PHYSICOCHEMICAL CHARACTERIZATION AND EVALUATION OF ACTIVE PROPERTIES: ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF MAQUEÑO PEEL (MUSA BALBISIANA)
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Abstract
The most common organic residues in Ecuador include peels from various fruits, with those from a significant number of herbaceous plants of the Musa genus being particularly notable. These peels, derived from different banana varieties, are rich in essential nutrients and hold significant potential for applications across various scientific fields. Therefore, the objective of this study was to physicochemically characterize and evaluate the microbiological activities (antioxidant and antimicrobial) of maqueño banana peels (Musa balbisiana) cultivated in three locations in Ecuador: Napo, Quevedo, and Zamora. Physicochemical analyses revealed average values for moisture (7.74 ± 0.41%), ash (13.00 ± 0.42 %), fat (5.57 ± 0.82%), protein (5.99 ± 1.05 %), fiber (9.81 ± 1.26%), and carbohydrates (65.90 ± 2.78%). The evaluation of antioxidant capacity, total polyphenols, and antimicrobial activity was performed using ethanolic extracts at 60% and 80% concentrations. The total polyphenol content, determined using the Folin-Ciocalteu method, showed the highest value in the Zamora sample extracted with 60% ethanol, with 72.63 ± 0.98 mg gallic acid equivalents (GAE)/100 g of dry sample. Antioxidant capacity, assessed using the DPPH method, recorded its highest value in the Zamora sample extracted with 80% ethanol, with 255.92 ± 1.04 μmol trolox equivalents (TE)/100 g of dry weight. Regarding antimicrobial activity, for Staphylococcus aureus, inhibition zones of 10 mm in Napo, 7 mm in Quevedo, and 12 mm in Zamora were observed with 80% ethanol, whereas with 60% ethanol, inhibition zones of 8 mm were recorded in all three locations. For Bacillus cereus, the 80% ethanol extract produced inhibition zones of 8 mm in Napo, 6 mm in Quevedo, and 9 mm in Zamora, while with 60% ethanol, inhibitory activity was only detected in Quevedo (8 mm). No inhibition was observed for Escherichia coli in any of the evaluated extracts. These results show that antimicrobial efficacy varies depending on solvent concentration and microorganism type, with S. aureus being the most susceptible under the evaluated conditions. The conducted characterization suggests that maqueño banana residues could be utilized as base materials, opening possibilities for optimizing the valorization of these agro-industrial byproducts in various applications.
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