Daun Mangrove Sonneratia alba sebagai Teh Fungsional
DOI:
https://doi.org/10.35800/mthp.9.3.2021.30867Keywords:
S. alba leaves, antioxidants, functional teaAbstract
The purpose of this review is to explore the antioxidant capacity of Sonneratia alba mangrove leaves to be developed into functional tea. The data collection was done by collecting literature through various types of databases (big data) including Google Scholar, Microsoft Academic, DOAJ, BASE, and DIMENSION. Articles were limited to research and review papers published between 2016 to 2020 . The following keywords were used: mangrove, Sonneratia alba, functional tea, phytochemicals, IC 50 DPPH, and yields. The results obtained from a literature study revealed that the extended extraction time with boiling water on the mangrove material can increase the yield. Also, literature searches indicated that the extraction of S. alba young leaves for 40, 50 and 60 minutes with boiling water resulted in phenolic, flavonoid, terpenoid, steroid, tannin and alkaloid phytochemical compounds. The existence of these compounds denoted the presence of antioxidant properties in the extracts. Furthermore, previous studies signified a higher phenol content and IC50 DPPH in S. alba leaves. The data from collected articles suggested that young leaves of S. alba mangrove could be developed as functional tea, rich in antioxidants and resistance in high temperature.
Tujuan penulisan artikel ini adalah menggali potensi antioksidan daun mangrove Sonneratia alba untuk dikembangkan menjadi teh fungsional. Metode pengumpulan data dilakukan dengan penelusuran literatur melalui berbagai jenis database (big data) diantaranya yaitu Google Scholar, Microsoft Academic, DOAJ, BASE, Crossref, dan DIMENSION. Penelusuran dipersempit pada artikel ilmiah dan hasil review jurnal yang terbit antara tahun 2016–2020. Kata kunci yang digunakan untuk pencarian adalah mangrove, Sonneratia alba, teh fungsional, fitokimia, IC50 DPPH, dan rendemen. Hasil studi pustaka menunjukkan bahwa semakin lama proses ekstraksi dengan air mendidih pada bahan sediaan dapat meningkatkan rendemen. Selanjutnya, daun muda mangrove S. alba yang diekstraksi 40, 50 dan 60 menit dengan air mendidih memiliki kandungan senyawa fitokimia jenis fenolik, flavonoid, terpenoid, steroid, tanin dan alkaloid. Keberadaan senyawa-senyawa tersebut membuktikan adanya potensi antioksidan pada suatu ekstrak. Bahkan, penelitian-penelitian sebelumnya juga membuktikan bahwa daun S. alba memiliki nilai total fenol dan IC50 DPPH yang tinggi. Data-data hasil penelusuran literatur tersebut secara umum memperlihatkan bahwa daun muda mangrove S. alba bisa dikembangkan menjadi teh fungsional kaya antioksidan dan tahan suhu tinggi.
Key words: S. alba leaves, antioxidants, functional tea
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