Open AccessThe effect of mangrove types and leave maturity on the mangrove leaves (Sonneratia alba) and (Rhizophora mucronata) tea powder
Author(s) -
Sumartini,
Putri Wening Ratrinia,
Rino HUtabarat
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/967/1/012018
Subject(s) - rhizophora mucronata , mangrove , rhizophoraceae , rhizophora , botany , biology , tannin , horticulture , ecology
Mangrove leaves are green plants that have high antioxidant potential and bioactive compounds such as flavonoids, alkaloids/tannins, phenols, catechins, saponins, triterpenoids, and many other compounds. The growing’s place and environment, mangrove leaf species, and mangrove leaf age. Based on the many properties of the two types of mangroves, mangrove leaves have the potential to be used as raw materials for making alternative drinks such as tea. The research method used is an experimental design with a completely randomized design (CRD) with a factorial pattern with 2 factors ( Rhizophora sp. leaves & extracts). Sonneratia sp.) and 2 test levels (old and young leaves). The results showed that mangrove leaf tea has the potential to be used as an alternative drink with high antioxidant activity (strong-very strong) with an IC 50 value in the range of 49.76-50.12 with the highest antioxidant activity value obtained by leaves. Rhizophora mucronata (RM2) tea with old leaves as raw material.