AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN, BATANG, DAN BUAH TERONG UNGU (Solanum melongena L. ) DENGAN METODE DPPH DAN FRAP

• Main Author: Winarsih, Siti
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44373
• Institution: Institut Teknologi Bandung

Free radicals are molecules that have a group of atoms with unpaired electrons. Its reactivity can damage all types of cellular macromolecules. Antioxidants are compounds that can reduce the negative impact of radicals in the body. Antioxidants inhibit oxidation reactions caused by free radicals which can cause damage to unsaturated fatty acids, cell wall membrane, blood vessels, bases of DNA, and tissue lipids. Antioxidant compounds such as phenolic and flavonoid compounds can reduce and protect cells from damaging. Many plants contain phenolic and flavonoid compounds include eggplant (Solanum melongena). The objectives of this research were to study antioxidant activity of leaves, fruit and stems of eggplant by determining IC50 of DPPH (2,2-diphenyl-1- picrylhydrazyl) and EC50 of FRAP (Ferric Reducing Antioxidant Power); total phenolic and flavonoid content; analyze the correlation between total phenolic and flavonoid with their IC50 DPPH and EC50 FRAP, and analyze the correlation beetwen DPPH and FRAP in sample extracts. Ethanolic leaves extract of eggplant had the lowest IC50 DPPH (1.14 ± 0.09 µg/mL) and EC50 FRAP (49.80 ± 0.52 µg/mL). The highest total phenolic content was given by the ethanolic leaves extract of eggplant (8.87 g GAE/100 g), while the ethyl acetate leaves extract of eggplant showed the highest total flavonoid content (24.50 g QE/100 g). Total phenolic content in leaves and fruits extracts of eggplant had negative and significant correlation with their IC50 DPPH and significantly negative correlation with EC50 FRAP of all sample extracts. IC50 DPPH of all sample extracts had signicantly positive correlation with their EC50 FRAP. All organs extracts of eggplant were categorized as strong to very strong antioxidant activity with DPPH method, hence it was potential to be developed as source of natural antioxidant. Phenolic compounds were the major contributors in antioxidant activity of leaves and fruits extracts of eggplant with DPPH method and major contributors in antioxidant activity of all extracts of eggplant with FRAP method. DPPH and FRAP methods gave linear results in antioxidant activity of all sample extracts.