นโยบายงานวิจัย /จรรยาบรรณนักวิจัย /ระดับคุณภาพบทความวิจัยตีพิมพ์ /ระดับคุณภาพผลงานวิชาการ /แหล่งทุน /ดาวน์โหลด /ฐานข้อมูลวิจัย /วิเคราะห์-สังเคราะห์งานวิจัย /ลิขสิทธิ์ /ข่าว


A comparative study of antioxidant activity, total phenolic and total flavonoid contents in four banana (Musa spp) cultivars.


Author

-

Kusuma Jitsaeng and Rawiwun Kaewamatawong


Journal

- Proceeding of The first international conference on Innovation of Functional Foods in Asia (IFFA) Fu

Volume

- 1

Year

- 2018

Publication type

-

Page list

- 194-204

Abstract

   

Abstract
Introduction: Plants of the genus Musa (Musaceae) or banana is one of the most important
crop in Thailand. Fruits of various banana cultivars are produced for domestic consumption
and export market. Since ripen bananas are eaten as dessert. The over produced bananas may
go waste due to over ripen. The application of green bananas as a source for functional food
can improve product value and reduce food losses in production chain. The purposes of this
study was to screen for functional food properties of parts of the green bananas indicated by
antioxidant activity, total flavonoid and total phenolic contents.
Materials and Methods: Four Thai banana cultivars namely Musa(ABB) KluaiNamwa, Musa
(BB) cv. KluaiThani, Musa (AAA) cv. KluaiHomKheiw and Musa(AAA) cv. KluaiHom
Thong were selected for investigation. Peels and pulps of the green fruits were separated and
extracted with 96% EtOH. The antioxidant activity was evaluated by DPPH radical scavenging
assay using vit C as a standard antioxidant. The total flavonoid contents were determined by
aluminium chloride complexation method and total phenolic contents were determined by
Follin-ciocalteu method.
Results: The ethanolic extracts (1 mg/ml) of banana cultivars exhibited different degree of
antioxidant activity. Musa (BB) cv. KluaiTani pulp extracts showed the strongest antioxidant
activity (94.81±0.25% inhibition equivalent to 50.12±0.13mg vitC/g extract). The highest total
phenolic contents was detected in the pulp of Musa (BB group) cv. Kluai Tani (253.13±82.64
Innovation of Functional Foods in Asia (IFFA)
Functional Foods: Trends in Research and Markets January 22nd-24th, 2018
University of Phayao, Phayao Province, Thailand
Society for Free Radical Research Thailand
195
mgGAE/g extract) whereas the highest total flavonoid contents were identified in the peel of
Musa (BB group) cv. KluaiTani (4.13±0.53 mgRUE/g extract).
Conclusion: This comparative study has illustrated the antioxidant activity, total flavonoid and
total phenolic contents in various banana cultivars and could be used for selecting the potential
banana cultivars to further development as functional food.


Keywords

   

Musa sp., antioxidant activity, total phenolic contents, total flavonoid contents