The Antioxidant Activity of Ambon Banana Peel (Musa paradisiaca AAA) against Breast Cancer: A Review
Keywords:
Banana, Peel, Ambon banana, Musa paradisiaca L., antioxidant, Bioactive compounds, anticancer, breast cancer
Abstract
Breast cancer is one of the most prevalent types of cancer in women around the globe, especially those coming from a low-income population like Indonesia. As a preventive measure, consuming balanced diets containing high antioxidant sources are therefore recommended to reduce the risk of breast cancer. Banana peels, for instance, are an undervalued source of antioxidants which also possess high economic and nutritional values. This review aims to provide systematic information about the bioactive composition of ambon banana peels (Musa paradisiaca L. var. sapientum), their antioxidant mechanism on breast cancer, as well as their potential incorporation into food products such as flour, cookies, and chips. The review was conducted by examining literature from the past 10 years (2013-2023) that fit the inclusion criteria. Based on the collected studies, ambon banana peel contains high amounts of bioactive compounds, primarily polyphenols, flavonoids, carotenoids, tannins, saponins, and ferulic acid. Even after the peels are converted into processed food products, the antioxidant activity remains high with proper thermal processing conditions. These antioxidant properties of ambon banana peels provide a promising potential in the treatment of breast cancer through various modes of action, however, clinical studies involving humans are still lacking to further emphasize its therapeutic effects.
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References
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Cao, S., Yang, Z., & Pareek, S. (2018). Tropical and subtropical fruits: Postharvest biology and storage. Journal of Food Quality, 2018, 1–2. https://doi.org/10.1155/2018/3026987
Cervantes-Paz, B., de Jesús Ornelas-Paz, J., Ruiz-Cruz, S., Rios-Velasco, C., Ibarra-Junquera, V., Yahia, E. M., & Gardea-Béjar, A. A. (2017). Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review. Food Research International, 99, 917-927 https://doi.org/10.1016/j.foodres.2017.02.012
Chaaban, H., Ioannou, I., Chebil, L., Slimane, M., Gérardin, C., Paris, C., ... & Ghoul, M. (2017). Effect of heat processing on thermal stability and antioxidant activity of six flavonoids. Journal of Food Processing and Preservation, 41(5), e13203.https://doi.org/10.1111/jfpp.13203
Chakraborty, C., Bandyopadhya, K., Banerjee, B., & Mukherjee, S. (2017). Banana peel wastes: Potential source of antioxidants in banana chips. International Journal of Agricultural Science and Research (IJASR), 7(2), 73-80
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Dahham, S.S., Agha, M.T., Tabana, Y.M., & Majid, A.M.S.A. (2015). Antioxidant activities and anticancer screening of extracts from banana fruit (Musa sapientum). Academic Journal of Cancer Research, 8(2), 28-34.10.5829/idosi.ajcr.2015.8.2.95162
Dieterich, M., Stubert, J., Reimer, T., Erickson, N., & Berling, A. (2014). Influence of lifestyle factors on breast cancer risk. Breast Care, 9(6), 407-414. https://doi.org/10.1159/000369571
Enaru, B., Drețcanu, G., Pop, T. D., Stǎnilǎ, A., & Diaconeasa, Z. (2021). Anthocyanins: Factors affecting their stability and degradation. Antioxidants, 10(12), 1967. https://doi.org/10.3390/antiox10121967
Gęgotek, A., Rybałtowska-Kawałko, P., & Skrzydlewska, E. (2017). Rutin as a mediator of lipid metabolism and cellular signaling pathways interactions in fibroblasts altered by Uva and UVB radiation. Oxidative Medicine and Cellular Longevity, 2017, 1–20. https://doi.org/10.1155/2017/4721352
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Published
2024-09-30
How to Cite
Irwantoho, G., Immanuel, J., Claire, A., Sugarda, A., Refflyn, V., Lee, J. W., & Astina, J. (2024). The Antioxidant Activity of Ambon Banana Peel (Musa paradisiaca AAA) against Breast Cancer: A Review. Indonesian Journal of Life Sciences, 6(2), 33-60. https://doi.org/https://doi.org/10.54250/ijls.v6i2.189
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Section
Food Innovation and Nutrition
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