Comparative Analysis of Phytochemical, Antioxidant, Antibacterial and Anticancer Activity of Musa acuminata Flower Florets and its Innermost Part Kuruthu

Background: Musa acuminata, commonly known as the banana plant, has been used for nutritional and medicinal purposes for centuries across different cultures. This study aims to examine the therapeutic potential of M. acuminata (banana) based on the phytochemical constituents, antioxidant, and anticancer activities of banana flowers and buds, and the influence of cooking on the health benefits of these parts. Methods: Ethanol extraction was carried out on raw and steamed banana flower samples, and on banana bud extracts using the ethanolic and acetonic solvents in a Soxhlet apparatus. Results: Phytochemical screening showed the presence of phytochemicals, including tannins, flavonoids, and alkaloids. Antioxidant assays indicated higher activity in the Kuruthu portion, with an IC50 value of 747 μg/ml. The MTT assay showed potent anticancer activity with both extracts having a lower IC50 value. The antiurolithiatic activity in the Kuruthu extract was remarkable for inhibiting struvite crystal formation greater than the flower extracts, although the study states this was conditioned with spectroscopic characterisation techniques. Banana bud extracts demonstrated stronger antibacterial activity against Escherichia coli, Klebsiella spp., and Pseudomonas spp. compared with banana flower extracts, particularly in acetone. Conclusion: We conclude that although cooking the banana flower will have a lower health benefit for some nutrients, raw Kuruthu (banana bud) has higher health benefits and it is an excellent source of robust antioxidant, anticancer, antiurolithiatic and antibacterial activity. This research provoked thoughts about the therapeutic potential of unprocessed banana plant parts and provided data on the superior health benefits of eating raw extracts of banana plant parts versus cooked ones. Major Findings: The innermost banana bud (Kuruthu) showed higher phenolic content, antioxidant capacity, zinc levels, and overall bioactive potential compared to the banana flower. Both Kuruthu and banana flower extracts demonstrated significant anticancer and antibacterial activity, with Kuruthu showing greater efficacy. Steaming reduced phytochemicals, micronutrients, and enzyme activity, indicating that raw Kuruthu retains superior therapeutic and nutritional value.