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Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials

Consumption of banana flower as a vegetable is popular among many countries in Southeast Asia. In this study, banana flowers of six different Malaysian cultivars namely, pisang Abu (Musa balbisiana cv P. Abu), pisang Berangan (Musa acuminata cv P. Berangan), pisang Nipah (Musa balbisiana cv P. Nipah...

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Main Authors: Marikkar, Jalaldeen Mohammed Nazrim, Tan, S. J., Salleh, Abu Bakar, Azlan, Azrina, Mohamad Ali, Mohd Shukuri
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/50439/1/%2821%29.pdf
http://psasir.upm.edu.my/id/eprint/50439/
http://www.ifrj.upm.edu.my/23%20(05)%202016/(21).pdf
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spelling my.upm.eprints.504392017-02-28T10:31:13Z http://psasir.upm.edu.my/id/eprint/50439/ Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials Marikkar, Jalaldeen Mohammed Nazrim Tan, S. J. Salleh, Abu Bakar Azlan, Azrina Mohamad Ali, Mohd Shukuri Consumption of banana flower as a vegetable is popular among many countries in Southeast Asia. In this study, banana flowers of six different Malaysian cultivars namely, pisang Abu (Musa balbisiana cv P. Abu), pisang Berangan (Musa acuminata cv P. Berangan), pisang Nipah (Musa balbisiana cv P. Nipah), pisang Susu (Musa acuminata cv P. Susu), pisang Mas (Musa acuminate cv P. Mas) and pisang Rastali (Musa paradisiaca cv P. Rastali) were investigated for their antioxidant and anti-hyperglyemic properties. The total poly phenolic content and antioxidant activities, the α-amylase and α-glucosidase inhibitory potentials of the banana flower extracts were studied in vitro using relevant assays. Among the six cultivars, cultivar Susu was found to have the highest phenolic content (80.13 ± 4.64 mg of GAE/g of extract) and displayed the highest ABTS+ and DPPH radical scavenging activities (24.73 ± 0.04 and 25.10 ± 0.15 μmole of Trolox equivalent/g of extract). The anti-amylase and antiglucosidase activity of the banana flowers extracts were in the range of 47.31-62.58% and 74.98-91.62%, respectively. All banana flower extracts inhibited the activity of α-glucosidase better than α-amylase at the concentration of 200 μg/ml. This study concluded that the extracts of Malaysian banana flowers were potent sources of natural antioxidants, which can be used as postprandial hyperglycemia regulators. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50439/1/%2821%29.pdf Marikkar, Jalaldeen Mohammed Nazrim and Tan, S. J. and Salleh, Abu Bakar and Azlan, Azrina and Mohamad Ali, Mohd Shukuri (2016) Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials. International Food Research Journal, 23 (5). pp. 1988-1995. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(05)%202016/(21).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Consumption of banana flower as a vegetable is popular among many countries in Southeast Asia. In this study, banana flowers of six different Malaysian cultivars namely, pisang Abu (Musa balbisiana cv P. Abu), pisang Berangan (Musa acuminata cv P. Berangan), pisang Nipah (Musa balbisiana cv P. Nipah), pisang Susu (Musa acuminata cv P. Susu), pisang Mas (Musa acuminate cv P. Mas) and pisang Rastali (Musa paradisiaca cv P. Rastali) were investigated for their antioxidant and anti-hyperglyemic properties. The total poly phenolic content and antioxidant activities, the α-amylase and α-glucosidase inhibitory potentials of the banana flower extracts were studied in vitro using relevant assays. Among the six cultivars, cultivar Susu was found to have the highest phenolic content (80.13 ± 4.64 mg of GAE/g of extract) and displayed the highest ABTS+ and DPPH radical scavenging activities (24.73 ± 0.04 and 25.10 ± 0.15 μmole of Trolox equivalent/g of extract). The anti-amylase and antiglucosidase activity of the banana flowers extracts were in the range of 47.31-62.58% and 74.98-91.62%, respectively. All banana flower extracts inhibited the activity of α-glucosidase better than α-amylase at the concentration of 200 μg/ml. This study concluded that the extracts of Malaysian banana flowers were potent sources of natural antioxidants, which can be used as postprandial hyperglycemia regulators.
format Article
author Marikkar, Jalaldeen Mohammed Nazrim
Tan, S. J.
Salleh, Abu Bakar
Azlan, Azrina
Mohamad Ali, Mohd Shukuri
spellingShingle Marikkar, Jalaldeen Mohammed Nazrim
Tan, S. J.
Salleh, Abu Bakar
Azlan, Azrina
Mohamad Ali, Mohd Shukuri
Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
author_facet Marikkar, Jalaldeen Mohammed Nazrim
Tan, S. J.
Salleh, Abu Bakar
Azlan, Azrina
Mohamad Ali, Mohd Shukuri
author_sort Marikkar, Jalaldeen Mohammed Nazrim
title Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
title_short Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
title_full Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
title_fullStr Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
title_full_unstemmed Evaluation of banana (Musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
title_sort evaluation of banana (musa sp.) flowers of selected varieties for their antioxidative and anti-hyperglycemic potentials
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/50439/1/%2821%29.pdf
http://psasir.upm.edu.my/id/eprint/50439/
http://www.ifrj.upm.edu.my/23%20(05)%202016/(21).pdf
_version_ 1643834663574175744
score 13.211869

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