Kadar Flavonoid Serta Uji Aktivitas Antioksidan pada Biji Buah Kedondong (Spondias dulcis) Dengan Pemanasan Temperatur 60 C, 80 C, 100 C Dengan Metode DPPH

Abstract

The kedondong plant is one of the herbal plants that contain secondary metabolites, including tannins, antioxidants, total flavonoids, glycosides, and saponins, which are useful as a thrush drug, boosting the immune system, anti-allergic, antiviral, antimicrobial, anti-inflammatory and anti-tumor. From previous research on kedondong fruit seeds, there has been no research. So it is necessary to conduct research on the content of secondary metabolites of flavonoids and antioxidants from the seeds of the kedondong fruit. These observations provide direction in determining the flavonoid content and antioxidant potential of kedodong fruit seeds (Spondias dulcis). This research is a laboratory study, where the sample used for this observation is the seeds of the kedondong fruit (Spondias dulcis). The method of measuring flavonoid content was carried out using UV-Vis spectrophotometry with AlCl3 complex reagent while antioxidant activity was determined using the DPPH method. The results of this study were obtained for the total flavonoid content of kedondong seed Simplicia by heating at 60 0 C at 4.37mg/g, at 80 0 C at 5.67mg/g, and at 100 0 C at 10.64mg/g, while IC50 antioxidant simplicia in kedondong seeds with heating at 60 0 C. of 0.304, a temperature of 80 0 C of 0.029 and a temperature of 100 0 C of 0.0075. In conclusion, the highest total flavonoid content was found in kedondong seed Simplicia by heating at 100 0 C with a concentration of 10.64 mg/g and the best antioxidant IC50 was found in kedondong seed Simplicia with 100 0 C heating at 0.0075.