STUDI AKTIVITAS ANTIOKSIDAN DAN ANTIINFLAMASI EKSTRAK SIMPLISIA TERUNG UNGU DAN TERUNG HIJAU (Solanum melongena L.) DENGAN PELARUT YANG BERBEDA
| Main Author: | Yunita, Firda |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/48484/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/48484/2/BAB%20I.pdf http://eprints.umm.ac.id/48484/3/BAB%20II.pdf http://eprints.umm.ac.id/48484/4/BAB%20III.pdf http://eprints.umm.ac.id/48484/5/BAB%20IV.pdf http://eprints.umm.ac.id/48484/6/BAB%20V.pdf http://eprints.umm.ac.id/48484/7/LAMPIRAN.pdf http://eprints.umm.ac.id/48484/ |
Daftar Isi:
- Eggplant (Solanum melongena L.) is a good food source for health because it potentially as an antioxidant and anti-inflammatory. Chemical compounds in eggplant are glycosides, flavonoid, saponin, tannin and steroid. The purpose of this research were to analyze total phenolic and flavonoid content, and also antioxidant and in-vitro anti-inflammatory activity from two eggplant varieties (Solanum melongena L.). Extraction was done by maceration using three types of solvents (96% ethanol, ethyl acetate and n-hexane) which have different levels of polarity. Antioxidant activity was tested by DPPH free radical scavenging method (1,1diphenyl-2-picrylhydrazyl) and in-vitro anti-inflammatory activity was tested by denaturing inhibition method of Bovine Serum Albumin (BSA) protein. The results of this study show that ethanol extract from two eggplant varieties (purple and green eggplant) produces the highest total phenolic and flavonoid content. Ethanol 96% and ethyl acetate extract have strong antioxidant and anti-inflammatory activity. The antioxidant and antiinflammatory activity tests on ethanol 96% extract of eggplant fruit showed the strongest damping activity of 59.67% and 37.07%. Anti-inflammatory activity was not found in n-hexane extract because it obtained a protein percentage of denaturation of less than 20%. The conclusion of this study is that different types of solvents affect total phenolic and flavonoid content, and also antioxidant and anti-inflammatory activities in two eggplant varieties (Solanum melongena L.).