ANTIOXIDANT ACTIVITIES OF STEM, LEAVES, AND FRUITS EXTRACTS OF PEPINO (SOLANUM MURICATUM AITON) WITH DPPH AND CUPRAC METHODS
Free radicals are highly reactive compounds that can cause cellular damage to DNA, proteins, and lipids, leading to chronic diseases such as cancer. Antioxidants are stable compounds that can protect body cells from free radical species by donating their electrons, allowing them to bond with fre...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/73373 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Free radicals are highly reactive compounds that can cause cellular damage to DNA, proteins, and
lipids, leading to chronic diseases such as cancer. Antioxidants are stable compounds that can protect
body cells from free radical species by donating their electrons, allowing them to bond with free
radical compounds. Pepino (Solanum muricatum Aiton) is rich in vitamin C, which is known to have
antioxidant properties. This study was conducted to determine the antioxidant activity of extracts
from pepino stems, leaves, and fruits using the DPPH and CUPRAC methods, to determine the
correlation between the two antioxidant activity tests, to determine the total phenolic and flavonoid
content, to determine the quantitative correlation between the total phenolic and flavonoid content
and the antioxidant activity values of the DPPH and CUPRAC methods, and to identify and determine
flavonoid compounds level in the selected extract. Extraction was performed using the reflux method,
using n-hexane, ethyl acetate, and ethanol solvents. Antioxidant activity was determined using DPPH
and CUPRAC, and the total phenolic and flavonoid content was determined using UV-visible
spectrophotometry. Identification and determination of flavonoid compound in the selected extract
were performed using high-performance liquid chromatography (HPLC). The antioxidant activity of
pepino DPPH ranged from 1.625-39.269 mg AEAC/g, while the CUPRAC antioxidant activity ranged
from 2.336-54.488 mg AEAC/g. The highest total phenolic content was obtained from the ethyl acetate
extract of pepino stems (18.493±1.080 g GAE/100 g). The highest total flavonoid content was obtained
from the hexane extract of pepino leaves (9.541±0.636 g QE/100 g). Phenolic and flavonoid
compounds in stems, leaves, and fruits extracts showed significant positive correlation and
contributed greatly to the DPPH and CUPRAC antioxidant activities, except for the hexane leaves
extract in CUPRAC antioxidant activity. Overall, the results of the DPPH and CUPRAC antioxidant
activities were linear. Ethyl acetate extract of pepino fruits contained kaempferol at concentration of
0.112%.
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