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Determination of Total Flavonoid Levels from Ethanol, Methanol and Ethyl Acetate Extracts and Test of Antioxidant Activity of Bavoa Leaves (Cleome gynandra L.) a) Jurusan Pendidikan Kimia, Universitas Tadulako, Jalan Soekarno Hatta No.KM. 9, Tondo, Kec. Mantikulore, Kota Palu 94148, Sulawesi Tengah Abstract Bavoa (Cleome gynandra L.) is a wild-growing plant that can be used as a vegetable, this plant is known to contain nutrients potassium, magnesium, phosphorus, iron and ascorbic acid therefore it has the potential to be used as a natural antioxidant. This study aimed to determine total flavonoid levels from ethanol, methanol and ethyl acetate solvents and determine antioxidant activity based on IC50 values of ethyl acetate extract using UV-Vis spectrophotometry. The method used to extract is the maceration method with variations in solvent and time. Determination of total flavonoid levels was carried out with AlCl3 reagent and then analyzed using a wavelength of 430 nm. Antioxidant activity testing was carried out with DPPH reagent (2,2-diphenyl-1-picryhidrazyl) then analyzed with a wavelength of 517 nm and determined the IC50 value. The results of total flavonoids of C. gynandra leaves with solvent variations using ethanol extract 1,544 mg/100 g, methanol extract 59.60 mg/100 g, ethyl acetate extract 326.91 mg/100 g. Total flavonoid results with variations in maceration time of ethyl acetate extract 1 day 362.40 mg/100 g, 3 days 403.32 mg/100 g and 5 days 420.76 mg/100 g. Results of antioxidant testing (IC50) with ethyl acetate extract 498.46 ppm. This study showed that the highest total flavonoid levels were with ethyl acetate solvent with a maceration time of 5 days of 420.76 mg / 100 g and the antioxidant ethyl acetate extract of C. gynandra leaves has very weak antioxidant activity. Keywords: Cleome gynandra leaves, total flavonoid, antioxidant, UV-Vis spectrophotometry Topic: Chemistry and Chemistry Education |
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