musa balbisiana/مضاد تأكسد

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Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars.

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Banana fruits are important foods, but there have been very few studies evaluating the phenolics associated with their cell walls. In the present study, (+) catechin, gallocatechin, and (-) epicatechin, as well as condensed tannins, were detected in the soluble extract of the fruit pulp; neither

Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars.

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Unripe banana flour (UBF) obtained from organic acid pretreatment of pulp from three non-commercial cultivars were profiled for physical, functional and antioxidant properties. UBF showed marked significant differences (p<0.05) in colour (CIEL(∗)a(∗)b(∗) and CIELCH) and water holding capacity with

Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana (Musa acuminata, AAB) as affected by induced ripening agents

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The present study was conducted to evaluate effect of ethephon and acetylene treatments on phenolics, flavonoids and antioxidant activity of banana flesh and their bioaccessibility. Total phenolics, flavonoids and antioxidant activity (DPPH, ABTS, FRAP) were measured at different phases of simulated

Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musa spp.).

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Background. This study sought to investigate the antioxidant and antihyperglycemic properties of Musa sapientum (Latundan banana) (MSL), Musa acuminata (Cavendish banana) (MAC), and Musa acuminate (Red Dacca) (MAR). Materials and Methods. The sugar, starch, amylose, and amylopectin contents and

Antidiabetic, antihyperlipidemic, and antioxidant activities of Musa balbisiana Colla. in Type 1 diabetic rats.

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OBJECTIVE To evaluate the antidiabetic, antihyperlipidemic, and antioxidant activities of the ethanolic extracts of the flowers and inflorescence stalk of Musa balbisiana Colla. in streptozotocin (STZ)-induced Type 1 diabetic rats. METHODS Diabetes was induced in male Wistar albino rats (150-200 g)

Antioxidant properties of isolated compounds from banana rhizome.

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In this study, we attempted to explore banana rhizome (BR) as a source of natural bioactive compounds. Dried BR powder was subjected to sequential extraction using solvents with increasing polarity and studied for antioxidant activities. Chloroform and acetone extracts were selected for isolation

Assessment of Nutritional Quality and Global Antioxidant Response of Banana (Musa sp. CV. Nanjangud Rasa Bale) Pseudostem and Flower.

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UNASSIGNED The assessment of the nutritional composition and phytochemical screening of banana pseudostem (PB) and flower (FB) advocate this nonconventional food source for routine consumption, considering its various health benefits. UNASSIGNED The aim is to assess the proximate nutrient

Antioxidant capacity of crude extracts from clones of banana and plane species.

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Banana and plane are the most important fruits in world trade, behind citric plants. In this work we studied the antioxidant capacity of banana and plane varieties of fruits obtained from interspecies crossed varieties of Musa acuminata and Musa balbisiana, named Harton plane, Cavendish banana, and

Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices.

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Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using

Antihypercholesterolemic and antioxidant effect of sterol rich methanol extract of stem of Musa sapientum (banana) in cholesterol fed wistar rats.

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Musa sapientum Linn. (English 'Banana' family Musaceae), is a plant with nutritive, as well as medicinal value. Antihypercholesterolemic and antioxidant effect of methanolic extract of stem of this plant was investigated in hypercholesterolemic rats. Rats were made hypercholesterolemic by feeding

Optimization of Silver Nanoparticle Synthesis by Banana Peel Extract Using Statistical Experimental Design, and testing of their Antibacterial and Antioxidant Properties.

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In this study, silver nanoparticles (AgNPs) were synthesized using Banana Peel Extract (BPE), and characterized using UV- Vis absorbance spectroscopy, X-Ray Powder Diffraction (XRD), Atomic Force Microscopy (AFM), and Fourier Transform Infrared Spectroscopy (FTIR). UV - Vis absorbance spectroscopy

Polyphenols of pseudostem of different banana cultivars and their antioxidant activities.

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The present investigation is focused on potential use of banana pseudostem (BPS), which otherwise is disposed off as a waste or incinerated, as a source of polyphenols or antioxidants. The total phenolics (TP) and total flavonoids (TF) in various solvent extracts of pseudostem (PS) of different

Antioxidant potential of banana: Study using simulated gastrointestinal model and conventional extraction.

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Most reports on fruit antioxidant capacities are based on extraction of antioxidants using polar solvents. In banana, little is known about the fate of bioactive compounds during the digestion process, particularly in the food matrix under the gastric and intestinal conditions. In the present study,

Morphological, physicochemical, and antioxidant profile of noncommercial banana cultivars.

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Banana cultivars--Luvhele (MusaABB), Mabonde (MusaAAA), and Muomva-red (Musa balbisiana) --were characterized for morphological, physicochemical, and antioxidant properties. All three cultivars varied significantly (P < 0.05) in their morphology, pH, titratable acidity and total soluble solids with

Effect of nitric oxide on antioxidative response and proline metabolism in banana during cold storage.

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The effect of exogenous nitric oxide (NO) on chilling injury to banana fruit was investigated. Banana fruit was treated with NO donor sodium nitroprusside of 0.05 mM at 20 °C for 10 min and then stored at 7 °C for up to 20 days. Banana fruit treated with NO sustained a lower chilling injury index

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