Determination of the in vivo antioxidant activity of banana flour obtained from banana peel

García Moncayo, Burbano Gómez, Sarmiento Tomalá, Valdiviezo Rogel, Soledispa Cañarte and López Barrera

Health Leadership and Quality of Life, 2024, vol. 3, .558

Abstract: The objective of the research was to determine the antioxidant in vivo activity of plantain flour obtained from shell residues, formed 6 groups of 4 animals each; group 1 without treatment, 2 with vitamin A, 3 (only induction), 4, 5 and 6 at three different dose levels; all groups was the induction of acetylsalicylic acid and applied methodology TBARS where it was necessary to obtain the enriched fraction from mouse liver membrane, it was subjected to oxidative stress to achieve the lipoperoxidación producing several species including malondialdehyde (MDA), was carried out with thiobarbituric acid (TBA) reaction giving a complex pink, to 535nm concentration was determined. Finally, the quantification of the MDA data were statistically analyzed (ANOVA), noting the decrease of MDA where lower doses presented higher antioxidant activity.

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:dbk:health:v:3:y:2024:i::p:.558:id:.558

DOI: 10.56294/hl2024.558

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