Total Flavonoid, Total Phenolic Content, and Antioxidant Activity of Cardamom (Wurfbainia Compacta) Fruit Extract

Fri Rahmawati (Universitas Kristen Indonesia, Jakarta)
Putu Athalia Vidya Nariswari (Universitas Kristen Indonesia, Jakarta)
Nur Nunu Prihantini (Universitas Kristen Indonesia, Jakarta)
Romauli Lumbantobing (Universitas Kristen Indonesia, Jakarta)

Indonesian Journal of Advanced Research (IJAR)
Vol. 5 No. 9 (2026): September 2026

Excessive free radicals contribute to oxidative stress, highlighting the need for natural antioxidants. This study aimed to determine total flavonoid and total phenolic contents and evaluate the antioxidant activity of Wurfbainia compacta Sol. ex. Maton fruit extracts. An experimental laboratory study was conducted using sonication with 70% ethanol and 70% ethyl acetate. Total flavonoid and total phenolic contents were determined spectrophotometrically using quercetin and gallic acid as standards, respectively, while antioxidant activity was measured using the FRAP assay with Trolox as a standard. The flavonoid contents of the 70% ethanol and 70% ethyl acetate extracts were 0.651 and 0.856 mg QE/g, respectively, while phenolic contents were 46.85 and 44.56 mg GAE/g for ethanol and ethyl acetate extracts, respectively. The antioxidant capacities of the 70% ethanol and ethyl acetate extracts of cardamom fruit were 345.58 and 454.24 mg TE/g, respectively.