Phytochemical screening, total phenolic and flavonoid content and antioxidant ativity of the local red banana 'Morado' petiole

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Jelynne P. Tamayo

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The leaf stalks are one of the most under-utilized parts of the red banana plant. It is often overlooked and if not simply thrown away, they serve as feeds to domestic animals. The study aimed to explore the potential of the leaf stalks of the local red banana plant as food or beverage for humans by determining its proximate composition, phytochemicals, and functional properties concentrating on its antioxidant activity. Proximate analysis of the dried samples showed that it contains 8.97% moisture, 8.52% ash, 0.78% crude fat, 35.44% crude fiber, 8.46% crude protein and 37.83% nitrogen-free extract. Phytochemical screening of the aqueous extract revealed the presence of 2 phytochemicals: diterpenes and tannins. While in the ethanolic extract, 6 phytochemicals were proven present: saponins, diterpenes, phenols, flavonoids, amino acids and proteins. Fortuitously, toxic glycosides were not found. The total phenolics and flavonoid content were determined to be in moderate amounts, 40.43% and 44.32%, respectively. The morado leaf stalk extract were able to scavenge the free-radical, DPPH in a moderate level. The study showed that the morado leaf stalk has a great potential to be a food or beverage for humans. It can also be inferred that these stalk are nutritious and safe.

Language

English

Call Number

LG 993.5 2015 F61 /P46

Notes

status: in process

loc: UPLB Main Library Cataloging Section

Document Type

Thesis

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