SKRINING FITOKIMIA DAN PENETAPAN KADAR FLAVONOID
TOTAL EKSTRAK AIR DAN ETANOL DAUN SERTA BIJI KETUMBAR
(Coriandrum sativum L.)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Nugroho, Budi Setiyono
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 07:42:01
Abstract :
Indonesia is rich in various types of plants, either as medicine or food. One of the plants that can be developed as medicine or nutritious food is coriander leaves. Coriander leaves contain flavonoid compounds that have the potential as antioxidants. This study aims to determine the comparison between the total flavonoid content of the 70% ethanol extract and the aqueous extract of the leaves and coriander seeds. Coriander leaves and seeds were extracted by maceration and infundation methods, maceration method using 70% ethanol, while infundation using water heated at 90°C for 15 minutes. TLC with glacial acetic acid as mobile phase: butanol: water (5:4:1). Determination of flavonoid levels was carried out using UV-Vis spectrophotometry using AlCl3 method. The identification results showed that samples of ethanol and water extracts of coriander leaves and coriander seeds contained flavonoid compounds. The TLC test showed that the ethanol and aqueous extracts of coriander leaves and coriander seeds had yellow spots indicating the presence of flavonoids. Determination of the levels of flavonoids contained in the ethanol extract and water of coriander leaves and coriander seeds were 2,538±0.0037%QE; 2.466±0.0037%QE; 2.048±0.0037%QE and 2.2547±0.0022 %QE. In the t test test of ethanol extract 70% of coriander leaves and ethanol extract of 70% of coriander seeds obtained a significance of 0.956 0.05, it is said that there is no significant difference
Indonesia is rich in various types of plants, either as medicine or food. One of the plants that can be developed as medicine or nutritious food is coriander leaves. Coriander leaves contain flavonoid compounds that have the potential as antioxidants. This study aims to determine the comparison between the total flavonoid content of the 70% ethanol extract and the aqueous extract of the leaves and coriander seeds. Coriander leaves and seeds were extracted by maceration and infundation methods, maceration method using 70% ethanol, while infundation using water heated at 90°C for 15 minutes. TLC with glacial acetic acid as mobile phase: butanol: water (5:4:1). Determination of flavonoid levels was carried out using UV-Vis spectrophotometry using AlCl3 method. The identification results showed that samples of ethanol and water extracts of coriander leaves and coriander seeds contained flavonoid compounds. The TLC test showed that the ethanol and aqueous extracts of coriander leaves and coriander seeds had yellow spots indicating the presence of flavonoids. Determination of the levels of flavonoids contained in the ethanol extract and water of coriander leaves and coriander seeds were 2,538±0.0037%QE; 2.466±0.0037%QE; 2.048±0.0037%QE and 2.2547±0.0022 %QE. In the t test test of ethanol extract 70% of coriander leaves and ethanol extract of 70% of coriander seeds obtained a significance of 0.956 0.05, it is said that there is no significant difference
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