IN-VITRO ANTIOXIDANT AND CYTOTOXIC POTENTIAL OF BANANA WINE

Fruit wines are being studied extensively for their biological properties. Banana wine is one of the less studied wines that possess antioxidant properties. The aim of the current study was to characterize and compare white (grape) wine with less investigated banana wine in terms of its polyphenol concentration, antioxidant capacity, and anti-cancer potential. Using the Folin Ciocalteu test, the total polyphenolic content of grape wine (white) and banana wine was found to be 817 mg/l and 1136 mg/l gallic acid equivalents (GAE), respectively. In both types of wine samples, the amounts of important polyphenolic substances such as quercetin, catechin, and gallic acid were estimated by HPLC. The antioxidant capacity of banana wine was assessed in vitro using FRAP assay. Further, the antioxidant potential was validated in a macrophage cell line (RAW264.7) after the induction of the oxidative stress with 0.5mM H2O2. The in-vitro cytotoxic effects of banana and white wines on human lung (A-549) and breast (MDA-MB-231) cancer cell lines were examined using the MTT 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay, and propidium iodide (PI) - based flow cytometric analysis. An increase in the proportion of sub-G1 phase cells after PI labeling demonstrated that the proliferation of A-549 cells was significantly inhibited in the presence of banana wine compared to white wine. This study reveals that banana wine may have higher anti-oxidant and anti-cancer properties.