ISOLASI SENYAWA ANTIOKSIDAN DARI DAUN KAKAO (THEOBROMA CACAO L.)

• Main Author: Ernawati, Neng
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/40320
• Institution: Institut Teknologi Bandung

Free radicals are atoms or molecules that contain one or more unpaired electrons that have reactive properties. High concentration of free radicals in the body will cause various kinds of disorders such as cells mutation and degenerative desease. Antioxidants are chemical compounds that can contribute one or more electrons to free radicals. Antioxidants can be obtained from plants, such as cacao plants (Theobroma cacao L.).This research aims is isolate antioxidant compound from cacao leaves. Crude drug of cacao leaves was extracted using reflux method with ethanol 96%. The extract was fractionated using a liquid-liquid extraction method then subfractionated using the preparative thin layer chromatography method. Monitoring was carried out using silica gel GF254 thin layer chromatography then visualized under visible light, 254 nm and 366 nm UV light wavelengths, and DPPH 0.1% in methanol. Purification was done by preparative thin layer chromatography method. Isolate was characterized and identified using citroboric, ammonia vapor, two-dimensional paper chromatography and spectrophotodensitometry. Crude drug and ethanol extract of cacao leaves contain flavonoid, tannin, coumarin, steroid/triterpenoid, and phenol. Antioxidant activity was tested using the DPPH method. IC50 from ascorbic acid, ethanol extract, ethyl acetate fraction, water fraction, n-hexane fraction of cacao leaf, and isolate were 1.62 ± 0.03 µg/mL, 3.25 ± 0.26 µg/mL, 2.35 ± 0.15 µg/mL, 3.01 ± 0.15 µg/mL, 21.10 ± 0.89 µg/mL, and 1.90±0.12 µg/mL. The result of the characterization and identification showed that the isolate was isoflavone aglycone compound without free 5-OH.