Black Mangrove Powder Extracts with Variation of Temperature and Length of Time using Ultrasound-Assisted Extraction (UAE)

• Published in: IOP conference series. Earth and environmental science Vol. 1177; no. 1; pp. 12040 - 12058
• Main Authors: Haslina, H, Larasati, D, Sani, E Y, Nazir, N, Sudjatinah
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.05.2023
• Subjects: Antioxidants; Ascorbic acid; Avicennia germinans; Custom design; Ethanol; Fibers; Flavonoids; Functional foods & nutraceuticals; Mangrove swamps; Mangroves; Phenols; Phytochemicals; Powder; Raw materials; Response surface methodology; Tannins; Temperature; Variance analysis; Vitamin C
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1177/1/012040

Abstract Black mangrove fruit, which is often found in mangrove forest regions of Indonesia, is one source of natural antioxidants that has the potential to be utilized as raw material for functional foods. This investigation focused on black mangrove powder extracts' chemical and phytochemical contents using an ultrasonic-assisted extraction technique. 70% ethanol was used as a solvent for the extraction process. Temperature and extraction time were the two treatments used in this study. A1=30°C, A2=35°C, and A3=40°C for the extraction temperatures, and B1=15 minutes, B2=20 minutes, and B3=25 minutes for the extraction times. Total phenol, total flavonoid, tannin, vitamin C, and antioxidant activity were among the test’s parameters. This research used a Randomized Block Design (RBD) with two components and three replications. Furthermore. To identify the ideal concentration of black mangrove powder extracts, the data were statistically evaluated using ANOVA at a significance level of 95%, and then processed using DX13.0® Software’s Response Surface Methodology (RSM) Optimal Custom Design tool. The ideal circumstances were attained at a temperature of 50°C for 10 minutes, with a desirability value of 0.80. It is anticipated that the best option will result in a yield of 38.34%. nutritional breakdown: crude fibers at 1.88%, ash at 0.33%, fat at 1.332%, protein at 4.40%, and water at 9.17%. and phytochemical components, including tannins (0.11%), total phenols (1778.07 g GAE/g), flavonoids (92.11 g GAE/g), vitamin C (5.84 mg), and antioxidant activity (43.33%). This research suggests that the conversion of black mangroves into nutrient-rich products has an increase in added value and has potential nutritional and phytochemical contents.