Evaluation Of The Antimicrobial Potential Of Phenolic Compounds Extracted From Banana Peels (Musa paradisiaca L.) Against S. aureus and S. typhimurium In Meat and Fish

Abstract

Salmonella typhimurium and Staphylococcus aureus are two examples of pathogenic bacteria that contaminate food and release enterotoxins. One way to get around this is to use biological agents as antibacterials. Including phenolic chemicals, banana peels are a promising source of natural bioactive substances. The extraction with ethanol gave a higher yield of extraction with a total phenol content of 2.98mg followed by methanol. The chromatogram of HPLC revealed that the ethanol extract of banana peel had substantial levels of phenolic compounds such as caffeic acid, catechin, cinnamic acid, and ferulic acid. The most prevalent foodborne pathogens in hamburger meat and fish were S. aureus and S. typhimurium. S. aureus isolates were more resistant to ciprofloxacin than S. typhimurium. On the other hand, the phenolic compounds showed a high level of activity against all foodborne pathogens. So that these active phenolic compounds have promising applications as antibacterial agents against the increasing infections caused by foodborne S. aureus and S. typhimurium.