scholarly journals Total flavonoid content and antioxidant activity of ethanol and ethyl acetate extracts from accessions of Amomum compactum fruits

2021 ◽  
Vol 66 (1) ◽  
pp. 58-62
Author(s):  
Waras Nurcholis ◽  
Deysta Nur Sya'bani Putri ◽  
Husnawati Husnawati ◽  
Syarifah Iis Aisyah ◽  
Bambang Pontjo Priosoeryanto
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Amomum Compactum ◽  
Ethyl Acetate Extracts

scholarly journals Aktivitas Antiradikal Berbagai Fraksi dari Ekstrak Etanol dan Ekstrak Etil Asetat Daun Eugenia uniflora L

2018 ◽  
Vol 1 (3) ◽  
pp. 128-133
Author(s):  
Wahyu Utami ◽  
Muhammad Da’i ◽  
Viesa Rahayu ◽  
Prihantini Kurnia Sari ◽  
Dian Werdhi Kusumanegara ◽  
...  
Keyword(s):  
Free Radical ◽  
Vitamin E ◽  
Ethyl Acetate ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Eugenia Uniflora ◽  
Free Radical Activity ◽  
Ethyl Acetate Extracts

Penelitian pendahuluan tentang aktivitas antioksidan ekstrak etanol dan ekstrak etil asetat daun dewandaru (Eugenia uniflora L.) menunjukkan potensi anti radikal bebas yang tinggi dari kedua ekstrak. Oleh karena itu telah dilakukan fraksinasi ekstrak etanol dan ekstrak etil asetat daun dewandaru, serta pengujian aktivitas antiradikal dari masing-masing fraksi. Selain itu, penelitian ini juga bertujuan untuk mengetahui apakah ada korelasi antara kandungan fenol dan flavonoid total dalam berbagai fraksi tersebut dengan aktivitas antiradikalnya. Daun dewandaru diekstraksi dengan kloroform, etil asetat, dan etanol secara maserasi bertingkat. Selanjutnya dilakukan fraksinasi terhadap masing-masing ekstrak etanol dan ekstrak etil asetat menggunakan kromatografi kolom gravitasi dengan fase diam silika G60 dan fase gerak campuran perbandingan tertentu antara kloroform, etil asetat, etanol, dan air secara gradien kepolaran. Aktivitas antiradikal diukur secara spektrofotometri dengan pereaksi DPPH (2,2-diphenyl-1-picrylhidrazyl) dan sebagai pembanding digunakan vitamin E. Penentuan kadar fenol dan flavonoid total dalam fraksi secara spektrofotometri menggunakan pereaksi Folin Ciocalteu untuk penetapan kadar fenol total, sedangkan untuk penentuan kadar flavonoid total menggunakan pereaksi AlCl3. Hasil penelitian menunjukkan bahwa fraksi-fraksi dari ekstrak etil asetat dan ekstrak etanol daun dewandaru mempunyai aktivitas antiradikal yang cukup tinggi. Lima fraksi dari ekstrak etanol memiliki aktivitas antiradikal lebih tinggi dibanding vitamin E. Aktivitas antiradikal paling tinggi ditunjukkan dengan nilai ARP (antiradical power) sebesar 3496,5 mg DPPH/mg sampel, sedangkan vitamin E sebesar 1776,20 mg DPPH/mg sampel. Korelasi antara kadar fenol maupun flavonoid total dalam berbagai fraksi tersebut dengan aktivitas antiradikalnya menunjukkan korelasi positif dengan korelasi sebesar 0,55 dan 0,45. Berdasarkan hasil diatas dapat disimpulkan bahwa fraksi-fraksi polar daun dewandaru mempunyai aktivitas antiradikal yang lebih tinggi daripada vitamin E, namun aktivitas tersebut berkorelasi rendah dengan kandungan fenol dan flavonoid totalnya.   Preliminary research on the antioxidant activity of ethanol and ethyl acetate extracts of Dewandaru leaves (Eugenia uniflora L.) showed high anti-free radical potency from both extracts. Therefore fractionation of the ethanol and ethyl acetate extracts of dewandaru leaves was carried out, as well as evaluation of antiradical activity of each fraction. In addition, this study also aimed to determine whether there is a correlation between the phenol and total flavonoid content in various fractions with their anti-inflammatory activity.Dewandaru leaves were extracted by sequentially maceration with chloroform, ethyl acetate and ethanol. Furthermore, the ethanol and ethyl acetate extracts were fractionated  using gravity column chromatography with silica G60 as stationary phase and increasing polarity of mobile phase by  varying the ratio of chloroform, ethyl acetate and ethanol. Anti-free radical activity was determined using spectrophotometer and DPPH (2,2-diphenyl-1-picrylhidrazyl), vitamin E was used as a standard. Determination of total phenol and flavonoid content was determined using spectrophotometer, Folin Ciocalteu reagent was used to determine total phenolic content, meanwhile  ALCl3 reagent was used to determine total flavonoid content.  The results showed that fractions of  ethanol and ethyl acetate extracts of dewandaru leaves showed high anti-free radical activity. Of all fractions, there 5 fractions of ethanol extract showed higher anti-free radical activity as compared to vitamin E.  The highest anti-free radical activity is indicated by ARP (antiradical power) value of 3496.5 mg DPPH/mg sample, meanwhile the ARP value of vitamin E was 1776,20 mg DPPH/mg sample. Correlation between total phenol and flavonoid content of those fractions indicated positive correlation with correlation value of 0.55 and 0.45 respectively. Based on the results, it can be concluded that polar fractions of dewandaru leaves displayed higher anti-free radical activity as compared to vitamin E, however those activitiesdid not have correlation with their total phenolic and flavonoid content

scholarly journals ANTIOXIDANT ACTIVITY AND LIPOXYGENASE INHIBITORY ASSAY WITH TOTAL FLAVONOID CONTENT OF GARCINIA LATERIFLORA BLUME LEAVES EXTRACT

2017 ◽  
Vol 10 (17) ◽  
pp. 163
Author(s):  
Sismita Avelia ◽  
Marista Gilang Mauldina ◽  
Berna Elya
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Colorimetric Method ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Inhibition Activity ◽  
Flavonoid Content ◽  
Antioxidant Power ◽  
Lipoxygenase Inhibition

 Objective: Garcinia lateriflora Blume has been reported to have antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl method with methanol, ethyl acetate, and n-hexane leaves extract inhibitory concentration 50% (IC50) levels of 6.18, 8.03, and 156.8 μg/mL, respectively. Meanwhile, there has been no literature regarding G. lateriflora Blume’s lipoxygenase inhibition activity. The aim of this study was to determine the potential antioxidant activity and lipoxygenase inhibition activity of three leaf extracts of G. lateriflora Blume. Methods: These study test methods involved an assessment of antioxidant activity using the ferric reducing antioxidant power method, an assessment of lipoxygenase inhibition activity through the in vitro method, and a qualitative analysis of flavonoid and total flavonoid content using thin-layer chromatography and the AlCl3 colorimetric method to reveal the most active extract.Results: Based on the assessment for methanol, ethyl acetate, and n-hexane, the results showed that the effective concentration 50% levels of the antioxidant activity of G. lateriflora Blume leaves extract were 9.567, 16.555, and 50.550 μg/mL, respectively. Furthermore, the IC50 levels of the lipoxygenase inhibition activity were 0.693, 0.793, and 1.316 μg/mL, respectively. The most active extract for both of the tests was methanol extract, which has a total flavonoid content of 6.298 mg quercetin equivalents/g.Conclusions: Based on the test results, it can be concluded that G. lateriflora Blume leaves extracts exhibit antioxidant and lipoxygenase inhibition activities, with methanol extract as the most active extract, containing more flavonoid than the other two extracts.

scholarly journals Mycochemical Screening and Analysis, Antioxidant Activity, and Biochemical Composition of Fermentation Strain Snef1216 (Penicillium chrysogenum)

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Aatika Sikandar ◽  
Mengyue Zhang ◽  
Yuanyuan Wang ◽  
Xiaofeng Zhu ◽  
Xiaoyu Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Penicillium Chrysogenum ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Aluminium Chloride ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Pharmaceutical Industries

Antioxidants are the radical scavengers that inhibit peroxidation and other free-radical processes, which in return safeguard different organisms from various diseases attributed to radical reactions. Synthetic antioxidants inhibit free radicals, but they also have harmful side effects. However, mycochemicals of natural fungal origin are safe and best substitutes for harmful synthetic chemical antioxidants. The prime objectives of the study include appropriate qualitative and quantitative mycochemical screening, antioxidant potential, and chemical composition of Snef1216 (Penicillium chrysogenum). The study has used aluminium chloride colourimetric method, Folin–Ciocalteu reagent assay, and DPPH (1,1-diphenyl-1-picrylhydrazyl) for analysis of total flavonoid content and phenol content and antioxidant activity, respectively. However, the presence of biologically active compounds was screened through gas chromatography-mass spectrometry (GC-MS). Quantitative analysis demonstrated the existence of flavonoids, glycosides, flavones, saponins, phenols, and catecholic tannins excluding alkaloids, terpenoids, steroids, and gallic tannins. The outcomes exposed total flavonoid content and phenolic content in P. chrysogenum were 85.31 ± 1.23 mg·QE/g and 135.77 ± 1.14 mg·GAE/g, respectively. Snef1216 (P. chrysogenum) displayed the highest free-radical scavenging activity with 63.86% inhibition of DPPH. The analysis confirms that Snef1216 (P. chrysogenum) is an alternative source of natural antioxidants. The obtained data have provided the foundation for its use in agricultural, environmental, and pharmaceutical industries.

scholarly journals Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Thandiwe Alide ◽  
Phanice Wangila ◽  
Ambrose Kiprop
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Cooking Temperature ◽  
Ethanolic Extracts ◽  
The Mean

Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per 100 g (GAE/100 g) and 638.96 ± 15.30 mg GAE/100 g of plant material for the aqueous and ethanolic extracts respectively. The mean total flavonoid content 109.78 ± 6.78 mg quercetin equivalent per 100 g (QE/100 g) and 258.47 ± 12.37 QE/100 g for aqueous and ethanolic extracts respectively. Fourier transform infrared spectral data showed absorptions in the range for carboxylic acids, hydroxyl group, esters, and alcohols, confirming the presence of phenols and flavonoids in the extracts. Cooking temperature had a significant effect on total phenolic content and total flavonoid content while cooking time did not have a significant effect on the phytochemicals and antioxidant activity.

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