Antioxidative Activities of Banana Peels with Different Drying Treatments

• Main Authors: Chun-Yu Pan, 潘峻宇
• Other Authors: Chi-Yue Chang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/29070305016260726649

碩士 === 大葉大學 === 生物產業科技學系 === 102 === In this study, we evaluated the anti-oxidative effect of banana peels under different processes of extraction. We first frozen-dried or heated-air dried the peels and stirring extracted them with water or methanol. Then, we conducted anti-oxidative tests including DPPH scavenging activity assay, Fe2+ chelating test, reducing power assessment and determination of total polyphenol. The result showed that extract with methanol had better DPPH scavenging ability versus that with water. At the concentration of 2 mg/mL, methanol-extract of frozen-dried banana peel had the scavenging ability as high as 90%. Extract from methanol also showed better Fe2+ chelating ability than extract from water. Methanol-extract had 90% of chelation at the concentration of 2 mg/mL. Both methanol and water extract showed increased reducing power as the concentration increased. Methanol extract still showed better reducing power than water extract. In the other aspect, methanol extract of frozen-dried banana peel had higher anti-oxidative effect than that of heated-air dried peel; while the water extract showed the opposite. In regards to total polyphenol, methanol extract of frozen-dried banana peel showed the highest amount than the others. It contained 40 mg/g at the concentration of 4 mg/mL. Keywords: Banana, anti-oxidative