GC-MS Profile and Antibacterial Evaluation of the Ethanolic Extracts of Banana and Sweet Potato Peels

Abstract

Banana (Musa spp.) and sweet potato (Ipomoea batatas) peels are often discarded during food processing, 
yet they contain a wealth of bioactive compounds with promising health and industrial benefits. This study 
set out to explore the chemical composition and biological potential of these underutilized byproducts. The 
peels were first subjected to ethanol extraction using a Soxhlet apparatus. To better understand the 
chemical profiles of the extracts, Gas Chromatography–Mass Spectrometry (GC-MS) and Fourier 
Transform Infrared Spectroscopy (FTIR) were employed. The GC-MS analysis showed that banana peel 
extract was particularly rich in cis-oleic acid (24.85%) and resorcinol (19.02%), while sweet potato peel 
extract had a higher concentration of palmitic acid (39.66%) and pyrogallol (17.94%). FTIR spectroscopy 
supported these findings, revealing prominent O–H stretching bands around 3300–3400 cm⁻¹, C=O 
stretching peaks near 1700 cm⁻¹, and C–O vibrations between 1000–1300 cm⁻¹, all indicative of phenolic 
and fatty acid structures. Antioxidant assays revealed that banana peel extract exhibited stronger free 
radical scavenging activity, particularly at lower concentrations. On the other hand, sweet potato peel 
extract demonstrated notable antibacterial effects, especially against Pseudomonas aeruginosa. These 
findings therefore point to the untapped potential of banana and sweet potato peels as valuable resources 
for developing natural antioxidant and antibacterial agents. Their utilization not only adds value to 
agricultural waste but also supports sustainable and eco-friendly approaches in food, pharmaceutical and 
cosmetic industries.