Antioxidant Activity Test of Acetone and Ethanol Extracts of Cocoa (Theobroma cacao L.) Beans Husk
DOI:
https://doi.org/10.22487/j24775185.2021.v10.i1.pp1-8Keywords:
Antioxidant, cocoa beans husk, DPPH, ethanol, acetoneAbstract
Cocoa beans husk is waste produced from the cocoa processing industry containing alkaloid, flavonoid, tannin, saponin, and triterpenoid compounds. This material has the potential to be used as a source of natural antioxidant compounds. This study aimed to determine the antioxidant activity of cacao beans husk extracts by comparing acetone and ethanol as solvents through the extraction process. This antioxidant activity was determined using the DPPH (1,1-diphenyl-2-picrylhydrazyl) test method measured by UV-Vis spectrophotometer after adding an extract of cocoa beans husk. The positive control was vitamin C, while the negative control was DPPH solution dissolved in ethanol. The results showed that the extract of cacao beans husk has more potent antioxidant activity with a lower IC50 value of 181.2 ppm, while the acetone extract has an IC50 value of 247.9 ppm
References
Achmad, S. A. (1986). Kimia organik bahan alam. Jakarta: Karnunika.
Dris, R., & Jain, S. M. (2004). Production practices and quality assessment of food crops : Quality handling and evaluation. New York: Kluwer Academic Publisher.
Fajriah, S., & Megawati. (2015). Penapisan fitokimia dan uji toksisitas dari daun myristica fatua HOUTT. Chimica at Natura Acta, 3(3), 116-119.
Harborne, J. B. (1987). Metode fitokimia (Edisi kedua). Bandung: ITB.
Isfahlan, A. J., Mahmoodzadeh, A., Hassanzadeh, A., Heidari, R., & Jamei, R. (2010). Antioxidant and antiradical activities of phenolic extracts from Iranian almond (Prunus amygdalus L.) hulls and shells. Scientific and Technological Research Council of Turkey, 34(2), 165–173.
Jun, M., Fu, H. Y., Hong, J., Wan, X., Yang, C. S., & Ho, C. T. (2003). Comparison of antioxidant activities of isoflavonoids from kudzu root (Puereria labata ohwl). Journal of Food Science, 68(6), 2117–2122.
Kayaputri, I. L., Sumanti, D. M., Djali, M., Indiarto, R., & Dewi, D. L. (2014). Kajian fitokimia ekstrak kulit biji kakao (Theobroma cacao L.). Chimica at Natura Acta, 2(1), 83–90.
Khopkar, S. M. (2010). Konsep dasar kimia analitik. Jakarta: UI Press.
Lecumberri, E., Mateos, R., Pulido, Maria, I., Ruperez, P., Goya, L., & Bravo, L. (2007). Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.). Food Chemistry, 104(3), 948–954.
Marliana, S. D., Suryanti, V., & Suyono. (2005). Skrining fitokimia dan analisis kromatografi lapis tipis komponen buah labu siam (sechium edule jacq. swartz.) dalam ekstrak etanol. Biofarmasi, 3(1), 26–31.
Minarno, E. B. (2015). Skrining fitokimia dan kandungan total flavonoid pada buah carica pubescens Lenne dan K. Koch di kawasan Bromo, Cangar, dan Dataran Tinggi Dieng. El-Hayah: Jurnal Biologi, 5(2), 73–82.
Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Journal Science and Technology, 26(2), 211–219.
Nurjanah, Izzati, L., & Abdullah, A. (2011). Aktivitas antioksidan dan komponen bioaktif kerang pisau (Solen spp). Indonesian Journal of Marine Sciences, 16(3), 119–124.
Pisoschi, A. M., Cheregi, M. C., & Danet, A. F. (2009). Total antioxidant capacity of some commercial fruit juices. Molecules, 14(1), 480–493.
Departemen Kesehatan RI. (2000). Parameter standar umum ekstrak tumbuhan obat. Jakarta: Departemen Kesehatan Republik Indonesia.
Pusat Data dan Sistem Informasi Pertanian. (2016). Out look kakao: Komoditas pertanian subsektor perkebunan. Jakarta: Pusat Data dan Sistem Informasi Pertanian Kementerian Pertanian.
Rusdi. (1990). Tetumbuhan sebagai sumber bahan obat. Padang: Pusat Penelitian Universitas Andalas.
Sadeli, R. A. (2016). Uji aktivitas antioksidan dengan metode DPPH ekstrak bromelain buah nanas (Ananas comosus (L.) Merr.). Skripsi Tidak Diterbitkan. Yogyakarta: Universitas Sanata Dharma.
Saifudin, A. (2014). Senyawa alam metabolit sekunder. Yogyakarta: Deepublish.
Sayuti, K., & Yenrina, R. (2015). Antioksidan alami dan sintetik. Padang: Andalas University Press.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Author
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
