Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity

doi:10.7506/spkx1002-6630-201402003

Abstract

Abstract:

Response surface methodology (RSM) was employed to optimize liquid-to-material ratio, ethanol concentration,
ultrasound radiation time and temperature to obtain a high yield of polyphenols from banana peel by an ultrasonic-assisted
extraction technique. The antioxidant activities of polyphenols extracted from banana peel were evaluated by in vitro assays.
The results showed that the RSM model developed was able to describe the relationship between the factors (extraction
parameters) and the response variable (polyphenol yield). The optimized conditions were determined as follows: solventto-
solid ratio, 9:1 (mL/g); ethanol concentration, 54%; temperature, 53 ℃; and ultrasound radiation time, 43 min. Under
these conditions, the polyphenol yield obtained was 2.931%. The resulting extract exhibited significant 2,2-diphenyl-
1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radical scavenging activities, and the concentrations for 50%
inhibition (IC50) were 0.422 8, 0.255 2 and 0.243 9 mg/mL, respectively.

Key words: banana peel, polyphenol, ultrasound assisted extraction, response surface methodology, antioxidant activity

CLC Number:

TS201.1

CHEN Chen, HU Wen-zhong*, TIAN Pei-yuan, JIANG Ai-li. Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity[J]. FOOD SCIENCE, 2014, 35(2): 12-17.

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