Assessment of antioxidant activity of banana peel extracts by maceration

Abstract

Peels of the banana (Musa paradisíaca) make up, on an average, 40% of the total weight of fresh fruit. They are rich in bioactive compounds featuring antioxidant properties. The physical and chemical properties of banana peels in natura are analyzed to evaluate the total antioxidant activity (TAA) of natural extracts obtained from banana peels and the influence of different solvents and the solid-solvent ratio after extraction. Moisture, proteins, ether extract, ash and sugars were evaluated for physicochemical characterization. TAA was determined by the spectrophotometric method of reduction of the phosphomolibdic compound. Prime matter showed high protein content (7.30 % b.s.) and high amounts of reducing sugars (43.01 % b.s.). In all conditions, extracts obtained by hydroalcoholic macerated had higher TAA when compared with aqueous extracts. Highest TAA rate was 17.42 (mg of ascorbic acid/ mL of extract), obtained by solid-solvent ratio (1:1). In the case of the two solvents, only the variable sample mass had a significant and positive effect. Results reveal that banana peels are cheap wastes with a great potential for the production of extracts with biological activity. They may be applied as natural antioxidant agents in various products.