Antioxidant and Anti-inflammatory Properties of the Two Varieties of Musa acuminata: An In Vitro Study

Abstract

Background Free radicals are involved in the process of carcinogenesis. Conventional antioxidants and anti-inflammatory drugs have the disadvantages of side effects and high costs. Banana peel contains phenolic and non-phenolic antioxidants that are pivotal in removing inflammatory components by inhibiting reactive oxygen species (ROS), protecting protease inhibitors from oxidative damage, and preventing fibroblast degradation which protects the body against the ill effects of free radicals. Aim and objectives The present study aimed to evaluate the potential antioxidant and anti-inflammatory activity of peel extracts of the Musa acuminata Red Dacca(red banana) and Musa acuminata Colla (rasthali). Materials and methods The procured unripe peels of red bananas and rasthali bananas were dried, ground into powder, and used to create aqueous and alcoholic extracts. The aqueous extract was made by dissolving 5 grams of peel powder in 25 ml of distilled water, while the alcoholic extract was prepared by heating ethanol to 100°C for 30 minutes. The extracts were combined, shaken for 24 hours, filtered, and stored at 4°C. Following extract preparation, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, hydrogen peroxide (H₂O₂) assay, bovine serum albumin (BSA) denaturation assay, and egg albumin (EA) denaturation assay were performed to evaluate the antioxidant and anti-inflammatory properties. The assays were performed in varying concentrations for the prepared extracts of red banana and rasthali and the 1:1 ratio combination extract of both varieties. The obtained data were tabulated and statistically tested using the IBM SPSS Statistics for Windows, Version 22.0 (Released 2013; IBM Corp., Armonk, New York, United States) by the Kruskal-Wallis test with the statistical significance set at p≤0.05. Results Results highlighted variations in the antioxidant and anti-inflammatory properties of the banana peel extracts and the standard used in all the assays, but there was no statistically significant difference between the extracts and the standard (p>0.05). There was an increase in the antioxidant and anti-inflammatory activity with an increase in the concentration of both the extracts and the standard. The 1:1 ratio combination extract showed the highest antioxidant property among the banana extracts in the majority of the concentrations in the DPPH assay, whereas the rasthali extract showed the same even more than the standard in the H₂O₂ assay. The rasthali extract showed the highest anti-inflammatory property in all the concentrations in the BSA assay, and the 1:1 ratio combination extract showed the same in the EA assay. Conclusion The banana peel extracts showed comparable antioxidant and anti-inflammatory properties with that of the standard in all the assays with no statistically significant difference. There was a rising trend in the properties with an increase in their concentration. Red banana and rasthali peel extracts, either individually or in combination, could be a promising, effective, and cost-effective alternative or adjunct to the currently available antioxidant medications.

Keywords: affordable medicines; anti-inflammatory agents; antioxidant activity; antioxidants; banana; musa; musa acuminata.

Figure 1. Preparation of banana peel extract

Figure 2. Antioxidant properties of banana peel extracts by DPPH assay

DPPH: 2,2-diphenyl-1-picrylhydrazyl

Figure 3. Antioxidant properties of banana peel extracts by H2O2 assay

H₂O₂: hydrogen peroxide

Figure 4. Anti-inflammatory properties of banana peel extracts by BSA denaturation assay

BSA: bovine serum albumin

Figure 5. Anti-inflammatory properties of banana peel extracts by EA denaturation assay

EA: egg albumin