Antibacterial and Antioxidative Activities of the Various Solvent Extracts of Banana (Musa paradisiaca cv. Mysore) Inflorescences

Padam, Birdie Scott; Tin, Hoe Seng; Chye, Fook Yee; Abdullah, Mohd Ismail

doi:10.3923/jbs.2012.62.73

Cited by 37 publications

(11 citation statements)

References 47 publications

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“…Regarding EPP fraction (not detected in DBPS), the number of phenolic compounds in the flower agreed with that reported by Padam et al . (2012) and, interestingly, was much higher than that described in the fruit (Pico et al ., 2019). In agreement with this higher phenolic compound content in DBF than in DBPS, HPP fraction was between 6‐fold and 8‐fold higher in the latter.…”

Section: Resultsmentioning

confidence: 62%

A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

Ramírez-Bolaños

Pérez‐Jiménez

Díaz

et al. 2021

Int J of Food Sci Tech

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Section: Resultsmentioning

confidence: 62%

A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

Ramírez-Bolaños

Pérez‐Jiménez

Díaz

et al. 2021

Int J of Food Sci Tech

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“…The majority of researchers have studied the antimicrobial activities of banana leaves (Naikwade et al 2014 ; Asuquo and Udobi, 2016 ; Sivasamugham et al 2021 ). Apart from leaves, peel (Ehiowemwenguan et al 2014 ), inflorescence (Padam et al 2012 ) and sap (Kumar et al 2014 ) have also been studied for the presence of antimicrobial activities. Both aqueous (Ehiowemwenguan et al 2014 ) and organic fractions (Padam et al 2012 ; Kumar et al 2014 ) of extracts from different parts of banana plants have been tested for their antimicrobial spectrum.…”

Section: Discussionmentioning

confidence: 99%

In vitro evaluation of bioactive properties of banana sap

et al. 2022

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Banana sap is currently designated as a waste subsequent to utilization of pseudo stem in pulp and paper industry as well as other applications which is contributing to the environmental pollution. In the present study, banana sap and its crude extracts were evaluated for antimicrobial, antioxidant and anticancer properties. The role of oxidized and un-oxidized banana sap for its antimicrobial potential against a microbial test panel comprising gram positive as well as gram negative bacteria and Candida albicans using in vitro micro broth dilution assay. The un-oxidized banana sap exhibited a significantly higher antibacterial potential as evident by a lower minimal inhibitory concentration (MIC) ranging between 15.625 to 62.5 mg/mL. In vitro radical scavenging activity of dichloromethane (DCM) extract of banana sap by DPPH method exhibited 54.62 ± 1.09 (µg/mL) IC 50 value at the concentration of 1 mg/mL. Dichloromethane extract of banana sap showed maximum cytotoxic effect with human breast cancer (MCF-7) cell proliferation at the concentration of 100 µg/mL which was 78.37 ± 0.05% and the cytotoxic effect significantly increased with increasing concentration of banana sap extract. Furthermore, LCMS studies revealed the presence of bioactive compounds in dichloromethane extract of banana sap, such as rescinnamine derivative, dihydrorescinnamine and epimedin A. The present study suggested that banana sap is a promising source of bioactive compounds with relevant antimicrobial, antioxidant and anticancer properties.

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“…Bacterial cultures were prepared according to methods described by Padam et al. (2012). In brief, a single colony from precultured agar plate was inoculated into sterile tryptone soy broth and incubated at 35°C for 18 hr.…”

Section: Methodsmentioning

confidence: 99%

“…Agar well diffusion method was performed as described previously by Padam et al. (2012). Briefly, 20 ml of sterile tryptone soy agar was dispensed into plates containing 1 ml of bacterial suspension (10 7 cfu/ml) and mixed evenly.…”

Section: Methodsmentioning

confidence: 99%

Effect of drying on physicochemical and functional properties of stingless bee honey

Chen

Chuah

Chye

2021

J. Food Process. Preserv.

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The study aimed to evaluate the effect of drying on the functional quality of stingless bee (Heterotrigona itama) honey. The honey was subjected to vacuum drying (40–60°C), vacuum evaporation (40–60°C), and freeze drying, respectively, to achieve a standardized moisture content. The dehydrated honey seemed to have a significant (p < .05) darker color (lower L* and higher b* values) as compared to the raw honey. Results suggested that the dryness of the dehydrated honey has significantly affected its antioxidant capacity except oxygen radical absorbance capacity (ORAC) assay. It seems vacuum drying at 60°C for 2.2 hr produced honey with higher total phenolic (300.24 ± 6.81 mg GAE/kg) and flavonoid contents (273.83 ± 2.52 mg QE/kg), which were also characterized by the highest 2,2‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulphonate) (ABTS) (371.34 ± 2.57 µmol TE/100 g) and ferric reducing antioxidant power (FRAP) (344.20 ± 6.81 µmol Fe2+/100 g). Rosmarinic acid and quercetin are the most dominant phenolic compounds found in the dehydrated honey. In conclusion, vacuum drying could be an efficient way to improve honey physicochemical and functional stability. Practical applications Stingless bee honey production is a new emerging industry in tropical and subtropical countries. The keeping quality of stingless bee honey is limited due to its nature of high moisture content. Thus, removal of excessive moisture from the honey is necessary to maintain the product quality and stability particularly during handling and storage. The application of low‐pressure dehydration processes can aid the evaporation process of water from stingless bee honey. The findings of the present work provide a better insight toward the effect of low‐pressure dehydration on the physicochemical quality and functional properties of stingless bee honey in addition to extend its shelf life.

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Antibacterial and Antioxidative Activities of the Various Solvent Extracts of Banana (Musa paradisiaca cv. Mysore) Inflorescences

Cited by 37 publications

References 47 publications

A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

In vitro evaluation of bioactive properties of banana sap

Effect of drying on physicochemical and functional properties of stingless bee honey

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