Comparative antioxidant activity of Brucea javanica (L) Merr seed extract derived from maceration and soxhletation method

• Main Authors: Risnadewi, Widia Nila, Muliasari, Handa, Hamdin, Candra Dwipayana, Andayani, Yayuk
• Format: Conference Proceeding
• Language: English
• Subjects: Antioxidants; Ethanol; Free radicals; Maceration; Phenols; Seeds
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/1.5141312

Free radicals are an atom or molecule that has unpaired electrons which make them reactive and unstable that caused various damages to the cells. The natural antioxidants are very needed to inhibit free radicals. Brucea javanica (L) Merr, known as “Wali”, is one of the local plants that potential as a natural antioxidants due to the content of phenolic compound. The aim of this study was to determine the antioxidant activity by using DPPH method and the total phenolic content in the ethanol extract of Wali seeds derived from maceration and soxhletation. The results of antioxidant activity measurements showed that ethanol extract of Wali seeds derived from maceration had a strong activity (IC50 of 64,703 ppm), while the extract from soxhletation had a moderate activity (IC50 of 121,739 ppm). The total phenolic compounds responsible to the antioxidant activity of ethanol extract of Wali seeds derived from maceration and soxhletation were 4.946,35 mg EAG/100g and 3.830,72 mg EAG/100g, respectively. The ethanol extract of Wali seeds derived from maceration has higher antioxidant activity and total phenolic content than the extract from soxhletation with a significant different (p