Anti-oxidant activity and cytotoxicity of ethanolic extracts from rhizome of Musa acuminata
- 1
- 2
Abstract
In the present study, antioxidant activities of rhizome of Musa acuminata were investigated. Free radical scavenging assay (DPPH) and reducing power of the ethanolic extract of banana rhizome resulted in potential antioxidant activities. A relatively high percentage of antioxidant activity by DPPH assay (81.41% at 200 μg/ml) which was comparable to that of the standard, ascorbic acid at 100 μg/ml was observed. With the gallic acid as standard the extract showed a relatively low reductive potential, however, when tested for cytotoxicity at the highest concentration of the tested dose (256 μg/ml), the maximum rate of inhibition observed was 50.32%. The present work indicates that the ethanolic extract of Musa acuminata exhibits significant antiproliferative and antioxidant activities.
- H. Halliwell, “Free radicals, antioxidants and human disease: Curiosity, cause or consequence?” Lancet, Vol. 334, 1994, pp. 721-724.
- I. S. Young and J. V. Woodside, “Antioxidants in health and disease,” Journal of Clinical Pathology, Vol. 54, 2001, pp. 176-186.
- F. Pourmorad, S.J. Hosseinimehr and N. Shahabimajd, “Antioxidant activity, phenol and flavonid contents of some selected Iranian medicinal plants,” African Journal of Biotechnology, Vol. 5, June 2006, pp. 1142-1145.
- G. Cao, E. R. Sofic and R. L. Prior, “Antioxidant capacity of tea and common vegetables,” Journal of Agriculture and Food Chemistry, Vol. 44, 1996, pp. 3426-3431.
- C. Kaur and H. C. Kapoor, “Antioxidant activity and total phenolic content of some Asian vegetables,” International Journal of Food Science & Technology, Vol. 37, 2002, pp. 153-162.
- S. R. J. Maxwell SRJ, “Prospects for the use of antioxidant therapies,” Drugs Vol. 49, 1995, pp. 345-361.
- L. Dykes and L. W. Rooney, “Phenolic compounds in cereal grains and their health benefits,” Cereal Foods World, Vol. 52, 2007, pp 105-111.
- H. E. Miller, L. M. Rigelhof, A. Prakash and M. A. Kanter, “Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables,” Journal of the American College of Nutrition, Vol. 19, 2000, pp. 312-319.
- R. L. Prior, G. Cao, A. Martin, E. Sofic, J. McEwen, C. O’Brien, N. Liscehner, M. Ehlenfeldt, W. Kalt, G. Krewer and C. M. Mainland, Journal of Agriculture and Food Chemistry, Vol. 46, 1998, pp. 2686-2693.
- J. A. Vinson, Y. Hao, X. Su and L. Zubik, “Phenol Antioxidant Quantity and Quality in Foods: Vegetables,” Journal of Agricultural Food Chemistry, Vol. 46, 1998, pp. 3630-3634
- A. K. Nooman, K. S. Ashok, A. Atif, E. Zaha and F. Husni, “Antioxidant Activity of Some Common Plants,” Turkish Journal of Biology, Vol. 32, 2008, pp. 51-55.
- J. D. Habila, I. A. Bello, A. A. Dzikwi, H. Musa and N. Abubakar, “Total phenolics and antioxidant activity of Tridax procumbens Linn.,” African Journal of Pharmacy and Pharmacology, Vol. 4, March 2010, pp. 123-126.
- T. Mosmann, “Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays,” Journal of Immunological Methods, Vol. 65, 1983, pp. 55.