In brief, all cultivars of bananas studied showed low
DPPH scavenging percentage, but high TE and GA contents.
This confrmed the antioxidant properties of bananas as
a weak primary antioxidant but a powerful secondary
antioxidant source of food (Haripyaree et al. 2010; Lim
et al. 2007; Yan et al. 2006).