Extraction of antioxidant activity, phenolic content and minerals in banana peel / Nur Atiah Azmi
Material type:
TextPublication details: Kuantan, Pahang : UMP, 2010Description: xiv, 68 p. : ill. (some col.) ; 30 cm. + 1 computer discISBN: - THE0003972(Local)
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Final Year Report
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UMPLIB GAMBANG | TP156.E8 A85 2010 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000060200 | ||
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Final Year Report
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UMPLIB GAMBANG | CD 5491 | TP156.E8 A85 2010 rs Bc. (Browse shelf(Opens below)) | 1 | Not for loan | 0000060201 |
Project paper (Bachelor of Chemical Engineering (Biotechnology)) -- Universiti Malaysia Pahang - 2010
Bibliography : p. [51] - 60
The objective of this research project is to establish the optimal conditions for obtaining the banana peel extract with high antioxidant activity, phenolic content and minerals. The main by-product of the banana processing industry is the peel, which represents approximately 30% of the fruit. The banana peel extraction process was optimized by varying different parameters such as drying temperature for banana peels, types of solvent used, various type of solvents ratio, temperatures of extraction and time of extraction. The drying process was done at temperatures of 50oC - 70oC for 24 hours. The ground banana peel samples were extracted with different solvents (methanol, acetone and distilled water) with different solvents ratio (50%, 70% and 90%). The extraction was performed in a water bath at 40oC-60oC for 1- 120 min. UV-visible spectrophotometer was used to determine the antioxidant activity and phenolic content. High Performance Liquid Chromatography (HPLC) used to verify the existence of vitamin C. The minerals composition was determined by using atomic absorption spectrophotometer. The result showed that, optimal condition for the extraction of antioxidant activity, phenolic content and minerals in banana peel were drying at 60oC, extracted by using 70% acetone solvent in the water bath for 2 hours at 55oC. Concentration of antioxidant activity and phenolic content at this optimal extraction condition was 1061.33±0.03μmol/g and 1474.17±0.02 mg/L respectively.