Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation
Mangrove leaves (Sonneratia alba) have bioactive components that have the potential as natural antioxidants, NaCl salts, macro and micro minerals, and gram-positive and gram-negative antibacterial activities. However, mangrove leaves are still not fully utilized, so it is necessary to valorize to in...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
|
| Series: | Kuwait Journal of Science |
| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S2307410823000834 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850235491935322112 |
|---|---|
| author | Noor Ira Sari Santhy Wisuda Sidauruk Dewita Nova Tri Ananda Tjipto Leksono |
| author_facet | Noor Ira Sari Santhy Wisuda Sidauruk Dewita Nova Tri Ananda Tjipto Leksono |
| author_sort | Noor Ira Sari |
| collection | DOAJ |
| description | Mangrove leaves (Sonneratia alba) have bioactive components that have the potential as natural antioxidants, NaCl salts, macro and micro minerals, and gram-positive and gram-negative antibacterial activities. However, mangrove leaves are still not fully utilized, so it is necessary to valorize to increase the product's added value. This study aimed to characterize S. alba mangrove leaves as a functional salt preparation based on leaf age. Valorization of mangrove leaves was carried out through an extraction method using distilled water with test parameters consisting of yield, mineral analysis, Na:K ratio, NaCl analysis, antioxidant activity, and organoleptic tests. The salt characteristics of young S. alba mangrove leaves include a yield of 6.67%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 14.34 g/mL; dominant minerals of 5.632% sodium and 4.542% potassium; ratio Na:K 1.24; and 22.88% NaCl levels. While the salt characteristics of the old S. alba mangrove leaves include a yield of 6.37%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 21.12 g/mL; dominant minerals of 7.686% sodium and 3.294% potassium; ratio Na:K 2.33; and 27.01% NaCl content. Both young and old mangrove leaf salts fulfilled the dietary salt standards. |
| format | Article |
| id | doaj-art-4b40866fb5ad4de0b9d73dd4e8c00beb |
| institution | OA Journals |
| issn | 2307-4116 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Kuwait Journal of Science |
| spelling | doaj-art-4b40866fb5ad4de0b9d73dd4e8c00beb2025-08-20T02:02:13ZengElsevierKuwait Journal of Science2307-41162024-01-01511100073https://doi.org/10.1016/j.kjs.2023.06.003Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparationNoor Ira Sari0Santhy Wisuda Sidauruk1https://orcid.org/0000-0003-4405-0061Dewita2Nova Tri Ananda3Tjipto Leksono4Dept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Riau University, IndonesiaDept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Riau University, IndonesiaDept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Riau University, IndonesiaDept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Riau University, IndonesiaDept. of Fish Product Technology, Faculty of Fisheries and Marine Science, Riau University, IndonesiaMangrove leaves (Sonneratia alba) have bioactive components that have the potential as natural antioxidants, NaCl salts, macro and micro minerals, and gram-positive and gram-negative antibacterial activities. However, mangrove leaves are still not fully utilized, so it is necessary to valorize to increase the product's added value. This study aimed to characterize S. alba mangrove leaves as a functional salt preparation based on leaf age. Valorization of mangrove leaves was carried out through an extraction method using distilled water with test parameters consisting of yield, mineral analysis, Na:K ratio, NaCl analysis, antioxidant activity, and organoleptic tests. The salt characteristics of young S. alba mangrove leaves include a yield of 6.67%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 14.34 g/mL; dominant minerals of 5.632% sodium and 4.542% potassium; ratio Na:K 1.24; and 22.88% NaCl levels. While the salt characteristics of the old S. alba mangrove leaves include a yield of 6.37%; tastes salty followed by a bitter taste; antioxidant activity IC50 of 21.12 g/mL; dominant minerals of 7.686% sodium and 3.294% potassium; ratio Na:K 2.33; and 27.01% NaCl content. Both young and old mangrove leaf salts fulfilled the dietary salt standards.https://www.sciencedirect.com/science/article/pii/S2307410823000834bioactivemangrove leavessalthypertensionminerals |
| spellingShingle | Noor Ira Sari Santhy Wisuda Sidauruk Dewita Nova Tri Ananda Tjipto Leksono Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation Kuwait Journal of Science bioactive mangrove leaves salt hypertension minerals |
| title | Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation |
| title_full | Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation |
| title_fullStr | Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation |
| title_full_unstemmed | Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation |
| title_short | Valorization of mangrove leaves (Sonneratia alba) based on leaf age as a functional salt preparation |
| title_sort | valorization of mangrove leaves sonneratia alba based on leaf age as a functional salt preparation |
| topic | bioactive mangrove leaves salt hypertension minerals |
| url | https://www.sciencedirect.com/science/article/pii/S2307410823000834 |
| work_keys_str_mv | AT noorirasari valorizationofmangroveleavessonneratiaalbabasedonleafageasafunctionalsaltpreparation AT santhywisudasidauruk valorizationofmangroveleavessonneratiaalbabasedonleafageasafunctionalsaltpreparation AT dewita valorizationofmangroveleavessonneratiaalbabasedonleafageasafunctionalsaltpreparation AT novatriananda valorizationofmangroveleavessonneratiaalbabasedonleafageasafunctionalsaltpreparation AT tjiptoleksono valorizationofmangroveleavessonneratiaalbabasedonleafageasafunctionalsaltpreparation |