INVESTIGATION OF PHENOL, FLAVONOID AND ANTIOXIDANT COMPOUND LEVELS (IC50) OF DRIED AND FRESH MANGROVE (RHIZOPORA RACEMOSA) LEAVES EXTRACED THROUGH INFUSING TECHNIQUE AS HERBAL DRINK BASE

Abstract Mangrove plants (Rhizopora racemosa) are one type of plant that has the potential for health, such as to overcome diarrhea, nausea, and skin diseases, and can even be used as antimicrobials and antioxidants. The use of mangrove leaves as a functional ingredient can be associated with various secondary metabolites such as steroids, saponins, tannins, phenols, flavonoids, and antioxidants; besides that, there are also magnesium, sodium, potassium, calcium, and so on. This study focused on determining the total phenol content (TPC), total flavonoid content (TFC), and antioxidants (IC50) in the infusion extract of dry and fresh mangrove leaves. The method used in this research is infused extraction (steeping). The materials used are fresh mangrove leaves and dry leaves after drying in an oven. The data obtained is then discussed descriptively based on the average obtained in the calculation. The results showed that the type or condition of the leaves used influenced the TPC, TFC, and antioxidants as a form of secondary metabolite compounds. Oven drying can produce higher levels of secondary metabolites than fresh leaf infusions (TPC, 36 mg GAE/g; TFC 4.12 mg QE/g; IC50 225.706 ppm). Dry leaf extraction has better potential to produce secondary metabolic compounds and antioxidants. Secondary metabolite compounds can play a role in human health, such as being used in the development of simplisa (tea) beverage products with various formulations. The choice of extraction method and type of solvent is highly recommended for the purpose of further research because it adjusts to the interests of the research. It is recommended in the manufacture of functional beverages (tea) from mangrove leaves to add other sources of ingredients such as dried lemon or mint leaves, so that the resulting flavor is fresher and provides a better liking assessment.