Abstract
Objective: Hibiscus sabdariffa, known as Roselle, is a widely-cultivated herb in Indonesia and has been consumed as an herbal drink due to its medicinal properties. The purpose of this research is to identify the antioxidant activity and phytochemical profile of Hibiscus sabdariffa.
 Methods: The Hibiscus sabdariffa samples were extracted and macerated with three different organic solvents: ethyl acetate, ethanol, and n-hexane. These extracts were then analyzed using thin layer chromatography (TLC) and phytochemical tests to identify the extracts’ secondary metabolites. The extracts’ antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method.
 Results: The phytochemistry tests were positive for glycosides, alkaloids, steroids, triterpenoids, tannins, and flavonoids. The TLC analysis revealed that the extracts containing two to three organic compounds. The ethanol Hibiscus sabdariffa extracts with an IC50 value 103.63 ppm showed stronger antioxidant activity than the ethyl acetate extract.
 Conclusion: Ethanol Hibiscus sabdariffa extracts may be a potential source of natural antioxidant.
Highlights
Antioxidants protect the human body against free radicals, especially reactive oxygen species (ROS) [1]
The flavonoid action mechanism interferes with ROS and quenches free radicals by chelating metals, stimulating antioxidant enzymes, and releasing a hydrogen atom that suppresses the enzymes that lead to free radical formation [1]
The DPPH (2.2-diphenyl-1-picrylhydrazyl) method was used to analyze the antioxidant activity of the Hibiscus sabdariffa extracts
Summary
Antioxidants protect the human body against free radicals, especially reactive oxygen species (ROS) [1]. Several typesof ROS exist, including hydrogen peroxide, superoxide anion radicals, reactive hydroxyl radicals, singlet oxygen, hypochlorite radicals, nitric oxide radicals, and lipid oxide radicals [1, 2]. ROS are not harmful in controlled amounts, but if the production of ROS exceeds endogenous antioxidants which produces within the body, oxidative stress will occur and may lead to DNA mutation and protein denaturation and affect carbohydrate and lipid metabolism [1]. Antioxidants may interfere with ROS in many ways, such as scavenging free radicals, protecting cells from lipid peroxidation-induced damage, inhibiting malondialdehyde formation, protecting the cell from fft-BHP-induced damage, inhibiting thiobarbituric acid formation, and reducing glutathione depletion [4]. The flavonoid action mechanism interferes with ROS and quenches free radicals by chelating metals, stimulating antioxidant enzymes, and releasing a hydrogen atom that suppresses the enzymes that lead to free radical formation [1]
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