Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel
Open accessAbstract
A large quantity of banana peel is generated annually and is considered as waste with low value. This study aimed to optimize five extraction parameters; including ultrasonic temperature, time and power, as well as acetone concentration and sample to solvent ratio, for maximum recovery of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties from banana (Musa cavendish) peel using response surface methodology. The results showed that recovery yields of phenolic compounds, flavonoids, proanthocyanidins and antioxidant properties were affected by the extraction parameters; of which the acetone concentration had the greatest effect. Optimal extraction conditions were found to be at ultrasonic temperature of 30°C, ultrasonic time of 5 min, ultrasonic power of 150 W, sample to solvent ratio of 8:100 g/mL and acetone concentration of 60%. Under these optimal conditions, 23.49 mg of phenolic compounds, 39.46 mg of flavonoids and 13.11 mg of proanthocyanidins could be extracted from 1 g of banana (M. cavendish) peel. Practical applications Banana peel known as waste is generated in a big quantity with limited utilization. Therefore, it is necessary to utilize this by-product for adding value to food industry. This study was designed to establish a simple, effective extraction method for maximum recovery of phenolic compounds from banana peel. Findings from this study can be used for further isolation and purification of phenolic compounds from banana peel for subsequent application in nutraceutical and pharmaceutical industry.
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About one-third of the weight of a whole banana fruit is the peel, which is commonly disposed of as general waste or into landfills.
“About one-third of the weight of a whole banana fruit is the peel, which is commonly disposed of as general waste [31] or into landfills [32].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [31]
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“About one-third of the weight of a whole banana fruit is the peel, which is commonly disposed of as general waste [31] or into landfills [32].”
Extraction and formulation of valuable components from banana peels
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- Authors
- Vu, H. T., Scarlett, C. J., & Vuong, Q. V.
- Affiliations
- Vietnam National University of Agriculture (VN)
- University of Newcastle Australia (AU)
- Corresponding author
- Vu, Hang T.
- Vuong, Quan V.
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Wiley
- Published
- 2016-11-17
- Volume
- 41
- Issue
- 5
- Pages
- e13148
- ISSN
- 0145-8892 (ISSN-L)
- OpenAlex
- W2556091366
- Cited by
- 91
- References
- 40
- Citations by year
- 2026: 10 · 2025: 10 · 2024: 7 · 2023: 13 · 2022: 17 · 2021: 6 · 2020: 14 · 2019: 5 · 2018: 4 · 2017: 5
- FWCI
- 3.67
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- NOVA (University of Newcastle Australia) (submittedVersion)
- Funders
- Bộ Giáo dục và Ðào tạo
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- banana peel, Musa cavendish, ultrasound-assisted extraction, phenolic compounds, flavonoids, proanthocyanidins, antioxidant capacity, food by-product valorization, acetone concentration, extraction optimization, nutraceuticals
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