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Bromatological characterization and evaluation of the antimi- crobial activity of Ecuadorian banana peel (Musa paradisiaca)
Authors: Gabriela Pilco, Dayana Borja, Lorena Goetschel, Paulette Andrade, Jorge Irazabal, Paúl Vargas-Jentzsch, José Luis Guil-Guerrero, Víctor Rueda-Ayala, Luis Alejandro Ramos
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The bromatological composition of banana peel (Musa paradisiaca) produced in Ecuador was determined and the fractions and phytochemical groups responsible for its antimicrobial activity were identified. The bromatological analysis determined a humidity of 88.94% and 11.06% of total solids (1.55% of ash, 0.47% of fat, 0.74% of protein, 0.87% of fiber and 8.3% total carbohydrates). To obtain the fractions, two methods of maceration were applied. The first used four solvents of different polarities, such as petroleum ether, chloroform, ethyl acetate and water. The extracts were subjected to phytochemical screening tests that identify the presence of fatty compounds, sterols, triterpenes, saponins and tannins. The second method used 70% ethanol as solvent and five fractions were generated. Tests of antimicrobial activity by the agar diffusion method were performed in Staphylococcus aureus and Escherichia coli using the crude ethanolic extract and its fractions, microbiological activity was evidenced. Phytochemical screening assays and chromatography were performed on each fraction and extract identifying the main groups of compounds responsible for the antimicrobial activity.