Antioxidant activity and Total Phenolic compounds of Fresh and Blanching Banana blossom (Musa ABB CV.Kluai “Namwa”) in Thailand

Abstract

Fresh and blanching banana blossom were extracted by ethanol. Fresh banana florets crude extract had the highest antioxidant activity 42.74% and IC₅₀ were 1275.50µg/ml respectively. For blanching banana florets crude extract, The antioxidant activity and IC₅₀ value were 41.78 and 1306.67 µg/ml respectively. Antioxidant activity of fresh banana bract crude extract and blanching banana bract crude extract were only 28.43% and 13.33% respectively. Results also showed could not evaluation of IC₅₀ value for banana bract crude extract. However, Banana blossom able to antioxidant activity. Banana florets crude extract showed effective antioxidant activity more than banana bract crude extract (p<0.05). Blanching banana florets and fresh banana florets contained the highest total phenolic compounds were 1380.58 µg GAE/g and 1091.30 µg GAE/g respectively. While banana bract had low phenolic compounds. The food processing for consumption did not affected to total phenolic compounds. It was therefore suggested that banana florets have potential as good source of natural antioxidant.