Matcha from Mangrove Acanthus ilicifolius Leaves: Impact of the Drying Process on Physicochemical Profile and Antioxidant Potential Pradipta Widyo Nugroho (1), Tri Dewanti Widyaningsih (1*), Siti Narsito Wulan (1), Gusti Ayu Made Devta Swijayanti (1)
1) Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Jl. Veteran, Malang 65145, Indonesia
*tridewantiw[at]ub.ac.id
Abstract
The valorization of underutilized biomass like mangrove jeruju (Acanthus ilicifolius) leaves into functional food ingredients is a key area of food innovation. This research optimized the drying process (temperature: 60 to 70 degrees Celsius, duration: 120 to 150 minutes) for producing a matcha-like powder from A. ilicifolius leaves. Using a factorial randomized design, we evaluated the powders physicochemical, antioxidant, and sensory properties. Optimal conditions were established at 60 degrees C for 120 minutes, yielding a product with a 13.82 percent yield and a desirable light green color. Critically, this powder possessed high total flavonoid (9.11 mg QE per g) and phenolic (3.50 mg GAE per g) contents. These bioactive compounds contributed to a potent antioxidant capacity, demonstrated by strong free radical scavenging activity in ABTS (IC50 = 84.98 mg per L) and FRAP assays (IC50 = 62.12 mg per L). Despite a characteristic bitterness, the product achieved sensory acceptability. This research successfully demonstrates that A. ilicifolius is a viable source for creating an antioxidant-rich functional powder. It validates an effective processing method and provides a new pathway for the food industry to innovate using sustainable ingredients derived from mangroves.
