Abstract
Banana peel is rich in phenolic compounds and is generally considered as waste. This study aimed to maximise recovery of phenolics from banana peel using water via microwave assisted extraction. The impact of various parameters including pH of solvent, sample to solvent ratio, irradiation time with/without cooling periods, and irradiation power were investigated individually. Following this, extraction conditions were further optimised using Response Surface Methodology. The results revealed that the extraction efficiency can be significantly improved by reducing the pH of water, increasing microwave power and time. However, cooling time during irradiation did not affect the extraction efficiency. Optimal conditions were identified at pH of 1, ratio of 2:100 g/mL, 6 min irradiation, and microwave power of 960 W. Under these optimal conditions, approximately 50.55 mg phenolics could be recovered from 1 g dried peel. These conditions are recommended for recovery of phenolic compounds from banana peel for further utilisation.
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Acknowledgements
The authors would like to thank Dr Dipangkar Kundu (The University of Sydney) and Ms Rebecca Richmond (The University of Newcastle) for proof reading and insightful review, which has significantly contributed to the quality of the manuscript. We would also like to thank Dr Mark Tarleton and Assoc. Prof. Michael Bowyer for their advice concerning the chemistry in this project. The financial support for this study was from the Vietnamese Government through the Vietnam International Education Development-Ministry of Education and Training, and the University of Newcastle. The awarding of a VIED-TUIT scholarship to the first author is greatly acknowledged.
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Vu, H.T., Scarlett, C.J. & Vuong, Q.V. Maximising recovery of phenolic compounds and antioxidant properties from banana peel using microwave assisted extraction and water. J Food Sci Technol 56, 1360–1370 (2019). https://doi.org/10.1007/s13197-019-03610-2
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DOI: https://doi.org/10.1007/s13197-019-03610-2