AKTIVITAS ANTIOKSIDAN SERTA PENETAPAN KADAR b-KAROTEN, FLAVONOID DAN FENOL TOTAL EKSTRAK ETANOL LABU KUNING (Cucurbita moschata, (Duch.) Poir)
DOI:
https://doi.org/10.36387/jifi.v7i3.2221Keywords:
Yellow pumpkin, DPPH, IC50, Free radical, SpektrophotometerAbstract
Yellow pumpkin (Cucurbita moschata) is a horticultural plant belonging to the Cucurbitaceae family. Yellow pumpkin fruit contains polysaccharides, various vitamins (including β-carotene, vitamin A, vitamin B2, tocopherol, vitamin C, and vitamin E). The abundant β-carotene in yellow pumpkin fruit has been proven to have activity in combating the negative effects of free radicals. This study aimed to determine the levels of β-carotene, total flavonoids, total phenols, and antioxidant activity in yellow pumpkin fruit (Cucurbita moschata) extracted using the maceration method with 96% ethanol solvent. The extract was qualitatively tested using thin-layer chromatography (TLC) and quantitatively tested using a UV-Vis spectrophotometer. Antioxidant activity was performed using DPPH method. The total flavonoid content in the yellow pumpkin fruit extract was 1.8 ± 0.025 mgQE/g extract, and the total phenol content was 13.9 ± 0.04 mg GAE/gram extract. Meanwhile, the β-carotene content was 16.99%, and the antioxidant activity of the yellow pumpkin fruit extract resulted in an IC50 value of 12.13 ppm, which can be classified as a very strong antioxidant.
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