ISOLATION ANTIOXIDANT COMPOUNDS FROM FIG FRUIT (Ficus carica Linn.)

• Main Author: Puspa Dewi, Lesiana
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/34746
• Institution: Institut Teknologi Bandung

Fig (Ficus carica Linn.) is a native plant from the middle east region (West Asia). This plant has been widely cultivated in several countries, including in Indonesia. Fig fruit is incorporated into the class of functional food, because in addition to good taste and refreshing, this fruit can also be used as a medicine as an antioxidant. The purpose of this research is to isolate and identify the phenolic compounds of fig fruit extract, as well as test the antioxidant activity of these compounds with DPPH method. Dried fig fruit was extracted in methanol using sonication method in ultrasonic bath. 250 ml of thick partitions extracts was obtained from 580 gram of fig fruit. Then partitioned using n-hexane, ethyl acetate and n-butanol with yield 0,3%; 0,5%; and 3,6% of dry weight respectively. Ethyl acetate extracts were separated by chromatography using several methods, such as KVC and the normal phase column chromatography with silica adsorbents G60. Pure phenolic groups compound (9.5 mg) has antioxidant activity with IC50 value 30,89 ppm. The second separation from extract butanol using polyamide column chromatography with eluent water:MeOH. MeOH 50% fractions were separated based on their solubility, the soluble fraction of methanol pa (F1) has IC50 value 42,31 ppm and characterization by phytochemicals. Tests are also conducted on the antioxidant activity of crude extracts of fig fruit, the IC50 of crude extracts of methanol, ethyl acetate extract, and butanol extract respectively 2932 ppm; 69,21 ppm; and 827 ppm.