Varietal analysis on the potential antioxidant properties of banana (Musa) peel extracts

• Main Author: Chua, Hughie Bryce C
• Format: text
• Language: English
• Published: Animo Repository 2023
• Subjects: Bananas; Bananas—Varieties; Tannins; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etdb_chem/33; https://animorepository.dlsu.edu.ph/context/etdb_chem/article/1040/viewcontent/2023_Chua_Varietal_analysis_on_the_potential_antioxidant_properties_Full_text.pdf
• Institution: De La Salle University

With the abundance of bananas in the Philippines, the daily consumption of bananas results in substantial amounts of banana peel waste being disposed of in landfills. Recent studies have highlighted various bioactive compounds in banana peels. This research analyzed the total tannin content of Saba and Latundan banana peels with the use of the Folin-Ciocalteau (FC) method while their antioxidant properties were evaluated with the DPPH assay while the chemical constituents were identified with gas chromatography-electron ionization-mass spectroscopy (GC-EI-MS). The highest tannin concentration was detected in Saba 70% ethanol (SE70) banana peel extracts (1.83 ± 0.22 mg TAE/g) while the least tannin content was determined in Latundan ethyl acetate (LEA) banana peel extracts (1.20 ± 0.25 mg TAE/g) and, the extraction solvent only significantly impacted the total tannin content of these peels. Meanwhile, both the extraction solvent and banana variety including some interaction effects substantially impacted the antioxidant activity of the extracts. SE70 also manifested a very strong antioxidant potential (IC50 < 50 ppm), but the weakest antioxidant activity was attributed to the Saba ethyl acetate (SEA) banana peel extracts (IC50 = 157.18 ppm). Moreover, a negative, moderate correlation was observed between the total tannin content and the antioxidant activity of banana peel extracts (r = -0.51). The GC-EI-MS results further highlighted that other secondary metabolites aside from tannins may have integrally contributed to the overall antioxidant properties of banana peels.