Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel

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 degrees 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 applicationsBanana 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.