Abstract
The present study sought to investigate the effect of ripening on the antioxidant properties and phytochemical constituents of plantain, a major staple food of global consumption. This was done by measuring the total phenolics and flavonoid content of both ripe and unripe form of plantain. Moreover, the free radical scavenging, ferric reducing and iron chelating properties of both forms of plantain were also investigated. Finally, the ability of both extracts to prevent pro-oxidant induced deoxyribose degradation and lipid peroxidation in both cerebral and hepatic tissues of rat was also assessed. Results revealed that ripening depleted the total phenolics [(unripe, 16.2 ± 0.75 mg/g (GAE); ripe, 8.3 ± 0.55 mg/g (GAE)] and flavonoid [(unripe, 15.2 ± 0.45 mg/g (QE); ripe, 9.5 ± 0.21 mg/g (QE) content of plantain. Moreover, the unripe plantain extract exhibited a significantly higher free radical scavenging, iron (II) chelating and ferric reducing effect than the ripe extract. Finally, the unripe plantain extract offered a marked inhibitory effect against pro-oxidant induced deoxyribose degradation and lipid peroxidation than the ripe extract. Put together, we could suggest that the observed depletion in antioxidant properties of ripe plantain may be due to an irreversible degradation in the phytochemical constituents of the fruit as ripening progresses. This study would create a public awareness on the effect of ripening on the therapeutic potentials of plantain and serve as useful information in the global fight against degenerative diseases whose etiology has been linked to oxidative stress. Key words: Musa paradisiaca, free radical, oxidative stress, phytochemical, ripening.
Highlights
Plantain (Musa paradisiaca) is a staple crop which is consumed both as an energy yielding food and as a dessert providing millions of people in Africa and other developing nations with more than 200 calories per day (John and Marchal, 1995; FAO, 2005)
It shows that ripening depletes the total phenolics and flavonoids content
This observation seems to suggest that unripe plantains are better antioxidant candidate than ripened ones since they contain higher phenolic and flavonoid content
Summary
Plantain (Musa paradisiaca) is a staple crop which is consumed both as an energy yielding food and as a dessert providing millions of people in Africa and other developing nations with more than 200 calories per day (John and Marchal, 1995; FAO, 2005). Dried unripe plantains have been shown to exhibit antiulcerogenic activity and have been used as prophylactic treatment of aspirin-induced ulcers due to its ability to stimulate the growth of gastric mucosal and strengthen it against ulcerogens, and promote healing by inducing proliferations (Best et al, 1984; Usha and Vijayammal, 1991). Unripe plantain (M. paradisiaca) has been shown to exhibit cholesterollowering and antidiabetic properties in experimental animals. Report has shown significant cholesterollowering effect and improvement in glucose tolerance in animals treated with unripe plantain flour (Usha and Vijayammal, 1991).
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