การวิเคราะห์ฤทธิ์ต้านอนุมูลอิสระที่ระยะต่างกันในกล้วยเล็บมือนาง
Analysis of Antioxidant Activity at Different Stage in Musa (AA group) ‘Kluai Leb Mu Nang’
อดิศร จำรูญ
1. Analysis of Antioxidant Activity
at Different Stage in Banana
Musa (AA group) ‘Kluai Leb Mu
Nang’
By
Adisorn Jumroon
๔
KMITLโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง
วิทยาเขตชุมพรเขตรอุดมศักดิ์
14. 1. To study the antioxidant activity at the
different stages in ‘Kluai Leb Mu Nang’
2. To Study total phenolic content and
total flavonoids at the different stages in
‘Kluai Leb Mu Nang’
Objectiv
es
Objectiv
es
15. SamplesSamples
Kluai Leb Mu Nang 3 different stages
- Mature banana (Green)
- Ripe banana (Full yellow)
- Overripe banana (Dark yellow)
Materials and methodsMaterials and methods
16. Evaluating parameters
- Color analysis
- Extraction process
- Antioxidant activity assay
- DPPH scavenging assay
- Ferric reducing antioxidant
power
assay
- Total flavonoid content analysis
- Total phenolic compound analysis
17. Use a chomameter Reported values
L* a* b*
Color analysisColor analysis
24. 0.1 g banana crude extract
+ 5 ml distilled water + 5% NaNO2
5 min
Add 10% AlCl3 0.6ml
Add 1M NaOH 2 ml
Adjust volume with DW to 10 ml
5 min
Fatemeh et al. (2012) and Baskar et al. (2011)
Total flavonoid content
Aluminium chloride colorimetric
method
25. Measuring of TFC at OD510 nm
Note: catechin was used as standard solution to
plot the calibration curve
Total flavonoid content
Aluminium chloride colorimetric
method
27. 500 µl banana crude extract + Folin-ciocaltue reagent 1 ml
5 min
Add Na2CO3 7.5% 3 ml
60 min
Measuring of TPC at OD 760 nm
Note: Gallic acid was used as
standard solution to plot the
calibration curve(Sulaiman et al., 2010; Shian et al., 2012 and Montelongo et al., 2010)
Total phenolic compound content
Folin- cioculture procedure
28. Statistical analysisStatistical analysis
Data were subject to ANOVA and the
means were compare by Duncan’s New Multiple
Rang Test (DMRT) using SPSS Software with
the same software (SPSS version 17.0 for
window, SPSSInc.,Chicago,IL,.USA)
30. Peel Pulp
Stag L* a* b* L* a* b
Mature 50.19 b -18.73 c 34.05 b 83.58 a -0.84 a 22.71
Ripe 74.96 a 1.34 b 55.90 a 82.33 a -1.36 b 22.68
Overripe 72.72 a 4.80 a 53.88 a 82.65 a -0.77 a 25.96 a
F-test ** ** ** ns * *
Means sharing different letters in column are significantly from each other for each
product type (P≤ 0.05)
Color analysis
Table 1 Color value L* a* b* in Kuai Leb Mu Nang 3 different stages
31. DPPH assay FRAP assay
Analysis of antioxidant activity
317.81b
700.35a
679.75a
21884.26b
33641.87a 33198.12a
Fig.1 : Antioxidant activity by DPPH assay in Kuai
Leb Mu Nang 3 different stages
Fig.2 : Antioxidant activity by FRAP assay in Kuai
Leb Mu Nang 3 different stages
32. Total phenolic compound content
713.42a
334.20b
670.96a
Fig.3 : Total phenolic compound content in Kuai Leb Mu Nang
3 different stages
34. ConclusionConclusion
1. Crude extract from all different stages in ‘Kuli Leb Mu
Nang’ showed free radical scavenging activity.
2. Phenolic compounds and flavonoids were found in ‘Kuli
Leb Mu Nang’.
3. Ripe and overripe stage s in ‘Kuli Leb Mu Nang’ showed
antioxidant activity higher than mature stage.
1. Crude extract from all different stages in ‘Kuli Leb Mu
Nang’ showed free radical scavenging activity.
2. Phenolic compounds and flavonoids were found in ‘Kuli
Leb Mu Nang’.
3. Ripe and overripe stage s in ‘Kuli Leb Mu Nang’ showed
antioxidant activity higher than mature stage.
35. Special thanks to Horticulture Program Division
of Agriculture of Technology King Mongkut's Institute of
Technology Ladkrabang Prince of Chumphon Campus
Chumphon Province.
The authors are thankful to Dr. Pannipa Youryon
(Advisor) and Central laboratory staff.
Acknowledments