TITLE:
Determination of the Antioxidant Potentials of Two Different Varieties of Banana Peels in Two Different Solvents
AUTHORS:
Jude Awele Okolie, Olamide Emmanuel Henry, Emmanuel Ikedinachi Epelle
KEYWORDS:
Antioxidants, Banana Peels, Phenolics, Extracts, Fruit Waste
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.13,
November
9,
2016
ABSTRACT: Fruit wastes which are perishable pose a big problem to pollution monitoring agencies; however these problems can be reduced by utilizing the high value compounds
present in the food waste. Banana peels contain a reasonable number of antioxidant
compounds such as gallocatechin and dopamine. This paper investigates the anti-oxidant potential of two different varieties of Banana peels (Dwarf cavandish and
Musa omini). The peels were extracted with two different solvents (Methanol and
Ethanol) using the soxhlet extractor. The results show that ethanolic extracts have
higher phenolics and flavonoid contents (336.83 - 383.83 mgGAE/100g, 242.83 -
252.82 mgRutin/100g) compared to the methanolic extracts of the same banana varieties (299.42 - 344 mgGAE/100g, 240.77 - 241.23 mgRutin/100g). However methanolic extracts exhibit higher DPPH Antioxidants Activity (30.82% - 51.66%) compared to ethanolic extracts (25.44% - 30.27%). This implies that antioxidative compounds other than phenolics and flavonoids were also involved in inhibiting the
DPPH Radicals. It was also observed that at any concentration between 0.5 - 2.5 mg,
ethanol extracts of both dwarf cavandish and musa omini had higher reducing power
than the other two varieties.