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2.0 METHODOLOGY
The research methodologies utilised in this study are described in the next section, with
particular emphasis on the determination of the ash value, the assessment of antioxidant
activity using the DPPH assay, and the examination of minerals using Atomic Emission
Spectroscopy (AES). These techniques were selected in order to assess the antioxidant
capacity and mineral composition of both organic and non-organic bananas.
2.1 Sample Collection and Preparation
Both non-organic and organic bananas were bought from Tesco in order to guarantee
accurate and dependable preparation of banana samples for laboratory examination.
2.1.1 Materials
•Organic and non-organic bananas
•Oven for drying
•Knife
•Analytical balance
•Grinding apparatus
•Storage containers
2.1.2 Procedure
Collection: Sainsbury’s UK supermarket provided both organic and non-organic bananas.
Preparation: After peeling and chopping the bananas into uniform slices, they were dried at
105°C in an oven to remove all moisture and reach a steady weight.
Grinding: Using a grinder, the dried samples were reduced to a fine powder, guaranteeing a
consistent result for all tests that followed.
Storage: Before analysis, the powdered banana powder was kept out of the air in airtight
containers to avoid contamination and moisture absorption.