Antioxidant Activities and Phytochemical Profiles of Pepino (Solanum muricatum) Fruit Ethanol Extract and Solvent Fractions

Girly Risma Firsty (Pharmacy Study Program, Faculty of Health Sciences, Universitas Bhamada Slawi, Tegal 52416, Central Java)
Prihastini Setyo Wulandari (Pharmacy Study Program, Faculty of Health Sciences, Universitas Bhamada Slawi, Tegal 52416, Central Java)
Oktariani Pramiastuti (Pharmacy Study Program, Faculty of Health Sciences, Universitas Bhamada Slawi, Tegal 52416, Central Java)

Indonesian Journal of Jamu
Vol. 11 No. 4 (2026): Jurnal Jamu Indonesia

Pepino fruit (Solanum muricatum Aiton) contains bioactive compounds with potential antioxidant properties. This study evaluated the total phenolic and flavonoid contents, thin-layer chromatographic profiles, and antioxidant activities of a 70% ethanol extract and its n-hexane, ethyl acetate, and water fractions. The ethyl acetate fraction contained the highest total phenolic and flavonoid contents, at 13.07 ± 0.47 mg GAE/g and 4.33 ± 0.13 mg QE/g, respectively. It also exhibited the strongest antioxidant activity among the tested fractions, with IC₅₀ values of 99.56 ± 6.00 µg/mL in the DPPH assay and 67.69 ± 0.86 µg/mL in the ABTS assay, and an EC₅₀ of 59.95 ± 0.87 µg/mL in the FRAP assay. These findings identify the ethyl acetate fraction as the most promising fraction for further investigation as a natural source of antioxidant compounds.