The Bioactive Compounds and Antioxidant Activity of Food Products of<i> Rhizophora stylosa</i> Fruit (Coffee and Tea Mangrove)

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Compound</td><td class="align_center">IC50 (<i>μ</i>g/mL)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Purified methanol fraction (condensed tannins)</td><td class="align_center">2.69 ± 0.04</td></tr><tr><td class="align_left">Caffeine</td><td class="align_center">83.69 ± 4.86</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Evaluation assay for antioxidant activity of two compounds from tea mangrove extract.

International Journal of Forestry Research

tab5

Table 5

Table 5: The Bioactive Compounds and Antioxidant Activity of Food Products of<i> Rhizophora stylosa</i> Fruit (Coffee and Tea Mangrove) 

International Journal of Forestry Research

The Bioactive Compounds and Antioxidant Activity of Food Products of Rhizophora stylosa Fruit (Coffee and Tea Mangrove)

Table 5