Fatty acid content and antioxidant activity of Thai bananas.
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