Home|Journals|Articles by Year|Audio Abstracts

Original Article

Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology

Ngo Van Tai, Mai Nhat Linh, Nguyen Minh Thuy.

Cited by 4 Articles

In Vietnam, banana is a popular fruit that is grown and consumed as a ripe fruit or used for cooking. During industrial processing, its peel is removed as a waste product (about 18%–33% of the whole fruit) containing many bioactive compounds useful for human health. The aim of this study was to determine the effects of extraction conditions such as the ratio of solvent to solid (ml/g), extraction temperature (o C), and extraction time (minutes) on extraction yield such as total polyphenol and flavonoid contents (TPC and TFC, respectively). The response surface methodology and Box–Behnken design were used to optimize the extraction of antioxidant compounds from “Xiem” banana peels cultivated in U Minh district, Cà Mau province, Vietnam. The results showed that the most important variable in the extraction process was solvent concentration. Optimal conditions were found to be 60%, 76:1, 68o C, and 48 minutes for solvent concentration, solvent-to-solid ratio, temperature, and time, respectively, resulting in the maximum TPC and TFC, 62.41 mgGAE/g and 6.98 mgQE/g, respectively.

Key words: "Xiem" banana peels, antioxidant compounds, extraction, optimization, response surface methodology

Full-text options

Share this Article

Online Article Submission
• ejmanager.com

ejPort - eJManager.com
Refer & Earn
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.