Inhibition Strength of Free Radicals of DPPH and Staphylococcus aureus by Ethanol Extract of Papaya Leaves (Carica papaya L)

Abstract

The DPPH and Staphylococcus aureus inhibition by ethanol extract of papaya leaves has been evaluated. This research focussed on the use of papaya leaves extract as one potential herbal to be applied in cosmetics as an ingredient. Papaya leaves were extracted using the maceration method with 70% and 96% ethanol for 24 hours. Both ethanol extracts of papaya leaves showed that they could inhibit the free radicals of DPPH and S. aureus bacteria. Their activity related to its active compounds in phenolic compound form. The total phenolic content of 70% and 96% ethanol extract of papaya was 65.27±1.21% and 12.64±0.27% respectively. This total phenolic content was significantly different. The 70% ethanol extract of papaya has higher total phenolic content than 96% ethanol extract. Therefore, both 70% and 90% ethanol extract of papaya also resulted in different activity in S. aureus bacteria and DPPH inhibition. Antioxidant activity of both extracts possessed low ability to inhibit free radicals of DPPH. In contrast, their bacteria activity showed that 70% and 96% ethanol extract of papaya on the concentration of 8 mg/mL could inhibit the S. aureus bacteria growth around 1.47±0.05 mm and 1.37±0.05 mm, respectively. Based on these properties, papaya leaves extract can be applied for cosmetic ingredients in high doses to maximize its activity.