Abstract:

This study aimed to optimize the ethanol reflux extraction of flavonoids from banana flower to obtain maximum
extraction efficiency and evaluate the α-glucosidase inhibitory activity and mechanism of the resulting ethanol extract. The
optimal extraction conditions that provided maximum extraction efficiency (26.25 mg/mL on average) were found to be 60%
ethanol as the extraction solvent with a solid-to-solvent ratio of 1:30 (g/mL) and temperature 65 ℃ for an extraction duration
of 1 h. The ethanol extract obtained under the optimized conditions had potent α-glucosidase inhibitory activity providing an
inhibition rate of 88.56%. The inhibition mechanism was competitive and the Km 674.074 μg/mL.

Key words: banana flower；flavonoids；process optimization；&alpha, -glucosidase inhibitory activity