*: lightness (0 = black, 100 = white); a*: +60 (red) to -60 (green); b*: +60 (blue) to -60 (yellow).

Figure 2

Total bioactive compounds content of banana varieties.

Figure 3

Antioxidant activity of banana varieties.

Figure 4

The hierarchical clustering dendrogram groups the banana varieties based on 18 evaluated parameters, including color (L*, a*, b*), nutritional composition (moisture content, protein, lipid, ash, and fiber), physicochemical characteristics (total acid content, reducing sugars, pH, and total soluble solids), and biological characteristics (polyphenol content, flavonoids, vitamin C, carotenoids, ABTS, and DPPH antioxidant activities).

Figure 5

The PCA biplots show variable contributions as vectors and sample clustering with ellipses. The selected components explain over 80% of total variance, highlighting clear group separation based on physicochemical and bioactive traits.

Figure 6

Correlation matrix of physicochemical and bioactive variables visualized using a color-coded correlogram.