| dc.description.abstract | Soursop (Annona muricata Linn) leaves have been used as traditional medicine. Antioxidant compounds contained in the soursop leaves are steroids or terpenoids, flavonoids, coumarins, alkaloids, saponins and tannins. The objectives of this research was to assess effect of storage time (0, 3, 7 and 14 days) at low temperature (4-8oC) and boiling time (5, 7 and 10 minutes) of fresh soursop leaves with boiling water (98oC) on antioxidant activity of soursop leaves extract. Analysis performed to the extracts were water content, pH, antioxidant activity (DPPH method), total phenolics and total flavonoids. The results analysis of variance showed that soursop leaves storage and boiling time gave significant (α<0.05) impact to antioxidant activity, total phenolics, total flavonoids and pH values. Fresh soursop leaves that stored in low temperature (4-8oC) longer have lower average value of antioxidant activity, total phenolics and total flavonoids of soursop leaves extract, but higher average value of pH. Moreover, longer boiling time resulted to higher average value of antioxidant activity, total phenolics and total flavonoids extract of soursop leaves, but lower average value of pH. The best treatment is based on the highest value of antioxidant activity, obtained from soursop leaves storage time treatment of day-zero with boiling time 10 minutes. | id |
