Determination of Anamur banana (Musa cavendishii) antidiabetic and antioxidative properties

In this study, the bioactive properties of Banana (Musa cavendishii) fruit such as phenolic compounds, total phenolic compound amount, total antioxidant amount, inhibitory effect on α-glucosidase and α-amylase, which are key in diabetes, and antibacterial activity, were investigated by LC-MS / MS. It was determined that methanol extract has the highest total phenolic content among the extracts examined from the extracts obtained by using methanol and ethanol. The most abundant phenolic acid in the methanol and ethanol extracts examined is quinic acid. In terms of quinic acid, it was found that the methanolic extract (6.51 ± 0.002 mg / g) was richer than the ethanolic extract (4.54 ± 0.002 mg / g). The aconitic acid content of the methanol extract (0.23 ± 0.000 mg / g) was found to be much higher than the ethanolic extract (0.008 ± 0.000 mg / g). For amentoflavone, its content in the methanol extract (0.006 ± 0.000 mg / g) was found to be relatively rich compared to the ethanol extract (0.004 ± 0.000). The methanol extract also contains hesperidin (0.015 ± 0.000 mg / g) but this compound was not detected in the ethanol extract. While the total phenolic compound amounts of the extracts obtained by using methanol, ethanol and hexane varied between 0.33 - 2.12 mg / g equivalent to gallic acid, the highest total phenolic compound was found in the extract with methanol. Antioxidant capacities of fruit extracts and free radical scavenging effect according to DPPH method varied between 0.64-4.84 mM TE / g extract, while reducing power capacity in FRAP method varied between 0.98- 6.32 mM TE / g extract. The strongest antioxidant effect was observed with the methanol extract in both methods. α-glucosidase inhibition varied in IC50: 5.45-7.45 mg/mL, while the α-amylase inhibition varied between IC50: 9.70-13.2 mg/mL. Methanol extract was found to be the most effective in inhibiting α-glucosidase and α-amylase, with values of 5.45 mg / mL and 9.70 mg / mL, respectively. While the extract extracted with methanol and ethanol from banana fruit extracts showed antibacterial effect against Escherichia coli at 12.73 ± 0.35 mm and 9.87 ± 0.30 mm, respectively, it was 3.87 ± 0.25 mm and 2.43 ± 0.21 mm against Staphylococcus aureus, respectively.