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Title: In vitro antioxidant activity of banana (Musa spp. ABB cv. Pisang Awak)
Authors: Darsini, D Teepica Priya
Maheshu, V
Vishnupriya, M
Sasikumar, J M
Keywords: Banana
Pisang Awak
Antioxidant activity
Reducing power
Hydroxyl Radical
high performance thin layer chromatography
Issue Date: Apr-2012
Publisher: NISCAIR-CSIR, India
Abstract: The methanolic extract of Musa ABB cv Pisang Awak was investigated for the polyphenolic contents and antioxidant activity. The total phenol and flavonoid contents of the fruit extract were found to be 120 mg gallic acid equivalents (GAE) and 440 mg quercetin equivalents (QE)/100 g of sample dry weight, respectively. The antioxidant activity of the Pisang Awak methanol extract (PAME) (20-500 µg/ml) was determined using 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, reducing capacity, 2-2’-azinobis-3-ethylbenzothiozoline-6-sulfonic acid (ABTS) radical cation decolourization and hydroxyl radical scavenging capacity (OH·). The EC50 values of DPPH, ABTS and OH· activities of the PAME and butylated hydroxy toluene (BHT) were found to be 65 and 9 µg/ml, 29 and 6 µg/ml, 36 and 42 µg/ml respectively. The reducing capacity increased with increasing concentration (31.5-1000 mg/ml) of the fruit extract and the activity was comparable with the standard BHT. The high performance thin layer chromatography (HPTLC) analysis of the extract revealed the presence of polyphenols. The strong and positive correlations were obtained between total phenol/flavonoid contents (R2 = 0.693-1.0) and free radical scavenging ability was attributed to the polyphenols as the major antioxidants.
Page(s): 124-129
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-0959 (Online); 0301-1208 (Print)
Source:IJBB Vol.49(2) [April 2012]

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