Food Science and Biotechnology

, Volume 19, Issue 5, pp 1251–1258

Antioxidant capacity and phenolic content of different solvent extracts from banana (Musa paradisiaca) and mustai (Rivea hypocrateriformis)


  • Nataraj Loganayaki
    • Department of Botany, School of Life SciencesBharathiar University
  • Dharmar Rajendrakumaran
    • Department of Botany, School of Life SciencesBharathiar University
    • Department of Botany, School of Life SciencesBharathiar University
Research Article

DOI: 10.1007/s10068-010-0179-7

Cite this article as:
Loganayaki, N., Rajendrakumaran, D. & Manian, S. Food Sci Biotechnol (2010) 19: 1251. doi:10.1007/s10068-010-0179-7


In the present study, chloroform, acetone, and methanol extracts from stem and flower of banana (Musa paradisiaca) and leaves, stem, and flowers of mustai (Rivea hypocrateriformis) were evaluated for their in vitro antioxidant activity using ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2,2′azinobis (3-ethylbenzothiozoline-6-sulfonic acid) diammonium salt (ABTS•+), iron chelation, and antihemolytic activity. Among the solvents used, methanol gave the maximum yield in banana, whereas in night glory acetone was reported to having higher extractive value. The total phenolic content was also higher in these extracts. The antioxidant potential of the extracts was well established with their DPPH and ABTS•+ radical scavenging activities and ferric reducing antioxidant capacity. The potential of multiple antioxidant activity of samples can be further evidenced by inhibition of reactive oxygen mediated erythrocyte cell lysis and metal ion chelating activity. However, this is the first report on the antioxidant property of mustai and this plant is having excellent antioxidant potential over banana. In conclusion, the results implied that the leaves, stem, and flowers of banana, and mustai could be considered as health supplements and nutraceuticals/functional foods.


mustai (Rivea hypocrateriformis) banana (Musa paradisiaca) ferric reducing antioxidant power (FRAP) antihemolytic activity

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010