CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF ETHANOLIC BANANA PEEL AND LEMON SEED EXTRACTS

Abstract

In the present work, the antibacterial activity of banana peel and lemon seed ethanolic extracts had been evaluated against two gram negative bacteria Escherichia coli and Salmonella sp. and one gram positive bacteria Staphylococcus aureus. Results showed that banana peel and lemon seed extracts had an inhibitory effect against the used Gram -positive and Gram -negative bacterial strains and that the activity againstthe bacterial strains was associated with increasing the amount of the prepared extracts. The results of GC-MS analysis ensured the presence of various bioactive compounds. Banana peel extract contained hydroquinone, n-hexadecanoic acid, α-bisabolol, trans-2,4-dimethoxycinnamic, sinapyl alcohol, Cis-13-eicosenoic acid and Phytol. Lemon seed extract contained n-hexadecanoic acid, α-bisabolol, hydroquinone, (S) – (-) citronellic acid, Butylated hydroxytoluene , Ascorbic acid, premethyl and 2,5- dihydroxybenzoic acid. The total antioxidant activity was evaluated and found to be 292.88±3.80 and 291.86 ±6.76 mg AAE/g for banana peel and lemon seed extracts, respectively. The total phenolic content was 76.75±0.84 and 80.62±0.17mg GAE/g for banana peel and lemon seed extracts, respectively. Results showed that banana peel and lemon seed had good antioxidant and antibacterial potential. This study developed an antibacterial formulation that can be used as natural food preservative and would scope for future utilization of the waste products for therapeutic purpose.