Acceso usuarios
Indonesia
Indonesia
Introduction: Extraction of antioxidants from mangrove fruit powder Sonneratia alba using boiling water as a solventis very beneficial, because in addition to using a solvent thatis safe for consumers, the results of this study can also be developed in the future as antioxidant functional foods.
Aims and Methods: The purpose of this study was tostudy the antioxidant activity of boiling water extract of mangrove fruit S. alba kindly in-vitro nor in-silico pharmacoinformatics.
Results: The best results in this first stage were found in the treatment of mangrove fruit S. alba Sun drying extracted with boiling water for 5 minutes had the best antioxidant activity, namely IC50DPPH = 2.69 ± 0.32 μg/ml which is smaller than the positive control, namely vitamin C, which has IC50DPPH= 5.04± 0.16μg/ml. The best treatment in the first stage is continued in the second stage, namely GC-MS analysis to determine the type of compounds in the extract, and then do the analysis in-silico by means of molecular docking. The results of the GC-MScharacterization showed 39 compounds that were in the category to be continued in the pharmaco informatics via molecular docking process, with the docking results showing the bioactive compound Ergosterol; Estra-1,3,5(10)-trien-17ß-ol; Ergosta-5,8,22-trien-3-ol, (3ß,22E)-; 9(11)-Dehydroergosterol tosylate;Dasycarpidan-1-methanol, acetate (ester) shows a very promis-ing value of binding affinity towards 4 protein targets, namelyCytochrome c peroxidase, Fibroblast collagenase, Human ROS1Kinase Domain and Hyaluronidase with vitamin C as a control.
Conclusion: Based on these findings, boiling water extractof mangrove fruit S. alba this can provide a good potential inthe discovery and development of candidate new antioxidant compounds.
