Extraction, Isolation, Identification, and Characterization of Anthocyanin from Banana Inflorescence by Liquid Chromatography-Mass Spectroscopy and Its pH Sensitivity.

Anthocyanin is an important flavonoid with antioxidant, anticancer, and anti-inflammatory properties. This research investigates the anthocyanin content of Cavendish banana inflorescence, a by-product often discarded as agricultural waste. The study employs two drying methods, namely oven-drying and freeze-drying, followed by accelerated solvent extraction using acidified water and methanol.