Effect of ripening on the phytochemical constituents and antioxidant properties of plantain (Musa paradisiaca)

Abstract

The present study sought to investigate the effect of ripening on the antioxidant properties and phytochemical constituents of plantain, a major staple food of global consumption. This was done by measuring the total phenolics and flavonoid content of both ripe and unripe form of plantain. Moreover, the free radical scavenging, ferric reducing and iron chelating properties of both forms of plantain were also investigated. Finally, the ability of both extracts to prevent pro-oxidant induced deoxyribose degradation and lipid peroxidation in both cerebral and hepatic tissues of rat was also assessed. Results revealed that ripening depleted the total phenolics [(unripe, 16.2 ± 0.75 mg/g (GAE); ripe, 8.3 ± 0.55 mg/g (GAE)] and flavonoid [(unripe, 15.2 ± 0.45 mg/g (QE); ripe, 9.5 ± 0.21 mg/g (QE) content of plantain. Moreover, the unripe plantain extract exhibited a significantly higher free radical scavenging, iron (II) chelating and ferric reducing effect than the ripe extract. Finally, the unripe plantain extract offered a marked inhibitory effect against pro-oxidant induced deoxyribose degradation and lipid peroxidation than the ripe extract. Put together, we could suggest that the observed depletion in antioxidant properties of ripe plantain may be due to an irreversible degradation in the phytochemical constituents of the fruit as ripening progresses. This study would create a public awareness on the effect of ripening on the therapeutic potentials of plantain and serve as useful information in the global fight against degenerative diseases whose etiology has been linked to oxidative stress.

Phytochemical and Vitamin Contents of Mangifera indica (Mango) Fruits Subjected to Ripening by Artificial Methods

“…In recent times, there has been a surge of interest in bioactive constituents like flavonoids, owing to their antioxidant capacity which is associated with the redox properties of their hydroxyl side chain as well as the structural relationship between their different functional groups thereby empowering them to function as metal chelators, reducing agents, hydrogen donors, (Amic et al, 2003), singlet oxygen quenchers (Gomez-Alonso et al, 2003, Materska & Peruka, 2005) and free radical chain breakers (Oboh et al, 2008) Flavonoids decreased in the artificially ripened groups thus connoting a decrease in the antioxidant capacity of the fruit. The fact that unripe mango fruit has higher flavonoid content suggests that it might be recommended for diabetic and hypertensive patients as dietary intervention in the management of their pathological conditions (Ibukun et al, 2012). Present study revealed significantly lower concentrations of flavonoids, tannin, alkaloids, phytosterol and glycosides in the artificially ripened mango groups compared with the unripe but the values for each (except glycosides) were significantly higher in the calcium carbide and the polybag ripened mangoes compared to the naturally ripe mangoes .…”

A review of the ethnomedicinal, antimicrobial, and phytochemical properties of Musa paradisiaca (plantain)

“…This stand appears to be validated by Sasipriya et al (2014), even suggesting that the treatments enhanced phenolics and tannins content by up to threefold and fivefold, respectively. While this is true, Ibukun et al (2012) report that ripening has a degrading effect on the polyphenolic content of plantain pulp and its antioxidant activity on hepatic and cerebral tissues of male murine models though Tsamo et al (2014) posit that upon stage 5 ripening, an increase in phenolic content precedes this reduction. The unripe pulp extracts are regarded as possessing better antidiabetic effect over overripe and ripe pulp extract (Bhinge et al 2019).…”

Effect of Different Doses of Unripe Plantain (Musa paradisiaca) or Their Combinations with Ginger (Zingiber officinale) on Some Biochemical Parameters, and Hepatic and Pancreatic Histology of Streptozotocin-Induced Diabetic Rats

“…Plantain is consumed as an energy-yielding food, and it is ranked third after yam and cassava for sustainability in Nigeria. , It is a rich source of carbohydrates, iron, potassium, and vitamin A, but it is low in fat and proteins . Its antidiabetic properties in experimental animals have been reported. , Ginger (Zingiber officinale) is one of the most important and popular spices that is widely utilized to add flavor to foods, in addition to its nutritional and medicinal benefits. It is indigenous to South East Asia, but it is also cultivated in various countries around the world, as well as in the tropics for its edible rhizome.…”

“…9 Its antidiabetic properties in experimental animals have been reported. 10,11 Ginger (Zingiber officinale) is one of the most important and popular spices that is widely utilized to add flavor to foods, in addition to its nutritional and medicinal benefits. It is indigenous to South East Asia, but it is also cultivated in various countries around the world, 12 as well as in the tropics for its edible rhizome.…”