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.
Arzu İmece (Sat,) studied this question.