Phytochemical Test, Determination of Total Phenol, Total Flavonoids and Antioxidant Activity of Ethanol Extract of Moringa Leaves (Moringa oleifera Lam)

Fachriyah, Enny; Kusrini, Dewi; Haryanto, Ifan Bagus; Wulandari, Synta Mutiara Bunga; Lestari, Widyaningrum Islami; Sumariyah, Sumariyah

doi:10.14710/jksa.23.8.290-294

Cited by 10 publications

(10 citation statements)

References 12 publications

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“…K. Schum (Alpinia purpurata (Vieill.) K. Schum), it contains phenolic compounds and flavonoids which can be used as a source of natural antioxidants (Fachriyah et al, 2020;Victório et al, 2009). Based on the results of the data obtained on the storage period, the highest antioxidant capacity was in the addition of 40 percent of Alpinia purpurata (Vieill.)…”

Section: B the Analysis Results Of Antioxidant Capacity Of Red Ginger (Alpinia Purpurata (Vieill) K Schum) Fried Chickenmentioning

confidence: 99%

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Chisbiyah

Devi

Issutarti

2021

BOCAH

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Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.

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Section: B the Analysis Results Of Antioxidant Capacity Of Red Ginger (Alpinia Purpurata (Vieill) K Schum) Fried Chickenmentioning

confidence: 99%

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Chisbiyah

Devi

Issutarti

2021

BOCAH

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“…The principle of the approval method at this stage is the presence of an acid complex with an orthohydroxyl group of flavonoid compounds from the addition of AlCl3 and CH3COOK, so that yellow color is formed. The reaction at the testing stage of flavonoid concentration is shown in Figure 4 (Fachriyah et al, 2020). Based on the results of testing of bioactive compounds that have been carried out, the flavonoid content in the sample was only found in the 96% allium cepa L ethanol extract, but in the testing of dichloromethane extract and ethyl acetate extract was not found.…”

Section: Flavonoid Concentrationmentioning

confidence: 99%

Determination of Flavonoid Concentration, Phenolic Concentration, and Antioxidant Activity of Allium cepa L Extract

Lu'ma

Anggarani

2022

J. Prisma. Sains

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Free radicals are unstable molecules caused by several electrons in the molecule that does not have a partner. Free radicals can potentially trigger the onset of various degenerative diseases. One of the efforts that can be made to ward off the disease is by consuming antioxidant compounds. Antioxidant compounds can be found in plants with the genus Allium, such as Allium cepa L. This study aims to determine antioxidant activity, flavonoid concentration, and phenolic concentration in Allium cepa L extract. The DPPH method (2-2-diphenyl-1-picryhydrazil) is used to determine antioxidant activity, calorimetrically determined flavonoid consensuality with AlCl3, and the Follin-ciocalteu method is used to determine the phenolic consensual consensuality in the sample. The multilevel maceration method in sample extraction uses different polarity solvents, dichloromethane, ethyl acetate, and 96% ethanol. Based on the research data, flavonoid and phenolic compounds were found in 96% ethanol extract but in dichloromethane and ethyl acetate extracts were not found. The concentration of flavonoid ethanol extract is 96% by 4,125 mgQE/gr extract. Phenolic concentration in ethanol extract was 96% by 1,071 mgGAE/gr extract. The IC50 value in ethanol extract is 96% which is 201,221 ppm. These results show that the antioxidant activity of Allium cepa L is classified as moderate, with IC50 values being between the range of 100-250 ppm.

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“…Aktivitas antioksidan yang berbeda pada tiap penelitian disebabkan oleh adanya perbedaan daerah tumbuh, suhu, iklim, serta pelarut yang digunakan untuk ekstraksi [20]. Berdasarkan uraian diatas, maka perlu dilakukan pengujian total fenolik, total flavonoid, dan aktivitas antioksidan ekstrak bawang lanang impor yang diperoleh dari Pasar Jagir Wonokromo, Surabaya dengan pelarut yang memiliki tingkat kepolaran berbeda.…”

Section: Pendahuluanunclassified

“…Kuersetin merupakan flavonoid golongan flavonol yang mempunyai gugus hidroksil pada atom C-3 dan C-5 yang berdekatan serta gugus keton pada atom C-4, Total Fenolik sehingga kuersetin cocok digunakan sebagai standar pada penelitian ini [24]. Metode ini memiliki prinsip terbentuknya kompleks antara gugus hidroksil pada atom C-3 dan C-5 dari golongan flavon dan flavonol dengan AlCl3 dan gugus keton pada atom C-4 dengan AlCl3 (Gambar 3) [20]. Reaksi flavonoid dengan AlCl3 ditunjukkan pada Gambar 3.…”

Section: Penentuan Kadar Flavonoid Totalunclassified

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PENENTUAN FENOLIK TOTAL, FLAVONOID TOTAL, DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG LANANG (Allium sativum L.)

Wilujeng¹,

Anggarani²

2021

UJC

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Radikal bebas adalah molekul tidak stabil yang dapat mengakibatkan terjadinya stres oksidatif. Stres oksidatif dapat memicu kerusakan sel, jaringan, hingga organ yang kemudian akan menyebabkan penyakit degeneratif. Stres oksidatif dapat dikurangi dengan cara meningkatkan imunitas tubuh melalui antioksidan, dimana antioksidan ini dapat ditemukan pada salah satu bahan alam yaitu bawang lanang. Tujuan dari penelitian ini adalah untuk mengetahui potensi bawang lanang impor dengan berbagai pelarut sebagai sumber antioksidan alami berdasarkan kadar total fenolik, flavonoid, dan aktivitas antioksidan. Metode Follin-ciocalteu digunakan untuk menentukan total fenol, flavonoid total ditentukan secara kolorimetri dengan AlCl3, dan aktivitas antioksidan ditentukan dengan metode DPPH (2,2-diphenyl-1-picryhydrazyl). Hasil penelitian menunjukkan bahwa total fenolik ekstrak etanol 96%, etil asetat, dan diklorometan secara beturut-turut adalah 13,77 (tergolong sedang); 26,60 (tergolong sedang); dan 6,36 (tergolong rendah) mgGAE/gr ekstrak. Total flavonoid ekstrak etanol 96%, etil asetat, dan diklorometan secara berturut-turut adalah 0,97; 2,88; dan 0,47 mgQE/gr ekstrak. Sementara itu, aktivitas antioksidan (nilai IC50) untuk ekstrak etanol 96% yaitu 339,69 ppm (tergolong lemah), untuk ekstrak etil asetat sebesar 174,03 ppm (tergolong sedang), dan untuk ekstrak diklorometan sebesar 430,48 ppm (tergolong lemah). Berdasarkan hasil penelitian, maka dapat disimpulkan bahwa bawang lanang impor dengan ketiga pelarut memiliki potensi sebagai sumber antioksidan alami, namun hasil uji tidak lebih baik daripada total fenolik, total flavonoid, dan aktivitas antioksidan bawang lanang lokal. Kata kunci: Fenolik total, flavonoid total, antioksidan, bawang lanang

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Phytochemical Test, Determination of Total Phenol, Total Flavonoids and Antioxidant Activity of Ethanol Extract of Moringa Leaves (Moringa oleifera Lam)

Cited by 10 publications

References 12 publications

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken

Determination of Flavonoid Concentration, Phenolic Concentration, and Antioxidant Activity of Allium cepa L Extract

PENENTUAN FENOLIK TOTAL, FLAVONOID TOTAL, DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG LANANG (Allium sativum L.)

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