Ultrasonic-Assisted Extraction of Total Polyphenols from Banana Peels with Limited Browning
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Abstract:
Effect of drying methods (including microwave vacuum drying, frozen drying and hot wind drying) on the browning of banana peels were studied. Then the ultrasonic-assisted extraction of total polyphenols from banana peels dried through microwave vacuum drying was optimized by orthogonal array design method. The highest extraction efficiency of total polyphenols from banana peels, 36.95 mg/g, was obtained after a single extraction using 60% ethanol at 70 ℃ with a solid-to-liquid ratio of 1:20 (g/mL). And the ultrasonic conditions were ultrasonic treatment time 40 min and a power level of 120 W.
