ANTIOXIDANT ACTIVITY OF VARIOUS HERBS EXTRACTS FROM FOUR KIND MUSTARDS (BRASSICA spp.) USING DPPH AND FRAP ASSAYS

• Main Author: Utari, Puspa
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/45994
• Institution: Institut Teknologi Bandung

Background and objectives: Antioxidants are important substances, which possess the ability to protect the body from damages caused by free radical-induced oxidative stress. Consumption of vegetables can help to reduce the risk of many age-related degenerative diseases, Green vegetables are sources of antioxidant components. Extracts of different species of Brassicaceae showed antioxidant effects. The aim of this research are to study antioxidant activity of herbs extract from four species of mustards using two methods of antioxidant testing DPPH (2.2- diphenyl-1-picrylhydrazyl), FRAP (Ferric Reducing Antioxidant Power) and its correlation with total phenolic, flavonoid and carotenoid content Method: Extraction was performed by reflux using gradient polarity solvent. Each extracts were observed by thin layer chromatography (TLC), antioxidant activity by using DPPH, FRAP assays, IC50 of DPPH scavenging activity, EC50 of FRAP capacity, determination of total phenolic, flavonoid and carotenoid content and its correlation with DPPH and FRAP capacities. Result: The highest DPPH scavenging activity (85.76%) was given by ethyl acetate herbs extract of kailan (D2) and the highest FRAP capacity (19.56 %) was given by ethanol herbs extract of kailan (D3). Ethyl acetate herbs extract of petcai (C2) had the highest phenolic content (7.40 g GAE/100g) and ethyl acetate herbs extract of kailan (D2) had the highest total flavonoid (23.08 g QE/100g), n-hexane herbs extract of caisin had the highest carotenoid 41.04 g BET/100g. Total phenolic content from various herbs extract of pak choi, caisin, kailan had positively high correlation with DPPH scavenging activity and FRAP capacity. Total flavonoid content in extract of kailan had positive correlation with DPPH scavenging activity. Total carotenoid content from various herbs extract of pak choi, caisin, kailan had negative correlation with DPPH scavenging and FRAP capacity. Conclusion: DPPH and FRAP assays gave linear result for herbs extract of pak choi, caisin and kailan. Antioxidant activity from herbs extracts of pak choi, caisin, kailan can be predicted indirectly by using total phenolic content. Phenolic group was the major contributor in antioxidant acivity in herbs extract of pak choi, caisin and kailan.