The purpose of this study is to analyze the antibacterial activity of polyphenols in banana peels. The inhibitory effect of polyphenols in banana peel on common bacteria was evaluated by extracting, purifying and determining the content of polyphenols. Polyphenols were extracted from banana peel by ethyl acetate extraction. Then, it was purified by solvent extraction and column chromatography to obtain high-purity polyphenols samples. Next, the total content of polyphenols and the contents of various phenolic components were determined by ultraviolet-visible spectrometry and high-performance liquid chromatography. The antibacterial activity of the extract was tested. Common bacterial strains were selected as test strains, including Escherichia coli, Staphylococcus aureus and Salmonella. The inhibitory effect of polyphenols on these bacteria was determined by disk diffusion method and microdilution method. The experimental results showed that the total content of polyphenols in banana peel was 0.5 mg/g, and the main components included catechins, flavonoids and phenolic acids. The results of bacteriostatic experiment showed that banana peel extract had obvious inhibitory effect on common bacterial strains. In particular, the inhibitory effect on Staphylococcus aureus is the most significant, followed by Salmonella and Escherichia coli. These findings provide a new way for the comprehensive utilization of banana peel and can develop natural drugs and food additives with antibacterial effects. Future research can further explore the antibacterial mechanism of polyphenols in banana peel and evaluate its application potential in the food industry and medicine.

Jennshing Chen, Fengli Cai. Analysis of the antibacterial activity of polyphenols in banana peel. Academic Journal of Materials & Chemistry (2024) Vol. 5, Issue 1: 43-48. https://doi.org/10.25236/AJMC.2024.050108.

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