Abstract

Phytochemicals derived from fruits and vegetables have garnered significant attention due to their diverse health benefits, including antioxidant, antimicrobial, and anti-inflammatory properties. Banana (Musa spp.) peel, an underutilized agricultural byproduct, contains bioactive compounds offering potential for natural fruit preservation. This study investigates the photochemical, antioxidant, and antimicrobial properties of banana peel crude extract and its efficacy in inhibiting spoilage microorganisms in mango (Mangifera indica) fruit. The peel extract was prepared using a Soxhlet extraction method with 70% ethanol and analysed through GC-MS to identify bioactive compounds. The DPPH assay evaluated the extract’s antioxidant activity, while antifungal tests assessed its effects on Aspergillus niger and Aspergillus flavus. GC-MS revealed 16 bioactive compounds, with cis-Oleic acid (24.85%) and Resorcinol (19.02%) as the major constituents, possessing antimicrobial and antioxidant properties. The DPPH assay demonstrated high free radical scavenging activity, with inhibition peaking at 93.99% at 200 µg/ml. The extract also reduced the radial growth of fungal pathogens, underscoring its potential as a natural preservative for mitigating mango spoilage and enhancing food security.