EXTRACTION AND CHARACTERIZATION OF ANTIOXIDNATS FROM BANANA PEELS AND EVALUATION OF ITS FOOD PRESERVATIVE EFFECTS

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.