Pengaruh Cara Pengeringan terhadap Perolehan Kadar Senyawa Fenolat dan Aktivitas Antioksidan dari Daun Jambu Biji (Psidium guajava Linn.)

Harrizul Rivai (Fakultas Farmasi Universitas Andalas)
Hasnah Hasnah (Sekolah Tinggi Ilmu Farmasi (STIFARM) Padang)
Mardius Syarif (Sekolah Tinggi Ilmu Farmasi (STIFARM) Padang)

Jurnal Farmasi Higea
Vol 1, No 1 (2009)

A determination of phenolic compounds and antioxidant activity from Psidium guajava leaf by UV–Visible spectrophotometry has been done. The determination of phenolic compounds was carried out according to Folin-Ciocalteau method and antioxidant activity was evaluated by DPPH method, calculated as gallic acid equivalent (GAE). The determination of phenolic compound showed that the fresh sample , air drying, oven drying 40C and oven drying 60C contained 11.207; 4.129; 4.525 and 8.357 mg GAE/g Sample, IC50 of these sample were 0.218; 0.515; 0.50 and 0.315 mg/g, respectively.