Total Flavonoid Content and Antioxidant Properties of Different Extraction Methods of Red Spinach Leaf (Amaranthus tricolor L.)

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Published: Jun 30, 2024
DOI: https://doi.org/10.25077/jsfk.11.1.17-24.2024
Keywords:
Amaranthus tricolor Linn., maceration, ultrasonic, total flavonoid content, antioxidant activity, DPPH.

Main Article Content

Etin Diah Permanasari
Postgraduate School, Universitas Muhammadiyah Prof. DR. HAMKA, 12740, DKI Jakarta, Indonesia
https://orcid.org/0009-0004-8167-7079
Mega Putri Rizky Amalia
Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia
Susilo Susilo
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Prof. DR. HAMKA, 13830, DKI Jakarta, Indonesia
https://orcid.org/0000-0003-1706-2913
Rini Prastiwi
Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia
https://orcid.org/0000-0001-8472-2411

Abstract

Red spinach leaf (Amaranthus tricolor L.) has been well-proven to contain flavonoids that exhibit antioxidant activities. In this study, a comparison between maceration and ultrasonic methods has been carried out to evaluate the effect of these two methods on the level of red spinach leaf flavonoid. In this study, for maceration 1, 2, and 3 days while for the ultrasonic method 10-, 20-, and 30-minutes time duration have been used. The ratios of material and solvent were 1:5 and 1:10. The flavonoid content was determined with the help of a spectrophotometer at a maximum wavelength of 436.80 nm. The antioxidant activity was evaluated by the DPPH method to obtain the IC50. The result of the study revealed that the highest flavonoid content of 4.27 mgQE/g and antioxidant activity (IC50) of 110.47 ppm were obtained by an ultrasonic under conditions of 1:10 ratio and 30-minute extraction time. Results of the study suggested a significant difference (p<0,05) in the isolation of total flavonoid contents and antioxidant activities in the maceration and ultrasonic. In these two methods, ultrasonic was found to be more efficient than maceration because of minimum time, the highest flavonoid content and antioxidant activity could be obtained.

Article Details

How to Cite
Permanasari, E. D., Amalia, M. P. R., Susilo, S., & Prastiwi, R. (2024). Total Flavonoid Content and Antioxidant Properties of Different Extraction Methods of Red Spinach Leaf (Amaranthus tricolor L.). Jurnal Sains Farmasi & Klinis, 11(1), 17–24. https://doi.org/10.25077/jsfk.11.1.17-24.2024
Issue
Vol. 11 No. 1 (2024): J Sains Farm Klin 11(1), April 2024
Section
Research Articles
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Author Biographies

Etin Diah Permanasari, Postgraduate School, Universitas Muhammadiyah Prof. DR. HAMKA, 12740, DKI Jakarta, Indonesia

Postgraduate School, Universitas Muhammadiyah Prof. DR. HAMKA, 12740, DKI Jakarta, Indonesia

Mega Putri Rizky Amalia, Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia

Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia

Susilo Susilo, Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Prof. DR. HAMKA, 13830, DKI Jakarta, Indonesia

Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Prof. DR. HAMKA, 13830, DKI Jakarta, Indonesia

Rini Prastiwi, Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia


Department of Biology Pharmacy, Faculty of Pharmacy and Science, Universitas Muhammadiyah Prof. DR. HAMKA, 13460, DKI Jakarta, Indonesia

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