STUDY OF ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITIES OF ROOT, STEM, FRUIT, AND LEAF EXTRACTS (AVICENNIA MARINA (FORSSK.) VIERH.)

• Main Author: Dzaki Naufal Ramadhan, Muhammad
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/76647
• Institution: Institut Teknologi Bandung

Inflammation is primarily caused by body responses related to the initiation of oxidative stress. Oxidative stress can come from free radicals in the form of ions, atoms or molecules containing oxygen with unpaired electrons in the outermost orbit due to homolytic and reduction-oxidation reactions. Inflammatory response is one of the body's defense mechanisms against protection which aims to improve the body's homeostasis. Inflammation management still has some drawbacks, especially in terms of adverse side effects experienced by patients, such as dyspepsia, abdominal pain, glaucoma, and others. One alternative that can be used is the utilization of secondary metabolites such as phenols and flavonoids derived from plants. One of the plants that have the highest phenol content is the api-api plant (Avicennia marina (Forssk.) Vierh.). This study aims to determine the quantitative levels of phenols and flavonoids contained and to determine the antiinflammatory and antioxidant potential of api-api 70% ethanol extract by maceration extraction. Samples were tested for quantitative levels of phenol using Folin-Ciocalteu reagent with gallic acid equivalent units and flavonoids with AlCl3 reagent with quercetin equivalent units. The samples were tested for their anti-inflammatory potential in vitro using BSA protein denaturation and its antioxidants by reducing DPPH. It was found that the anti-inflammatory activity had an IC50 value of samples of roots, stems, fruits and leaves, respectively 0.20; 0.32; 0.14; and 0.12 mg/mL. Meanwhile, the antioxidant activity had IC50 values for samples of roots, stems, fruits and leaves, respectively 0.092; 0.151; 0.097; 0.222 mg/mL. The phenol content in the samples of roots, stems, and fruits, and leaves were 7.76 ± 0.013; 3.45 ± 0.022; 6.91 ± 0.038; 5.96 ± 0.027 g GAE/100 g. The content of flavonoids in the samples of roots, stems, fruits and leaves were 0.88 ± 0.019; 1.04 ± 0.017; 0.76 ± 0.024; 1.76 ± 0.023 g QE/100 g.