Musa Balbisiana Derived Tannin And Its Antioxidant And Antimicrobial Properties

Abstract

Musa balbisiana, an effective ingredient presents in most of Asia contries, in which, in Gia Kiem, Dong Nai, Vietnam, it has shown many outstanding properties in strong antioxidant properties IC50 value gained 25.56 ± 0.25 (µg/mL) while vitamin C owned this property as 6.23 ± 0.58 (µg/mL). The expression of the content of phenolics and flavonoids in positive tannin Musa balbisiana extract was appreciated compared to referenced substances such as gallic acid and quercetin: 14.74 ± 0.97 (GAE µg/mg) and 1.67 ± 0.07 (QE µg/mg) whereas negative tannin extract examined 14.63 ± 0.17 (GAE µg/mg) and 2.01 ± 0.04 (QE µg/mg) respectively. In this article, a clear-sight to know how tannins were removed with gelaine, a simple animal based protein that was also useful for demonstrating the simple to complex protein-to-protein crosslinking properties of tannins, thereby further confirming the application of tannins in the tanning industry. In addition, at the secondary extraction step, hexane, a solvent quite common in the process of removing unwanted products obtained after the primary extraction process is suspected of having an impact on the antibacterial capacity of the extract. Thanks to the Liquid chromatoghraphy – Mass spectrophotometry to identify it was present of proanthocyanidin B2 in Musa balbisiana-derived tannin extract.