A Study on Extraction, Characterization and Anti Microbial Activity of Anthocyanin of Musa Paradisiaca (Banana) Flower Bract

Abstract

The most important class of water-soluble pigments in plants and the largest class of phenolic compounds, anthocyanins constitute the reason for the distinctive red, purple, and blue hues of many fruits, vegetables and flowers. Plant anthocyanins have been extensively researched for their therapeutic potential. Anthocyanins have anti-diabetic, anti-cancer, anti-obesity, anti-microbial, and anti-inflammatory properties and also help in preventing cardiovascular disorders. Banana (Musa paradisiaca) flower bract, edible waste of banana production, was investigated as best origin of anthocyanin and natural colorant. This experiment aims in the extraction of anthocyanin from Banana Bract and is done by using Solvent extraction Method (SEM) using different solvents such as Ethanol, Methanol and Water. The characterization of the extracts was carried out using UV-Visible Spectrophotometer, TLC, FITR and resulted in confirmation of the presence of anthocyanin in the extracts. The total anthocyanin content resulted as 30.72, 17.86 and 33.64mg respectively, UV- Visible Spec resulted in the presence of Anthocyanin content and the reading were detected at 540, 535 and 430nm confirming the presence. The Anti-Oxidant study is carried out for the extracted anthocyanin and resulted in the Total Phenolic compounds is 76, 82 and 79mg; the total anti-oxidant activity is 310, 278 and 319mg respectively. The anti-bacterial and anti-fungal activity were examined using S.typhi, E.coli, S.aureus, B.cereus, A.niger  and A.flavus and results shown that the Water Extract has shown higher bacterial activity than Ethanol and Methanol extracts. And there is no Anti-fungal activity of Water extract whereas Methanol extract has shown higher Anti-fungal activity than Ethanol Extract.