Evaluation of antioxidant activity of extracts of banana inflorescences (<i>Musa cavendishii</i>)

Schmidt, Michele M.; Prestes, Rosa Cristina; Kubota, Ernesto Hashime; Scapin, Gabrielle; Mazutti, Márcio A.

doi:10.1080/19476337.2015.1007532

Cited by 18 publications

(17 citation statements)

References 35 publications

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“…This was probably due to the antioxidant capacity of the banana inflorescence, which has been reported by Schmidt et al (2015), Roobha et al (2011), and Padam et al (2012). Lee et al (2005) also reported a delay in the lipid oxidation of burgers with added plant extract; burgers with 500 ppm of rosemary extract had lipid oxidation lower than the control burgers (without antioxidant) and oxidation equivalent to burgers with 200 ppm of butylated hydroxyanisole (BHA).…”

Section: Discussionmentioning

confidence: 86%

“…Some studies have shown that banana inflorescence has high antioxidant potential (Padam, Tin, Chye, & Abdullah, 2012;Roobha, Saravanakumar, Aravinthan, & Devi, 2011;Schmidt, Prestes, Kubota, Scapin, & Mazutti, 2015) and it may represent a viable and economical source of bioactive compounds that are beneficial to health.application of the extract of banana inflorescence as a natural antioxidant in meat products.…”

Section: Introductionmentioning

confidence: 99%

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Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Schmidt

Kubota

Prestes

et al. 2015

CyTA - Journal of Food

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(2016) Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii), CyTA -Journal of Food, 14:2, 280-288, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at −12°C. There was no significant difference in the proximate composition of the products developed. All the burgers showed a reduction in pH over 120 days, which was not affected by the antioxidant. The TBARS (substances reactive to 2-thiobarbituric acid) values increased during storage. After 120 days, all the burgers with added extract showed significantly lower TBARS values, and the best result was obtained for the burgers with 0.200% of sodium erythorbate and 2.0% extract. The sensory evaluation showed that the burgers kept their sensory characteristics. The extract of banana inflorescence, combined with sodium erythorbate, delayed the lipid oxidation of the pork burgers without any adverse effect on the physicochemical and sensory characteristics of the products.Keywords: oxidation; color; sensory analysis; natural antioxidants; meat products Esta investigación evaluó el efecto del extracto hidroetanólico de la inflorescencia del platanero (Musa cavendishii) y eritorbato de sodio sobre las características fisicoquímicas y sensoriales y la estabilidad lipídica de hamburguesas de carne de cerdo durante los 120 días de almacenamiento a −12°C. No hubo diferencia significativa en la composición proximal de los productos desarrollados. Todas las hamburguesas mostraron una reducción en el pH durante 120 días, que no fue afectado por el antioxidante. Los valores TBARS (sustancias reactivas al ácido 2-tiobarbitúrico) aumentaron durante el almacenamiento. Después de 120 días, todas las hamburguesas con extracto agregado mostraron valores significativamente más bajos de TBARS y el mejor resultado se obtuvo para las hamburguesas con 0,200% de eritorbato de sodio y 2,0% de extracto. La evaluación sensorial mostró que las hamburguesas mantenido sus características sensoriales. El extracto de la inflorescencia del platanero, combinado con eritorbato de sodio, retrasa la oxidación de los lípidos de las hamburguesas de carne de cerdo sin causar daño a las características fisicoquímicas y sensoriales de los productos.

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Section: Discussionmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Schmidt

Kubota

Prestes

et al. 2015

CyTA - Journal of Food

Self Cite

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“…However, mango had shown a decrease in flavonoid content from unripe stage to ripen stage but significantly increased from ripen stage to overripen stage (Figure 6). The flavonoid is a natural pigment that can naturally be found in plant in which it can be affected by the fruit peel colouration (Schmidt et al, 2015). The best stage to consume fruit is when the fruit is immature to get high flavonoid intake.…”

Section: Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Peel colour, anthocyanin, TSS content and sensory evaluation of some common fruits: A comparative study

Khandaker¹,

Amirah²,

Majrashi³

et al. 2018

Aust J Crop Sci

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The study was conducted to identify the best eating quality of some common fruits in the Malaysian local market. The selected market fruits such as papaya, mango, banana, wax apple (jambu madu) and tomato were collected from local markets located in Besut, Terengganu, Malaysia at different ripening stages. The qualities of these fruits were determined by the peel colour analysis, juice, total soluble solids, anthocyanin and total flavonoid content at different ripening stages. Furthermore, sensory evaluation was tested to find out the consumer preferences of fruit at different ripening stages by giving score to the attributes. The L* and a* values and hue angle showed significant differences between ripening stages of all fruits. Meanwhile, there was no significant difference between ripening stages of tomato for b* value and also of mango, wax apple and tomato for Chroma value. As for juice content, the highest value was shown in papaya with significant differences. On the other hand, the highest TSS content was shown in banana with significant differences. Anthocyanin content was found to be the highest in banana as compared to other fruits, with significant differences. Meanwhile, flavonoid content was the highest in banana with significant differences. Sensory evaluation indicated that banana has the highest score compared to other fruits. Juice, TSS and anthocyanin content were correlated with each other and ripen fruits contain the better peel colour. This study showed that mango and banana were the two best fruit to be consumed as it has the best quality, with the best stage to consume was at the ripen stage.

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“…32 Nevertheless, the antioxidant activity of crude extracts from F. altissima leaves was better than those of several extracts in the previous studies. 40,41 3.3.…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Condensed tannins from Ficus altissima leaves: Structural, antioxidant, and antityrosinase properties

Deng

Shi

et al. 2016

Process Biochemistry

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The total phenolic content and the concentration of extractable and bound condensed tannins of Ficus altissima leaves were determined. The antioxidant activity of crude extracts and condensed tannins of F. altissima leaves was evaluated using 2,2-diphenyl-1-pichydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) methods. The results showed that condensed tannins possessed higher free radical scavenging power. The structure of condensed tannins was characterized using high-performance liquid chromatography electrospray ionization mass spectrometry coupled with thiolysis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. The findings showed that condensed tannins from F. altissima leaves were mixtures of procyanidins, prodelphinidins, and propelargonidins with a degree of polymerization up to 30-mer. In addition, condensed tannins effectively protected plasmid DNA against free radical damage and alleviated t-butylhydroperoxide-induced cytotoxicity on human hepatocyte LO2 cells. Condensed tannins exhibited remarkable inhibitory effects on both monophenolase and diphenolase activities of tyrosinase. The IC 50 values were estimated to be 256.7 ± 0.3 and 41.3 ± 0.2 µg/mL, respectively. For the diphenolase activity, inhibition by condensed tannins was reversible and of mixed-type. Condensed tannins from leaves of F. altissima were indicated to possess significant antioxidant and antityrosinase activities, suggesting that F. altissima might be a good source of proanthocyanidins with biological activity.

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Evaluation of antioxidant activity of extracts of banana inflorescences (Musa cavendishii)

Cited by 18 publications

References 35 publications

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Peel colour, anthocyanin, TSS content and sensory evaluation of some common fruits: A comparative study

Condensed tannins from Ficus altissima leaves: Structural, antioxidant, and antityrosinase properties

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