## 3 Results  
The rip fruits collected had 8 \({}^{\circ}\)Bx; the average fruit weighed 19.2 g with 44% of juice, its pH was 3.25, and the protein content was 1870 mg/mL. The juice contained 5.8% ME, which exhibited bactericidal activity. This bactericidal activity remained unchanged after the ME was heat sterilized (at 121 \({}^{\circ}\)C, 15 min). The ME treated with 10% activated carbon generated an inhibition halo of 1.76 cm\({}^{2}\) in a bacterial culture, while the ME that did not undergo treatment generated an inhibition halo of 3.14 cm\({}^{2}\); this means that there was a 45% smaller inhibition halo when the ME was treated with activated charcoal. The ME was fractionated using hexane (low polarity), ethyl acetate (medium polarity), and methanol (high polarity). It resulted in a 3% hexane fraction (FH), a 3% ethyl acetate fraction (EAF), a 68% methanol fraction (MF), and a 26% residue fraction (RF). The EAF and MF fractions exhibited bactericidal activity (Table 1). To identify the metabolites that contributed to the antimicrobial activity and those with a possible biological activity that could affect fruit consumers, the methanolic extract (ME), methanolic extract treated with activated charcoal (MEC), and fractions with bactericidal activity (EAF and MF) were analyzed using the gas chromatography-mass (GC-MS) spectrometry (GS-MS) method. One hundred thirty-one compounds were identified, of which forty-nine were identified in the ME; in MEC, thirty-seven compounds were removed by activated charcoal and twenty-one new ones were detected (Table 2). On the other hand, in the ethyl acetate and methanolic fractions, compounds were detected which were not detected in the ME: 33 in EAF and 23 MF. Additionally, common and more abundant compounds in the ME, MEC, EAF, and MF were maleic anhydride (MA), 2,5 furandione, dihydro-3-methylene (itaconic anhydride; ITAN), and 5-hydroxymethylfurfural (5-HMF) (Supplementary Material Tables S1-S4). \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**No.** & **Compound Name** & **Area \%** & **No.** & **Compound Name** & **Area \%** \\ \hline
1 & Maleic anhydride & 18.98 & 26 & Thymine & 2.33 \\ \hline
*2 & 2-Methylpentyl formate & 0.22 & 27 & 4H-Pyran-4-one,2-3-dihydro-3,5-dihydroxy-6-methyl & 2.05 \\ \hline
*3 & 1 H-Imidazole, 4,5 dihydro-2-methyl & 0.28 & *28 & 2-Cyclopenten-1-one,5-hydroxy-2,3-dimethyl & 0.29 \\ \hline
*4 & Trans-2-Pentenoic acid & 0.30 & *29 & Bicyclo [31.0] hexan -2-ol & 0.20 \\ \hline
*5 & 1 H-Tetrazole 1-methyl & 0.20 & *30 & Isobutyl nonyl carbonate & 0.33 \\ \hline
*6 & N-(n-Butoxymethyl) acrylamide & 0.26 & *31 & 2-Vinyl-9-3-deoxy-beta-d-ribofuranosyl] & 0.35 \\ \hline
*7 & 2-Heptanol, 5-ethyl & 0.26 & 32 & 5-Hydroymethylfurfural & 18.09 \\ \hline
8 & Itaconic anhydride & 22.47 & *33 & Thymol & 0.47 \\ \hline
9 & 2,4-Dihydroxy-2,5-dimethyl-3(2H)-furan-3-one & 1.42 & *34 & 4-Hydroxy-3-methylacetophenone & 0.46 \\ \hline
*10 & 2H-Pyran, 3,4-dihydro & 0.67 & *35 & 2-Methoxy-4-vinylphenol & 0.81 \\ \hline
*11 & cis-1,4-Dimethylcyclohexane & 0.56 & *36 & 3-Methoxyacetophenone & 0.73 \\ \hline
12 & 2 (3H)-Furanone & 0.71 & *37 & 3,4-Diethylphenol & 0.33 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Compounds detected in _Bromelia karatas_ fruit juice extract. \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{4}{c}{**Bacteria**} \\  & _E. coli_ & _E. faecalis_ & _S. enteritidis_ & _S. flexneri_ \\ \hline MIC (mg/mL) & & & & \\ ME & 10 & 5 & 10 & 10 \\ EAF & 10 & 10 & 10 & 10 \\ MF & 10 & 10 & 10 & 10 \\ ITAN & 0.78 & 0.78 & 0.78 & 0.78 \\ MA & 0.78 & 0.78 & 0.78 & 0.78 \\
5-HMF & 6.25 & 6.25 & 6.25 & 3.12 \\ MBC (mg/mL) & & & & \\ ME & 20 & 20 & 40 & 40 \\ EAF & 20 & 20 & 20 & 20 \\ MF & 20 & 20 & 20 & 20 \\ ITAN & 1.56 & 1.56 & 1.56 & 1.56 \\ MA & 1.56 & 1.56 & 1.56 & 1.56 \\
5-HMF & 12.5 & 12.5 & 12.5 & 6.25 \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of methanolic extract (ME) from _B.