Analysis of Phytochemical Compounds, Total Phenolic Content, and Antioxidant Activity Test of Ethanol Extract of Okra (Abelmoschus Esculentus L.) from the Traditional Market of Kendari

Abstract

Okra (Abelmoschus esculentus L.) is often used as a vegetable and has many benefits, as it contains bioactive compounds beneficial to health and acts as a source of nutrition. This research aimed to determine the phytochemical content, total phenolic content, and antioxidant activity in the ethanolic extract of green okra (Abelmoschus esculentus) fruit obtained from a traditional market in Kendari, Southeast Sulawesi Province, Indonesia. The research included four stages: sampling; sample preparation (the making of simplicia); extraction using the maceration method with 96% ethanol solvent; concentration of the extract using a rotary evaporator, followed by qualitative tests on the content of phenolics, alkaloids, flavonoids, saponins, terpenoids, and steroids using reagents as per the test parameters. Determination of the total phenolic content was carried out through the Folin-Ciocalteu solution method using standard UV-visible spectrophotometry for gallic acid at a wavelength of 765 nm. Antioxidant activity was tested by employing the DPPH (1,1-diphenyl-2-picrylhydrazyl) trapping method, which was measured using a UV-visible spectrophotometer with a wavelength of 515 nm. The results of the phytochemical screening of the okra fruit showed that the ethanolic extract of the fruit contained phenolic compounds, alkaloids, flavonoids, saponins, steroids, and terpenoids and had a total phenolic value of 13,456 ppm. The ethanol extract of okra fruit has weak antioxidant activity, with an IC50 value of 157.071 mg/mL. This showed that green okra fruit can be used as a basic ingredient for biodiversity-based medicines.