1Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
2Department of Physics, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
BibTex Citation Data :
@article{JKSA28604, author = {Enny Fachriyah and Dewi Kusrini and Ifan Haryanto and Synta Wulandari and Widyaningrum Lestari and Sumariyah Sumariyah}, title = {Phytochemical Test, Determination of Total Phenol, Total Flavonoids and Antioxidant Activity of Ethanol Extract of Moringa Leaves (Moringa oleifera Lam)}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {23}, number = {8}, year = {2020}, keywords = {total phenol; total flavonoids; antioxidants; Moringa oleifera}, abstract = {Moringa ( Moringa oleifera Lam) is a medicinal plant that is a source of nutrients. It is rich in protein, fatty acids, minerals, relatively high polyphenol compounds, and has antioxidant activity. This study aims to obtain information about secondary metabolites, total phenol content, total flavonoids, and antioxidant activity of the ethanol extract of Moringa leaves. Total phenol was determined by the Folin–Ciocâlteu method, while total flavonoids were determined by the AlCl 3 colorimetric method. Whilst the antioxidant activity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method at a wavelength of 517 nm. The results showed that the ethanol extract of Moringa leaves contained flavonoids, phenols, tannins, saponins, alkaloids, and steroids. The total phenol content in the ethanol leaf extract was 63.16 mg GAE/g extract, and the total flavonoid content was 10.477 mg QE/g extract. Moringa leaf ethanol extract has antioxidant activity with an IC 50 of 118.6145 mg/L, classified as having moderate antioxidant activity.}, issn = {2597-9914}, pages = {290--294} doi = {10.14710/jksa.23.8.290-294}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/28604} }
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Comparative study of the phenolic profile and antioxidant activities of Moringa (Moringa oleifera Lam.) and Jujube (Ziziphus Lotus Linn.) leaf extracts and their protective effects in frying stability of corn oil
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Last update: 2023-12-03 08:13:28
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