Determination of total phenol and total flavonoid, and antioxidant activities of chocolate leaves (Zephyranthes candida (Lindl.) Herb.)

Abstract

Introduction: Zephyranthes candida plants or known as chocolate flowers are usually only used as ornamental plants, many people in Indonesia do not know that this plant has medicinal properties. The purpose of this study was to determine total phenol levels, and total flavonoids and determine the antioxidant activity of chocolate flower plants. Methods: This study was an experimental study using cacao flower leaves, ethanol, aqua dest, ABTS, gallic acid, quercetin, AlCl3, Folin-Ciocalteu reagent, Na2CO3, FeCl3, sodium acetate, and Vitamin C. Samples of cacao flower leaves (Zephyranthes candida) were collected from Leles, Garut Regency, West Java. The material taken is collected and then sorted wet to separate the plant parts that are not needed, then washed with running water until clean. Then dried in a drying cabinet at a temperature of 40-50°C to dry. Furthermore, dry sorting is carried out to separate foreign objects that enter during drying. The dried samples were mashed using a blender. Then the simplicia powder is stored in a tightly closed container at room temperature and is ready to be extracted. Then the extract will be analyzed to determine the total phenol content, flavonoid content, antioxidant activity, and thin layer chromatography. Results: The results of the determination of total phenol and total flavonoid levels and the antioxidant activity of brown flower leaves showed that the total phenol content of the brown flower ethanol extract was 20.5803 ± 0.15 mgGAE/gram. And the total flavonoid content of the brown flower ethanol extract was 1.8411 ± 0.0641 mgQE / g. The test results of the antioxidant activity of brown flower leaves showed that these plants had a very strong antioxidant activity with IC50 of 18.2106. Conclusions: The results of the research to determine the total phenol and total flavonoid content and antioxidant activity of cacao flower leaves showed that the total phenol content of the ethanol extract of cacao flower was 20.5803 ± 0.15 mgGAE/gram. Moreover, the total flavonoid content of the cacao flower ethanol extract showed a very strong antioxidant activity.