PENGARUH VARIASI pH TERHADAP KADAR FLAVONOID PADA EKSTRAKSI AKAR MANGROVE (Rhizophora sp)  SEBAGAI ANTIOKSIDAN

Rahmayani A.Ilyas; Suherman Suherman; Purnama Ningsih

doi:10.22487/me.v20i1.3037

Authors

Rahmayani A.Ilyas Universitas Tadulako
Suherman Suherman Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia
Purnama Ningsih Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia

DOI:

https://doi.org/10.22487/me.v20i1.3037

Keywords:

Mangrove root (Rhizophora sp), Flavonoids, Antioxidants

Abstract

Mangrove plant parts such as leaves, fruits, roots have been known as traditional medicine by some people. The purpose of this study was to determine the effect of pH variation on the flavonoid content of mangrove root extraction and its characterization as antioxidants. Extraction was carried out by maceration technique of mangrove root powder using 96% ethanol. Flavonoids were measured by the UV-Vis spectrophotometry method with pH variations of 2, 4, 6, 8 and 9.5. The highest flavonoid content was obtained using a pH 8 water solvent of 2.3103 ppm. Antioxidant activity as an inhibitor of free radicals from mangrove roots in water solvent pH 8 is around 29.965%. Antioxidant activity on the roots of Rhizophora sp was measured by the DPPH method and expressed with an IC₅₀ value of 53,56 ppm and based on the antioxidant power table which is in the range of 50-100, namely its benefits as an antioxidant are declared Strong.

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