Antibacterial and phytochemical analysis of Banana fruit peel

The in vitro antibacterial activity of ethanolic and aqueous extract of banana (Musa sapientum) peels was investigated on both gram-positive and gram-negative bacteria using agar well diffusion technique . The ethanolic extract of the peels had MIC values ranging from 16mg/ml to 512.5mg/ml. The least MIC was 16mg/ml against Salmonella typhi while Bacillus subtilis and Staphylococcus aureus showed the highest MIC of 512.5 mg/ml. In the aqueous extract the MIC ranged between 512.5mg/ml to >1025mg/ml. Salmonella typhi, Micrococcus luteus and Staphylococcus aureus were not inhibited by the water extract. Phytochemical result showed ethanol to be a better solvent for the extraction of the bioactive agents in banana peels which include: glycosides, alkaloids, saponins, tannins, flavonoids and volatile oil.