2017 ASHS Annual Conference

Free radicals are continuously produced in our body either naturally or because of environmental stress and can be implicated in many diseases like stroke, cardiovascular disease, cancer and type 2 diabetes. Banana is one of the most important fruit crops in the world which is considered a staple food for more than 400 million people in many countries. It has been reported as an important source of phenolic compounds, with the flavonoids being the major form which has free radical scavenging activity. The extraction efficiency of flavonoids varies considerably dependent on the solvent. Stage of maturity may also have a profound influence on phytonutrient content and bioactive compound extractability. Towards these goals, the current study was planned to identify flavonoids enriched banana cultivars adaptable to the southeastern of United States. Six banana cultivars varying in genome including, ‘FHIA 1’ (AAAB), ‘Hua Mua’ (AAB), ‘Kandarian’ (ABB), ‘Pisang Raja’ (AAB), ‘Saba’ (ABB) and ‘Williams’ (AAA) were harvested at full three quarter stage of maturity and room ripened at 20^oC and 95% RH. Samples were separated into four ripening stages (mature green, transition, ripe and over ripe) and analyzed for total flavonoid content. Three extraction solvents (methanol-water 50:50, acetone-water 50:50, and acetic acid- acetone-water 1:50:49) were utilized to determine optimal extractability and recovery of total flavonoid content in banana fruit pulp tissues. Results indicate solvent effectiveness regarding extractability of total flavonoid content varied considerably. There was significant cultivar by maturity stage by solvent interactions. Acetic acid- acetone-water (1:50:49), provided the most efficient solvent with respect to cultivar and maturity stage. Moderate and lowest extractability of total flavonoid content was observed for acetone-water (50:50) and methanol-water, (50:50) respectively. Transitional stage in ‘FHIA 1’(AAAB) and ‘Pisang Raja’ (AAB) cultivars and mature green fruits of ‘Williams’ (AAA) showed the highest values in total flavonoid content in acetic acid- acetone-water extraction solvent (1:50:49). However, over ripe fruits of ‘Hua Mua’ (AAB), ‘Kandarian’ (ABB) and ‘Saba’ (ABB) cultivars had the lowest values. Results of this study indicate total flavonoid content of banana fruit can vary significantly depending on cultivar and maturity stage. Results also suggest extracts from acetic acid- acetone-water may serve as a potential source of natural antioxidant for food, nutraceutical and pharmaceutical applications. Our data also highlight the importance of maturity and selection of genotypes adapting to the southeastern U.S., for potential local niche market and health enhancement of geographically diverse populations.