Antioxidant and Antibacterial Activity of Banana Peel (Musa paradisiaca var. sapientum) Methanol Extracts Purification

Even though most societies see banana peel (Musa paradisiaca var. sapientum) as useless household and industrial food waste, contains secondary metabolites such as flavonoids, tannins, polyphenols, terpenoids, saponins, and triterpenoids that can prevent pathogenic bacteria such as Escherichia coli and Staphylococcus aureus. Purification is one of the methods used to remove impurity components in extracts such as resin, chlorophyll, and fat, which aids in the recovery of pure compounds from the extract. The aim of this study was to investigatethe antibacterial and antioxidant activities of banana peel against two different types of bacteria, Escherichia coli and Staphylococcus aureus. The antioxidant activity of banana peel purification methanol extract was evaluated by using 2,2´-azinobis (3-etilbenzotiazolin-6-sulfonat) (ABTS) method. Methanolic extract of banana peel was purified using the liquid-liquid extraction method. The pure extract was tested for antibacterial activity using the agar disc diffusion method with a positive control group (tetracycline), a negative control group (dimethyl sulfoxide DMSO), and various concentrations of banana peel purified extract (5%, 10%, 20%, 40%, respectively). The data analysis was performed statistical analysis with the Kruskal Wallis test. The results of the Kruskal Wallis test on Escherichia coli showed significant differences in values (p=0.007<0.05) and on Staphylococcus aureus (p=0.006<0.05). The IC50 value observed 8.899g/ml, indicating strong category antioxidant activity (IC50<50g/ml). Therefore, it can be concluded that the purified extract of banana peel (Musa paradisiaca var. sapientum) has potent antioxidant and antibacterial activities against Escherichia coli and Staphylococcus aureus.