Abstract
Free radical is any molecular species that have unpaired free electrons in their outer orbital
shell that make radicals highly reactive, resulting in pathogenesis conditions such as
cellular injury, premature aging, cancer, hepatic disorders, neurodegenerative diseases,
cardiovascular disease, and kidney disease. One source of natural antioxidant is jackfruit.
The purpose of this research was to determine the phenolic and flavonoid contents in the
extracts and fractions of jackfruit peel and their potential as antioxidants. Jackfruit peel
powder was extracted from maceration. The total phenolic content was determined by the
Folin-Ciocalteu method. Meanwhile, flavonoid content was determined using the
aluminium chloride complex colorimetric method. Measurements of antioxidant activity
were conducted using the 2,2-diphenyl-1-picrylhydrazyl (DPPH). The ethyl acetate
fraction had high phenolic and flavonoid contents, which were 49.667±1.508 g GAE/100
g of sample and 70.199±0.374 g of quercertin equivalent/100 g. The ethyl acetate fraction
had the strongest antioxidant activity with IC50 value of 4.539±0.201 µg/ mL and
correlation value (R2
) of 0.5881 for phenols and R2
of 0.7241 for flavonoids. Ethyl acetate
fraction of jackfruit peel is very potential to be developed as a natural antioxidant and
functional food.
Cited by
12 articles.
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