Effect of banana leaf wrapping on the antioxidant compounds and activities of steamed brown croaker

This study aimed to determine the nutritional impact of banana leaves harvested from Jeju Island on steamed brown croaker. The results showed that when brown croaker was steamed with banana leaf wrapping, it exhibited a significantly higher total phenolic content (31.05 mg gallic acid equivalents (GAE)/100 g), and antioxidant activity (DPPH: 5.20 mg vitamin C equivalents (VCE)/100 g; ABTS: 9.97 mg VCE/100 g) than the unwrapped brown croaker (26.81 mg GAE/100 g, 4.05 mg VCE/100 g, and 7.63 mg VCE/100 g, respectively). The banana leaves demonstrated high total phenolic content (86.28 mg GAE/100 g FW) and antioxidant activity (DPPH: 6.76 mg VCE/100 g FW; ABTS: 8.56 mg VCE/100 g FW), which contributed to the observed increases in these aspects in the wrapped fish. Overall, this study highlights the usefulness of banana leaves as a functional food material and their potential application in enhancing the nutritional profile of dishes.