Analisis Kadar Total Flavonoid dan Aktivitas Antioksidan Buah Kapulaga Jawa dengan Perbedaan Metode dan Waktu Ekstraksi

Abstract

Penyebab kematian tertinggi di dunia termasuk Indonesia adalah penyakit degeneratif. Penyakit degeneratif disebabkan oleh radikal bebas yang masuk kedalam tubuh sehingga terjadi stress oksidatif. Buah kapulaga jawa (Amomum compactum) merupakan salah satu rempah yang mengandung metabolit sekunder sebagai sumber antioksidan. Perbedaan metode dan durasi ekstraksi pada buah kapulaga jawa dilakukan untuk mengetahui kadar total flavonoid dan aktivitas antioksidan terbaik. Metode ekstraksi yang digunakan yaitu CSE (Continuous Shaker Extraction), UAE (Ultrasonic Assisted Extraction), dan MAE (Microwave Assisted Extraction). Pengujian aktivitas antioksidan dengan metode DPPH dan FRAP. Metode dan durasi ekstraksi memiliki pengaruh terhadap total flavonoid dan aktivitas antioksidan. Kandungan tertinggi flavonoid didapatkan ekstrak metode CSE dengan durasi 360 menit (3,202 ± 0,337 mg QE g-1 bobot kering) dan aktivitas antioksidan tertinggi dari metode DPPH dan FRAP dihasilkan ekstrak dari metode MAE dengan durasi 3 menit (8,078 ± 0,960 dan 18,637± 4,631 μmol TE g -1 bobot kering). Kandungan total flavonoid dari ketiga metode ekstraksi dengan aktivitas antioksidan metode DPPH berkorelasi positif, kuat, dan signifikan. Kandungan total flavonoid dengan aktivitas antioksidan metode FRAP berkorelasi positif, sedang dan tidak signifikan pada metode CSE dan UAE, sedangkan pada metode MAE berkorelasi positif, kuat, dan signifikan.

The highest cause of death globally, including in Indonesia, is caused by non-communicable disease or degenerative disease. Many degenerative disorders occur due to free radicals that enter the body and cause oxidative stress. Java cardamom fruit (Amomum compactum) is one of the spices that can be a source of antioxidants because of the secondary metabolites it produces. The test of java cardamom fruit with different methods and durations of extraction was to determine total flavonoid content and high antioxidant activity. The extraction methods used were Continuous Shaker Extraction (CSE), Ultrasonic Assisted Extraction (UAE), and Microwave Assisted Extraction (MAE). Antioxidant activity was measured by DPPH and FRAP methods. The method and duration of extraction affect the total flavonoid content and antioxidant activity. The highest flavonoid content was found in the extract from the CSE method with a duration which was 360 minutes (3,202 ± 0,337 mg QE g-1 dry weight) and the highest antioxidant activity of the DPPH and FRAP methods was found in the extract from MAE method with a duration which was 3 minutes (8,078 ± 0,960 and 18,637± 4,631 μmol TE g-1 8,078 ± 0,960 and 18,637± 4,631 μmol TE g-1 dry weight). The flavonoid content of the three extraction methods (CSE, MAE, and UAE) with the antioxidant activity of the DPPH method has a positive, strong, and significant correlation. The flavonoid content with the antioxidant activity of the FRAP method was positively, moderately, and significantly correlate with CSE and UAE methods, while the MAE method had a positive, strong, and significant correlation.