TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES OF DIFFERENT PARTS OF HOM THONG BANANA EXTRACT AND EXTRACTION RELATED FACTORS

Authors

  • Juree Charoenteeraboon Department of Biopharmacy, Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom
  • Tanasait Ngawhirunpat Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom
  • Amornrat Chaidedgumjorn Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom
  • Panida Asavapichayont Department of Pharmaceutical Technology, Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom
  • Jongjan Mahadlek Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom
  • Sarun Tuntarawongsa Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakhon Pathom

Keywords:

Hom Thong Banana, total phenolic content, FRAP, DPPH, ABTS

Abstract

Hom Thong Banana is a popular edible fruit with all of its parts having medicinal applications. It contains a variety of biologically active phenolic compounds and flavonoids which exhibit excellent antioxidant and antimicrobial activities. The objective of this study was to determine total phenolic content (TPC) and antioxidant activities from different parts of Hom Thong Banana by various extraction conditions. The antioxidant activities were determined by FRAP, DPPH and ABTS methods. Parts of banana used in this study were leaves, leaf stems (petioles), pseudostems, stalks, ripe and unripe peels. In the initial study process, it was found that the parts that contained the highest TPC were the leaves and the unripe peels. These 2 parts were then used in the comparison of the extraction conditions. The optimal extraction condition that gave the highest total phenolic content and antioxidant capacity by FRAP, DPPH and ABTS tests was using 70%ethanol as an extracting solvent at 55oC for 4 hours. The unripe banana peels’ extract had a TPC of55.94mgGAE/g and an antioxidant capacity of 59.58, 138.63 and 276.60 mgAE/g from FRAP, DPPH and ABTS tests, respectively, which was higher than those values from the banana leaves extract. The unripe banana peels demonstrated superior antioxidant activities, which would be worth selecting for further development.

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Published

2019-05-01

Issue

Vol. 14 No. 2 (2019): JULY - DECEMBER 2019

Section

Original Research Articles

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