STABILITY TEST OF BIOACTIVE  COMPONENTS AND ANTIOXIDANT  ACTIVITY OF PEDADA LEAVES EXTRACT  (Sonneratia caseolaris)

Ika Gusriani Department of Agricultural Technology, Faculty of Agriculture, University of Bengkulu, Bengkulu 38371, Indonesia
Wagimin Wagimin Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36463, Indonesia
Fitry Tafzi Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi 36463, Indonesia

Keywords: antioxidant activity, bioactive components, pedada leaf extract, total flavonoids

Pedada leaves are rich in bioactive compounds like

terpenoids, tannins, saponins, phenols, steroids, and

flavonoids which can be utilized in food products as functional

foods and antioxidant food additives. The production of food

products involves of raw materials into food products often

involves the use of high temperatures at varying times, so it is

necessary to test the stability of bioactive components and

antioxidant activity of pedada leaf extract at various

temperatures and heating times. This study examined five

temperature variations (2, 30, 50, 70, and 90 0C) with the

heating duration of 0, 10, 20, 30, 40, 50, 60, and 90 minutes.

The data obtained in this study were analyzed descriptively

and statistically (ANOVA) at the 5% level. Based on the results

of the study, it is known that the temperature treatment of 2,

30, 50, and 70 0C, while the heating time of 0, 10, 20, 30, 50,

60, and 90 minutes, the total phenol content, flavonoids, and

antioxidant activity are still in a stable state. The 90 0C

temperature treatment caused an increase in the content of

total phenols and total flavonoids, but the antioxidant activity

decreased. In summary, the stability of bioactive components

and antioxidant activity of pedada leaf extract had no effect at

temperatures of 2, 30, 50, and 70 0C. However, the

temperature of 90 0C affects the stability and antioxidant

activity of pedada leaf extract.