Antimicrobial and antioxidant activity of banana by products

The antimicrobial and antioxidant activities of Pisang Saba (Musa acuminata x balbisiana colla cv. Saba) collected from different locations treated with different drying methods were studied through bioassay guided. Five different solvents increasing with polarity were used to extract the bioactive compound, namely nhexane, ethyl acetate, acetone, methanol and water. The antimicrobial activity of the Pisang Saba inflorescence extracts were determined by using well diffusion method while the antioxidant activity of the extracts was evaluated using 2,2-diphenyl-1-pycrylhydrazyl (OPPH) free-radical scavenging activity, ferric reducing power assay (FRAP assay), ABTS assay and β-carotene bleaching assay. Significant difference (p0.05) in the inhibitory growth zone against tested bacteria between bract and bud of Pisang Saba. Five extracts which showed antimicrobial inhibition zone more than 20mm were selected to screen for their antioxidant capacity. The order of antioxidant activity of the selected methanol extracts of Pisang Saba was as follows: bud from Kota Belud with oven dried at 40°C ,. bud from Keningau with oven dried at 40°C > bud from Kota Kinabalu with oven dried at 40°C > bract from Kota Kinabalu with oven dried at 40°C> bract from Keningau with oven dried at 60°C