The Effects Of Enzyme-Assisted Extraction Conditions On The Yields Of Polysaccharides And Polyphenols From Banana (Cavendish Banana) Peel At Three Ripening Stages With The Aid Of Microwave Treatment

Abstract

Banana peels make up 30% of the total weight of the fruit, but most of it is discarded as waste or used only as animal feed or fertilizer. This by-product is rich in phenolics and polysaccharides and has traditionally been used to treat various diseases. However, the composition and levels of phenolic compounds and polysaccharides are affected by many factors, including variety, degree of maturity, treatment, method, etc. In this study, microwave treatment and enzyme application were combined in two ways: microwave treatment before and after enzyme treatment. More specifically, five levels of enzyme concentration are included: 0, 5, 10, 15, 25%, and 5 levels of incubation time include: 30, 60, 90, 120, and 150 minutes for 3 different stages of banana peels, including: Unripe, ripe, and overripe were investigated to find the most ideal conditions with the criteria of the shortest time and the least amount of enzymes for the highest content of polyphenols and polysaccharides. The objective of the study was to evaluate the effects of different stages of Cavendish banana (Musa acuminata) peel, concentration, incubation time, and microwave support on the extraction of polyphenols and polysaccharides. The results showed that the ideal conditions would be: unripe peel, 15% enzyme concentration, 120-min incubation, 88.31% yield polysaccharide, and 0.0382% yield polyphenol.