Phytochemical screening and antibacterial efficacy of Musa acuminata x balbisiana (saba banana) peel crude ethanolic extract against meat spoilage-causing bacteria

Abstract

<i>Musa acuminata x balbisiana</i> (saba banana) is a perennial herbaceous plant that has high phytochemical content in its different plant parts. However, 15-60% of its fruit remains underutilized. Banana fruit peels which is equivalent to up to 40% of the total weight of fresh banana comprise a significant quantity of wastes produced from saba banana processing. This study evaluated the antibacterial activity of the crude extract of saba banana peels against meat-spoilage-causing bacteria, <i>Escherichia coli</i> and <i>Staphylococcus aureus.</i> Disk diffusion assays showed the inner peel extract had zones of inhibition (ZOI) ranging from 22-38 mm against <i>S. aureus</i> and 30-36 mm against <i>E. coli,</i> comparable to the whole peel extract (34-37 mm against <i>S. aureus</i> and 30-34 mm against <i>E. coli).</i> Amoxicillin was used as a positive control, showing zones of 39-56 mm. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extract were determined using concentrations ranging from 37.5 to 600 ppm. The ethanolic crude extract of saba banana inner peel had a MIC of 75 ppm and MBC of greater than 600 ppm. The promising antibacterial activity shown by the treatment may be attributed to the presence of alkaloids, tannins, saponins, proteins, phenols, flavonoids, glycosides, carbohydrates, and terpenoids found using qualitative phytochemical analysis. Thus, the ethanolic crude extracts of saba banana inner peels may be used as an antibacterial agent against meat-spoilage-causing bacteria. This study has identified an important potential antimicrobial agent obtained from what is generally considered waste from the food production sector. Considering its strong inhibition activity against common spoilage-causing bacteria, <i>E. coli</i> and <i>S. aureus,</i> saba banana peel extract offers a new avenue for further research as it may have potential applications in food safety, handling and preservation of meat products, and improving human health.