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

Abstract

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, β-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.