ANTHOYCANIN TOTAL AND ANTIOXIDANT ACTIVITY OF RURUHI (Syzygium polycephalum Merr.) FRUITS

Authors

  • Irnawati Irnawati

DOI:

https://doi.org/10.35799/pha.6.2017.16868

Abstract

ANTHOYCANIN  TOTAL AND ANTIOXIDANT ACTIVITY                 OF RURUHI (Syzygium polycephalum Merr.) FRUITS

Irnawati1), Wa Ode Sitti Zubaydah1), Arifah1)

1)Jurusan Farmasi Fakultas Farmasi Halu Oleo University, Kendari

 

ABSTRACT

The aims of the study were to determine the best extraction method and to evaluation of antioxidant activity of the ruruhi (Syzygium polycephalum Merr.) fruits extract.  Different extraction methods were evaluated for  total anthocyanin content of ruruhi fruits. The conventional maceration method and modified maceration method with ethanol acidified with HCl provided better anthocyanin and its stability.  The highest levels of the total anthocyanin content that found in the modified maceration method were 5.69 and 1.53 g/L of ruruhi peels and whole ruruhi fruits, respectively. The antioxidant activity was increasing by following the total anthocyanin levels.

Keywords: maceration, anthocyanin, antioxidant, ruruhi fruits, Syzygium polycephalum Merr.

 

 

ABSTRAK

Penelitian ini bertujuan untuk mendapatkan metode ekstraksi yang cocok untuk buah ruruhi (Syzygium polycephalum Merr.) dan menguji aktifitas antioksidannya. Metode ekstraksi yang berbeda digunakan untuk menentukan kandungan antosianin total buah ruruhi.  Metode maserasi konvensional dan metode maserasi termodifikasi dengan menggunakan etanol yang asamkan dengan HCl untuk menjaga antosianin dan stabilitasnya.  Total antosianin tertinggi didapatkan pada metode maserasi termodifikasi yaitu 5,69 dan 1,53 g/L pada kulit buah ruruhi dan buah utuh  ruruhi, secara berturut-turut.  Aktifitas antioksidan meningkat seiring dengan peningkatan jumLah antosianin total.

Kata kunci: maserasi, antosianin, antioksidan, buah ruruhi, Syzygium polycephalum Merr.

 

 

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Published

2017-07-05

How to Cite

Irnawati, I. (2017). ANTHOYCANIN TOTAL AND ANTIOXIDANT ACTIVITY OF RURUHI (Syzygium polycephalum Merr.) FRUITS. PHARMACON, 6(3). https://doi.org/10.35799/pha.6.2017.16868

Issue

Vol. 6 No. 3 (2017): Pharmacon

Section

Articles

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