Comparative Study of Dopamine and Resistant Starch Content among Four Malaysia Banana Cultivars and Prebiotic Effect on Lactobacillus sp.

Lim Pui Kei, Stephanie Pui Kei (2016) Comparative Study of Dopamine and Resistant Starch Content among Four Malaysia Banana Cultivars and Prebiotic Effect on Lactobacillus sp. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This experiment was conducted to determine and compare the concentration of dopamine, a phenolic compound that acts as a strong secondary antioxidant, extracted from the peel and pulp of 4 banana cultivars (Pisang Mas, Pisang Tandok, Pisang Berangan, and Pisang Cavendish) in different stages of ripeness. The resistant starch content of each banana cultivar and the prebiotic effect on lactobacillus bacteria strain were also studied. The design of the experiment included the extraction and determination of dopamine, and extraction and prebiotic effect of resistant starch. Dopamine content was extracted from bananas by aqueous extraction and the concentration were determined using potassium ferricyanide-Fe(III) spectrophotometry while resistant starch was extracted by pepsin, α-amylase, and amyloglucosidase digestion, and introduced to the MRS broth culture of Lactobacillus plantarum and incubated for 16 hours at 37°C. The dopamine content of the cultivars were found to range widely from 45.34 ±1.373μg/g to 645.68 ±1.817 μg/g. Based on the results, yellow peel of Pisang Tandok possessed the highest dopamine content (645.68 ±1.817 μg/g), while the lowest dopamine content was obtained from the green pulp of Pisang Mas (45.34 ±1.373μg/g). The peel of each banana cultivar had a significantly higher amount of dopamine compared to the pulp. In all of the cases, ripe bananas shown a higher yield of dopamine than unripe bananas. For resistant starch content, Pisang Mas had the highest yield (24.71%). The addition of resistant starch extracted enhanced Lactobacillus sp. growth from CFU/ml of 5.8 x 10-9 to 1.87 x 10-12. In conclusion, Malaysia banana cultivar with the highest dopamine content was Pisang Tandok while banana peels and ripen banana contained higher dopamine content than banana pulp and unripe banana respectively. The green banana RS extracted possessed strong prebiotic ability towards Lactobacillus plantarum. The consumption of either green or yellow banana could lower the risks of diseases.