Vegetos
(An International Journal of Plant Research & Biotechnology)
(eISSN: 2229-4473)
Effect of ultrasonication on the total phenolic compound and antioxidant properties of banana (Musa sepientum) pseudo-stem flour
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Short Communications | Published: 26 March, 2026
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Keywords: Banana pseudo-stem, Antioxidant activity, Phenolic compounds, Ultrasonication
Abstract
Banana pseudo-stem (BPS) has a high amount of phenolic compounds and antioxidants. This study aimed at ultrasonication application on BPS flour and observing its effect on total phenolic content (TPC) and antioxidant activities (AA) of the sonicated flour. The TPC and AA were increased in the resulting sonicated flour, although a consistent incremental trend was not observed. The maximum TPC value (509 mg GAE/100 g) was shown by the sample A20T45 (amplitude, 20; time, 45 min); A25T30 (amplitude, 25; time, 30 min); A25T60 (amplitude, 25; time, 60 min); A30T60 (amplitude, 30; time, 60 min); A35T45 (amplitude, 35; time, 45 min) while minimum (119 mg GAE/100 g) was for the sample A35T60 (amplitude, 35; time, 60 min). Similarly, in DPPH scavenging activity, the maximum scavenging activity (62.04% inhibition) was recorded for the sample A20T15 (amplitude, 20; time, 15 min) and minimum (36.45% inhibition) was for the sample A35T15 (amplitude, 35; time, 15 min). The overall result showed that ultrasonication technology can be utilized to enhance the properties of BPS flour.
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Author Information
Department of Applied Agriculture, Central University of Punjab, Bathinda, India