ANTIOXIDANT ACTIVITIES AND MARKER COMPOUND OF KALANGKALA (LITSEA GARCIAE VIDAL) EXTRACT

• Main Author: Kamalia, Noor
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/72170
• Institution: Institut Teknologi Bandung

Background and purpose: Free radicals are highly reactive molecules because they have unpaired electrons. Antioxidants are compounds that can capture free radicals. One source of natural antioxidants is Litsea garciae or kalangkala which known as a typical Kalimantan plant. This research was conducted to determine the antioxidant activity of extracts from several parts of kalangkala (included nonedible parts), to analyze the relationship between total phenolic content (TPC) and total flavonoid content (TFC) on antioxidant activity, as well as to identify and quantify marker compound. Method: Extraction was carried out by reflux method using n-hexane, ethyl acetate, and 96% ethanol. Antioxidant activity was determined using 2,2-diphenyl-1picrylhydrazil (DPPH), cupric ion reducing antioxidant capacity (CUPRAC), and ferric reducing antioxidant power (FRAP). The correlation between TPC and TFC with antioxidant activity and the correlation between the three methods were analyzed using the Pearson method. High performance liquid chromatography (HPLC) was performed to identify and quantify the marker compounds. Results: Antioxidant activity with the DPPH method ranged from 0.062-174.377, CUPRAC method 2.827-120.026, and FRAP method 5.291-1233.940 mg ascorbic acid equivalent antioxidant capacity (AEAC)/g extract. The highest TPC was shown by ethanol leaves extract (27.863 ± 2.140 g GAE/100 g extract) and the highest TFC was exposed by ethyl acetate leaves extract (10.644 ± 1.569 g QE/100 g extract). Conclusion: Phenolic compounds were the main contributor in antioxidant activity of kalangkala extract using the DPPH, CUPRAC, and FRAP methods. The DPPH, CUPRAC, and FRAP methods gave linear results for the antioxidant activity of the extract. Rutin was a marker of the ethanol kalangkala leaves extract with a value of 0.2996 ± 0.022%. Non-edible parts of kalangkala (leaves, twigs and seeds) can be developed for further sources of natural antioxidants.