Bromatological characterization and evaluation of the antimi- crobial activity of Ecuadorian banana peel (Musa paradisiaca)

Authors

  • Gabriela Pilco Universidad Central del Ecuador
  • Dayana Borja Universidad Central del Ecuador
  • Lorena Goetschel Universidad Central del Ecuador
  • Paulette Andrade Agencia Ecuatoriana de Aseguramiento de la Calidad del Agro
  • Jorge Irazabal Agencia Ecuatoriana de Aseguramiento de la Calidad del Agro
  • Paúl Vargas-Jentzsch Escuela Politécnica Nacional
  • José Luis Guil-Guerrero Universidad de Almería
  • Víctor Rueda-Ayala Norwegian Institute of Bioeconomy Research
  • Luis Alejandro Ramos Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v9n2.297

Keywords:

banana, musa paradisiaca, phytochemical screening, antimicrobial activity

Abstract

The bromatological composition of banana peel (Musa paradisiaca) produced in Ecuador was determined and the fractions and phytochemical groups responsible for its antimicrobial activity were identified. The bromatological analysis determined a humidity of 88.94% and 11.06% of total solids (1.55% of ash, 0.47% of fat, 0.74% of protein, 0.87% of fiber and 8.3% total carbohydrates). To obtain the fractions, two methods of maceration were applied. The first used four solvents of different polarities, such as petroleum ether, chloroform, ethyl acetate and water. The extracts were subjected to phytochemical screening tests that identify the presence of fatty compounds, sterols, triterpenes, saponins and tannins. The second method used 70% ethanol as solvent and five fractions were generated. Tests of antimicrobial activity by the agar diffusion method were performed in Staphylococcus aureus and Escherichia coli using the crude ethanolic extract and its fractions, microbiological activity was evidenced. Phytochemical screening assays and chromatography were performed on each fraction and extract identifying the main groups of compounds responsible for the antimicrobial activity.

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References

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Published

2018-06-29

Issue

Vol. 9 No. 2 (2018)

Section

Food-Industry, Agro-Industry

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