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July September 2019 102 JCPS Volume 12 Issue 3 Extraction of Anthocyanin from Banana (Musa paradisiaca) Flower Bract and Analysis of Phytochemicals, Antioxidant Activities and Anthocyanin Content S.Sujithra, T.R.Manikkandan Food technology laboratory, Department of Chemical Engineering, Annamalai University, Chidambaram-608002, Tamil Nadu, India. *Corresponding author: E-Mail: suji.suresh91@gmail.com ABSTRACT Value for anthocyanin based pigments are increasing now-a-days because of its health benefits, which includes rich in antioxidants, antiviral, anticancer properties, antibacterial, anti-inflammatory, etc. Anthocyanin’s are also responsible for attractive colour like violet, orange, blue, and red and which are available in flowers, vegetables and fruits. Banana (Musa paradisiaca) flower bract, edible waste of banana production, was investigated as best origin of anthocyanin and natural colorant. The main goal of this present work is to spot out the qualitative and quantative phytochemicals, antioxidant activities and anthocyanin content. The extract from banana bract was extracted using four different solvents: petroleum ether, chloroform, ethanol and water and the extracts were analysed for the qualitative phytochemicals. Quantative analysis was also detected by using spectrometric method and gravimetric method and the outcomes were determined. The anthocyanin content was determined to be 32.14 mg/100g of bract. Antioxidant activities were found by DPPH (1, 1-diphenyl-2-picrylhydrazyl) free radical scavenging assay and was determined to be 1.32 ± 0.16 mg/ml.