Antioxidant and anti-diabetic activities of crude ethanolic extract from the banana inflorescence of musa (ABB group) namwa maliong | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 4 (2022): April 2022 / Research Articles Antioxidant and anti-diabetic activities of crude ethanolic extract from the banana inflorescence of musa (ABB group) namwa maliong Authors Piyapat Aiemcharoen Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University Santad Wichienchot Functional Food and Nutrition Program, Faculty of Agro-Industry, Prince of Songkla University Center of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University Decha Sermwittayawong Division of Health and Applied Sciences, Faculty of Science, Prince of Songkla University https://orcid.org/0000-0001-8941-3642 DOI: https://doi.org/10.31989/ffhd.v12i4.909 Abstract Background: Banana inflorescence is one of the edible parts of banana. It is well-known to have antioxidants and anti-diabetic potential health benefits.  Methods: In this study, the banana inflorescence from Musa (ABB group) Namwa Mali-Ong was prepared using ethanol extraction and investigated for its biochemical compositions and biological activities. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP), and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging activity assays were performed. The phytochemical composition of the extract was analyzed using the ultra-high-performance liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (UHLC-ESI-QTOF/MS) technique. Additionally, the ability of the extract to stimulate glucose in C2C12 myotube was investigated.  Results: The ethanolic extract of banana inflorescence contained carbohydrate, protein, phenolic, and flavonoid compounds. The results show that the extract exhibited low-level antioxidant activities.  For example, the half-maximal inhibitory concentration (IC50) in the DPPH and ABTS assays was at 27.89 ± 0.054 and 21.33 ± 0.87 mg/mL, respectively. Although the extract possesses low-level antioxidant activities, it stimulated glucose uptake in C2C12 myotubes in a dose- and time-dependent fashion. Consistently, the LC-ESI-QTOF/MS analysis in both positive and negative electrospray ionization modes reveals several components in the extract such as phytosphingosine and α-linolenic acid that have previously been shown to exhibit an anti-diabetic activity. Conclusion: The results show that the inflorescence ethanolic extract possesses antioxidant and anti-diabetic activities and may potentially be developed into a health-promoting product such as an anti-diabetic drug.  Keywords: antioxidant activity; banana inflorescence; glucose uptake; anti-diabetic; C2C12 myotubes Downloads [Abstract] [Full Article] Published 2022-04-28 Issue Vol. 12 No. 4 (2022): April 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com