The study has been aimed to evaluate and compare phytochemical content and the antioxidant activity in peel extracts of nine local varieties of banana, i.e. Musa sapientum species. Ethanolic extract of peels of these varieties were subjected to in vitro free radical scavenging assays like DPPH, ABTS and lipid peroxidation inhibition assay. Total antioxidant capacity assay to confirm the antioxidant potential and phytochemical content such as total phenols, flavonoids were also determined. The results obtained were analyzed statistically by ANOVA and DMRT analysis. The peel ex- tracts of all the nine varieties of banana exhibited significant antioxidant and phytochemical activities with Musa spp – Blueggoe (Monthan) - AAB and Musa spp – Rasthali – AAB showing highest free radical scavenging activity and Musa spp – Karpooravalli – ABB, Musa spp – Rasthali – AAB, Musa spp - Ney Poovan (Kadali) – AB and Musa spp – Mysore (Poovan) – AAB having highest phytochemical content. The study suggests that peel extracts of these banana varieties could be useful to combat free radical mediated diseases.
References
[1]
B. Halliwell and J. M. C. Gutteridge, “Free Radicals in Biology and Medicine,” 2nd Edition, Oxford Science Publications, Clarendon, 1989.
[2]
B. A. Silva, F. Ferreres, J. O. Malva and A. C. P. Dias, “Phytochemical and Antioxidant Characterization of Hypericum perforatum Alcoholic Extracts,” Food Chemistry, Vol. 90, No. 1-2, 2005, pp. 157-167.
doi:10.1016/j.foodchem.2004.03.049
[3]
K. J. Jo, M. R. Cha, M. R. Lee, M. Y. Yoon and H. R. Park, “Methanolic Extracts of Uncaria rhynchophylla Induce Cytotoxicity and Apoptosis in HT-29 Human Colon Carcinoma Cells,” Plant Foods for Human Nutrition, Vol. 63, No. 2, 2008, pp. 77-82.
doi:10.1007/s11130-008-0074-z
[4]
A. Guyle`ne, P. Berthe and F. Louis, “Bananas, Raw Materials for Making Processed Food Products,” Trends in Food Science and Technology, Vol. 20, No. 2, 2008, pp. 1-3.
[5]
J. O. Arawande and E. A. Komolafe, “Antioxidative Potentials of Banana and Plantain Peel Extracts on Crude Palm Oil,” Ethnobotanical Leaflets, Vol. 14, 2010, pp. 559-569.
[6]
K. Kanazawa and H. Sakakibara, “High Content of Dopamine, a Strong Antioxidant in Cavendish Banana,” Journal of Agricultural Food Chemistry, Vol. 48, No. 3, 2000, pp. 844-848. doi:10.1021/jf9909860
[7]
S. Someya, Y. Yoshiki and K. Okubo, “Antioxidant Compounds from Bananas (Musa cavendish),” Food Chemistry, Vol. 79, No. 3, 2002, pp. 351-354.
doi:10.1016/S0308-8146(02)00186-3
[8]
M. Umamaheswari and T. K. Chatterjee, “In Vitro Antioxidant Activities of the Fractions of Coccinia grandis L. Leaf Extract,” African Journal of Traditional, Complementary and Alterrnative Medicine, Vol. 5, No. 1, 2008, pp. 61-73. doi:10.4314/ajtcam.v5i1.31258
[9]
G. Raghavan, M. Vijayakumar and S. Mehrotra, “Free Radical Scavenging Potential of Chlorophytum tuberosum Baker,” Journal of Ethnopharmacology, Vol. 104, No. 3, 2003, pp. 423-425.
[10]
W. Brand-Williams, M. E. Cuvelier and C. Berset, “Use of Free Radical Method to Evaluate Antioxidant Activity,” Lebensmittel Wissenschaft und Technologie, Vol. 28, No. 1, 1995, pp. 25-30.
doi:10.1016/S0023-6438(95)80008-5
[11]
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans, “Antioxidant Activity Applying Improved ABTS Radical Cation Decolorization Assay,” Free Radical Biology and Medicine, Vol. 26, No. 9-10, 1999, pp. 1231-1237.
doi:10.1016/S0891-5849(98)00315-3
[12]
H. Ohkawa, N. Ohishi and K. Yagi, “Assay for Lipid Peroxidation in Animal Tissues by Thiobarbituric Acid Reaction,” Annals in Biochemistry, Vol. 95, No. 2, 1979, pp. 351-358. doi:10.1016/0003-2697(79)90738-3
[13]
H. Tanner and H. R. Brunner, “Gentranke-Analytik,” Verlag Heller Chemie und Verwaltunsgesellschaft mbH, Germany, 1979.
[14]
C. Kaur and H. C. Kapoor, “Antioxidant Activity and Total Phenolic Content of Some Asian Vegetables,” International Journal of Food Science and Technology, Vol. 37, No. 2, 2002, pp. 153-161.
[15]
F. Karadeniz, H. S. Burdurlu, N. Koca and Y. Soyer, “Antioxidant Activity of Selected Fruits and Vegetables Grown in Turkey,” Turkish Journal of Agricultural Forum, Vol. 29, 2005, pp. 297-303.
[16]
P. Preito, M. Pineda and M. Aguliar, “Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E,” Annals in Biochemistry, Vol. 269, No. 2, 1999, pp. 337-341.
doi:10.1006/abio.1999.4019
[17]
M. Gonzalez-Montelongo, L. Gloria and G. Monica, “Antioxidant Activity in Banana Peel Extracts: Testing Extraction Conditions and Related Bioactive Compounds,” Food Chemistry, Vol. 119, No. 3, 2010, pp. 1030-1039.
doi:10.1016/j.foodchem.2009.08.012
[18]
B. Subhasree, R. Baskar, R. Laxmi Keerthana, R. L. Susan and P. Rajasekaran, “Evaluation of Antioxidant Potential in Selected Green Leafy Vegetables,” Food Chemistry, Vol. 115, No. 4, 2009, pp. 1213-1220.
doi:10.1016/j.foodchem.2009.01.029
[19]
C. Okonogi, A. Songyot, T. Suganya and C. Sombat, “Comparison of Antioxidant Capacities and Cytotoxicities of Certain Fruit Peels,” Food Chemistry, Vol. 103, No. 3, 2007, pp. 839-846.
doi:10.1016/j.foodchem.2006.09.034
[20]
T. Kulisic, V. Ddagovic-Uzelac and V. Milos, “Antioxidant Activity of Herbal Tea Infusions,” Food Technology and Biotechnology, Vol. 44, No. 4, 2006, pp. 485-492.
[21]
R. Baskar, V. Rajeswari and T. S. Kumar, “In Vitro Antioxidant Studies in Leaves of Annona Species,” Indian Journal of Experimental Biology, Vol. 45, No. 5, 2007, pp. 480-485.
[22]
E. Casanova, J. M. García-Mina and M. I. Calvo, “Antioxidant and Antifungal Activity of Verbena officinalis L. Leaves,” Plant Foods for Human Nutrition, Vol. 63, No. 3, 2008, pp. 93-145. doi:10.1007/s11130-008-0073-0
[23]
K. Saito, M. Kohno, F. Yoshizaki and Y. Niwano, “Extensive Screening for Edible Herbal Extracts with Potent Scavenging Activity against Superoxide Anions,” Plant Foods for Human Nutrition, Vol. 63, No. 2, 2008, pp. 65-70. doi:10.1007/s11130-008-0071-2
[24]
G. C. Yen, P. D. Duh and C. L. Tsai, “Relationship between Antioxidant Activity and Maturity of Peanut Hulls,” Journal of Agricultural Food Chemistry, Vol. 41, No. 1, 1993, pp. 67-70. doi:10.1021/jf00025a015
[25]
G. Cao, E. Sofic and R. L. Prior, “Antioxidant and Pro- Oxidant Behaviour of Flavonoids: Structure Activity Relationships,” Free Radical Biology and Medicine, Vol. 22, No. 5, 1997, pp. 749-60.
doi:10.1016/S0891-5849(96)00351-6
[26]
M. F. Gordon, “The Mechanism of Antioxidant Action in Vitro,” In: B. J. F. Hudson, Ed., Food Antioxidants, Elsevier Applied Science, London, 1990, pp. 1-18.
