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All Journal Jurnal Gizi dan Pangan
Ika Puspa Windardi
Department of Community Nutrition, Faculty of Human Ecology, IPB University, Bogor 16680, Indonesia
Health Professions

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Total phenolic content, quercetin, and antioxidant activity of gandaria (Bouea Macrophylla Griff.) leaf extract at two stages of maturity Hardinsyah Hardinsyah; Ika Puspa Windardi; Muhammad Aries; Evy Damayanthi
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.056 KB) | DOI: 10.25182/jgp.2019.14.2.61-68

Abstract

The aim of this study was to determine the effect of leaf maturity stage and extraction solvents on Total Phenolic Content (TPC), quercetin, and antioxidant activity of gandaria leaves as well as the relationship of TPC and quercetin content to antioxidant activity. In this study, leaves were extracted using maceration method with three different solvents (96% ethanol, ethyl acetate, and hexane) followed by evaporation using rotary evaporator to obtain Crude Extracts (CE). Tender and mature gandaria leaves from Indonesian Institute of Science were examined for TPC and quercetin content. Measurement of antioxidant activity were performed by Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant compound analysis indicated that hexane extract of mature gandaria leaves contained the highest TPC and quercetin content (30.84±0.54 mg GAE/g and 4.36±0.23 mg QE/g, respectively). Meanwhile, the ethanol extract of mature gandaria leaves demonstrated the highest reducing power (5.62±0.38 mg FeSO4 equivalent/g). These findings showed positive correlation between TPC and reducing power as well as quercetin and reducing power from gandaria leaf extracts depending on their maturity stage and extraction solvents. In addition, mature gandaria leaves had better extraction yield, making it potential for development of functional food.
Co-Authors Evy Damayanthi Hardinsyah . Muhammad Aries