Antidiabetic and Antioxidant Capacities of Local Banana Peels Extract by Using Subcritical Water Extraction Technique

Abstract

Banana peels has been shown to possess strong antioxidant which may exhibit protective responses against reactive oxygen species through free radicals scavenging and breaking the autoxidative chain reaction and restore the ‘redox homeostasis’ state. Subcritical water extraction method was used by using water as the solvent and increasing the temperature to between 100 and 374°C and keeping the pressure high enough to maintain the liquid state allowing the dielectric constant (ε) of water becomes like that of an organic solvent, like ethanol or methanol. The extract was collected by using temperatures of 100 °C, 150 °C, 180 °C and 200 °C with 30, 60, 90 and 120 minutes for the investigation of antioxidative compounds and antioxidant activity. The TPC ranged widely from 20.93 to 66.39 mg GAE/g for Pisang Tanduk and 43.64 to 151.40 mg GAE/g for Pisang Cavendish peel extract. While TFC of Pisang Tanduk ranged from 1.94 to 17.19 RE/g and for Pisang Cavendish it was as low from 3.80 to as high as 72.45 RE/g. Radical scavenging activities (inhibition of DPPH) of the extracts ranged from 36.96 to 85.60% for Pisang Tanduk and from 52.26 to 93.68%. Inhibition of ABST scavenging activity showed 97.14 to 99.03% inhibition for Pisang Tanduk. For Pisang Cavendish, it showed from 73.02 to 98.86% inhibition. Although both banana peel extracts appeared to have low TPC and TFC, its antioxidant activities were ranked moderate to high. This implies that antioxidative compounds other than phenolics and flavonoids were probably responsible for inhibition of DPPH.

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

“…used this assay in the study of banana ( Musa cavendish ) peel wherein the authors reported a higher TPC (64.55 mg of Trolox equivalents/g of dry matter) that was also higher than in other assays (DPPH, FRAP, and ABTS) used. However, the DPPH radical assay (2,2-diphenyl-1-picrylhydrazyl) is used in the BPE and the isolated BP antioxidant compound evaluation due to its economical feature and minimum required time for extraction. ,, …”

“…However, the DPPH radical assay (2,2-diphenyl-1-picrylhydrazyl) is used in the BPE and the isolated BP antioxidant compound evaluation due to its economical feature and minimum required time for extraction. 41,44,4 Paper spray-mass spectrometry is also reported for evaluation of the chemical profile of the Prata variety of ripe Musa sp. banana peel flour.…”

“…In addition, the authors also stated that compounds such as 2-pentenoic acid, 3-ethyl-methyl ester, 2-tetradecene, pentafluoropropionic acid, 4-hexadecyl ester, and 1-hexadecene detected through GC/MS analysis were responsible for the antioxidant activity of BP. Recently, a subcritical water extraction approach was used to evaluate the BP phenolic compounds and antioxidant activity of peel extracts from two banana varieties ( Pisang Tanduk and Pisang Cavendish ), with large variations on phenolic (between 20.93 and 151.40 mg GAE/g) and flavonoid (between 1.94 RE/g and 72.45 RE/g) content . The authors witnessed the significantly high antioxidant activity of BP extract containing very low phenolic and flavonoid content, concluding the dependence of the antioxidant activity of BP extract on compounds other than flavonoids and phenolics.…”

Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review

“…As a result, research on phytochemicals that may serve as possible adjuvant medicines was conducted in the past year. Since diabetes is linked to oxidative stress, antioxidant chemicals from FBPs will emerge as a more enticing substitute (Ishak et al 2019 ). Many authors studied the antidiabetic activity in FBPs.…”