Open AccessEffects of ripeness and extraction conditions on the content of phenolic compounds in banana peels (Musa paradisiaca L.)
Author(s) -
ThiCanTho Pham,
Van Muoi Nguyen,
Ngoc Tu Pham,
Trung Hieu Tran,
Tri Nhut Pham
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(1).152
Subject(s) - musa × paradisiaca , chemistry , banana peel , vanillic acid , gallic acid , food science , dpph , extraction (chemistry) , antioxidant , ripeness , ferulic acid , caffeic acid , polyphenol , quercetin , chlorogenic acid , ripening , botany , chromatography , organic chemistry , biology
The banana peels accounts for approximately 36% of the total fruit weight yet are mostlydiscarded as waste or used only for animal feeding. However, studies have shown that thisby-product is rich in phenolic compounds and is a traditional treatment. The levels andcomposition of phenolic compounds are influenced by various factors. The purpose of thepresent study was to evaluate the effect of ripeness and extraction conditions onpolyphenol content and antioxidant activity of banana peels (Musa paradisiaca L.) byanalysing the total phenolic content (TPC) and using 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging assays. Results have shown that yellowish green colouredbanana peels exhibited significantly higher antioxidant activity as compared to mature(green-coloured) and ripe (yellow-coloured) peels. The optimal extraction conditionsinclude ethanol concentration of 50%, material/solvent ratio of 1:40 (w/v), extraction timeof 1.5 hrs and temperature of 60°C. Under these conditions, the obtained TPC and theantioxidant activity was approximately 9.93 mg GAE/g and 50 μmol TE/g, respectively.Quantitative results by HPLC indicate the presence of quercetin-3-glc, vanillic acid,caffeic acid, ferulic acid, gallic acid and epicatechin.