STUDY ON THE EXTRACTION OF POLYPHENOLS AND SAPONINS FROM (Musa balbisiana)

Abstract

Wild banana fruit (Musa balbisiana) is rich in bioactive compounds, particularly polyphenols and saponins. This study aimed to evaluate the effectiveness of ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and static maceration methods in obtaining the extract-enriched polyphenols and saponins from wild banana fruit. Subsequently, assessment and optimization of the most effective extraction method were conducted. The results showed that microwave-assisted extraction outperformed the other two methods. The obtained extraction conditions included 70% methanol, microwave power 360 W, and time of 4 sec/min in 40 min. Under these conditions, the total polyphenol content (TPC) and total saponin content (TSC) of the extract reached 71.03 mgGAE/gDM (dried mass) and 60.62 mg/gDM, respectively. Screening experiments indicated that microwave power, microwave frequency, and extraction time significantly influenced extraction efficiency. At optimized conditions of 360.02 W, 4.17 sec/min in 41.93 min, the highest TPC and TSC were 74.04 mg GAE/gDM and 64.65 mg/gDM, respectively. The FT-IR and Raman spectroscopy confirmed the presence of characteristic peaks corresponding to polyphenols and saponins, verifying the success of the extraction process.