Pengaruh Jenis Pelarut terhadap Aktivitas Antioksidan dan Kandungan Fenol Beberapa Jenis Bayam dan Sayuran Lain

Abstract

Abstrak. Penelitian ini bertujuan untuk melihat pengaruh jenis pelarut terhadap aktivitas antioksidan dan kandungan fenol beberapa jenis bayam dan sayuran lain (bayam biji, bayam merah, bayam liar, bayam sayur, bayam ornamental, daun sawi, daun kangkung, daun kelor, daun ubi, dan daun melinjo). Hasil penelitian menunjukkan bahwa faktor jenis pelarut dan jenis sayuran berpengaruh sangat nyata terhadap aktivitas antioksidan (IC50) dan total fenol. Interaksi antara jenis pelarut dan jenis sayuran berpengaruh sangat nyata terhadap aktivitas antioksidan (IC50), tetapi berpengaruh tidak nyata terhadap total fenol. Daun ubi yang diekstraksi dengan menggunakan pelarut metanol memiliki aktivitas antioksidan (IC50) yang tertinggi (16,06 µg/ml) dibandingkan sayuran lainnya (bayam biji, bayam merah, bayam liar, bayam sayur, bayam ornamental, daun sawi, daun kangkung, daun kelor, dan daun melinjo). Daun melinjo memiliki nilai total fenol tertinggi yaitu 1,56 (GAE) mg/g sayur. Hasil ekstraksi dengan menggunakan pelarut air menghasilkan nilai total fenol yang lebih tinggi dibandingkan dengan pelarut metanol.

Abstract. The aim of this study was to observe the effect of various solvent extraction on antioxidant activity and total phenols variety of amaranth and other vegetables (seed amaranth leaves, red amaranth leaves, wild amaranth leaves, green amaranth leaves, ornamental amaranth leaves, mustard leaves, kale leaves, moringa leaves, cassava leaves and melinjo leaves). The results showed that the solvent extraction and various vegetables had very significant effect on antioxidant activity (IC50) and total phenols. The interaction between the type of solvents and type of vegetables had a significant effect on antioxidant activity (IC50), although there was no significant effect on the total phenols. Cassava leaves extracted by using methanol had the higher antioxidant activity (IC50) (16.06 µg/ml) than those of other vegetables (seed amaranth leaves, red amaranth leaves, wild amaranth leaves, green amaranth leaves, ornamental amaranth leaves, mustard leaves, kale leaves, moringa leaves and melinjo leaves). Melinjo leaves had the highest value of total phenol which was 1.56 (GAE) mg/g fresh vegetables. Extracted by water had higher total phenols compared to the methanol solvent.