Abstract
Aims: This study aims to test the antioxidant activity of red and purple H. sabdariffa flower petals extract and conduct qualitative phytochemical screening.
 Study Design: Antioxidant potential of red and purple H. sabdariffa flower petal extract analyzed by spectrometric assays.
 Place and Duration of Study: This study was carried out at School of Pharmacy Muhammadiyah Cirebon, Cirebon, West Java, Indonesia from the year of 2020 to 2021.
 Methodology: Red and purple H. sabdariffa petals extracted with 70% ethanol. The extract was then examined for its antioxidant activity using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method, after the qualitative phytochemical screening.
 Results: In this study, the concentration of red and purple H. sabdariffa petals extract dependently demonstrated the ability to scavenge DPPH. In the DPPH radical scavenging activity test, the red and purple H. sabdariffa petasl extracts designating IC50 values of 63.77 and 37.19 µg/ml and fall into the category of strong and very strong antioxidant activity. Meanwhile, phytochemical screening tests showed the existence of flavonoids and polyphenols in the extract of red and purple H. sabdariffa petals.
 Conclusion: This study shows that the red and purple H. sabdariffa petals extract has potential as a promising natural antioxidant agent for the treatment of oxidative stress.
Highlights
The shift in people's lifestyles to become practical and instantaneous, especially in the fulfillment of needs such as food, has a negative impact on health
Flavonoids, polyphenols, saponins, and triterpenoids/steroids were found in phytochemical screening of red and purple H. sabdariffa flower petals extract
Based on the results of the IC50 value in Table 2, the antioxidant power of red H. sabdariffa flower petals extract is in the strong antioxidant range, compared with purple H. sabdariffa flower petals extract and ascorbic acid is in the very strong antioxidant range
Summary
The shift in people's lifestyles to become practical and instantaneous, especially in the fulfillment of needs such as food, has a negative impact on health. Owing to the decreased performance of cellular antioxidant defense system, cell damage caused by these radicals can be more widespread. Antioxidant defense mechanisms exist in all biological systems to eliminate damaged molecules, they can be inefficient. As a result, consuming antioxidant foods is critical for protecting cells from free radical damage [4]. Antioxidant compounds including polyphenols, flavonoids, and phenolic acids can scavenge free radicals including hydroperoxides, peroxides, or lipid peroxyls, thereby inhibiting oxidative mechanisms that lead to degenerative diseases [6]. Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are the most often utilized synthetic antioxidants in food (BHA). Both are powerful antioxidants, their usage in food is discouraged due to their volatility and because they are thought to act as promoters of carcinogenesis [7]
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