Potential Antioxidant Activity of Young and Old Sukun (Artocarpus Altilis) Leaf Extracts and Old With DPPH

Tri Suci Latifah Hanum, Rudi Munzirwan Siregar, Ida Duma Riris, Nora Susanti, Zuhairiah Zuhairiah

Abstract


Abstract: Potential Antioxidant Activity of Young and Old Sukun (Artocarpus Altilis) Leaf Extracts and Old With DPPH. Breadfruit leaves (Artocarpus atilis) are part of a plant that is rich in active compounds that function as a source of antioxidants. Breadfruit leaves are also known to have antibacterial, anti-inflammatory, and potential cancer-fighting properties. This study aims to explore the potential antioxidant activity of ethanol extract of both young and old breadfruit leaves. The extraction process was carried out by maceration of young and old breadfruit leaf simplisia powder using 96% ethanol. The ethanol extract was given different concentrations, namely 5, 10, 20, and 40 μg/ml for young and old breadfruit leaves, while vitamin C concentrations of 0.5, 1, 2, and 4 μg/ml were used as a comparison. The method applied in this research is DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results showed that young breadfruit leaves had a lower IC50 value compared to old breadfruit leaves, which amounted to 32,20 μg/ml of young breadfruit leaves and 49,56 μg/ml of old breadfruit leaves, while vitamin C had an IC50 value of 11,51 μg/ml. Based on these IC50 values, both young and old breadfruit leaves are classified as antioxidants (very strong), comparable to vitamin C. In terms of antioxidant activity, both young and old breadfruit leaves have the same category of strength, so both can be utilized as a source of natural antioxidants in daily needs.

 

Keywords: Antioxidant, Young and old breadfruit leaves, DPPH


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