Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel

The fresh green and yellow banana peel of, (Musa, cv. Cavendish) fruits were treated with 70% acetone, which were partitioned with chloroform (CHCl₃) and ethyl acetate (EtOAc), sequentially. The antioxidant activities of the extracts were evaluated by using the thiocyanate method, β-carotene bleaching method and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical elimination. While, antimicrobial activities of the extracts and isolated components were evaluated using paper disc methods and Minimum Inhibition Concentration (MIC). The EtOAc and water soluble fractions of green peel displayed high antimicrobial and antioxidant activity, respectively. Antioxidant activity of water extracts was comparable to those of synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene. Among all isolated components β-sitosterol, malic acid, succinic acid, palmatic acid, 12-hydroxystrearic acid, glycoside, the d-malic and 12-hydroxystrearic acid were the most active against all the Gram-negative and positive bacterial species tested. The MIC of d-malic and succinic acid was varying between 140-750 ppm, respectively.