Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness
The influence of variety (Cavendish and Dream), stage of ripeness (green and ripe) and parts (pulp and peel) on antioxidative compounds and antioxidant activity of banana fruit was investigated. The TPC and TFC ranged widely from 75.01 to 685.57 mg GAE/100 g and 39.01 to 389.33 mg CEQ/100 g of dry matter respectively. Cavendish banana flour contained higher TPC and TFC compared to Dream variety. TPC and TFC values of banana peel were higher than those of banana pulp. Also, green banana showed higher TPC and TFC values than those of ripe fruit. Radical scavenging activities (inhibition of DPPH) of the extracts ranged from 26.55 to 52.66%. Although Dream banana peel extracts appeared to have low TPC and TFC, its antioxidant activities were ranked moderate to high. This implies that antioxidative compounds other than phenolics and flavonoids were probably responsible for inhibition of DPPH.