Record Details

In vitro functional properties of crude extracts and isolated compounds from banana pseudostem and rhizome

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12217/
http://dx.doi.org/10.1002/jsfa.7229
 
Title In vitro functional properties of crude extracts
and isolated compounds from banana
pseudostem and rhizome
 
Creator Saravanan, K.
Sasikala, R.
Aradhya, S. M.
 
Subject 07 Waste utilization
02 Banana
 
Description BACKGROUND: Pseudostem and rhizome are the significant bio-waste generated (43.48%) from the banana plant post fruit
harvest, which are usually left in the plantation or incinerated and wasted. Amounts used in production for consumption are
negligible. However, the material has an important part to play in indigenous systems of medicine. Based on the huge volume
of bio-waste generated and its traditional medicinal use, it is worth exploiting it as a source of natural bioactive compounds.
In the current study, sequential extracts from banana pseudostem (BPS) and rhizome (BR), and isolated compounds including
chlorogenic acid, 4-epicyclomusalenone and cycloeucalenol acetate, were tested for their antimicrobial activity, antiplatelet
aggregation and cytotoxicity.
RESULTS: Isolated compounds and crude extracts exhibited strong antimicrobial activity against a wide range of bacterial and
fungal strains, platelet aggregation induced by collagen and cytotoxicity towards human liver cancer (HepG2) cells.
CONCLUSION: Banana plant bio-waste, pseudostem and rhizome may serve as a potential source of multifunctional bioactive
compounds and functional ingredient in food and other allied industries.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12217/1/J%20Sci%20Food%20Agric%202016%3B%2096%201347%E2%80%931355.pdf
Saravanan, K. and Sasikala, R. and Aradhya, S. M. (2016) In vitro functional properties of crude extracts and isolated compounds from banana pseudostem and rhizome. Journal of the Science of Food and Agriculture, 96. pp. 1347-1355.