The DOI matches its Crossref record; 14 of the 14 references it cites were found in a registry or an index.
Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel
Abstract
The fresh green and yellow banana peel of, (Musa, cv. Cavendish) fruits were treated with 70% acetone, which were partitioned with chloroform (CHCl3) and ethyl acetate (EtOAc), sequentially. The antioxidant activities of the extracts were evaluated by using the thiocyanate method, β-carotene bleaching method and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical elimination. While, antimicrobial activities of the extracts and isolated components were evaluated using paper disc methods and Minimum Inhibition Concentration (MIC). The EtOAc and water soluble fractions of green peel displayed high antimicrobial and antioxidant activity, respectively. Antioxidant activity of water extracts was comparable to those of synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene. Among all isolated components β-sitosterol, malic acid, succinic acid, palmatic acid, 12-hydroxystrearic acid, glycoside, the d-malic and 12-hydroxystrearic acid were the most active against all the Gram-negative and positive bacterial species tested. The MIC of d-malic and succinic acid was varying between 140-750 ppm, respectively.
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In the citing paper
“These results supported the previous studies [38, 50, 57] and indicated that banana peel extract showed sensitivity against both, but it has no antibacterial activity against P. gingivalis at lower concentrations.”
From Banana Peels: A Waste Treasure for Human Being (2022) · cites this paper as [38]
In the citing paper
“In the study of Mokbel and Hashinaga [38], ethyl acetate extract of green banana peel recorded significant antimicrobial activities against Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Salmonella enteritidis, and Escherichia coli, while yellow peel extracts recorded low activity.”
From Banana Peels: A Waste Treasure for Human Being (2022) · cites this paper as [38]
In the citing paper
“The results revealed that the water-acetone and ethyl acetate extracts of the green peel had more excellent antioxidant activity than the water-acetone and ethyl acetate extracts of the yellow peel”
From Banana Peels: A Waste Treasure for Human Being (2022) · cites this paper as [38]
Citations
Cites
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
Jayaprakasha, G. K., Singh, R. P., & Sakariah, K. K. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00298-3 · Cited by 1,212
Tepe, B., Daferera, D., Sokmen, A., Sokmen, M., & Polissiou, M. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2003.09.013 · Cited by 709
Antioxidant compounds from bananas (Musa Cavendish)
Someya, S., Yoshiki, Y., & Okubo, K. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00186-3 · Cited by 492
High content of dopamine, a strong antioxidant, in cavendish banana
Kanazawa, K., & Sakakibara, H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9909860 · Cited by 406
Holcroft, D. M., & Kader, A. A. (1999) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(99)00023-x · Cited by 229
Shyu, Y.-S., & Hwang, L. S. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00130-2 · Cited by 211
Investigation of the Physical and Chemical Properties of Banana Starches
Lii, C., CHANG, S., & YOUNG, Y. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb04968.x · Cited by 136
Inatani, R., Nakatani, N., & Hidetsugu, F. U. W. A. (1983) · Agricultural and Biological Chemistry · doi:10.1080/00021369.1983.10865682 · Cited by 109
Ripening of banana fruit monitored by water relaxation and diffusion 1H-NMR measurements
Raffo, A. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.02.024 · Cited by 101
Beaudry, R. M., Severson, R. F., Black, C. C., et al. (1989) · PLANT PHYSIOLOGY · doi:10.1104/pp.91.4.1436 · Cited by 95
Cited by
Banana by-products: An under-utilized renewable food biomass with great potential
Padam, B. S., Tin, H. S., Chye, F. Y., & Abdullah, M. I. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0861-2 · Cited by 426
Phenolic compounds within banana peel and their potential uses: A review
Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.006 · Cited by 381
Sulaiman, S. F., Yusoff, N. A. M., Eldeen, I. M., Seow, E. M., Sajak, A. A. B., Supriatno, & Ooi, K. L. (2011) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.04.005 · Cited by 323
Banana peels as a bioactive ingredient and its potential application in the food industry
Mohd Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105054 · Cited by 259
Banana Peels: A Waste Treasure for Human Being
Hikal, W. M., Said-Al Ahl, H. A. H., Bratovcic, A., Tkachenko, K. G., Sharifi-Rad, J., Kačániová, M., Elhourri, M., & Atanassova, M. (2022) · Evidence-Based Complementary and Alternative Medicine · doi:10.1155/2022/7616452 · Cited by 158
Metadata
- Authors
- Mokbel, M. S., & Hashinaga, F.
- Venue
- American Journal of Biochemistry and Biotechnology
- Publisher
- Science Publications
- Published
- 2005-03-01
- Volume
- 1
- Issue
- 3
- Pages
- 125-131
- ISSN
- 1553-3468 (ISSN-L)
- OpenAlex
- W2139555202
- Cited by
- 123
- References
- 14
- Citations by year
- 2025: 5 · 2024: 4 · 2023: 5 · 2022: 7 · 2021: 9 · 2020: 7 · 2019: 7 · 2018: 4 · 2017: 4 · 2016: 9 · 2015: 10 · 2014: 13 · 2013: 8 · 2012: 6
- FWCI
- 0.56
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Medicinal Plant Research
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- banana peel, Cavendish banana, antibacterial activity, antioxidant activity, phytochemical isolation, ethyl acetate fraction, aqueous extract, β-sitosterol, malic acid, succinic acid, 12-hydroxystearic acid, DPPH radical scavenging, β-carotene bleaching, minimum inhibitory concentration, Gram-negative bacteria, Gram-positive bacteria, natural antioxidants
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- CoChat. (2026). Citation check: Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel. https://app.cochat.ai/papers/10.3844/ajbbsp.2005.125.131
- The paper
- Mokbel, M. S., & Hashinaga, F. (2005). Antibacterial and Antioxidant Activities of Banana (Musa, AAA cv. Cavendish) Fruits Peel. American Journal of Biochemistry and Biotechnology. https://doi.org/10.3844/ajbbsp.2005.125.131
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
