QUALITY PARAMETERS AND DETERMINATION OF TOTAL FLAVONOID LEVELS FROM THE HIGHEST ANTIOXIDANT ACTIVITY OF ETHANOL 70% EXTRACT JACKFRUIT PEEL (ARTOCARPUS HETEROPHYLLUS L.) BY MACERATION, REFLUX, AND ULTRASONIC METHODS

YUNAHARA FARIDA; RAHMATUL QODRIAH; SANAM NILESH

doi:10.22159/ijap.2022.v14s3.21

Authors

YUNAHARA FARIDA Faculty of Pharmacy, Pancasila University, Srengseng Sawah, Jagakarsa, South Jakarta, 12640, Indonesia
RAHMATUL QODRIAH Faculty of Pharmacy, Pancasila University, Srengseng Sawah, Jagakarsa, South Jakarta, 12640, Indonesia
SANAM NILESH Faculty of Pharmacy, Pancasila University, Srengseng Sawah, Jagakarsa, South Jakarta, 12640, Indonesia

DOI:

https://doi.org/10.22159/ijap.2022.v14s3.21

Keywords:

Jackfruit peel, Extraction methods, Antioxidant activity, Quality parameters, Flavonoids

Abstract

Objective: The aim of this study was to investigate and determination of total flavonoid levels antioxidant activity of ethanol 70% extract jackfruit peel (Artocarpus heterophyllus L.) by maceration, reflux, and ultrasonic methods

Methods: Jackfruit peel was extracted by using maceration, reflux, and ultrasonic methods with 70% of ethanol as the solvent. Antioxidant activity using DPPH free radical scavenging and determination of total flavonoid levels using colorimetric methods.

Conclusion: The results of phytochemical screening indicates that jackfruit peel contains flavonoids, saponins, tannin, and triterpenoids; the best antioxidant activity is found in the maceration method. The extract of Jackfruit peel fullfill the quality parameters requirements.

Results: The determination was carried out at the Center for Plant Conservation and Botanical Gardens-LIPI, Bogor. The results of this determination indicate that the material studied belongs to the species Artocarpus heterophyllus L.

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