Analisis Kadar Total Flavonoid dan Uji Aktivitas Antioksidan  Ekstrak Daun Kelubut (Passiflora foetida L.)

Fadillah, Arief; Rahmadani, Agung; Rijai, Laode

doi:10.25026/mpc.v5i1.217

Cited by 7 publications

(6 citation statements)

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“…Total flavonoids in neem leaves extract were 118.57 ± 0.08 mg/g QE in 70% ethanol and 74.17 ± 0.20 mg/g QE in ethyl acetate. Aluminum chloride will be complex and stable in binding with the carbonyl group on carbon number 4 (C4), the hydroxyl group on carbon number 3 (C3), and the carbon number 5 (C5) of flavonols and flavonoids in an analysis of total flavonoid content (Pekal et al, 2014;Fadillah et al, 2017;Sembiring et al, 2018). This binding could also result in the formation of a complex of an acid non-stable with a hydroxyl in the ortho position of the flavonoids' B-ring (Kamtekar et al, 2014;Fadillah et al, 2017;Senet et al, 2017;Sembiring et al, 2018;Niah et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Aluminum chloride will be complex and stable in binding with the carbonyl group on carbon number 4 (C4), the hydroxyl group on carbon number 3 (C3), and the carbon number 5 (C5) of flavonols and flavonoids in an analysis of total flavonoid content (Pekal et al, 2014;Fadillah et al, 2017;Sembiring et al, 2018). This binding could also result in the formation of a complex of an acid non-stable with a hydroxyl in the ortho position of the flavonoids' B-ring (Kamtekar et al, 2014;Fadillah et al, 2017;Senet et al, 2017;Sembiring et al, 2018;Niah et al, 2019). Because quercetin is a type of flavonoid (flavonol), the total flavonoid content was determined using standard quercetin (Sembiring et al, 2018;Wirasati, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Phytochemical Analysis and Total Flavonoid Content on Ethanol and Ethyl Acetate Extract From Neem (Azadirachta Indica Juss.) Leaves Utilizing Uv–vis Spectrophotometric

Widiyana

Illian²

2022

JFSP

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The plants are rich sources of secondary metabolites, a bioactive compound that has various activities. Flavonoids, as a type of secondary metabolite, have been reported to possess anticancer, antioxidant, antibacterial, anti-inflammatory, and antiviral activities. Flavonoid has been found abundantly in Neem (Azadirachta indica Juss.) leaves. The difference in total flavonoid content might be an occurrence of the different solvent types and concentrations. The present study was conducted to analyze the phytochemical and determine the total flavonoid content of neem leaves extract using two different solvents (namely 70% ethanol and ethyl acetate) using UV-Vis spectrophotometric. The extraction from neem leaves was performed by maceration method. Phytochemical analysis of neem leaves reveals several secondary metabolites: flavonoids, steroids/triterpenoids, tannins, and saponins. Total flavonoid content from both extracts was determined by utilizing the UV-Vis spectrophotometric method at a maximum wavelength of 428.2 nm with three repetitions, and also quercetin was used as a standard. Total flavonoid content from neem leaves extract in solvents of 70% ethanol and ethyl acetate had a value of 118.57 ± 0.08 mg/g QE and 74.17 ± 0.20 mg/g QE, respectively. Neem leaves extract in solvents of 70% ethanol and ethyl acetate had identical phytochemical content. Total flavonoid content of neem leaves from 70% ethanol extract was higher than ethyl acetate extract.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Phytochemical Analysis and Total Flavonoid Content on Ethanol and Ethyl Acetate Extract From Neem (Azadirachta Indica Juss.) Leaves Utilizing Uv–vis Spectrophotometric

Widiyana

Illian²

2022

JFSP

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“…Secara makroskopis hasil warna ekstrak metanol daun salam yaitu berwarna hijau pekat kehitaman dengan bau yang khas. Data berat dan rendemen ekstrak, ekstrak terpufikasi dan fraksi etil asetat daun salam tua dapat dilihat pada tabel I. Pembuatan fraksi etil asetat ekstrak metanol daun salam dilakukan karena menurut penelitian Fadhillah, et al, (2017) pada fraksi etil asetat ekstrak daun kelubut memiliki rata-rata kadar flavonoid total lebih tinggi dibandingkan ekstrak metanolnya. Selain itu, menurut hasil penelitian Bahriul, et al, (2014) makin tua umur tanaman maka akan makin terakumulasi senyawa bioaktifnya.…”

Section: Hasil Dan Pembahasanunclassified

Cytotoxic Activity of Eugenia polyantha Wight Leaves Extract, Purified Extract and Ethyl Acetate Fraction in T47D and Determination of Flavonoid Levels

Hidayati

Parusiza

Fauzizah

2022

ijcs

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Breast cancer is one of the cancers with the highest incidence in women in Indonesia. Old bay leaf extract (Eugenia polyantha Wight) has been proven to contain flavonoids so that it has anticancer activity. The flavonoid compounds can be extracted with ethyl acetate as solvent. The purpose of this study was to determine the cytotoxic activity of extracts, purified extracts, and the ethyl acetate fraction of old bay leaves against T47D breast cancer cells and to investigate their total flavonoid levels. Extraction using maceration method on old Eugenia polyantha Wight powder with methanol solvent, followed by purification and fractionation using ethyl acetate solvent. Cytotoxic activity using the MTT assay method. T47D cells were treated with each test sample with concentration of 31.25; 62.5; 125; 250; 500 and 1000 µg/mL. The absorbance was seen with an ELISA reader and viability cells (%) were calculated to obtain IC50. Determination of flavonoid levels with quercetin and analyzed by UV-Visible spectrophotometry. The result showed that the extract, purified extract, and ethyl acetate fraction of old Eugenia polyantha Wight had a cytotoxic activity with IC50 values of 798.808 g/mL; 593.826 g/mL, and 171.946 g/mL, respectively. Meanwhile, the flavonoid levels were 1.60 mgQE/g, 9.3 mgQE/g, and 5.27 mgQE/g, respectively.

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“…Total Flavonoid Assay (Fadillah et al, 2017) 5 grams of sample was put into test tube, added 4 ml of aquadest, and 0,3 ml NaNO2. Allowed to stand for 6 minutes.…”

Section: Total Polyphenol Assay (Fadillah Et Al 2017)mentioning

confidence: 99%

Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

et al. 2021

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Tal palm plant is widely known and spread in Indonesia. However, the application of tal palm plant especially sap as another product is limited. Tal plant sap used in mustard fermentation as carbon source with rice water. The aim of this study is to find suitable ratio of rice water and tal palm sap for the best physicochemical properties and sensory characteristic of fermented mustard. This experiment was using completely randomized design with one factor and 5 treatment groups. The evaluation of physichochemical performed to measure total acidity, polyphenol, and flavonoid. The sensory evaluation was using hedonic test with untrained panelists and determine score for parameters such as color, aroma, texture, and taste. The results showed that the highest total acidity was 1,06% which found in sample with ratio of rice water and tal palm sap (0:1). However the highest total polyphenol was 15,87 (mg GAE/g) and total flavonoid was 4,52 (mg QE/g) found when the ratio of rice water and tal palm sap similar (1:1). Based on the sensory evaluation, sample with ratio of rice water and tal palm sap (3:1) has the highest score on color was 3,17 ; aroma was 3,00; and taste was 3,00. Accordingly, this study provide data to enhance economical value and product development for tal palm sap.

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Analisis Kadar Total Flavonoid dan Uji Aktivitas Antioksidan Ekstrak Daun Kelubut (Passiflora foetida L.)

Cited by 7 publications

References 1 publication

Phytochemical Analysis and Total Flavonoid Content on Ethanol and Ethyl Acetate Extract From Neem (Azadirachta Indica Juss.) Leaves Utilizing Uv–vis Spectrophotometric

Phytochemical Analysis and Total Flavonoid Content on Ethanol and Ethyl Acetate Extract From Neem (Azadirachta Indica Juss.) Leaves Utilizing Uv–vis Spectrophotometric

Cytotoxic Activity of Eugenia polyantha Wight Leaves Extract, Purified Extract and Ethyl Acetate Fraction in T47D and Determination of Flavonoid Levels

Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap

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