Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas
Solubility of antioxidant compounds depends on the type of extraction solvent used. Here, we report total phytochemical content and antioxidant activities of methanolic, ethanolic and distilled water extracts of banana pulp and flower from different banana cultivars. Rastali (AAB) and Berangan (AAA)...
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| author | Ramlan, Nurhana Nadia Mohamad Azzeme, Azzreena Md Padzil, Khairul Naim Mahmood, Maziah |
| author_facet | Ramlan, Nurhana Nadia Mohamad Azzeme, Azzreena Md Padzil, Khairul Naim Mahmood, Maziah |
| author_sort | Ramlan, Nurhana Nadia |
| collection | UPM |
| description | Solubility of antioxidant compounds depends on the type of extraction solvent used. Here, we report total phytochemical content and antioxidant activities of methanolic, ethanolic and distilled water extracts of banana pulp and flower from different banana cultivars. Rastali (AAB) and Berangan (AAA) belong to a dessert banana group, while Tanduk (AAB), Nipah (BBB) and Awak (ABB) belong to a cooking banana group. The total antioxidant activities were analyzed using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. The total of phenolics (TPC), flavonoids (TFC) and β-carotene (TBC) were also determined. The DPPH assay showed the methanolic extract of ripe dessert banana pulps, Rastali and Berangan contained the highest antioxidant activities, 91% and 74.15%, respectively. A similar trend was observed from FRAP assay, which showed the methanolic extract of ripe Rastali and Berangan pulps contained the highest antioxidant activities, 1225.52±6.51 µM Fe(II)/g and 1090.42±20.66 µM Fe(II)/g, respectively. The highest TPC and TFC were found in the methanolic extract of Berangan flower (55.91±1.25 mg GAE/g FW) and ripe Berangan pulp (1.51±0.05 mg RE/g FW), respectively. The ripe Berangan pulp and Awak flower showed the highest TBC (6.685±0.11 µg/g FW and 6.374±0.26 µg/FW, respectively). Overall, methanolic extract showed the best capacity to extract the highest antioxidant compounds from dessert bananas, while ethanolic extract has the best ability to extract antioxidant compounds from cooking banana. Thus, respective solvents can be used to extract natural antioxidant compounds from different banana cultivars for human consumption and industrial use. |
| first_indexed | 2024-03-06T09:42:13Z |
| format | Article |
| id | upm.eprints-62157 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:42:13Z |
| publishDate | 2017 |
| publisher | Malaysian Society for Biochemistry and Molecular Biology |
| record_format | dspace |
| spelling | upm.eprints-621572019-04-17T07:54:09Z http://psasir.upm.edu.my/id/eprint/62157/ Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas Ramlan, Nurhana Nadia Mohamad Azzeme, Azzreena Md Padzil, Khairul Naim Mahmood, Maziah Solubility of antioxidant compounds depends on the type of extraction solvent used. Here, we report total phytochemical content and antioxidant activities of methanolic, ethanolic and distilled water extracts of banana pulp and flower from different banana cultivars. Rastali (AAB) and Berangan (AAA) belong to a dessert banana group, while Tanduk (AAB), Nipah (BBB) and Awak (ABB) belong to a cooking banana group. The total antioxidant activities were analyzed using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. The total of phenolics (TPC), flavonoids (TFC) and β-carotene (TBC) were also determined. The DPPH assay showed the methanolic extract of ripe dessert banana pulps, Rastali and Berangan contained the highest antioxidant activities, 91% and 74.15%, respectively. A similar trend was observed from FRAP assay, which showed the methanolic extract of ripe Rastali and Berangan pulps contained the highest antioxidant activities, 1225.52±6.51 µM Fe(II)/g and 1090.42±20.66 µM Fe(II)/g, respectively. The highest TPC and TFC were found in the methanolic extract of Berangan flower (55.91±1.25 mg GAE/g FW) and ripe Berangan pulp (1.51±0.05 mg RE/g FW), respectively. The ripe Berangan pulp and Awak flower showed the highest TBC (6.685±0.11 µg/g FW and 6.374±0.26 µg/FW, respectively). Overall, methanolic extract showed the best capacity to extract the highest antioxidant compounds from dessert bananas, while ethanolic extract has the best ability to extract antioxidant compounds from cooking banana. Thus, respective solvents can be used to extract natural antioxidant compounds from different banana cultivars for human consumption and industrial use. Malaysian Society for Biochemistry and Molecular Biology 2017 Article NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/62157/1/Influence%20of%20different%20extraction%20solvents%20on%20phytochemical%20content%20and%20antioxidant%20capacity%20extracted%20from%20pulp%20and%20flower%20of%20dessert%20and%20cooking%20bananas.pdf Ramlan, Nurhana Nadia and Mohamad Azzeme, Azzreena and Md Padzil, Khairul Naim and Mahmood, Maziah (2017) Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas. Malaysian Journal of Biochemistry & Molecular Biology, 20 (2 & 3). pp. 10-16. ISSN 2600-9005 https://msbmb2010.wixsite.com/mjbmb/copy-of-home-1 |
| spellingShingle | Ramlan, Nurhana Nadia Mohamad Azzeme, Azzreena Md Padzil, Khairul Naim Mahmood, Maziah Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title | Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title_full | Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title_fullStr | Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title_full_unstemmed | Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title_short | Influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| title_sort | influence of different extraction solvents on phytochemical content and antioxidant capacity extracted from pulp and flower of dessert and cooking bananas |
| url | http://psasir.upm.edu.my/id/eprint/62157/1/Influence%20of%20different%20extraction%20solvents%20on%20phytochemical%20content%20and%20antioxidant%20capacity%20extracted%20from%20pulp%20and%20flower%20of%20dessert%20and%20cooking%20bananas.pdf |
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