PENGARUH LAMA PEREBUSAN TERHADAP AKTIVITAS
ANTIOKSIDAN HERBA MENIRAN (Phyllanthus niruri L.)
DENGAN METODE DPPH
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Diana, Safitri
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-02-04 02:08:09
Abstract :
Antioxidants are compounds that are able to overcome oxidative damage caused by free radicals. Phyllanthus niruri L. is a plant that is known to contain flavonoids so that it has the potential to be an antioxidant. This research was conducted to determine the effect of boiling time on the antioxidant activity of Phyllanthus niruri L. Determination of the antioxidant activity of the herbal meniran decoction was carried out through the free radical scavenger test of 2,2 diphenyl-1-2 picrylhydrazyl (DPPH) and expressed by Inhibitory Concentration 50 (IC50). Boiling the herbs meniran is done using water solvent and the boiling time used is 5 minutes, 20 minutes and 25 minutes. This time is used because based on several previous studies it is the optimal time to search a sample with the boiling method. In addition, people usually use traditional medicinal ingredients by boiling and squeezing them with a water solvent. The three decoctions showed strong antioxidant potential with the results of the antioxidant activity test in the 5 minute stew sample showing the smallest IC50 value of 76.4 ppm followed by 20 minutes boiling with an IC50 value of 80.37 ppm and the highest IC50 value of 94.33 ppm in the stew 25 minutes.
Antioxidants are compounds that are able to overcome oxidative damage caused by free radicals. Phyllanthus niruri L. is a plant that is known to contain flavonoids so that it has the potential to be an antioxidant. This research was conducted to determine the effect of boiling time on the antioxidant activity of Phyllanthus niruri L. Determination of the antioxidant activity of the herbal meniran decoction was carried out through the free radical scavenger test of 2,2 diphenyl-1-2 picrylhydrazyl (DPPH) and expressed by Inhibitory Concentration 50 (IC50). Boiling the herbs meniran is done using water solvent and the boiling time used is 5 minutes, 20 minutes and 25 minutes. This time is used because based on several previous studies it is the optimal time to search a sample with the boiling method. In addition, people usually use traditional medicinal ingredients by boiling and squeezing them with a water solvent. The three decoctions showed strong antioxidant potential with the results of the antioxidant activity test in the 5 minute stew sample showing the smallest IC50 value of 76.4 ppm followed by 20 minutes boiling with an IC50 value of 80.37 ppm and the highest IC50 value of 94.33 ppm in the stew 25 minutes.
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