Abstract:
Banana (Musa Cavendish) peels extracts high in phenolic compounds are important
antioxidants because of its phenolic hydroxyl groups. Thus, the goal of this research is
extraction and characterization of antioxidant from banana peel and evaluation of its
preservative effects. The influence of different process parameters, like solvent ratio,
extraction temperature and time on the extraction yield examined. The results presented
the minimum and maximum extract yields was 13% and 24.6% for acetone BP extract, and
21.4% and 32.4% for methanol BP extract, respectively. The parameters taken up for the
study significantly affect the extraction yield. Time had the highest positive effect on yield
of both solvents from linear effects, and A2
had the highest negative effect from quadratic
effects. Characterization of antioxidants was carried through the evaluation of total
phenolic content (TPC), total flavonoid content (TFC), and scavenging capacity against
DPPH radical scavenging activity performed using spectrophotometer. Results were
obtained under optimum conditions: total phenolic content 2.476-77.524 mg GAE/g
acetone extract and 3.230-77.739 mg GAE/g for methanol extract; total flavonoid content
16.436-47.327 mg CE/g for acetone extract and 5.743-57.030 mg CE/g methanol extract
and DDPH radical inhibition activity 7.18%-74.06% for acetone and 1.92%-88.37% for
methanol BP extracts. The IC50 values for both BP extracts were 5.80 mg/ml and 4.35
mg/ml for acetone and methanol, respectively. The antioxidant activity of BP methanol
extract is higher than that of BP acetone extract. Additionally, food applications of the
extract obtained to inhibit oil oxidation have been carried out according to the Shaal Oven
Test compared with butylated hydroxytoluene (BHT) by measuring per oxide value (PV).
In the study, all samples were treated with 0, 0.1% and 0.2% levels of BP extract and
analysis were performed in every 2 days. Based on the results, soybean oil oxidation
showed that the extract was less than BHT, but the oxidative stability of oil improved with
0.2% BP extract sample. Therefore, banana peel has potential antioxidant activity also can
be effective used as a preservative.
