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All Journal Jurnal Ilmiah Kesehatan (JIKA)
Nazliniwaty Nazliniwaty
Department of Pharmaceutical Technology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia
Health Professions Medicine & Pharmacology Nursing Public Health

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Potential Study of Ethyl Acetate Extract of Gagatan Harimau Leaves (Ampelocissus thyrsiflora (Blume) Planch) Metha Angelyne Naipospos; Henny Sri Wahyuni; Sri Yuliasmi; Nazliniwaty Nazliniwaty; Nilsya Febrika Zebua
Jurnal Ilmiah Kesehatan (JIKA) Vol. 8 No. 2 (2026): Volume 8 Issue 2 August 2026
Publisher : Sarana Ilmu Indonesia (Salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v8i2.1529

Abstract

North Sumatra is home to diverse biodiversity, including promising medicinal species such as Ampelocissus thyrsiflora  (Gagatan Harimau), known for its phenol and flavonoid content. This research focuses on the antioxidant potential of the ethyl acetate extract of this plant through antioxidant assays as well as determining the total phenol and flavonoid content. Simplicia were extracted by maceration method using ethyl acetate after defatting using n-hexane. Furthermore, phenolic content was analyzed using the Folin-Ciocalteu method which was determined in mg gallic acid equivalent (GAE) per gram of extract, while flavonoid content was analyzed through the aluminum chloride (AlCl₃) test and expressed in mg quercetin equivalent (QE) per gram of extract. Evaluation of antioxidant activity was carried out through the ABTS radical capture method with IC₅₀ value parameter. The results showed a total phenolic content of 92.89 ± 1.28 mg GAE/g extract and flavonoid content of 95.12 ± 1.97 mg QE/g extract. The results of antioxidant activity analysis stated strong potential with IC₅₀ of 46.03 ± 0.09 µg/mL. Antioxidant activity increased as the concentration of the extract increased, showing a strong linear correlation (R² = 0.9984). These results indicate that the ethyl acetate extract of Ampelocissus thyrsiflora  leaves has the potential to be developed as a source of natural antioxidants in the pharmaceutical and functional food fields.
Co-Authors Henny Sri Wahyuni Metha Angelyne Naipospos Nilsya Febrika Zebua Sri Yuliasmi