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Antioxidant properties of banana flower of two cultivars in China using 2,2-diphenyl-1-picrylhydrazyl (DPPH,) reducing power, 2,2 '-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) and inhibition of lipid peroxidation assays

文献类型： 外文期刊

作者： Sheng, Zhan-Wu 1 ; Ma, Wei-Hong 1 ; Gao, Jin-He 1 ; Bi, Yang 2 ; Zhang, Wei-Min 3 ; Dou, Hua-Ting 4 ; Jin, Zhi-Qiang 1 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570102, Hainan, Peoples R China

2.Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Gansu, Peoples R China

3.Hainan Univ, Coll Food Sci, Haikou 570028, Hainan, Peoples R China

4.Univ Florida, Ctr Agr Res & Educ, Ctr Citrus Res & Educ, Dept Citrus, Lake Alfred, FL 33850 USA

关键词： Banana flower;antioxidant;scavenging effects;peroxidation

期刊名称：AFRICAN JOURNAL OF BIOTECHNOLOGY （ 影响因子：0.573； 五年影响因子：0.794 ）

ISSN： 1684-5315

年卷期： 2011 年 10 卷 21 期

页码：

收录情况： SCI

摘要： In this study, the antioxidant properties of banana flower extracts (cvs. Baxijiao (AAA) and Paradisiaca (AAB)) were analysed by using several biochemical assays which include 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, 2, 2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) radical scavenging activities and inhibition of lipid peroxidation in egg lecithin through the formation of thiobarbituric acid-reactive substances (TBARS). These assays have been extensively studied and generally accepted as models to characterize peroxidative damage in biomembranes. In the present study, the EC50 values were calculated using each method as listed above was used to compare the antioxidant efficiency of each banana flower extract. The phenol, flavonoid, vitamin E and saponin contents were also analyzed. Baxijiao flower extract revealed better antioxidant properties by presenting much lower EC50 values, particularly for reducing power. In addition, antioxidant concentrations (polyphenols and flavonoids) were found higher in this flower sample than those in the Paradisiaca sample. The results suggested that the Baxijiao flower could be a better resource either as a dietary supplement or as a food additive than the later one.

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