Volume No. 11 Issue No.: 1 Page No.: 28-42 July-September 2016

 

EVALUATION OF FREE RADICAL SCAVENGING AND ANTIOXIDANT POTENTIAL OF DIFFERENT EDIBLE PARTS OF RAW AND PROCESSED Musa paradisiaca(L.) VAR. (Kunnan and Palayamkodan)

 

Jenit K. Joy *, Aathira M., Jincy C. and Siddhuraju P.

Bioresource Technology Lab, Department of Environmental Sciences, School of Life Sciences, Bharathiar University, Coimbatore, Tamil Nadu (INDIA)

 

Received on : May 16, 2016

 

ABSTRACT

 

Free radicals and Reactive Oxygen Species (ROS) are produced in human body during the normal biochemical and metabolic processes, which increases the oxidative stress linked with different human diseases. One of the major ways of combating against degenerative diseases is to improve body antioxidant status. In spite of the in-built defense mechanisms, it seems more meaningful to utilize extra antioxidants available in diets, especially from fruits, vegetables and whole grains. This has enforced the research in finding antioxidants present in foods and medicinal plants. Plantain fruits are all year round, which makes the crop a reliable all-season staple food, particularly in developing countries. But their benefits as functional food are not much explored. The presence of flavonoids and other phytochemicals raises the antioxidant potential of different parts of M. paradisiaca. The present study therefore evaluated the antioxidant potential of unripe fruit, flower and pseudo stem of M. paradisiaca sp. Findings of current study help to eradicate the problem of fruit waste by utilizing its high value compounds, including the dietary fibre that has a great potential in the preparation of functional foods.

 

Keywords : Antioxidants, Free radicals, Dietary fibre, Flavonoids, Musa paradisiaca

 

 

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