%0 Journal Article %1 JFDS:JFDS12414 %A Kandasamy, Saravanan %A Baggu, Chinnababu %A Javagal, Manjunatha Rangaswamy %A Lingamallu, Jaganmohan Rao %A Yenamandra, Venkateswarlu %A Aradhya, Somaradhya Mallikarjuna %D 2014 %J Journal of Food Science %K antioxidant compounds properties %N 5 %P H988--H1001 %R 10.1111/1750-3841.12414 %T Antioxidant Properties of Isolated Compounds from Banana Rhizome %U http://dx.doi.org/10.1111/1750-3841.12414 %V 79 %X In this study, we attempted to explore banana rhizome (BR) as a source of natural bioactive compounds. Dried BR powder was subjected to sequential extraction using solvents with increasing polarity and studied for antioxidant activities. Chloroform and acetone extracts were selected for isolation and identification of bioactive compounds because of their high antioxidant properties. Antioxidant activity guided fractionation of these extracts yielded 3 compounds. The spectroscopy studies revealed the identity of isolated compounds as 4-epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid. Polyphenolic compound chlorogenic acid and triterpenoid compounds, 4-cyclomusalenone and cycloeucalenol acetate displayed multifunctional antioxidant activity. Practical Application The isolated compounds namely 4-epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid have demonstrated their antioxidant properties in different in vitro assay models. The present study indicated that the vast quantity of banana rhizome which was incinerated could be a potential source of natural antioxidant compounds. This can also be used in the food, nutraceutical and pharmaceutical industries.

@article{JFDS:JFDS12414, abstract = {In this study, we attempted to explore banana rhizome (BR) as a source of natural bioactive compounds. Dried BR powder was subjected to sequential extraction using solvents with increasing polarity and studied for antioxidant activities. Chloroform and acetone extracts were selected for isolation and identification of bioactive compounds because of their high antioxidant properties. Antioxidant activity guided fractionation of these extracts yielded 3 compounds. The spectroscopy studies revealed the identity of isolated compounds as 4-epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid. Polyphenolic compound chlorogenic acid and triterpenoid compounds, 4-cyclomusalenone and cycloeucalenol acetate displayed multifunctional antioxidant activity. Practical Application The isolated compounds namely 4-epicyclomusalenone, cycloeucalenol acetate and chlorogenic acid have demonstrated their antioxidant properties in different in vitro assay models. The present study indicated that the vast quantity of banana rhizome which was incinerated could be a potential source of natural antioxidant compounds. This can also be used in the food, nutraceutical and pharmaceutical industries. }, added-at = {2014-05-09T15:25:54.000+0200}, author = {Kandasamy, Saravanan and Baggu, Chinnababu and Javagal, Manjunatha Rangaswamy and Lingamallu, Jaganmohan Rao and Yenamandra, Venkateswarlu and Aradhya, Somaradhya Mallikarjuna}, biburl = {https://www.bibsonomy.org/bibtex/26471947189c083b4b7a6f014710d2455/qwertzuiop}, description = {Antioxidant Properties of Isolated Compounds from Banana Rhizome - Kandasamy - 2014 - Journal of Food Science - Wiley Online Library}, doi = {10.1111/1750-3841.12414}, interhash = {8f59f25972b12866f5bdcec9b50b8a2c}, intrahash = {6471947189c083b4b7a6f014710d2455}, issn = {1750-3841}, journal = {Journal of Food Science}, keywords = {antioxidant compounds properties}, number = 5, pages = {H988--H1001}, timestamp = {2014-07-21T14:19:57.000+0200}, title = {Antioxidant Properties of Isolated Compounds from Banana Rhizome}, url = {http://dx.doi.org/10.1111/1750-3841.12414}, volume = 79, year = 2014 }