Dried samples characterization and determination of total phenol and flavonoid of ethanol extract from Musa paradisiaca l. fruit peel

Abstract

Background: Bananas are a widely consumed food in Indonesia. However, after consuming bananas, the skin is typically discarded since it is seen as useless or of no use. The phenolic and flavonoid compounds contained in banana peel have many health benefits. Aim: The purpose of this study was to characterize dried samples and investigate the phenol and flavonoid content of the peel of Musa paradisiaca L. Method: The determination of dried samples' characteristics, including water content, water-soluble extract content, ethanol-soluble extract content, total ash content, and acid-insoluble ash content. The extraction of peels was performed by maceration with 70% ethanol. Using UV-Vis spectrophotometry, the phenolic and flavonoid content of a sample was determined. Total phenol is given as gallic acid equivalent (GAE) (mg/g), whereas total flavonoids are expressed as quercetin equivalent (QE) (mg/g). Results: The results indicated that the dried form of banana peel exhibits a number of characteristics that match the standards. The flavonoid concentration was 10.92 mg QE per gram of extract, whereas the total phenol concentration was 47.82 mg GAE per gram of extract. Conclusion: The characteristics of dried samples met the standards. In addition, the peel extract's total phenol and flavonoid content was 47.82 ± 2.61 GAE/g extract and 10.92 ± 0.54 mg QE/g extract, respectively.