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Antioxidant Properties of Isolated Compounds from Banana Rhizome
Author(s) -
Kandasamy Saravanan,
Baggu Chinnababu,
Javagal Manjunatha Rangaswamy,
Lingamallu Jaganmohan Rao,
Yenamandra Venkateswarlu,
Aradhya Somaradhya Mallikarjuna
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12414
Subject(s) - antioxidant , chlorogenic acid , chemistry , rhizome , acetone , polyphenol , ethyl acetate , chloroform , nutraceutical , food science , extraction (chemistry) , organic chemistry , chromatography , botany , biology
In this study, we attempted to explore banana rhizome (BR) as a source of natural bioactive compounds. Dried BR powder was subjected to sequential extraction using solvents with increasing polarity and studied for antioxidant activities. Chloroform and acetone extracts were selected for isolation and identification of bioactive compounds because of their high antioxidant properties. Antioxidant activity guided fractionation of these extracts yielded 3 compounds. The spectroscopy studies revealed the identity of isolated compounds as 4‐epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid. Polyphenolic compound chlorogenic acid and triterpenoid compounds, 4‐cyclomusalenone and cycloeucalenol acetate displayed multifunctional antioxidant activity. Practical Application The isolated compounds namely 4‐epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid have demonstrated their antioxidant properties in different in vitro assay models. The present study indicated that the vast quantity of banana rhizome which was incinerated could be a potential source of natural antioxidant compounds. This can also be used in the food, nutraceutical and pharmaceutical industries.