Extraction and Evaluation of the Antimicrobial Activity of Polyphenols from Banana Peels Employing Different Extraction Techniques

Polyphenols are natural antioxidants and play a vital role in inhibiting oxidative stress induced by the body’s free radicals. Banana peels significant agro-industrial waste. This waste could be utilized to extract polyphenols process various functional foods nutraceuticals. An investigation was executed from banana peel using sonication maceration techniques. Three different polar solvents, methanol, ethanol acetone, were used at four concentrations: 25%, 50%, 75% 100%. Yield (%), Total Polyphenolic Content (TPC), Flavonoid (TFC) 1,1-diphenyl-2-picryl-hydrazyl (DPPH) Radical Scavenging assays performed. The results current study articulate that extraction yields higher quantity of than technique. also concludes leads better other solvents this study.