Effect of Some Technological Conditions on The Extraction of Phenolic Antioxidant Compounds from Seedy Banana

Received: 12-04-2017

Accepted: 29-05-2017

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Issue: Vol. 15 No. 5 (2017)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Ha, L., Hoai, T., Hieu, P., & Trang, N. (2024). Effect of Some Technological Conditions on The Extraction of Phenolic Antioxidant Compounds from Seedy Banana. Vietnam Journal of Agricultural Sciences, 15(5), 673–680. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/387

Effect of Some Technological Conditions on The Extraction of Phenolic Antioxidant Compounds from Seedy Banana

Lai Thi Ngoc Ha (*) 1 , Tran Thi Hoai 1 , Phan Van Hieu 1 , Ngo Thi Huyen Trang 1

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    piceatannol, polyphenol, Musa balbisianaColla, extraction conditions

    Abstract


    Appropriate conditions for the extraction of phenolic compounds and 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity of seedy banana (Musa balbisiana)were determined using the conventional liquid-solid method. Total phenolic content and antioxidant activity were influenced by type and concentration of solvent, solid/liquid ratio, temperature, and extraction time. The optimal conditions for the antioxidant phenolic extraction were as follows: acetone concentration 60% (v/v); solid/liquid ratio1/30; at 40oC in 60 minutes. Seedy banana presented total phenolic content and DPPH scavenging activity of 15.47 ± 0.45 mg Acid gallic Equivalents per g of dry matter and 103.38 ± 3.65 mol trolox equivalents per g of dry matter, respectively. This study showed that seedy banana may be considered as a potential source of nutraceuticals applicable in food and drug technologies in the future.

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