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All Journal Sasambo Journal of Pharmacy Jurnal Ilmiah Manuntung: Sains Farmasi dan Kesehatan
Evan, Yulius Evan Christian
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Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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EKSPLORASI KANDUNGAN FENOLIK TOTAL BUAH OKRA (Abelmoschus esculentus L.) SEBAGAI KANDIDAT PRODUK HERBAL Mega Efrilia; Evan, Yulius Evan Christian; Pra Panca Bayu Chandra; Ema Hermawati
Jurnal Ilmiah Manuntung Vol 11 No 1 (2025): Jurnal Ilmiah Manuntung: Sains Farmasi Dan Kesehatan
Publisher : Sekolah Tinggi Ilmu Kesehatan Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51352/jim.v11i1.903

Abstract

Okra fruit (Abelmoschus esculentus L.) is a plant that contains phenolic and flavonoid compounds that have the potential as natural antioxidants and can be utilized in pharmaceutical formulations and health products. This study aims to determine the total phenolic content in 70% ethanol extract of okra fruit and evaluate its physical characteristics. The method used in this study consists of several stages. Extraction was done using the maceration method, with 1,005.88 grams of simplistic powder soaked in 10 liters of 70% ethanol for 5 days, stirring every 24 hours. After maceration, the filtrate from the extraction is filtered using Whatman No.1 filter paper, then evaporated using a rotary vacuum evaporator at 40°C until a thick extract is obtained. The extract obtained was tested for physical characteristics through organoleptic testing, including color, odor, and taste. Furthermore, total phenolic content was determined using the Folin-Ciocalteu method, with gallic acid (GAE) as a standard. Absorbance measurements were taken using a UV-Vis spectrophotometer at a wavelength of 765 nm. The results showed that the thick extract yielded 9.47%, with a DER-native value of 10.56. Organoleptic tests showed that the extract had a blackish-brown color, a distinctive odor of okra fruit, and a bitter taste with a slight tartness, indicating the presence of phenolic compounds and tannins. Determination of total phenolic content showed that okra fruit extract had a phenolic content of 921.21 mg GAE/g extract, which showed potential as a natural antioxidant. The 70% ethanol extract of okra fruit has high phenolic content, so it has the potential to be used as a natural antioxidant in pharmaceutical formulations and natural ingredient-based health products.
Utilization of dried butterfly pea flower (Clitoria ternatea L.) as a source of natural antioxidants: determination of total flavonoid content and activity test with dpph method Evan, Yulius Evan Christian; Setiawansyah, Arif
Sasambo Journal of Pharmacy Vol. 6 No. 1 (2025): April
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/sjp.v6i1.469

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a herbaceous plant known for its high content of bioactive compounds, particularly flavonoids, which serve as natural antioxidants. Commonly used in traditional medicine and functional foods, this flower's ability to neutralize free radicals makes it a valuable natural resource. This study evaluates the antioxidant potential of dried butterfly pea flowers by determining their total flavonoid content and assessing antioxidant activity using the DPPH method. A key novelty of this research lies in the use of controlled oven drying at 50°C, which differs from previous studies employing sunlight drying. This method preserved flavonoids more effectively, resulting in a higher flavonoid content (40.60 mg/100 mg extract) compared to prior reports. Phytochemical screening also detected the presence of saponins and tannins, broadening the understanding of its bioactive profile. Antioxidant activity was evaluated using the DPPH method, yielding an IC50 value of 36.06 ppm, indicating very strong activity. Comparatively, vitamin C as a positive control showed an IC50 value of 2.13 ppm. These findings underscore the advantages of optimized drying and extraction methods, highlighting dried butterfly pea flowers as a promising source of natural antioxidants for applications in functional foods and health products.
Co-Authors Arif Setiawansyah Ema Hermawati Mega Efrilia Pra Panca Bayu Chandra