The ultimate goal is to enhance the use of banana fruits and their byproducts in food applications, which necessitates the development of new economic techniques. In this work, the phytochemical makeup, anti-microbial, and in vitro cytotoxic properties of green and ripe banana pulp (BPs) were examined. Both the green and the ripe BPs were diced, dried in the shade, then ground to make pulp flour. To acquire their extracts, the flour was extracted in hydro-alcohol. DPPH, total antioxidant capacity (TAC), total protein (T.P), total lipid (T.L), total carbohydrate (T.C), total phenolic (TPC), total flavonoid (TFC), and total saponin concentrations were all found. Analysis using gas-chromatography mass spectrometry (GC-MS) was discovered. The anti-bacterial, anti-fungal, and cytotoxic properties were evaluated.
The findings demonstrated that green BP had substantially greater T.P, T.L, and T.C levels than ripe pulps. Green pulp had substantially higher levels of TPC, TFC, saponin, and TAC than ripe pulp did. According to GC-MS analysis, green pulps contained high peak areas of three phytochemical substances, including hexadecanoic acid, 9,12-octadecadienoic acid, and 17-oxaandrostan-3-ol (3á, 5à). Hexadecanoic acid, 9,12-octadecadienoic acid (z,z), and (-)-spathulenol were present in the pulps of the ripe fruits. Both the green and ripe pulp extracts lacked anti-fungal activity, while the green pulp extract outperformed the ripe pulp extract in terms of its anti-bacterial and cytotoxic properties. Compared to mature pulp, green pulp may have potential antioxidant, anti-bacterial, and cytotoxic properties.