LC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)

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dc.contributor.authorGedük, Aysun Şener
dc.contributor.authorZengin, Fatma
dc.date.accessioned2025-01-06T17:29:59Z
dc.date.available2025-01-06T17:29:59Z
dc.date.issued2021
dc.description.abstractThe main objective of this study was to examine the phenolic compounds and the antibacterial, antioxidant, anti-?-glucosidase and anti-?-amylase activities of the different extracts (methanol, ethanol and hexane) of Musa cavendishii collected from the Anamur district in Turkey. LC–MS/MS was used to identify phenolic compounds. Quinic acid, acotinic acid, hesperidin and amentoflavone were identified in methanol extract. These phenolic compounds, excluding hesperidin, were also identified in the ethanol extract. Methanolic extract appeared the most active in all enzyme inhibition, antibacterial and antioxidative activity assays which is mainly due to its rich phenolic content. The methanol extract of banana showed the highest anti-?-glucosidase and anti-?-amylase activities with IC50 values of 5.45 ± 0.39 mg/mL, 9.70 ± 0.29 mg/mL, respectively. This study showed that methanol and ethanol extract, especially the methanol extract, have potential for use in the development of functional foods for reducing the diabetes and bacterial risks. © 2021, The Korean Society of Food Science and Technology.
dc.description.sponsorshipCommission for the Scientific Research Projects of University of Adana Alparslan Turkes Science and Technology
dc.identifier.doi10.1007/s10068-021-00953-5
dc.identifier.endpage1193
dc.identifier.issn1226-7708
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85111501643
dc.identifier.scopusqualityQ2
dc.identifier.startpage1183
dc.identifier.urihttps://doi.org/10.1007/s10068-021-00953-5
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1441
dc.identifier.volume30
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherThe Korean Society of Food Science and Technology
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntibacterial effect
dc.subjectAntidiabetic potential
dc.subjectAntioxidant activity
dc.subjectLC–MS/MS
dc.subjectMusa cavendishii
dc.titleLC–MS/MS characterization, antidiabetic, antioxidative, and antibacterial effects of different solvent extracts of Anamur banana (Musa Cavendishii)
dc.typeArticle

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