Irda Binti Damang, Asriani Suhaenah, Rais Razak

Antioxidant Activity of Ethanol Extract of Kepok Banana Peel (Musa paradisiaca L.) by Ferric Reducing Antioxidant Power Method

Introduction

Antioxidant activity of ethanol extract of kepok banana peel (musa paradisiaca l.) by ferric reducing antioxidant power method. Discover the potent antioxidant activity of kepok banana peel (Musa paradisiaca L.) ethanol extract using the FRAP method. Promising for pharmaceutical and nutraceutical applications.

Abstract

Antioxidants are compounds capable of neutralizing the harmful effects of oxidants by donating electrons to unstable molecules, thereby preventing oxidative damage. These compounds play a vital role in protecting biological systems from oxidative stress, which is associated with aging and various chronic diseases. Kepok banana (Musa paradisiaca Linn.) peel is an underutilized natural resource rich in secondary metabolites such as saponins, flavonoids, alkaloids, tannins, and quinones, many of which are known for their strong antioxidant potential. The present study aimed to evaluate the antioxidant activity of the ethanol extract of kepok banana peel using the Ferric Reducing Antioxidant Power (FRAP) method. Extraction was performed by maceration with 96% ethanol as the solvent to obtain a concentrated extract. The FRAP assay was carried out by reacting the extract with FRAP reagents and measuring the absorbance using a UV–Vis spectrophotometer at a maximum wavelength of 710 nm. Quercetin was used as a standard antioxidant reference, producing a calibration curve with a linear regression equation of y = 0.0203x + 0.0301 and a correlation coefficient (r) of 0.9965, indicating excellent linearity. The results revealed that the ethanol extract of kepok banana peel exhibited high antioxidant capacity, with a value of 81.6939 mgQE/g extract. These findings suggest that kepok banana peel is a promising natural source of antioxidants and could potentially be developed into functional ingredients for pharmaceutical and nutraceutical applications.

Review

This study presents a focused investigation into the antioxidant potential of Kepok banana (Musa paradisiaca L.) peel, an often-discarded agricultural byproduct. The authors effectively establish the rationale for their research by linking the presence of various secondary metabolites, such as flavonoids, tannins, and saponins, within the peel to known antioxidant properties. By aiming to evaluate the antioxidant activity of an ethanol extract, the paper contributes to the growing body of knowledge on natural product valorization, highlighting a promising avenue for utilizing agricultural waste in health-promoting applications. The methodology adopted is sound and appropriate for a preliminary screening of antioxidant activity. The extraction process using 96% ethanol via maceration is a standard technique, and the subsequent application of the Ferric Reducing Antioxidant Power (FRAP) method provides a quantitative measure of reducing capacity. The use of quercetin as a reference standard and the demonstration of excellent linearity in the calibration curve (r = 0.9965) lend credibility to the analytical results. The key finding, reporting a high antioxidant capacity of 81.6939 mgQE/g extract, strongly supports the hypothesis that Kepok banana peel is a rich source of antioxidants. In conclusion, this study provides valuable preliminary evidence for the significant antioxidant activity of Kepok banana peel extract, positioning it as a potential functional ingredient for pharmaceutical and nutraceutical industries. The clear presentation of the objective, methods, and quantitative results contributes positively to the field of natural product research. To further strengthen these findings and advance practical applications, future work could consider identifying the specific bioactive compounds responsible for this activity and exploring complementary antioxidant assays, as well as conducting *in vivo* studies to validate its efficacy and safety.

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