Determination of Total Flavonoid Content and Antioxidant Activity of Ethyl Acetate Extracts from Yellow Squash (Cucurbita Moschata Duch) Using the DPPH Method
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Abstract
Indonesia is one of the plant-producing countries that has abundant natural resource potential. Free radicals are molecules that are highly reactive to attract other electrons in the body, causing damage to biomolecules. Antioxidants function to ward off free radicals by donating one electron to oxidant compounds so that the activity of these oxidant compounds can be inhibited. Antioxidants can be sourced from natural ingredients or synthesizers. One of the natural antioxidants is yellow pumpkin. The compound content of yellow pumpkin fruit is β-carotene, vitamin C, phytosterols, zeaxanthin, selenium, and linoleic acid which play a role in antioxidant activity. The antioxidant results in yellow pumpkin extract were obtained with an IC50 of 30.75, which is in the very strong category. Flavonoids are secondary metabolite compounds of the phenol group that are widely found in plants. Based on the above background, a study was conducted to determine the total flavonoid content and test the antioxidant activity of the ethyl acetate extract of yellow pumpkin fruit (Cucurbita moschata Duch). This study was an experimental study that included phytochemical screening, moisture content test, total flavonoid level test, and antioxidant activity test. The results showed that ethyl acetate extract of yellow pumpkin fruit contains secondary metabolites of alkaloids, flavonoids, tannins, and saponins. The average moisture content was 5.15%, the result of the total flavonoid content of ethyl acetate extract in yellow pumpkin was 3.109 mg QE/g extract, and the antioxidant activity was included in the category of strong antioxidant activity using the DPPH method, with an IC50 value of 78.20 ppm. Ethyl acetate extract from yellow pumpkin fruit is effective in extracting flavonoid secondary metabolite compounds, the total flavonoid content in ethyl acetate extract in yellow pumpkin is 3.109 mg QE/g extract, with antioxidant activity obtained an IC50 value of 78.20 ppm including the category of strong antioxidant activity.
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