ANALYSIS OF PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CILEMBU SWEET POTATO AND PURPLE SWEET POTATO LEAVES FROM SHOOT CULTURE (Ipomoea batatas L.)

• Main Author: Agathon Yonathan (nim : 11213009), Kenny
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/28417
• Institution: Institut Teknologi Bandung

Sweet potato (Ipomoea batatas L.) is a food crop that is widely consumed in Indonesia. Sweet potato leaves utilization is still limited. Sweet potato leaves is usually consumed or used as animal feed. From previous research it is known that Sweet Potato leaves contain phenolic compunds that have potential as antioxidants. Therefore, this research was conducted with several objectives, namely optimize the growth of Cilembu Sweet Potato and Purple Sweet Potato shoot culture and analysis of phenolic content and antioxidant activity of Cilembu Sweet Potato and Purple Sweet Potato leaves. This research was conducted in three stages. The first stage is medium optimization stage. At this stage Cilembu Sweet Potato and Purple Sweet Potato Culture is maintained in MS medium enriched with 0, 10, and 15 µM BAP and 0; 0.5; 1; 2.5, and 5 µM NAA for 4 weeks. The best medium for growth of Cilembu Sweet Potato and Purple Sweet Potato shoot culture is used in the next stage. The second stage is shoot subculture stage. At this stage Cilembu Sweet Potato and Purple Sweet Potato shoot are subcultured on MS medium without BAP and NAA and on MS medium supplemented with 1 µM NAA and without BAP, 10 µM BAP and 1 µM NAA, and 15 µM and 1 µM NAA. The third stage is the analysis stage. At this stage leaves are extracted and then analyzed for phenolic content with Folin-Ciocalteu method and antioxidant activity through 1,1-diphenyl-2-picryl hydrazyl (DPPH) reagent. Results showed that the best medium for shoot culture was obtained in the medium with the addition of 2.5 µM NAA for Cilembu Sweet Potato and medium with the addition of 15 µM BAP and 2.5 µM NAA for Purple Sweet Potato. The results of the analysis stage showed that the highest phenolic content of Cilembu Sweet Potato leaves was obtained in medium with the addition of 1 µM NAA without BAP at 9.43 ± 0.16 mg GAE / g dry weight and on Purple Sweet Potato leaves was obtained in medium without BAP and NAA at 3.45 ± 0.58 mg GAE / g dry weight. The highest antioxidant activity on Cilembu Sweet Potato leaves was obtained in medium with the addition of 10 µM BAP and 1 µM NAA at 5.15 ± 0.13 L/g and on Purple Sweet Potato leaves was obtained in medium with the addition of 15 µM BAP and 1 µM NAA at 6.74 ± 1.00 L/g. It can be concluded that Cilembu Sweet Potato and Purple Sweet Potato leaves have phenolic compounds which are potent as antioxidants and in each varieties of Sweet Potato the phenolic content and antioxidant activity are different.