The Effect of Discoloration on Red Betel Leaves on the Phenol, Flavonoid, and Anthocyanin Content Retno Damayanti*, Mitha Sa^diyah, Rut Juniar Nainggolan, Siska Ratna Anggraeni, Ariv Fajar Matoga Sinaga, Sandra Malin Sutan, Wahyunanto Agung Nugroho
Biosystems Engineering Department, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, 65145, Indonesia.
*damayanti[at]ub.ac.id
Abstract
Red betel has active substances such as antioxidants, anti-bacterials, anti-inflammatories, etc. Red betel leaves contain several types of secondary metabolites, including flavonoids, tannins, saponins, phenols, and anthocyanins. Morphology changes in plants have an influence on color of leaves. The research purposes to determine the effect of discoloration on red betel leaves on the content of phenols, flavonoids, and anthocyanins. This research uses three levels of discoloration test based on the percentage of the green area on leaves (25-50%, 51-75%, 76-100%). The discoloration on leaves measurement uses ImageJ software, while the secondary metabolites measurements (phenols, flavonoids, and anthocyanins) is do with the UV-Vis spectrophotometer method. Discoloration had a significant value on the phenol testing, with the largest average value of 4,522 g gallic acid/g sample. Flavonoid values at the three discoloration levels had no significant effect, with the highest mean value of 12,688 g quercetin/g sample. Color discoloration on anthocyanin testing result a significant value, with the largest average value of 8,808 g/l.
Keywords: Anthocyanin- Discoloration- Flavonoid- Phenol- Red betel leave
