The peel of fresh naturally ripened yellow un-pigmented
bananas were shade-dried for about a week and then
crushed to make a coarse powder. The dried powder (10
g) was weighed and solvent extraction using ethanol was
performed at a 10% concentration. Exhaustive extraction
was carried out in triplicates for about 36 h in a shaker at
37°C with a gentle shaking. The extracts were then
evaporated at room temperature. The residues obtained
were re-evaporated to remove impurities and stored at
4°C to carry out radical scavenging assays. The remaining
residue was stored in desiccators for further use.