Etanol-Su Çözücü Kullanılarak Muz Kabuğunun Biyoaktif Bileşikleri ve Antimikrobiyal Aktivitesi Üzerine Ekstraksiyon Parametrelerinin Etkisi

Abstract

Bu çalışmada, çözücü ekstraksiyon süresinin (30, 60 ve 90 dakika) ve sıcaklığın (25 °C, 40 °C ve 60 °C) muz kabuğu ekstraktlarının toplam fenolik içeriği (TPC), antioksidan aktivitesi ve antimikrobiyal özellikleri üzerindeki etkileri araştırılmıştır. TPC ve DPPH radikal temizleme aktivitesi, ekstraksiyon parametrelerinden önemli ölçüde etkilenmiş olup, en yüksek değerler 60 dakika ve 40 °C'de gözlemlenmiştir (TPC: 98,5 mg GAE/g; DPPH: %66,5). Staphylococcus aureus ve Escherichia coli'ye karşı antimikrobiyal aktivite de bu koşullar altında sırasıyla 7,5 mg/mL ve 13,0 mg/mL'lik minimum inhibitör konsantrasyonları (MİK) ile en üst düzeye çıkmıştır. 60 dakika ve 40 °C'nin ötesinde uzatılmış ekstraksiyon süreleri ve daha yüksek sıcaklıklar, fenolik içerikte, antioksidan kapasitede ve antimikrobiyal etkinlikte bir düşüş göstermiştir ve bu da biyoaktif bileşiklerin olası bozunmasına işaret etmektedir. Bu bulgular, orta sıcaklık ve sürede çözücü ekstraksiyonunun muz kabuğundan biyoaktif bileşiklerin geri kazanımını optimize ettiğini, gıda ve ilaç uygulamalarında doğal bir antioksidan ve antimikrobiyal ajan olarak kullanım potansiyelini artırdığını göstermektedir.

Keywords

• Muz kabuğu
• çözücü ekstraksiyonu
• fenolikler
• antioksidan aktivite
• antimikrobiyal aktivite

Influence of Extraction Parameters on Bioactive Compounds and Antimicrobial Activity of Banana Peel Using Ethanol-Water Solvent

Abstract

This study systematically investigated the effects of solvent extraction time (30, 60, and 90 min) and temperature (25 °C, 40 °C, and 60 °C) on the total phenolic content (TPC), antioxidant capacity, and antimicrobial properties of banana peel extracts using an ethanol–water extract. Extraction conditions significantly influenced the recovery of phenolics and associated bioactivities. The highest TPC (98.5 mg GAE/g), strongest antioxidant capacity (66.5% DPPH inhibition), and effective antimicrobial activity (MICs: 7.5 mg/mL against Staphylococcus aureus and 13.0 mg/mL against Escherichia coli) were achieved at 40 °C for 60 min. In contrast, higher temperatures or prolonged extraction times caused thermal degradation of phenolics, reducing their concentration and biological efficacy. These results emphasize the importance of balanced extraction protocols that ensure efficient recovery while preserving bioactive integrity. Overall, banana peel demonstrates strong potential as a sustainable source of natural antioxidants and antimicrobials, with promising applications in food, nutraceutical, cosmetic, and pharmaceutical formulations.

Keywords

• Banana peel
• solvent extraction
• phenolics
• antioxidant activity
• antimicrobial activity

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