Abstract
This study evaluated the content of phenolic compounds and flavonoids and the antioxidant potential of the banana inflorescence extract from the species Musa cavendishii as well as investigated the effects of extraction conditions (conventional and ultrasound) on obtaining these compounds. The extracts showed high contents of phenolics and flavonoids and potential as an antioxidant agent. The best results were found under the following extraction conditions: temperature 60 °C, ethanol concentration 50%, time 30 minutes, and extraction using stirring, without the use of ultrasound. The total phenolic content was 1690 mg equivalent of gallic acid/100 g of the dry sample. Total flavonoids were 354.90 mg equivalent of rutin/100 g of the dry sample and IC50 (inhibitory concentration of the sample required to reduce 50% of DPPH (2,2-diphenyl-1-picrylhydrazyl)) of 0.31 mg/ml. The banana inflorescence showed potential as a source of antioxidant compounds for industrial application besides adding value to waste generated in banana production.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
