A Comparison of Yield Component and Chemical Composition in Mao
Abstract
Mao is widely grown in the organic agriculture system in Sakon Nakhon Province, because mao is a naturally occurring plant which has many varieties. Mao fruits are popularly eaten as fresh fruit because they are healthy fruits. Nowadays, there are various products that have enormous economic value. This research aims to determine the yield components and chemical composition of each mao variety commercially suitable in Sakon Nakhon Province. The experimental was arranged in CRD. It was found that each variety of mao has a highly significant difference in yield component and chemical composition such as anthocyanin and fiber content (P < 0.01). While TSS, TA, TSS / TA, pH, moisture, protein and ash were statistically different (P < 0.05) except the fat percentage has no statistical difference. It was found that the Faprathan produced the highest number of fruits and fruit weight per panicle also 100 fruit weight, panicle length, titratable Acidity (TA) and moisture content. The Sanphan produced the highest total soluble solids (TSS), TSS/TA, pH and protein content. The Kumlai had the highest fruit length, anthocyanin, fiber, protein and ash content. The correlation found that the fruit weight per panicle showed positive correlation with number of fruits per panicle. While 100 fruit weight positively correlated with TSS and pH but negatively correlated with TA and fiber content. Keywords : mao ; yield component ; chemical compositionReferences
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Burin, V.M., Falcão, L.D., Gonzaga, L.V., Fett, R., Rosier, J.P. & Bordignon- Luiz ,T. (2010). Color, phenolic content and antioxidant activity of grape juice. Food Science and Technology, 30(4), 1027-1032.
Butkhup, L. & Samappi, S. (2011). Changes in physico-chemical properties, polyphenol compounds and antiradcal activity during development and ripening of Mao-Luang (Antidesma bunius L. Spreng) fruits. Research Journal of Medicinal Plant, 19(1), 85-99.
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Jorjong, S., Butkhup, L. & Samappito, S. (2015). Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma thwaitesianum Müll.Arg.) cultivars from Northeastern Thailand. Food Chamisitry, 181(2),
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Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K. & Kujala, T.S. (1999). Antioxidant activity of plant extract containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(2),
3954-3962.
Kumkang, A. & Sangkaew, V. (2000). Mao local fruit trees that need to be developed. Technologychaoban Journal,
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Sirilaophaisan S., Gunun, P., Sintala, K., Punyakaew, P. and Kimprasit, T. (2016). Effects of Dietary Mao Pomace Supplementation on Egg Production Performance, Egg Quality, and Hematology of Laying Hens. Journal of Agriculture, 32(2), 273-281. (in Thai)
Siriphanich, J. (2001). Physiology and post-harvest fruits and vegetables. BKK; Kasetsart University Press.
(in Thai)
Sripakdee, T., Sriwicha, A., Jansam, N., Mahachai, R. & Chanthai, S. (2015). Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice. International Food Research Journal, 22(2), 618-624.
Suphanphuwong, D., Non- Asa, U., Bureenok, S., Vasupen, K., Wongsuthavas, S., Paengkoum P., Wachirapakorn, C., Wanapat, M. & Yuangklang, C. (2012). Effects of mao pomace supplementation on feed intake and nutrients digestibility in goat. Khon Kaen Agriculture Journal, 40(2), 222-229. (in Thai)
Tomas-Barberan, F.A. & Espin, J.C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(1), 853-876.
Belina-Aldemita, M.D., Sabularse, C.V., Dizon, I.E., Hurtada, A.W., & Torio, O.M.A. (2013). Antioxidant properties of bignay [Antidesma thwaitesianum Müll.Arg. Spreng.] wine at different stages of processing. Philippine Agricultural Scientist, 96, 308–313.
Burin, V.M., Falcão, L.D., Gonzaga, L.V., Fett, R., Rosier, J.P. & Bordignon- Luiz ,T. (2010). Color, phenolic content and antioxidant activity of grape juice. Food Science and Technology, 30(4), 1027-1032.
Butkhup, L. & Samappi, S. (2011). Changes in physico-chemical properties, polyphenol compounds and antiradcal activity during development and ripening of Mao-Luang (Antidesma bunius L. Spreng) fruits. Research Journal of Medicinal Plant, 19(1), 85-99.
Chantaranothai, P. (2007). Phu Phan plant species. Khon Kaen: Nana Witthaya Printing House. (in Thai)
Dejsupa, S. & Mankhetkorn, S. (2006). A study of apoptosis-inducing action of siamois red wine polyphenols in breast cancer MDA-MB-435 cells xenografted in athymic nude mice: Molecular imaging and histochemical evidence. Chiang Mai: Graduate School, Chiang Mai University. (in Thai)
Department of Chemistry. (2012). General chemistry. BKK: Publisher of Chulalongkorn University. (in Thai)
Department of Intellectual Property. (2014). Announcement of Geographical Indication Registration. Book number 21 Notification number 75. Retrieved March 1, 2020, from http://www.ipthailand.go.th/en/home-eng.html. (in Thai)
Hertog, P.C., Feskens, E.J.M. & Kromhou, D. (1997). Antioxidant flavonols and coronary heart disease risk. The Lancet, 349 (2), 699-703.
Hoffmann, P. (2005). Antidesma in malesia and Thailand. UK: Publishing Royal Botanic Gardens.
Jorjong, S., Butkhup, L. & Samappito, S. (2015). Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma thwaitesianum Müll.Arg.) cultivars from Northeastern Thailand. Food Chamisitry, 181(2),
248–255.
Kahkonen, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.P., Pihlaja, K. & Kujala, T.S. (1999). Antioxidant activity of plant extract containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47(2),
3954-3962.
Kumkang, A. & Sangkaew, V. (2000). Mao local fruit trees that need to be developed. Technologychaoban Journal,
9, 40-42. (in Thai)
Liu, R.H. (2004). Potential synergy of phytochemicals in cancer prevention: Mechanism of action. Journal of Nutritio, 134, 3479-3485.
Lokaewmanee, K., Traithailen, U. & Audomwong N. (2016). Effects of mao from juice industry supplementation on production performance and some hematological values of laying hens. Khon Kaen Agriculture Journal, 44(1), 413-418. (in Thai)
Lttharat, A., Hansakul, P., Sriwanthana, B., Sakpakdeejaroen, I. & Sakhunkhu, S. (2012). Development of Mao extract for use as medicine and health supplement for cancer and AIDS patients. BKK: National Research Council of Thailand. (in Thai)
Musika, J. & Saeeaew, A. (2013). Effect of Colors and Varieties of Mao Fruits on Physicochemical and Functional Properties. In Proceeding Graduate Research Conference (pp. 322- 400), Khon Kaen: Khon Kaen University. (in Thai)
Pan, L., Matthew, S., Chai, H.B., Ninh, T.N., Kleinholz, N.M., Green-Church, K.B., Soejarto, D.D., Carcache de Blanco, E.J. & Kinghorn, A.D. (2011). Isolation and analysis of aristolochic acid I and other compounds from the roots and other plant parts of Antidesma bunius. In Proceeding Annual Meeting of the American Society of Pharmacognosy. (pp. 122- 200). CA: San Diego.
Pawa, K.K., Ingkaninan, K., Keartinun, S., Tammatee, S., Louisirirotchanaku,l S. & Chaiprasert, A. (2003). A study of mamao Antidesma acidum and 4 Thai medicinal herbs for anti-HIV, antifungal, antibacterial and immunomodulating effects. BKK: National Research Council of Thailand. (in Thai)
Puangpronpitag, D., Areejitranusorn, P., Boonsiri, P., Suttajit , M. & Yongvanit, P. (2008). Antioxidant activities of polyphenolic compounds isolated from Antidesma thwaitesianum Mull. Arg. Seeds and Marcs. Journal of Food Science, 73(2), 648-653.
Sirilaophaisan S., Gunun, P., Sintala, K., Punyakaew, P. and Kimprasit, T. (2016). Effects of Dietary Mao Pomace Supplementation on Egg Production Performance, Egg Quality, and Hematology of Laying Hens. Journal of Agriculture, 32(2), 273-281. (in Thai)
Siriphanich, J. (2001). Physiology and post-harvest fruits and vegetables. BKK; Kasetsart University Press.
(in Thai)
Sripakdee, T., Sriwicha, A., Jansam, N., Mahachai, R. & Chanthai, S. (2015). Determination of total phenolics and ascorbic acid related to an antioxidant activity and thermal stability of the Mao fruit juice. International Food Research Journal, 22(2), 618-624.
Suphanphuwong, D., Non- Asa, U., Bureenok, S., Vasupen, K., Wongsuthavas, S., Paengkoum P., Wachirapakorn, C., Wanapat, M. & Yuangklang, C. (2012). Effects of mao pomace supplementation on feed intake and nutrients digestibility in goat. Khon Kaen Agriculture Journal, 40(2), 222-229. (in Thai)
Tomas-Barberan, F.A. & Espin, J.C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture, 81(1), 853-876.
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2021-01-18
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