Background: Banana by-products are undervalued and their potential remains untapped.
They are often composted after the fruits are harvested, reducing the cause of environmental pollutions
due to open burning.
Objectives: The study aims to identify the bioactive compounds in banana [Musa acuminate x balbisiana
Colla cv. Saba (Musaceae)] inflorescence buds that are responsible for the antibacterial activity on
selected foodborne pathogens.
Methods: Dried inflorescence buds were extracted using methanol and subsequently partitioned into
chloroform, ethyl acetate, butanol and deionized water. Further isolation of bioactive components
was based on a bioassay-guided fractionation and the inhibitory activity at various concentrations
against selected foodborne pathogens was determined. The compounds were identified using highperformance
liquid chromatography coupled with electrospray ionization tandem mass spectrometry
Results: The SPE-fraction 3 (BWF-3) purified from the methanolic water partition of banana inflorescence
showed the most prominent inhibition against Staphylococcus aureus with minimum inhibitory
concentration at 12.0 μg/ml. The BWF-3 was later identified as proanthocyanidins with epigallocatechin
as the main extension unit. Additionally, the survival of Listeria monocytogenes increased
with the fortification of ferum (II) and (III) at a concentration as low as 1 mM but not for the calcium,
magnesium, manganese and glucose.
Conclusion: The methanolic partition of banana inflorescence buds could be a potential source of
natural antibacterial for food and pharmaceutical applications.