Farhan M. Said


The objective of this research was to identify the recovery of the biological active compound of Musa sp. thru microwave assisted extraction (MAE) system. Antioxidant activity and phenolic compound were investigated on the effect of temperature, microwave power, irradiation time and solid to liquid ratio. The extraction process was carried out using only distilled water as an extracting agent. The result showed that, at 70oC fresh Musa sp. extracted 45% higher antioxidant compared to the dried Musa sp. 500 W was the best power of MAE to extract antioxidant and phenolic compound of ripe Musa sp., while for unripe Musa sp. 800 W was the best. The best irradiation time was 90 s, where it extracted almost 90% antioxidant activity of ripe and unripe Musa sp. Almost 480 mg GA/100 g FW of total phenolic content was extracted on the unripe peel. Solid to liquid ratio of 3 : 60 was the best parameter to extract antioxidant and phenolic content of ripe and unripe Musa sp. Overall, antioxidant and phenolic compound were significantly higher in the unripe peel, followed by ripe peel, unripe pulp and ripe pulp.

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