3.5. 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activityAntioxidant radical scavenging activity was determined based on the ability of unripe banana flour extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results obtained from this study shows that the DPPH radical scavenging activity differed significantly (p <0.05) in flour of all cultivars at different concentrations for all organic acid pretreatment. Lactic acid pretreatment of 20 g/L recorded the highest radical scavenging activity for M-red (1.02 ± 0.01 mg GA/g d.w.) among all cultivars and differed significantly in all pretreatment (Table 2). There was no significant difference in ascorbic, 10 g/L; citric, 10 and 20 g/L as well as in lactic acid 10 g/L pretreatment for Luvhele banana cultivar. No significant difference was also recorded in ascorbic, 10 g/L; citric, 10 and 15 g/L and lactic acid 15 g/L pretreatment for Mabonde banana cultivar. Low antioxidant scavenging activities of unripe banana flour could be attributed to drying temperature of 70 C. Higher drying temperatures of >80 C were reported to
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