Extraction and Quantitative Determination of Ascorbic Acid from Banana Peel Musa Acuminata ‘Kepok’

Abstract

This paper discusses the extraction of antioxidant compound, which is ascorbic acid or Vitamin C, from banana peel using ultrasound-assisted extraction (UAE) method. The type of the banana used was a cooking banana, Musa Acuminata or also known as “Pisang Kepok” in Malaysia. The investigation includes the effect of solvent/solute ratio (4.5, 5g and 10 ml/g), sonication time (15, 30 and 45 mins) and temperature variation (30, 45 and 60 oC ) on the extraction of ascorbic acid compounds from banana peel to determine the best or optimum condition of the operation. Out of all extract samples analyzed by redox titration method using iodine solution, it was found that the highest yield was 0.04939 ± 0.00080 mg that were resulted by an extraction at 30 ? for 15 mins with 5 ml/g solvent-to-solute ratio.