Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel

Mokbel, Matook Saif; Hashinaga, Fumio

doi:10.3844/ajbbsp.2005.125.131

Cited by 72 publications

(60 citation statements)

References 16 publications

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“…The extracts of the intermediate polar solvent, EtOAc contained substantially higher levels of phenolic compounds (ranging from 0.071 to 0.996 GAE g/100 g) than polar water fraction and comparable with those found in the 70% acetone extracts (Table 1). Similar results were obtained by Mokbel and Fumio Hashinaga [28] in Cavendish variety of banana peel. Low recovery of phenols in water fraction could be caused by the oxidation of phenolic compound by polyphenol oxidase.…”

Section: Resultssupporting

confidence: 92%

Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening

Sundaram

Anjum

Dwivedi

et al. 2011

Appl Biochem Biotechnol

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Phytochemicals such as polyphenols and carotenoids are gaining importance because of their contribution to human health and their multiple biological effects such as antioxidant, antimutagenic, anticarcinogenic, and cytoprotective activities and their therapeutic properties. Banana peel is a major by-product in pulp industry and it contains various bioactive compounds like polyphenols, carotenoids, and others. In the present study, effect of ripening, solvent polarity on the content of bioactive compounds of crude banana peel and the protective effect of peel extracts of unripe, ripe, and leaky ripe banana fruit on hydrogen peroxide-induced hemolysis and their antioxidant capacity were investigated. Banana (Musa paradisica) peel at different stages of ripening (unripe, ripe, leaky ripe) were treated with 70% acetone, which were partitioned in order of polarity with water, ethyl acetate, chloroform (CHCl₃), and hexane sequentially. The antioxidant activity of the samples was evaluated by the red cell hemolysis assay, free radical scavenging (1,1-diphenyl-2-picrylhydrazyl free radical elimination) and superoxide dismutase activities. The Folin-Ciocalteu's reagent assay was used to estimate the phenolic content of extracts. The findings of this investigation suggest that the unripe banana peel sample had higher antioxidant potency than ripe and leaky ripe. Further on fractionation, ethyl acetate and water soluble fractions of unripe peel displayed high antioxidant activity than CHCl₃ and hexane fraction, respectively. A positive correlation between free radical scavenging capacity and the content of phenolic compound were found in unripe, ripe, and leaky ripe stages of banana peel.

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Section: Resultssupporting

confidence: 92%

Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening

Sundaram

Anjum

Dwivedi

et al. 2011

Appl Biochem Biotechnol

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“…baracoa) and peels of Cavendish banana (Adao and Gloria 2005;Kulma and Szopa 2007;Mokbel and Hashinaga 2005). These compounds were found to be free radical scavenger as well as Fig.…”

Section: Source Of Nutraceutical and Bioactive Compoundsmentioning

confidence: 94%

“…Besides, anthocyanins also possessed anti-inflammatory (Bowen-Forbes et al 2010;Karlsen et al 2007), antiviral (Wang et al 2006), anticarcinogenic (Kulma and Szopa 2007), antiproliferative effect (Mokbel and Hashinaga 2005), and cancer chemoprevention properties (Bowen-Forbes et al 2010;Wang et al 2011). Banana inflorescence from either cultivated and wild varieties are rich in anthocyanins (Jenshi Roobha et al 2011;Kitdamrongsont et al 2008) suggest it could potentially serves as a source of functional food components which are beneficial to health.…”

Section: Source Of Nutraceutical and Bioactive Compoundsmentioning

confidence: 96%

“…Natural antimicrobials from numerous plant sources including spices and herbs have been well documented in suppressing food spoilage microbes and foodborne pathogens (Kumar and Tanwar 2011;Kumudavally et al 2011;Pillay and Ramaswamy 2012;Padam et al 2012a) further strengthens the concept of natural ingredients for food preservation. Antibacterial compounds such as ß-sitosterol, 12-hydroxystrearic acid and malic acid isolated from banana peels (Musa paradisiaca) shown to be a good suppressor of foodborne pathogens including Staphylococcus aureus, Bacillus cereus, Salmonella enteritidis and Escherichia coli (Mokbel and Hashinaga 2005) and could potentially be applied into food systems in the future. Devatkal et al (2011) also added that the preservative capability of banana peel water extract from similar banana variety in reducing lipid oxidation process in raw meat was comparable to synthetic antioxidant such as butylated hydroxy toluene (BHT).…”

Section: Natural Food Preservativementioning

confidence: 99%

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Banana by-products: an under-utilized renewable food biomass with great potential

et al. 2012

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Banana (Musaceae) is one of the world's most important fruit crops that is widely cultivated in tropical countries for its valuable applications in food industry. Its enormous by-products are an excellent source of highly valuable raw materials for other industries by recycling agricultural waste. This prevents an ultimate loss of huge amount of untapped biomass and environmental issues. This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers. Future prospects and challenges are the important key factors discussed in association to the sustainability and feasibility of utilizing these by-products. It is important that all available by-products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.

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“…In vitro propagated banana and plantain have been described as displaying a good anti-oxidant capacity (Mokbel and Hashinaga 2005). The present study elucidates the mechanisms by which TIB grown plantlets are able to better sustain and overcome oxidative stress than GM grown plantlets, thus enhancing their propagation capacity and improving their growth.…”

Section: Discussionmentioning

confidence: 96%

Ex vitro acclimatization of plantain plantlets micropropagated in temporary immersion bioreactor

Aragón¹,

Carvalho²,

González³

et al. 2010

Biol. plant.

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Plantain (Musa ABB CEMSA 3/4) plantlets were micropropagated in temporary immersion bioreactors (TIB) or in gelled medium (GM). After ex vitro transfer ROS accumulation was determined by infiltrating leaves with nitroblue tetrazolium (NBT) and 3,3'-diaminobenzidine (DAB). Stomatal cells were more stained with NBT and DAB in GM plants than in TIB plants, but the difference disappeared at the end of acclimatization. At the end of the in vitro phase, GM plantlets showed higher activities of ascorbate peroxidase (APX), dehydroascorbate reductase (DHAR), monodehydroascorbate reductase (MDHAR) and glutathione reductase (GR), while activities of catalase (CAT), superoxide dismutase (SOD) and glutathione transferase (GT) were higher in TIB grown plantlets. At the end of acclimatization GT, SOD, CAT and MDHAR stabilized at low values of activity in plantlets derived from both treatments. Concerning the correspondent genes, GM plantlets showed higher expression of all transcripts with the exception of CuZnSOD. The immunobloting of peroxiredoxins (PRXs) showed that chloroplast-located PRXs were expressed at higher levels in TIB plantlets, some showing polymerization. In conclusion, TIB grown plantlets had an improved anti-oxidative response when compared with GM.Additional key words: ascorbate-glutathione cycle, ex vitro growth, oxidative stress, TIB culture.

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Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel

Cited by 72 publications

References 16 publications

Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening

Antioxidant Activity and Protective effect of Banana Peel against Oxidative Hemolysis of Human Erythrocyte at Different Stages of Ripening

Banana by-products: an under-utilized renewable food biomass with great potential

Ex vitro acclimatization of plantain plantlets micropropagated in temporary immersion bioreactor

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