MSc

The research project entitled “Phytochemical analysis and antioxidant potential of banana (Musa spp.)” was conducted at College of Agriculture, Vellayani, Trivandrum during 2014-2016 with objectives to study the phytochemical, nutrient, chemical composition and antioxidant potential of the
selected banana varieties and to assess its therapeutic value.
Eight varieties of banana viz., Palayankodan, Rasakadali, Poovan,
Robusta, Red banana, Nendran, Kadali and Padatti were selected for the study.
The banana varieties were procured (when the characteristic fruit colour
develops) from Instructional Farm, Vellayani or from local markets of
Trivandrum. The chemical and nutrient composition, phytochemical and
antioxidant activity, sensory evaluation and therapeutic value of the selected
banana varieties were ascertained.
Results of chemical and nutrient composition revealed that TSS
of banana varieties was ranged between 17.830 Brix to 23.900 Brix. TSS was found to be more in Kadali (23.900 Brix) followed by Rasakadali (23.830 Brix) and Nendran (220 Brix). Significant differences were noticed in the acidity of banana varieties studied. The varieties Kadali (0.46%) and Robusta (0.47%)
were found to be less acidic. Maximum Acidity was noticed in Poovan (1.28%).
The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic.
The variety Nendran exhibited highest carbohydrate content (41.33g/100g)
where as protein content was found to be higher in variety Poovan (1.37g/100g).
Total mineral content of banana varieties ranged between 0.17g- 0.70g/100g and
varieties such as Rasakadali (260 mg/100g) and Nendran ( 546.66 mg/100g) exhibited highest content of Na and K respectively. The calcium content of the selected banana varieties ranged between 0.35-1.35 mg/ 100g.
Quantitative estimation of phytochemicals revealed that total
alkaloid content of the banana varieties was observed to range between 0.84 –
3.76 per cent. The varieties Nendran (3.76%) and Padatti (3.72 %) were found to be having maximum alkaloid content. Whereas variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Saponin content of banana varieties
was found to be ranged between 0.22 -0.82 per cent. The saponin content was found to be maximum in variety Kadali (0.82 per cent) and minimum in variety
Padatti (0.22 per cent). Total phenol content was found to be more in varieties
Kadali (11.6 mg/ 100g), Poovan (7.19 mg /100g), and Rasakadali (6.76 mg/100
g). The variety Palayankodan (4.28mg/100g) showed maximum tannin content and was significantly different from the other varieties. Antioxidant activity in the present study revealed that variety Red banana showed highest β carotene and (8.53 μg/100g). Ascorbic acid content of banana varieties ranged between 1.52 - 5.35 mg/100g. Highest ascorbic acid
content was noticed in Red banana (5.35 mg). Highest dopamine content was
exhibited in variety Robusta (13.3 mg/100g) and lowest was found in variety Rasakadali (3.2mg/100g).
Free radical scavenging activity of banana varieties were
studied by DPPH radical assay and total antioxidant activity using different
solvents such as petroleum ether, methanol and water. The results revealed that
variety Robusta had the highest DPPH activity with an IC50 value of 43.6 μg/ ml in petroleum ether solvent. With regard to total antioxidant activity, variety Padatti exhibited highest activity with an IC50 value of 41.2 μg/ ml in petroleum
ether while variety Rasakadali (48.4) and Poovan (48.4) showed maximum activity in methanol followed by variety Red banana with an IC50 value of 44.4 μg/ ml in methanol. Sensory evaluation of eight banana varieties was done using a 5
point score card and 9 point hedonic rating scale. The results revealed that varieties Rasakadali and Red banana were most consumer acceptable varieties compared to other varieties.
The therapeutic value of the banana varieties were studied by
determining glycemic index. The lowest glycemic index was noticed in variety Padatti (60.70) followed by Poovan (61.00).
Findings of the present study revealed that banana is rich in
various health beneficial chemical components and nutrients, bioactive compounds such as ascorbic acid, beta carotene, dopamine, tannins, saponins, alkaloids and flavonoids having potent antioxidant activities and/ or free radical scavenging activity.