The phytochemical composition, anti-microbial and in vitro cytotoxic activities of green and ripe banana pulps

Abstract

To enhance the use of banana fruits and their byproducts in food applications, several trials have been made. In this work, the phytochemical screening, antimicrobial, and in vitro cytotoxic properties of green and ripe banana pulps (BPs) were examined. Both the green and the ripe BPs were diced, dried in the shade, then grinded to make pulp flour. To obtain their extracts, the flour was extracted in hydro-alcohol. 2,2-diphenyl-1-picrylhydrazyl (DPPH), total antioxidant capacity (TAC), total protein (T.P), total lipid (T.L), total carbohydrate (T.C), total phenolic (TPC), total flavonoid (TFC), and total saponin concentrations were determined. Gas-chromatography mass spectrometry (GC-MS), the anti-bacterial, anti-fungal, and cytotoxic properties were evaluated. The results demonstrated that green BP had substantially greater T.P, T.L, and T.C levels than ripe pulps. Green pulp had substantially higher levels of TPC, TFC, saponin, and TAC than ripe pulp did. According to GC-MS analysis, green pulps contained high peak areas of three phytochemical substances, including hexadecanoic acid, 9,12-octadecadienoic acid, and 17-oxaandrostan-3-ol (3á, 5à). Hexadecanoic acid, 9,12octadecadienoic acid (z,z), and 11-octadecenoic acid, methyl ester were present in the pulps of the ripe fruits. Both green and ripe pulp extracts had no anti-fungal activity, while the green pulp extract outperformed the ripe pulp extract in terms of its anti-bacterial and cytotoxic properties. Compared to the ripe pulp, green ones may have potential antioxidant, anti-bacterial, and cytotoxic properties.