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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1183-1193
LC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)
Aysun Şener Gedük1 • Fatma Zengin1
1 Department of Food Engineering, Faculty of Engineering, University of Adana Alparslan Turkes Science and Technology, 01250 Saricam, Adana, Turkey
ABSTRACT
The main objective of this study was to examine the phenolic compounds and the antibacterial, antioxidant, anti-α-glucosidase and anti-α-amylase activities of the different extracts (methanol, ethanol and hexane) of Musa cavendishii collected from the Anamur district in Turkey. LC–MS/MS was used to identify phenolic compounds. Quinic acid, acotinic acid, hesperidin and amentoflavone were identified in methanol extract. These phenolic compounds, excluding hesperidin, were also identified in the ethanol extract. Methanolic extract appeared the most active in all enzyme inhibition, antibacterial and antioxidative activity assays which is mainly due to its rich phenolic content. The methanol extract of banana showed the highest anti-α-glucosidase and anti-α-amylase activities with IC50 values of 5.45 ± 0.39 mg/mL, 9.70 ± 0.29 mg/ mL, respectively. This study showed that methanol and ethanol extract, especially the methanol extract, have potential for use in the development of functional foods for reducing the diabetes and bacterial risks.
KEYWORD
Musa cavendishii · Antidiabetic potential · Antioxidant activity · Antibacterial effect · LC–MS/MS
Food Science and Biotechnology 2021 ; 30(9): 1183-1193
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