* Corresponding Author
Antioxidant Activity and Phytochemical Screening of Rhizopora mucronata Mangrove Leaf Extract from Mangrove Botanical Garden, Surabaya City, Esat Java
https://doi.org/10.22146/jfs.90770 Rahmawati Rahmawati(1*), Yushinta Aristina Sanjaya(2), Yunita Satya Pratiwi(3), Elistiya Putri Nuraini Hendrawan(4), Zhafa Nesya Salsabila(5), Tania Amalia(6)
(1) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(2) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(3) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(4) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(5) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(6) Department of Food Technology, Faculty of Engineering, University of Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java
(*) Corresponding Author
Abstract
Rhizophora mucronata is a type of mangrove plant that acts as a natural antioxidant which is used as a food ingredient and traditional medicine. The aim of this research was to determine the profile of secondary metabolites, antioxidant activity and total phenols of R. mucronata leaf extract. R. mucronata leaves were obtained from Gunung Anyar District, Surabaya City and then extracted using three solvents with different polarities, namely n-hexane, ethyl acetate, and ethanol. Mangrove leaf extract (Rhizopora mucronata) was followed by phytochemical testing using color testing, antioxidant activity testing using the DPPH method, and determining phenol content using the Folin-Ciocalteu method. Phytochemical tests show that all R. mucronata mangrove leaf extracts contain secondary metabolites such as flavonoids, saponins, steroids, triterpenoids and tannins with total phenols ranging from 0.04%-6.7%. The antioxidant activity of n-hexane, ethyl acetate, and ethanol extracts were 4.9 mg ± 0.82%, 1.7 mg ± 0.17%, and 0.21 mg ± 1.9%, respectively.
Keywords
References
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DOI: https://doi.org/10.22146/jfs.90770
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