AKTIVITAS ANTIOKSIDAN EKSTRAK BERAS HITAM, BERAS MERAH, DAN BERAS PUTIH (ORYZA SATIVA L.) DENGAN METODE 2,2-DIFENIL-1-PIKRILHIDRAZIL (DPPH) DAN FERRIC REDUCING ANTIOXIDANT POWER (FRAP)

• Main Author: Ayu Puspitaningrum, Dyah
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/45002
• Institution: Institut Teknologi Bandung

Free radical compounds are compounds or molecules that have one or more unpaired electrons. Antioxidant compounds can inhibit and protect cells from free radicals by giving electrons to the free radicals. Antioxidant compounds have been found in plants, for example in rice (Oryza sativa L). The objectives of this research were to study antioxidant activities from black rice, red rice, and white rice by determining IC50 of DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging and EC50 of FRAP (Ferric Reducing Antioxidant Power) capacity, total phenolic, flavonoid and carotenoid content, their correlation with the IC50 DPPH and EC50 of FRAP, and correlation between IC50 of DPPH and EC50 of FRAP. Extraction was performed by reflux using different polarity solvents. Determination of IC50 of DPPH, EC50 of FRAP, total phenolic, flavonoid and carotenoid content were performed by UV-visible spectrophotometry and its correlation with IC50 of DPPH and EC50 of FRAP. Ethanol black rice extract showed the lowest IC50 of DPPH (16.37 µg/mL) and the lowest EC50 of FRAP (68.93 µg/mL). Fenol compounds in black and red rice extracts were the major contributor in antioxidant activity by DPPH and FRAP methods. DPPH and FRAP methods gave linear result in antioxidant activitiy of black rice, red rice, and white rice.