Effects of ripeness and extraction conditions on the content of phenolic compounds in banana peels (Musa paradisiaca L.)


Citation

Pham T. N., . and Nguyen V. M., . and Pham T. B. N., . and Pham N. T. D., . and Tran T. T., . Effects of ripeness and extraction conditions on the content of phenolic compounds in banana peels (Musa paradisiaca L.). pp. 154-163. ISSN 2550-2166

Abstract

The banana peels accounts for approximately 36 of the total fruit weight yet are mostly discarded as waste or used only for animal feeding. However studies have shown that this by-product is rich in phenolic compounds and is a traditional treatment. The levels and composition of phenolic compounds are influenced by various factors. The purpose of the present study was to evaluate the effect of ripeness and extraction conditions on polyphenol content and antioxidant activity of banana peels (Musa paradisiaca L.) by analysing the total phenolic content (TPC) and using 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. Results have shown that yellowish green coloured banana peels exhibited significantly higher antioxidant activity as compared to mature (green-coloured) and ripe (yellow-coloured) peels. The optimal extraction conditions include ethanol concentration of 50 material/solvent ratio of 1:40 (w/v) extraction time of 1.5 hrs and temperature of 60C. Under these conditions the obtained TPC and the antioxidant activity was approximately 9.93 mg GAE/g and 50 mol TE/g respectively. Quantitative results by HPLC indicate the presence of quercetin-3-glc vanillic acid caffeic acid ferulic acid gallic acid and epicatechin.


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Abstract

The banana peels accounts for approximately 36 of the total fruit weight yet are mostly discarded as waste or used only for animal feeding. However studies have shown that this by-product is rich in phenolic compounds and is a traditional treatment. The levels and composition of phenolic compounds are influenced by various factors. The purpose of the present study was to evaluate the effect of ripeness and extraction conditions on polyphenol content and antioxidant activity of banana peels (Musa paradisiaca L.) by analysing the total phenolic content (TPC) and using 2 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. Results have shown that yellowish green coloured banana peels exhibited significantly higher antioxidant activity as compared to mature (green-coloured) and ripe (yellow-coloured) peels. The optimal extraction conditions include ethanol concentration of 50 material/solvent ratio of 1:40 (w/v) extraction time of 1.5 hrs and temperature of 60C. Under these conditions the obtained TPC and the antioxidant activity was approximately 9.93 mg GAE/g and 50 mol TE/g respectively. Quantitative results by HPLC indicate the presence of quercetin-3-glc vanillic acid caffeic acid ferulic acid gallic acid and epicatechin.

Additional Metadata

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Item Type: Article
AGROVOC Term: Bananas
AGROVOC Term: Musa paradisiaca
AGROVOC Term: Ripeness
AGROVOC Term: Extraction
AGROVOC Term: Antioxidants
AGROVOC Term: Polyphenols
AGROVOC Term: Experiments
AGROVOC Term: Sampling
AGROVOC Term: Data collection
AGROVOC Term: Analysis of variance
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10775

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