Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Comparison of Maceration, Ultrasound- and Microwave-Assisted Extraction Methods for Phenolic Recovery and Antioxidant Activity from Apple and Banana Peels

Document Type : Original Article

Authors
Hamideh Shafaei 1
Leila Nouri 2
Ali Najafi 3
Seid Mahdi Jafari 4
1 1- Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, Iran
2 Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Da.C., Islamic Azad University, Damghan, Iran
4 Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan. Iran
10.48311/fsct.2026.117140.82912
Abstract
Fruit peels, as major by-products of the fruit processing industry, are rich sources of bioactive compounds, particularly phenolic compounds with antioxidant properties, and can be utilized as natural ingredients in food systems. This study aimed to compare the efficiency of three extraction methods maceration, ultrasound-assisted extraction, and microwave-assisted extraction in recovering phenolic compounds and evaluating the antioxidant activity of extracts obtained from apple and banana peels. Total phenolic content(TPC), total flavonoid content(TFC), and antioxidant activity were determined using DPPH radical scavenging and ferric reducing antioxidant power(FRAP) assays. The results showed that apple peel extracts contained significantly higher phenolic and flavonoid contents than banana peel extracts (p<0.05). The highest TPC values were obtained from ultrasound extracts, reaching 48.16 and 45.16mg GAE/g DW for apple and banana peels, respectively. Similarly, the highest TFC values were observed in ultrasound extracts, with 28.45and 19.82mg QE/g DW for apple and banana peels, respectively. Ultrasound extracts also exhibited the strongest DPPH radical scavenging activity, whereas microwave extraction showed the highest reducing power in the FRAP assay. In contrast, maceration resulted in the lowest phenolic content and antioxidant activity. HPLC analysis confirmed the presence of several phenolic compounds, mainly flavonoids and flavan-3-ol derivatives, and a positive correlation was observed between phenolic content and antioxidant activity. Overall, ultrasound extraction was the most efficient method for enhancing phenolic recovery and antioxidant capacity, while microwave extraction showed the greatest effect on reducing power. These findings highlight the potential of apple and banana peels as natural antioxidant sources for food applications.
Keywords
Fruit by products
Ultrasound assisted extraction
Microwave assisted extraction
Maceration
Phenolic compounds
Antioxidant activity
Subjects
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