RECOVERY OF THE BIOLOGICAL ACTIVE COMPOUNDS OF Musa Sp. THROUGH MICROWAVE ASSISTED EXTRACTION
DOI:
https://doi.org/10.31436/iiumej.v18i2.812Abstract
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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[24] H. Li, Z. Deng, T. Wu, R. Liu, S. Loewen, and R. Tsao. “Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes,†Food Chem. Vol. 130, 928–936, 2012.
[25] D. J. Bhuyan, Q. Van Vuong, A. C. Chalmers, I. A. van Altena, M. C. Bowyer, and S. J. Scarlett. “Microwave-assisted extraction of Eucalyptus robusta leaf for the optimal yield of total phenolic compounds,†Ind. Crops Prod. Vol. 69, 290–299, 2015.
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[27] W. Junlong, Z. Ji, W. Xiaofang, Z. Baotang, W. Yiqian, and Y. Jian. “A comparison study on microwave-assisted extraction of Artemisia sphaerocephala polysaccharides with conventional method: Molecule structure and antioxidant activities evaluation,†Intern. Journ. Biological Macromolecules Vol. 45, 483–492, 2009.
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[29] T. S. Ballard, P. Mallikarjunan, K. Zhou, and S. O’Keefe. “Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins,†Food Chem. Vol. 120, no. 4, 1185-1192, 2010.
[30] R. Amarowicz, B. R. Pegg, P. Rahimi-Moghaddam, B. Bar, and J. A. Weil. “Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies,†Food Chem. Vol. 84, 551-562, 2003.
[31] T. M. Lin, T. D. Durance, and C. H. Scaman. “Characterization of vacuum microwave, air and freeze dried carrot slices,†Food Res. Intern. Vol. 31, no. 2, 111–117, 1998.
[32] E. I. M. Meza, J. A. Yanez, N. M. Davies, B. Rasco, F. Younce, and C. M. Remsberg. “Improving nutritional value of dried blueberries (Vaccinium corymbosum L.) combining microwave-vacuum, hot-air drying and freeze drying technologies,†Intern. Journ. Food Engin. Vol. 4, no. 5, ISSN online 1556-3758, 2008.
[33] Z. Reblova. “Effect of temperature on the antioxidant activity of phenolic acids,†Czech J. Food Sci. Vol. 30, no. 2, 171-177, 2012.
[34] S. R. Fatemeh, R. Saifullah, F. M. A. Abbas, and M. E. Azhar. “Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness,†Intern. Food Res. Journ. Vol. 19, no. 3, 1041-1046, 2012.
[35] I. T. Karabegovic, S. S. Stojicevic, D. T. Velickovic, N. C. Nikolic, and M. L. Lazic. “Optimization of microwave-assisted extraction and characterization of phenolic compounds in cherry laurel (Prunus laurocerasus) leaves,†Sep. Purif. Technol. Vol. 120, 429–436, 2013.
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[37] M. D. Pavlovic, A. V. Buntic, S. S. S. Marinkovic, and S. I. D. Brankovic. “Ethanol influenced fast microwave-assisted extraction for natural antioxidants obtaining from spent filter coffee,†Sep. Purif. Technol. Vol. 118, 503–510, 2013.
[38] A. Subagio, N. Morita, and S. Sawada. “Carotenoids and their fatty-acid esters in banana peel,†Journ. Nutritional Sci. and Vitaminology Vol. 42, no. 6, 553–566, 1996.
[39] M. M. Yan, W. Liu, Y. J. Fu, Y. G. Zu, C. Y. Chen, and M. Luo. “Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali,†Food Chem. Vol. 119, 1663–1670, 2010.
[40] P. Maisuthisakul, M. Suttajit, and R. Pongsawatmanit. “Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants,†Food Chem. Vol. 100, 1409-1418, 2007.
[41] M. Ranic, M. Nikolic, M. Pavlovic, A. Buntic, S. S. Marinkovic, and S. D. Brankovic. “Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology,†Journ. Clean. Prod. Vol. 80, 69–79, 2014.
[42] D. Huang, B. Ou, and R. L. Prior. “The chemistry behind antioxidant capacity assay,†Journ. Agricultural and Food Chem. Vol. 53, 1841-1856, 2005.
[43] Z. K. Guo, Q. H. Jin, G. Q. Fan, Y. P. Duan, C. Qin, and M. J. Wen. “Microwave assisted extraction of effective constituents from a Chinese herbal medicine,†Analytica Chimica Acta Vol. 436, 41-47, 2001.
[44] J. P. Maran, V. Sivakumar, K. Thirugnanasambandham, and R. Sridhar. “Optimization of microwave assisted extraction of pectin from orange peel,†Carbohydrate Polym. Vol. 97, 703–709, 2013.
[2] K. Kanazawa and H. Sakakibara. “High content of dopamine, a strong antioxidant in Cavendish banana,†Journ. Agricul. Food Chem. Vol. 48, 844-848, 2000.
[3] S. Someya, Y. Yoshiki, and K. Okubo. “Antioxidant compounds from bananas (Musa cavendish),†Food Chem. Vol. 79, 351–354, 2002.
[4] M. M. Wall. “Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii,†Journ. Food Composition and Analysis Vol. 19, 434–445, 2006.
[5] Y. Y. Lim, T. T. Lim, and J. J. Tee. “Antioxidant properties of several tropical fruits: a comparative study,†Food Chem. Vol. 103, 1003–1008, 2007.
[6] A. Hardisson, C. Rubio, A. Baez, M. Martin, R. Alvarez, and E. Diaz. “Mineral compositions of the banana (Musa acuminata) from the island of Tenerife,†Food Chem. Vol. 73, 153–161, 2001.
[7] S. Kondo, M. Kittikorn, and S. Kanlayanarat. “Preharvest antioxidant activities of tropical fruit and the effect of low temperature storage on antioxidants and jasmonates,†Postharvest Biology and Technol. Vol. 36, 309–318, 2005.
[8] T. H. Emaga, R. H. Andrianaivo, B. Wathelet, and M. Paquot. “Effects of the stage of maturation and varieties on the chemical composition of banana and plantain peels,†Food Chem. Vol. 103, 590–600, 2007.
[9] C. Chen, M. A. Pearson, and I. J. Gray. “Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds,†Food Chem. Vol. 43, 177-183, 1992.
[10] N. Saeed, M. R. Khan, and M. Shabbir. “Antioxidant activity, totalphenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L., BMC Complement,†Altern. Med. Vol. 12, 221, 2012.
[11] L. R. Ferguson. “Chronic inflammation and mutagenesis,†Mutat. Res. Fund. Mol. Vol. 690, 3–11, 2010.
[12] I. Gulcin. “Antioxidant activity of food constituents: an overview,†Arch. Toxicol. Vol. 86, 345–391, 2012.
[13] S. J. Jadhav, S. S. Nimbalkar, A. D. Kulkarni, and D. L. Madhavi. “Lipid oxidation in biological and food systems,†In: Madhavi, D.L., Deshpande, S.S., and Salunkhe, D.K. (Eds.), Food Antioxidants. Dekker Press, New York, pp. 5–63, 1996.
[14] J. A. Ross and C. M. Kasum. “Dietary flavonoids: Bioavailability, metabolic effects, and safety,†Annu. Rev. Nutr. Vol. 22, 19–34, 2002.
[15] G. Spigno, L. Tramelli, and D. M. D. Faveri. “Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics,†Journ. Food Engin. Vol. 81, 200-208, 2007.
[16] K. H. Musa, A. Abdullah, K. Jusoh, and V. Subramaniam. “Antioxidant activity of pink-flesh guava (Psidium guajava L.): effect of extraction techniques and solvents,†Food Analytical Methods Vol. 4, no. 1, 100-107, 2011.
[17] M. Alothman, R. Bhat, and A. A. Karim. “Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents,†Food Chem. Vol. 115, 785-788, 2009.
[18] K. Saravanan and S. M. Aradhya. “Polyphenols of pseudostem of different banana cultivars and their antioxidant activities,†Journ. Agriculture and Food Chem. Vol. 59, no. 8, 3613-3623, 2011.
[19] Y. Q. Ma, J. C. Chen, D. H. Liu, and X. Q. Ye. “Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound,†Ultrasonics Sonochemistry Vol. 16, 57–62, 2009.
[20] M. Dhobi, V. Mandal, and S. Hemalatha. “Optimization of microwave assisted extraction of bioactive flavonolignan–silybinin,†Journ. Chem. Metrl. Vol. 3, no. 1, 13–23, 2009.
[21] L. Salerno, M. N. Modica, V. Pittala, G. Romeo, M. A. Siracusa, C. Di Giacomo, V. Sorrenti, and R. Acquaviva. “Antioxidant activity and phenolic content of microwave-assisted Solanum melongena extracts,†The Sci. World Journ. Vol. 2014, article ID 719486, 6 pages, 2014.
[22] F. Dahmoune, B. Nayak, K. Moussi, H. Remini, and K. Madani. “Optimization of microwave-assisted extraction of polyphenolsfrom Myrtus communis L. Leaves,†Food Chem. Vol. 166, 585–595, 2015.
[23] W. Routray and V. Orsat. “Microwave-assisted extraction of flavonoids: a review,†Food Bioprocess Technol. Vol. 5, 409–424, 2012.
[24] H. Li, Z. Deng, T. Wu, R. Liu, S. Loewen, and R. Tsao. “Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes,†Food Chem. Vol. 130, 928–936, 2012.
[25] D. J. Bhuyan, Q. Van Vuong, A. C. Chalmers, I. A. van Altena, M. C. Bowyer, and S. J. Scarlett. “Microwave-assisted extraction of Eucalyptus robusta leaf for the optimal yield of total phenolic compounds,†Ind. Crops Prod. Vol. 69, 290–299, 2015.
[26] F. S. Shaida, A. M. Y. Nor, M. E. Ibrahim, M. S. Eng, A. B. S. Azliana, Supriatno, and L. O. Kheng. “Correlation between total phenolic and mineral contents with antioxidant activity of eight Malaysian bananas (Musa sp.),†Journ. Food Composition and Analysis Vol. 24, 1–10, 2011.
[27] W. Junlong, Z. Ji, W. Xiaofang, Z. Baotang, W. Yiqian, and Y. Jian. “A comparison study on microwave-assisted extraction of Artemisia sphaerocephala polysaccharides with conventional method: Molecule structure and antioxidant activities evaluation,†Intern. Journ. Biological Macromolecules Vol. 45, 483–492, 2009.
[28] G. A. Spanos and R. E. Wrolstad. “Influence of processing and storage on the phenolic composition of Thompson seedless grape juice,†Journ. Agricultural and Food Chem. Vol. 38, 1565–1571, 1990.
[29] T. S. Ballard, P. Mallikarjunan, K. Zhou, and S. O’Keefe. “Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins,†Food Chem. Vol. 120, no. 4, 1185-1192, 2010.
[30] R. Amarowicz, B. R. Pegg, P. Rahimi-Moghaddam, B. Bar, and J. A. Weil. “Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies,†Food Chem. Vol. 84, 551-562, 2003.
[31] T. M. Lin, T. D. Durance, and C. H. Scaman. “Characterization of vacuum microwave, air and freeze dried carrot slices,†Food Res. Intern. Vol. 31, no. 2, 111–117, 1998.
[32] E. I. M. Meza, J. A. Yanez, N. M. Davies, B. Rasco, F. Younce, and C. M. Remsberg. “Improving nutritional value of dried blueberries (Vaccinium corymbosum L.) combining microwave-vacuum, hot-air drying and freeze drying technologies,†Intern. Journ. Food Engin. Vol. 4, no. 5, ISSN online 1556-3758, 2008.
[33] Z. Reblova. “Effect of temperature on the antioxidant activity of phenolic acids,†Czech J. Food Sci. Vol. 30, no. 2, 171-177, 2012.
[34] S. R. Fatemeh, R. Saifullah, F. M. A. Abbas, and M. E. Azhar. “Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness,†Intern. Food Res. Journ. Vol. 19, no. 3, 1041-1046, 2012.
[35] I. T. Karabegovic, S. S. Stojicevic, D. T. Velickovic, N. C. Nikolic, and M. L. Lazic. “Optimization of microwave-assisted extraction and characterization of phenolic compounds in cherry laurel (Prunus laurocerasus) leaves,†Sep. Purif. Technol. Vol. 120, 429–436, 2013.
[36] M. Milutinovic, N. Radovanovic, M. R. Stojanovic, S. S. Marinkovic, S. Dimitrijevic, and S. D. Brankovic. “Microwave-assisted extraction for the recovery of antioxidants from waste Equisetum arvense,†Ind. Crop. Prod. Vol. 61, 388–397, 2014.
[37] M. D. Pavlovic, A. V. Buntic, S. S. S. Marinkovic, and S. I. D. Brankovic. “Ethanol influenced fast microwave-assisted extraction for natural antioxidants obtaining from spent filter coffee,†Sep. Purif. Technol. Vol. 118, 503–510, 2013.
[38] A. Subagio, N. Morita, and S. Sawada. “Carotenoids and their fatty-acid esters in banana peel,†Journ. Nutritional Sci. and Vitaminology Vol. 42, no. 6, 553–566, 1996.
[39] M. M. Yan, W. Liu, Y. J. Fu, Y. G. Zu, C. Y. Chen, and M. Luo. “Optimisation of the microwave-assisted extraction process for four main astragalosides in Radix Astragali,†Food Chem. Vol. 119, 1663–1670, 2010.
[40] P. Maisuthisakul, M. Suttajit, and R. Pongsawatmanit. “Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants,†Food Chem. Vol. 100, 1409-1418, 2007.
[41] M. Ranic, M. Nikolic, M. Pavlovic, A. Buntic, S. S. Marinkovic, and S. D. Brankovic. “Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology,†Journ. Clean. Prod. Vol. 80, 69–79, 2014.
[42] D. Huang, B. Ou, and R. L. Prior. “The chemistry behind antioxidant capacity assay,†Journ. Agricultural and Food Chem. Vol. 53, 1841-1856, 2005.
[43] Z. K. Guo, Q. H. Jin, G. Q. Fan, Y. P. Duan, C. Qin, and M. J. Wen. “Microwave assisted extraction of effective constituents from a Chinese herbal medicine,†Analytica Chimica Acta Vol. 436, 41-47, 2001.
[44] J. P. Maran, V. Sivakumar, K. Thirugnanasambandham, and R. Sridhar. “Optimization of microwave assisted extraction of pectin from orange peel,†Carbohydrate Polym. Vol. 97, 703–709, 2013.
