Abstract
Banana is a highly nutritious fruit crop consumed by many people’s worldwide while endangered species are consumed by limited peoples and their health benefits are not explored. The unripe fruits and flowers of wild and commercial banana are consumed by peoples after cooking only. Hence, the present study was undertaken to evaluate and compare the effect of pressure cooking on antioxidant activity of wild and commercial banana species. The raw and processed samples were extracted with 70 % acetone. Except wild flower, thermal processing enhanced the content of phenolics, tannins, flavonoids, DPPH, ABTS, FRAP, hydroxyl and peroxidation activity than raw. Wild species presented higher phenolics, tannins, DPPH, ABTS and FRAP activity than commercial ones. Except few samples, wild species and commercial species exhibit similar activity in superoxide, hydroxyl and peroxidation activity. FRAP (r 2 = 0.922; 0.977) and hydroxyl (r 2 = 0.773; 0.744) activities were dependent on phenolics and tannin content whereas tannins may be responsible for DPPH scavenging activity (r 2 = 0.745). Thermal processing enhanced the antioxidant activity might be due to the release of bound phenolics from cell wall and oxidation and polymerisation of compounds present in it. This wild species may be an alternative to commercial ones and will be valuable to consumers for protecting from chronic diseases.
Similar content being viewed by others
References
Adefegha SA, Oboh G (2011) Cooking enhances the antioxidant properties of some tropical green leafy vegetables. Afr J Biotechnol 10:632–639
Al-Mamun M, Yamaki K, Masumizu T, Nakai Y, Saito K, Sano H, Tamura Y (2007) Superoxide anion radical scavenging activities of herbs and pastures in Northern Japan determined using electron spin resonance spectrometry. Int J Biol Sci 3:349–355
Babbar N, Oberoi HS, Uppal DS, Patil RT (2011) Total phenolic content and antioxidant activity of extracts obtained from six important fruit residues. Food Res Int 44:391–396
Beauchamp C, Fridovich I (1971) Superoxide dismutase: improved assays and an assay applicable to acrylamide gels. Anal Biochem 44:276–287
Bennett RN, Shiga TN, Hassimotto NMA, Rosa EAS, Lajolo FM, Cordenunsi BR (2010) Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. J Agric Food Chem 58:7991–8003
Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
Blazovics A, Szentmihályi K, Lugasi A, Hagymási K, Bànyai ÉM, Rapavi E, Héthelyi É (2003) In vitro analysis of the properties of Beiqishen tea. Nutrition 19:869–875
Bondet W, Williams B, Berset C (1997) Kinetics and mechanism of antioxidant activity using the DPPH free radical method. Lebensm Wiss Technol 30:609–615
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol 28:25–30
Chen XM, Kitts DD (2008) Antioxidant activity and chemical properties of crude and fractionated Maillard reaction products derived from four sugar-amino acid Maillard reaction model systems. Ann N Y Acad Sci 1126:220–224
Chew YL, Lima YY, Omar M, Khoo KS (2008) Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT Food Sci Technol 41:1067–1072
Chism GW, Haard NF (1996) Characteristics of edible plant tissues. In: Fennema OR (ed) Food chemistry. Dekker, New York, pp 943–1011
Das L, Bhaumik E, Raychaudhuri U, Chakraborty R (2012) Role of nutraceuticals in human health. J Food Sci Technol 49:173–183
Dewanto V, Wu X, Liu RH (2002a) Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959–4964
Dewanto V, Wu X, Adom KK, Liu RH (2002b) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010–3014
Eichner K, Ciner-Doruk M (1981) Early indication of the maillard reaction by analysis of reaction intermediates and volatile decomposition products. In: Eriksson C (ed) Progress in food nutrition and science 5. Pergammon, Oxford, pp 115–135
Gil IM, Tomás-Barberán AF, Hess-Pierce B, Holcrft MD, Kader AA (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48:4581–4589
Gonzalez-Montelongo R, Gloria Lobo M, Gonzalez M (2010) Antioxidant activity in banana peel extracts: testing extraction conditions and related bioactive compounds. Food Chem 119:1030–1039
Hagerman AE, Reidl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfield PW, Tiechel TL (1998) High molecular weight plant polyphenolics (tannins) as biological antioxidants. J Agric Food Chem 46:1887–1892
Halliwell B (1997) Antioxidants in disease mechanisms and therapy. In: Sies H (ed) Advance in pharmacology, vol.38. Academic Press
Imlay JA, Linn S (1988) DNA damage and oxygen radical toxicity. Science 240:1302–1309
Isabelle M, Lee BL, Lim MT, Koh WP, Huang D, Ong CN (2010) Antioxidant activity and profiles of common fruits in Singapore. Food Chem 123:77–84
Kanazawa K, Sakakibara H (2000) High content of dopamine, a strong antioxidant, in Cavendish banana. J Agric Food Chem 48:844–848
Klein SM, Cohen G, Cederbaum AI (1981) Production of formaldehyde during metabolism of dimethyl sulfoxide by hydroxyl radical-generating systems. Biochem 20:6006–6012
Kubola J, Siriamornpun S, Meeso N (2011) Phytochemicals, vitamin C and sugar content of Thai wild fruits. Food Chem 126:972–981
Kwon YI, Apostolidis E, Kim YC, Shetty K (2007) Health benefits of traditional corn, beans and pumpkin; In vitro studies for hyperglycemia and hypertension management. J Med Food 10:266–275
Lewis DA, Fields WN, Shaw GP (1999) A natural flavonoid present in unripe plantain banana pulp (Musa sapientum L. var. paradisiaca) protects the gastric mucosa from aspirin-induced erosions. J Ethnopharmacol 65:283–288
Lim YY, Lim TT, Tee JJ (2007) Antioxidant properties of several tropical fruits: a comparative study. Food Chem 103:1003–1008
Loganayaki N, Rajendrakumaran D, Manian S (2010) Antioxidant capacity and phenolic content of different solvent extracts from banana (Musa paradisiaca) and Mustai (Rivea hypocrateriformis). Food Sci Biotechnol 19:1251–1258
Lopes GKB, Schulman HM, Hermes-Lima M (1999) Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim Biophys Acta 1472:142–152
Makkar HPS, Siddhuraju P, Becker K (2007) Plant secondary metabolites. Methods in molecular biology, vol: 393. Humana, USA
Maxwell SRJ (1995) Prospects for the use of antioxidant therapies. Drugs 49:345–361
Monica K, Agarwal SS, Sanjay PN (2008) Characterization of a chroman derivative isolated from the seeds of Ensete superbum Cheesm. Phcog Mag 4:114–117
Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR (1997) Loss and/or formation of antioxidants during food processing and storage. Cancer Lett 114:71–74
Patras A, Brunton N, Pieve SD, Butler F, Downey G (2008) Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innov Food Sci Emerg Technol 10:16–22
Patthamakanokporn O, Puwastien P, Nitithamyong A, Sirichakwal PP (2008) Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. J Food Compos Anal 21:241–248
Percival M (1996) Antioxidants. Clinical Nutrition Insights; Advanced Nutrition Publications Inc.
Rakic S, Petrovic S, Kukic J, Jadranin M, Tesevic V, Povrenovic D et al (2007) Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chem 104:830–834
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Evans CR (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med 26:1231–1237
Rufián-Henares J, Delgado Andrade C (2009) Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Res Int 42:394–400
Sagar VR, Suresh Kumar P (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 47:15–26
Saroj Kumar V, Jaishanker R, Annamalai A, Iyer CSP (2010) Ensete superbum (Roxb.) Cheesman: a rare medicinal plant in urgent need of conservation. Curr Sci 98:602–603
Siddhuraju P, Becker K (2003) Studies on antioxidant activities of Mucuna seed (Mucuna pruriens var. utilis) extracts and certain non-protein amino acids through in vitro models. J Sci Food Agric 83:1517–1524
Someya S, Yoshiki Y, Okubo K (2002) Antioxidant compounds from bananas (Musa cavendish). Food Chem 79:351–354
Taga MS, Miller EE, Pratt DE (1984) Chia seeds as a source of natural lipid antioxidants. J Am Oil Chem Soc 61:928–931
Terao J, Piskula M, Yao Q (1994) Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers. Arch Biochem Biophys 308:278–284
Vinaykumar T, Sumanth MH, Suman L, Vijayan V, Srinivasarao D, Sharmila A, Naveen M, Ramana B (2010) Reno protective and testicular protective effect of Musa paradisiaca flower extract in streptozotocin induced diabetic rats. J Innov Trends Pharm Sci 1:106–114
Yesodharan K, Sujana KA (2007) Ethnomedicinal knowledge among Malamalasar tribe of Parambikulam wildlife sanctuary, Kerala. Indian J Tradit Knowl 6:481–485
Zhishen J, Mengcheng T, Jianming W (1999) The determination of flavanoid contents on mulberry and their scavenging effects on superoxide radical. Food Chem 50:6929–6934
Acknowledgments
Authors are much thankful to the University Grants Commission (UGC, New Delhi) for the financial assistance. One of the authors, G. S. P, is grateful to the University authority for an award of University Research Fellowship (URF).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sasipriya, G., Maria, C.L. & Siddhuraju, P. Influence of pressure cooking on antioxidant activity of wild (Ensete superbum) and commercial banana (Musa paradisiaca var. Monthan) unripe fruit and flower. J Food Sci Technol 51, 2517–2525 (2014). https://doi.org/10.1007/s13197-012-0791-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-012-0791-z