Determination of total phenolic and flavonoid contents of jackfruit peel and in vitro antiradical test

Ihsan, S.; Ruslin; Yamin; Sahumena, M. H.; Mistriyani; Sabarudin; Armadany, F. I.; Fatimah, W. O. N.

Determination of total phenolic and flavonoid contents of jackfruit peel and in vitro antiradical test

2021

Free radical is any molecular species that have unpaired free electrons in their outer orbital shell that make radicals highly reactive, resulting in pathogenesis conditions such as cellular injury, premature aging, cancer, hepatic disorders, neurodegenerative diseases, cardiovascular disease, and kidney disease. One source of natural antioxidant is jackfruit. The purpose of this research was to determine the phenolic and flavonoid contents in the extracts and fractions of jackfruit peel and their potential as antioxidants. Jackfruit peel powder was extracted from maceration. The total phenolic content was determined by the Folin-Ciocalteu method. Meanwhile, flavonoid content was determined using the aluminium chloride complex colorimetric method. Measurements of antioxidant activity were conducted using the 2,2-diphenyl-1-picrylhydrazyl (DPPH). The ethyl acetate fraction had high phenolic and flavonoid contents, which were 49.667±1.508 g GAE/100 g of sample and 70.199±0.374 g of quercertin equivalent/100 g. The ethyl acetate fraction had the strongest antioxidant activity with IC₅₀ value of 4.539±0.201 µg/ mL and correlation value (R²) of 0.5881 for phenols and R² of 0.7241 for flavonoids. Ethyl acetate fraction of jackfruit peel is very potential to be developed as a natural antioxidant and functional food.

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