Antioxidant Properties of Isolated Compounds from Banana Rhizome.

Saravanan, Kandasamy and Chinnababu, Baggu and Manjunatha, R. Jargaval and Jaganmohan Rao, L. (2014) Antioxidant Properties of Isolated Compounds from Banana Rhizome. Journal of Food Science, 79 (5). H988-H1001.

PDF Journal of Food Science 79(5) 2014.pdf - Published Version Restricted to Registered users only Download (2MB)

Abstract

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 and identification of bioactive compounds because of their high antioxidant properties. Antioxidant activity guided fractionation of these extracts yielded 3 compounds. The spectroscopy studies revealed the identity of isolated compounds as 4-epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid. Polyphenolic compound chlorogenic acid and triterpenoid compounds, 4-cyclomusalenone and cycloeucalenol acetate displayed multifunctional antioxidant activity.

Item Type:	Article
Uncontrolled Keywords:	antioxidant activity, banana rhizome, chlorogenic acid, 4-epicyclomusalenone, cycloeucalenol acetate
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 02 Banana 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Fruit and Vegetable Technology Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jul 2014 05:25
Last Modified:	22 Dec 2016 12:23
URI:	http://ir.cftri.res.in/id/eprint/11608

Actions (login required)

View Item