analysis of antioxidant in banana
DESCRIPTION
การวิเคราะห์ฤทธิ์ต้านอนุมูลอิสระที่ระยะต่างกันในกล้วยเล็บมือนาง Analysis of Antioxidant Activity at Different Stage in Musa (AA group) ‘Kluai Leb Mu Nang’ อดิศร จำรูญTRANSCRIPT
Analysis of Antioxidant Activity at Different Stage in Banana
Musa (AA group ) ‘Kluai Leb Mu Nang’
ByAdisorn Jumroon
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Introduction- ‘Kluai Leb Mu Nang’
- Free radical- Antioxidant
- Phenolic compound- Flavonoid
Family
Genus
Section
Genome
Cultivar
Musaceae
Enset Musa
Australimusa Callimusa Rhodochlamys Eumusa Ingentimusa
AA AAA AAAA AB AAB ABB ABBB
‘Kluai Leb Mu Nang’‘Kluai Leb Mu Nang’
Taxonomic classification
Shyamala et al. (2011)
Botanical characteristicsBotanical characteristics
1 Stem
8 Leaves
2, 3, 4 Flower
5, 6, 7 Fruit
Wendy (2001)
8
Phenolic compound
FlavonoidsFlavonoids
1. To study the antioxidant activity at the different stages in ‘Kluai Leb Mu Nang’ 2. To Study total phenolic content and total flavonoids at the different stages in ‘Kluai Leb Mu Nang’
ObjectivesObjectives
SamplesSamples
Kluai Leb Mu Nang 3 different stages - Mature banana (Green) - Ripe banana (Full yellow) - Overripe banana (Dark yellow)
Materials and methodsMaterials and methods
Evaluating parameters
- Color analysis- Extraction process- Antioxidant activity assay
- DPPH scavenging assay- Ferric reducing antioxidant
power assay - Total flavonoid content analysis- Total phenolic compound analysis
Use a chomameter Reported valuesL* a* b*
Color analysisColor analysis
Extraction process
50C, 12 h
4500 rpm, 15 min
Add 80% methanol
filtration
• DPPH (2,2- diphenyl-1-picrylhydrazyl)• Methanol • BHT (butylated hydroxytoluene) • UV-visible spectrophometer
• Micropipette
DPPH scavenging DPPH scavenging assayassay
Materials and ChemicalsMaterials and Chemicals
OD 515 nm
DPPH
DPPH scavenging DPPH scavenging assayassay
•C2H3NaO2 3H2O (Sodium acetate
trihydrate)•C2H4O (Acetaldehyde )• Acetic acid • FeCl3 6H2O (Ferric chloride hexahydrate)•TPTZ 2( ,4 , -6 Tripyridyl-s-Triazine )• HCl •Trolox (6-hydroxy-2,5,7,8-tetramethylchroman- 2-carboxylic acid ) •UV-visible spectrophometer • Micropipette
Materials and Chemicals
Ferric Reducing Ferric Reducing Antioxidant PowerAntioxidant Power
OD 593 nm
Ferric Ferric Reducing Reducing
Antioxidant Antioxidant PowerPower
•Sodium nitrite (NaNO2
)
•Aluminum chloride (AlCl3
)• Sodium hydroxide (NaOH )•Catechin ((2R,3 S)- -2 (3 , -4dihydroxyphenyl)-3 , -4 dihydro-2 H-chromene-3 ,5 , -7 triol•UV-visible spectrophometer • Micropipette
Materials and Chemicals
Total flavonoid content Aluminium chloride
colorimetric method
0.1 g banana crude extract + 5 ml distilled water + 5% NaNO2
5 min
Add 10% AlCl3 0.6ml
Add 1M NaOH 2 ml
Adjust volume with DW to 10 ml
5 min
Fatemeh et al. (2012) and Baskar et al. (2011)
Total flavonoid content Aluminium chloride
colorimetric method
Measuring of TFC at OD510 nm
Note: catechin was used as standard solution to plot the calibration curve
Total flavonoid content Aluminium chloride colorimetric method
•Sodium carbonate (Na2CO3) •Folin–Ciocalteur reagent •Gallic acid (3,4,5-trihydroxybenzoic acid)•UV-visible spectrophometer • Micropipette
Materials and Chemicals
Total phenolic compound content
Folin- cioculture procedure
500 µl banana crude extract + Folin-ciocaltue reagent 1 ml5 min
Add Na2CO3 7.5% 3 ml 60 min
Measuring of TPC at OD 760 nm
Note: Gallic acid was used as standard solution to plot the
calibration curve (Sulaiman et al., 2010; Shian et al., 2012 and Montelongo et al., 2010)
Total phenolic compound content
Folin- cioculture procedure
Statistical analysis Statistical analysis Data were subject to ANOVA and the means were compare by Duncan’s New Multiple Rang Test (DMRT) using SPSS Software with the same software (SPSS
version 17.0 for window, SPSSInc.,Chicago,IL,.USA)
Results and
Discussion
Peel Pulp
Stag L* a* b* L* a* b* Mature 50.19 b -18.73 c 34.05 b 83.58 a -0.84 a 22.71 b Ripe 74.96 a 1.34 b 55.90 a 82.33 a -1.36 b 22.68 b Overripe 72.72 a 4.80 a 53.88 a 82.65 a -0.77 a 25.96 a
F-test ** ** ** ns * *
Means sharing different letters in column are significantly from each other for each product type (P≤ 0.05)
Color analysis
Table 1 Color value L* a* b* in Kuai Leb Mu Nang 3 different stages
DPPH assay FRAP assay
Analysis of antioxidant activity
317.81b
700.35a 679.75a
21884.26b
33641.87a 33198.12a
Fig.1 : Antioxidant activity by DPPH assay in Kuai Leb Mu Nang 3 different stages
Fig.2 : Antioxidant activity by FRAP assay in Kuai Leb Mu Nang 3 different stages
Total phenolic compound content
713.42a
334.20b
670.96a
Fig.3 : Total phenolic compound content in Kuai Leb Mu Nang 3 different stages
Total flavonoid content
2656.87a 2541.25a 2475.62a
Fig.4 : Total flavonoids content in Kuai Leb Mu Nang 3 different stage
Conclusion Conclusion
1. Crude extract from all different stages in ‘Kuli Leb Mu Nang’ showed free radical scavenging activity. 2. Phenolic compounds and flavonoids were found in ‘Kuli Leb Mu Nang’. 3. Ripe and overripe stage s in ‘Kuli Leb Mu Nang’ showed antioxidant activity higher than mature stage.
1. Crude extract from all different stages in ‘Kuli Leb Mu Nang’ showed free radical scavenging activity. 2. Phenolic compounds and flavonoids were found in ‘Kuli Leb Mu Nang’. 3. Ripe and overripe stage s in ‘Kuli Leb Mu Nang’ showed antioxidant activity higher than mature stage.
Special thanks to Horticulture Program Division of Agriculture of Technology King Mongkut's Institute of Technology Ladkrabang Prince of Chumphon Campus
Chumphon Province.
The authors are thankful to Dr. Pannipa Youryon (Advisor) and Central laboratory staff.
Acknowledments