Evaluation of Mangrove (Rhizophora mangle L.) products as coloring, antimicrobial and antioxidant agents Sully M. Cruz 1* , Nereida Marroquín 1 , Luis E. Alvarez 1 , Dora E. Chang 2 , Armando Cáceres 1,3 1 Faculty of Chemistry and Pharmacy, Guatemala 2 Faculty of Veterinary Medicine and Animal Science, University of San Carlos of Guatemala, Guatemala 3 Natural Products Laboratorios Farmaya, Guatemala Introduction The term mangrove is used to designate halophytic (salt loving) and salt resistant marine tidal forests comprising of trees, shrubs, palms, epiphytes, ground ferns and grass- es, which are associated in stands or groves. Mangroves are usually only in tropical climates, as they need consis- tently warm conditions for development and survival. 1 Covering over 4,000 km 2 , mangrove forest is probably the most important coastal ecosystem along the Pacific Coast of Central America. This region contains highly diverse and structurally developed mangrove forest. 2 Red mangroves are probably of greatest value for their en- vironmental benefits, since they (and mangroves in gen- eral) play a vital role in supporting marine food chains, protecting coastal areas, and improving water quality. Tra- ditionally, mangroves have been exploited for firewood and charcoal and were used in construction of dwellings, furniture, boats and fishing gear, and production of tan- nins for dying and leather production. Mangroves provide food and a wide variety of traditional products and arti- facts for mangrove dwellers. Numerous mangrove plants have been used in folklore medicine. Use of extracts from mangroves and mangrove-dependent species to prohibit growth of human, animal and plant pathogens are report- ed in limited investigations without identify the metabo- lites responsible for their bioactivities. 3,4 Metabolites from mangrove have been characterized, some with novel chemical structures belonging to variety of chemical classes. Aliphatic alcohols and acids, amino acids and alkaloids, carbohydrates, carotenoids, hydro- carbons, free fatty acids including polyunsaturated fatty acids (PUFAs), lipids, pheromones, phorbol esters, phe- nolics, and related compounds, steroids, triterpenes, and their glycosides, tannins, other terpenes are among these classes. 5 In the New World, Rhizophora mangle L. is the domi- nant pioneer mangrove species colonizing emergent sub- strates. 6-9 The bark and leaves are used in folk medicine for the treatment of diabetes, angina, boils, minor bruises, and fungal infections, diarrhea, dysentery, elephantiasis, International Journal of Phytocosmetics and Natural Ingredients 2015;2:12 Original Article doi 10.15171/ijpni.2015.12 Please cite this paper as: Cruz SM, Marroquín N, Alvarez LE, Chang DE, Cáceres A. Evaluation of Mangrove (Rhizophora mangle L.) products as coloring, antimicrobial and antioxidant agents. International Journal of Phytocosmetics and Natural Ingredients. 2015;2:12. doi:10.15171/ijpni.2015.12. Abstract Mangrove populations were selected in Multiple Use Natural Reserve of Monterrico, Guatemala, for the chemical characterization and biological evaluation of leaves, roots and bark. Ethanol extract were prepared and secondary metabolites identified by macro and semi-micro tests. The antioxidant activity was determined by ABTS and DPPH tests and antibacterial activity by a microdilution test. The best extraction yields of leaves was obtained with ethanol (43%), most common secondary metabolites were identified as flavonoids and tannins. Leaf samples demonstrated the greatest number of flavonoids expressed as chlorogenic acid; in the bark and roots, the most common secondary metabolites were tannins. Ethanol extracts of root and leaf showed the highest antioxidant activity by DPPH and ABTS tests (IC 50 0.21 and 0.15 mg/mL, respectively). The extracts showed moderate antibacterial activity against Escherichia coli and Salmonella typhi at 1 mg/ml. The tests showed a possible cosmetics use as coloring extracts; it can be used at concentrations of 1, 3 and 5%, which had coloration from yellow to orange as possible substitutes for artificial yellow dyes such as No. 5 and 6. Tinctures showed good stability a different pH (3, 4, 5 and 7), especially leaves tinctures at pH 5 such as Red No. 40. Phytochemical analysis showed the presence of various metabolites of therapeutic and cosmetic significance. This paper demonstrates that Mangrove products could be used as coloring and antioxidant agents in the cosmetic, pharmaceutical and food industry. Utilization of these products might help in preserving Mangrove from depredation and sustainable exploitation in ecological reserve areas. Keywords: Antioxidant activity, Antibacterial activity, Colorant properties, Mangle Correspondence to Sully M. Cruz Email: smargotcv@gmail.com Received 6 August 2015 Accepted 12 September 2015 ePublished 19 September 2015