Fatty acid content and antioxidant activity of Thai bananas.

• Main Author: Jirawan Banditpuritat and Rungthip Kawaree
• Format: Article
• Language: English
• Published: Maejo University 2007-12-01
• Series: Maejo International Journal of Science and Technology
• Subjects: banana; fatty acids; antioxidant
• Online Access: http://www.mijst.mju.ac.th/vol1/222-228.pdf

The aril extracts of three Thai banana varieties, namely “Kluai Khai”(KK), “Kluai Namwa”(KN) and “Kluai Hom”(KH) were analyzed by gas chromatography and mass spectrometry (GC-MS). GC-MS data were used to identify 5 methyl esters of each banana extract after transesterification. The most prominent components found in KK, KN and KH were hexadecanoic acid methyl ester (43.17, 29.18, 30.57 % respectively), 9, 12, 15-octadecatrienoic acid methyl ester (35.93, 30.46, 39.68 % respectively), 9, 12-octadecadienoic acid methyl ester (14.35, 36.10, 21.82 % respectively), 9-hexadecanoic acid methyl ester (3.76, 3.34, 3.32 % respectively) and octadecanoic acid methyl ester (2.79, 0.92, 4.60 % respectively). The antioxidant activity of the crude oils was evaluated using DPPH method.