Login Register Cart 0
Generic placeholder image

Current Biotechnology

Editor-in-Chief

ISSN (Print): 2211-5501
ISSN (Online): 2211-551X

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Physicochemical Properties, Antioxidant and Antimicrobial Activities of Unripe Green and Ripened Yellow Banana (Musa sp.) Peel and Pulp Oil Extracts

Author(s): Workinesh Dejene, Zekeria Yusuf*, Mulugeta Desta, Megersa Idris, Sultan Seyida and Desta Dugasa

Volume 11, Issue 2, 2022

Published on: 12 September, 2022

Page: [140 - 147] Pages: 8

DOI: 10.2174/2211550111666220806124652

Price: $65

Abstract

Background: Banana peel (Musa Sp.) is more nutritional and rich in phytochemical compounds than its pulp. All parts of the banana plant have medicinal applications. Damage from free radicals at the cellular level causes cell inflammation, increasing the risk of damage from sunlight, radiation, and related development of skin cancer.

Objective: The purpose of this study was to assess the physicochemical properties, antioxidant, and antimicrobial activities of unripe green and yellow ripened banana fruit peels and pulp oil extracts.

Methods: The oil extraction was done in Soxhelt apparatus using petroleum ether as a solvent. Then, the oil extracts were assessed based on the determination of oil yield, acid value, percent free fatty acid, peroxide value, and free radical scavenging activity using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide, and ascorbic acid. The antioxidant and antimicrobial activities were determined based on ascorbic acid content, DPPH and hydrogen peroxide scavenging activities. The antimicrobial experiment was arranged in completely randomized factorial design with three replications.

Results: The result indicated that significantly the highest oil yield (2.60±0.21%), acid value (2.66±0.20%), and free fatty acids (1.34±0.10%) were recorded for green peel oil extract. Significantly, the highest DPPH radical scavenging activity was recorded for green peel (5.85%) followed by green pulp (4.80) and the least for yellow peel (4.50). Ascorbic acid and hydrogen peroxide scavenging activity were significantly higher for yellow peel and green pulp oil extract extracts than for green peel oil extract. The strongest antibacterial activity with the maximum zone of inhibition (15.5mm), minimum inhibitory concentration (0.125μg/ml), and corresponding minimum bactericidal concentration (0.25 μg/ml) was recorded for ripened peel oil extract against Staphylococcus aureus. The antifungal activity of the oil extract presented the highest zone of inhibition (15.67mm), minimum inhibitory concentration (0.125 μg/ml) and corresponding minimum fungicidal concentration (0.25 μg/ml) were recorded for unripe green banana fruit pulp oil extract against Aspergillus versicolor.

Conclusion: The result indicated that the banana fruit peel oil extracts demonstrated differential antioxidant and antimicrobial potentials. Thus, the banana peel waste oil extracts proved to have potential sustainable applications in nutritional and drug development technologies.

Keywords: Bactericidal, fungicidal, inhibitory concentrations, oil extracts, solvent, zone of inhibition.

« Previous Next »
Graphical Abstract

[1]
Hossain ABMS. Nano-particle preparation from ligno-cellulose based banana peel biomass as a tool of nano-biotechnology. Glob J Health Sci 2015; 4(3): 19-21.
[2]
Bori MO, Adebusoye SA, Lawal AK, Awotiwon A. Produc-tion of biogas from banana and plantain peels. Adv Environ Biol 2007; 1: 33-8.
[3]
Amit R, Shailandra S. Ethnomedicinal approach in biological and chemical investigation of photochemical as antimicrobi-als. Indian J Pharm Sci 2006; 41: 1-13.
[4]
Brooks AA. Ethanol production potential of local yeast strains isolated from ripe banana peels. Afr J Biotechnol 2008; 7: 3749-52.
[5]
Anhwange BA. Ugye ans TJ and Nyiaatagher TD. Chemical composition of Musa sapientum (Banana) peels. EJEAF Che 2009; 8: 437-42.
[6]
Sharholy M, Ahmad K, Mahmood G, Trivedi RC. Municipal solid waste management in Indian cities - A review. Waste Manag 2008; 28(2): 459-67.
[http://dx.doi.org/10.1016/j.wasman.2007.02.008] [PMID: 17433664]
[7]
De Laurentiis V, Corrado S, Sala S. Quantifying household waste of fresh fruit and vegetables in the EU. Waste Manag 2018; 77: 238-51.
[http://dx.doi.org/10.1016/j.wasman.2018.04.001] [PMID: 29655924]
[8]
Gouw VP, Jung J, Zhao Y. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. Lebensm Wiss Technol 2017; 80: 136-44.
[http://dx.doi.org/10.1016/j.lwt.2017.02.015]
[9]
Tarko T, Duda-Chodak A, Bebak A. Biological activity of selected fruit and vegetable pomace Z˙ ywnos´c´-Nauka Technologia Jakos´c´ 2012; 4(83): 55-65.
[http://dx.doi.org/10.15193/zntj/2012/83/055-065]
[10]
Majerska J, Michalsk A, Figiel A. A review of new directions in managing fruits and vegetable processing by-products. Trends Food Sci Technol 2019; 88: 207-19.
[http://dx.doi.org/10.1016/j.tifs.2019.03.021]
[11]
Zinatloo-Ajabshir S, Morassaei MS, Salavati-Niasari M. Sim-ple approach for the synthesis of Dy2Sn2O7 nanostructures as a hydrogen storage material from banana juice. J Clean Prod 2019; 222: 103-10.
[http://dx.doi.org/10.1016/j.jclepro.2019.03.023]
[12]
Zinatloo-Ajabshir S, Salehi Z, Amiri O, Salavati-Niasari M. Simple fabrication of Pr2Ce2O7 nanostructures via a new and eco-friendly route; a potential electrochemical hydrogen stor-age material. J Alloys Compd 2019; 791: 792-9.
[http://dx.doi.org/10.1016/j.jallcom.2019.04.005]
[13]
Zinatloo-Ajabshir S, Salehi Z, Amiri O, Salavati-Niasari M. Green synthesis, characterization and investigation of the electrochemical hydrogen storage properties of Dy2Ce2O7 nanostructures with fig extract. Int J Hydrogen Energy 2019; 44(36): 20110-20.
[http://dx.doi.org/10.1016/j.ijhydene.2019.05.137]
[14]
Tabatabaeinejad SM, Zinatloo-Ajabshir S, Amiri O, Salavati-Niasari M. Magnetic Lu2Cu2O5-based ceramic nanostructured materials fabricated by a simple and green approach for an ef-fective photocatalytic degradation of organic contamination. RSC Advances 2021; 11(63): 40100-11.
[http://dx.doi.org/10.1039/D1RA06101A] [PMID: 35494113]
[15]
Zinatloo-Ajabshir S, Heidari-Asil SA, Salavati-Niasari M. Rapid and green combustion synthesis of nanocomposites based on Zn–Co–O nanostructures as photocatalysts for en-hanced degradation of acid brown 14 contaminant under sun-light. Separ Purif Tech 2022; 280: 119841.
[http://dx.doi.org/10.1016/j.seppur.2021.119841]
[16]
Wadhwa M, Bakshi MPS, Makkar HPS. Wastes to worth: Value added products from fruit and vegetable wastes. Perspect Agric Vet Sci Nutr Nat Resour 2015; 10(43)
[http://dx.doi.org/10.1079/PAVSNNR201510043]
[17]
Mandal S, Yadav S, Nema RK. Antioxidants: A review. J Chem Pharm Res 2009; 1(1): 102-4.
[18]
Krishna PR, Srivastava AK, Ramawamy NK, Suprsanna P, D’Souza SF. Banana peel as substrate for α-amylase produc-tion using Aspergillus niger NCIM 616 and process optimiza-tion. Int J Biotechnol 2012; 11(3): 314-9.
[19]
Forson FK, Oduro EK, Hammond-Donkoh E. Performance of Jatropha oil blends in a diesel engine. Renew Energy 2004; 29: 1135-45.
[http://dx.doi.org/10.1016/j.renene.2003.11.002]
[20]
Helrich K. Association of Official Chemists. Official Methods of Analysis. (15th ed.), Arlington, VA: The Association 1990.
[21]
Nielsen SS. Introduction to the Chemical Analysis of Foods. Boston: Jones and Bartlett 2002; pp. 183-204.
[22]
Bozin B, Mimica-Dukic N, Samojlik I, Goran A, Igic R. Phe-nolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem 2008; 111: 925-9.
[http://dx.doi.org/10.1016/j.foodchem.2008.04.071]
[23]
Official Methods of Analysis of the AOAC International. 7th ed. Gaithersburg, Maryland, USA 2000; II. Available from: https://www.sigmaaldrich.com/PK/en/product/aldrich/z423645?gclid=CjwKCAjw7vuUBhBUEiwAEdu2pE5tmB6n3U0T-ha7mgSvx dEcyS9Gf-ZokKaibT-zfwDZg5dHPFt2mBoCX4YQAvD_BwE
[24]
Clinical and Laboratory Standards Institute (CLSI). Performance standards for antimicrobial disk susceptibility tests; approved standards – Eleventh Edition.CLSI document M02-A11. 950 West Valley Road, Suite 2500, Wayne, PA, 19087 USA: Clinical and Laboratory Standards Institute 2012.
[25]
Andrews JM. Determination of minimum inhibitory concen-trations. J Antimicrob Chemother 2001; 48 (Suppl. 1): 5-16.
[http://dx.doi.org/10.1093/jac/48.suppl_1.5] [PMID: 11420333]
[26]
Abdel Wahab M, Gismalla M. Antimicrobial activity of aqueous methanol extracted rigla (Portulaca oleracea Linn). M.Sc Thesis. University of Gezira, 2017.
[27]
Morshed H, Islam MS, Parvin S, et al. Antimicrobial and cytotoxic activity of the methanol extract of Paederia foetida Linn. (Rubiaceae). J Appl Pharm Sci 2012; 02(01): 77-80.
[28]
Clinical and Laboratory Standards Institute (CLSI).. Document M45 Methods for Antimicrobial Dilution and Disk Susceptibility of Infrequently Isolated or Fastidious Bacteria; Approved Guideline. Third Edition.. 940 West Valley Road, Suite 1400, Wayne, Pennsylvania 19087-1898, USA: CLSI 2015
[29]
SAS Institute. SAS Enterprise Guide, Version 92. Cary, NC, USA: SAS Inst. 2011.
[30]
Milwidsky BM, Gabriel DM. Detergent Analysis: A Hand-book for Cost- Effective Quality Control. New York: Wiley 1982; pp. 187-234.
[31]
Abdulkadir AG, Jimoh WLO. Comparative analysis of physi-co-chemical properties of extracted and collected palm oil and tallow. ChemSearch J 2013; 4(2): 44-54.
[32]
Antolovich M, Prenzler PD, Patsalides E, McDonald S, Robards K. Methods for testing antioxidant activity. Analyst (Lond) 2002; 127(1): 183-98.
[http://dx.doi.org/10.1039/b009171p] [PMID: 11827390]
[33]
Apak R, Güçlü K, Ozyürek M, Karademir SE. Novel total antioxidant capacity index for dietary polyphenols and vita-mins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 2004; 52(26): 7970-81.
[http://dx.doi.org/10.1021/jf048741x] [PMID: 15612784]
[34]
Bhat EA, Sajjad N, Manzoor I, Rasool A. Bioactive com-pounds in peanuts and banana. Biochem Anal Biochem 2019; 8: 382.
[35]
Mokbel MS, Hashinaga F. Antibacterial and antioxidant activi-ties of banana (Musa, AAA cv. Cavendish) fruits peel. Am J Biochem Biotechnol 2005; 1(3): 125-31.
[http://dx.doi.org/10.3844/ajbbsp.2006.125.131]
[36]
Ehiowemwenguan G, Emoghene AO, Inetianbo RJE. Antibac-terial and phytochemical analysis of banana fruit peel. J Pharm (Cairo) 2014; 4(8): 18-25.

Rights & Permissions Print Cite
Article Metrics
1
© 2024 Bentham Science Publishers | Privacy Policy