Antimicrobial and antioxidant activity of banana by products

Koon, Siew Siew (2009) Antimicrobial and antioxidant activity of banana by products. Universiti Malaysia Sabah. (Unpublished)

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Abstract

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 (p<0.05) was found in the inhibitory growth zone against tested bacteria between extracts. The methanol extracts showed most potent inhibitory effect as compared to other extracts, with Bacillus cereus ATCC 11778 are most susceptible towards the antimicrobial activity. Methanol extract of bract from Kota Kinabalu with sun dried showed inhibition growth zone of 19.00 mm against B. cereus, whereas methanol extract of bud from Kota Belud with oven dried at 40°C gave inhibitory zone of 22.75mm respectively. Significant difference was found in the inhibitory growth zone between locations was observed (p<0.05) against Listeria monocytogenes and Vibro Parahaemolyticus. Sample collected from Kota Kinabalu showed higher activity against both L. monocytogenes and V. Parahaemolyticus, with the inhibition zone ranged from 9.00 mm to 13.50 mm and 7.00 mm to 11.50 mm respectively. However, there is no significant difference (p>0.05) 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.

Item Type: Academic Exercise
Uncontrolled Keywords: Antimicrobial, Antioxidant activities, Pisang Saba, Musa acuminata x balbisiana colla cv. Saba
Subjects: ?? QK710-899 ??
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 13 Jun 2012 00:34
Last Modified: 23 Oct 2017 04:10
URI: http://eprints.ums.edu.my/id/eprint/4340

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