Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Indonesian Journal of Chemistry
Dara Pratama
Department of Chemistry, Universitas Andalas, Kampus Limau Manis, Padang 25163, West Sumatra, Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Antioxidant Flavonoid Glycoside from Leaves of Cacao Mistletoe (Scurrula ferruginea (Jack) Danser) Mai Efdi; Dara Pratama; Afrizal Itam; Tia Okselni
Indonesian Journal of Chemistry ARTICLE IN PRESS
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.72133

Abstract

Scurrula ferruginea (Jack) Danser is a folk medicine to treat several diseases. S. ferruginea is the mistletoe that lives by deriving nutrients from the host. Hence, the host has a significant effect on the biological activities and bioactive components of S. ferruginea. In this study, the leaves of S. ferruginea were macerated by methanol solvent to extract the chemical components and fractionated by hexane and ethyl acetate solvent, respectively, to separate organic compounds. The biological activity of crude extracts as the antioxidant was investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The result showed that the highest antioxidant activity was obtained from the ethyl acetate fraction with the IC50 of 10.88 ± 0.39 µg/mL. Furthermore, the trituration method used several solvents to isolate secondary metabolites from the initial crude methanol extract. This purification process produced a flavonoid compound of quercitrin. The antioxidant activity of quercitrin was also determined by the DPPH method. The result showed that this compound has stronger activity than the crude extracts with the IC50 of 5.95 ± 0.11 µg/mL. This study demonstrated that cacao mistletoe of S. ferruginea may have the potential activity to treat the diseases caused by the presence of free radicals.
Co-Authors Afrizal Itam Mai Efdi Tia Okselni