The effect of sodium bisulfite immersion to the potential of Candi banana peel ethanol extract as radical scavenger and UV protection

Abstract

Banana peel consists of bioactive compounds like phenolics, flavonoids, tannin, carotenoids and alkaloids, preventing and reducing free radical and impeding UV-ray radiation. Banana peel immersed with sodium bisulfite solution prevents browning reaction by enzymatic and non-enzymatic reaction. This research aims to study the effect of sodium bisulfite immersion to the content of bioactive compounds, antioxidant activity and Sun Protection Factor (SPF) of Candi banana peel. Stages conducted in this research include: sample preparation (non-immersion (E1) and immersion (E2) of samples with sodium bisulfite) as well as an extraction of Candi banana peels with ethanol solvent by ultrasonic. Afterwards, each extract is determined by the content of bioactive compounds (phenolic, flavonoid, tannin and β-carotene), antioxidant activity (IC50) and SPF value. The result of this research shows that the contents of phenolic, flavonoid, tannin and β-carotene in ethanol extract of non-immersion (E1) Candi banana peel are 2613.60 mg/kg; 59.34 mg/kg; 6895 mg/kg and 103.97 mg/kg respectively. Moreover, the antioxidant activity (IC50) is 2573.25 ppm and the SPF value is 7.34. Furthermore, the contents of phenolic, flavonoid, tannin and βcarotene in ethanol extract of Candi banana peel with immersion (E2) are 4303.40 mg/kg; 125.27 mg/kg; 4881 mg/kg and 158.36 mg/kg respectively. The antioxidant activity (IC50) is 3210.28 ppm and the SPF value is 10.67. The research result shows that the contents of phenolic, flavonoid, β-carotene and the SPF value are higher in Candi banana peel with immersion than that of non-immersion. Meanwhile, both treatments show inversed result of tannin content and antioxidant activity.