Antioxidants are compounds that can counteract or mitigate the negative effects of oxidants in the body, works by donating an electron to compounds that are oxidant so that the oxidant compound activity can be inhibited. Poguntano (Picria fel-terrae Lour.) is a plant which is known antioxidant effect. This study was aimed to analyze antioxidant activity, total phenolic content and total flavonoid content in ethanol extract (EE). The powder was extracted by maceration method with ethanol 100%, 90%, 80%, 70%, 60% and 50%. Antioxidant activity was analysed with 1,1-diphenyl-2-picrylhydrazyl (DPPH), and Ferric Reducing Antioxidant Power (FRAP). Total phenolic content was measured using the Folin-Ciocalteau method and total flavonoid content was measured using AlCl3 colorimetric method. The best antioxidant activity was showed by ethanol extract with solvent ethanol (EEP) 100% with IC50 10.68 ± 0.17µg/mL (DPPH method), 18.15 ± 0.24 µg/mL (FRAP method), and high level of total phenolic content (279.11 ± 0.51mg GAE/g), high level of total flavonoid content (31.90 ± 0.46 mg QE/g). In conclusion, the ethanol extract of Picria fel-terrae Lour herbs can be further developed as an antioxidant and functional food.

Topics
Free radicals, Organic compounds, Flavonoid, Food
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