Open AccessAntioxidant activity and Total Phenolic compounds of Fresh and Blanching Banana blossom (Musa ABB CV.Kluai “Namwa”) in Thailand
Author(s) -
Sarisa Thaweesang
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/639/1/012047
Subject(s) - blanching , bract , antioxidant , chemistry , food science , banana peel , horticulture , botany , biology , biochemistry , inflorescence
Fresh and blanching banana blossom were extracted by ethanol. Fresh banana florets crude extract had the highest antioxidant activity 42.74% and IC 50 were 1275.50µg/ml respectively. For blanching banana florets crude extract, The antioxidant activity and IC 50 value were 41.78 and 1306.67 µg/ml respectively. Antioxidant activity of fresh banana bract crude extract and blanching banana bract crude extract were only 28.43% and 13.33% respectively. Results also showed could not evaluation of IC 50 value for banana bract crude extract. However, Banana blossom able to antioxidant activity. Banana florets crude extract showed effective antioxidant activity more than banana bract crude extract (p<0.05). Blanching banana florets and fresh banana florets contained the highest total phenolic compounds were 1380.58 µg GAE/g and 1091.30 µg GAE/g respectively. While banana bract had low phenolic compounds. The food processing for consumption did not affected to total phenolic compounds. It was therefore suggested that banana florets have potential as good source of natural antioxidant.