PHENOLIC CONSTITUENTS, FLAVONOID CONSTITUENTS, ANTIOXIDANT, AND TOXICITY OF ETHANOL EXTRACT OF ROOT, STEM, LEAF, FLOWER, FRUIT, AND SEED OF Gynandropsis gynandra (L.) Briq.

Abstract

Gynandropsis gynandra (L.) Briq. in Palu, Central Sulawesi, is used as a food ingredient and empirically used in traditional medicine. This study determined the phytochemical content, phenolic, and flavonoid constituents, antioxidants, and toxicity of a 96% ethanol extract of G. gynandra of the root, stem, leaf, flower, fruit, and seed. Maceration was used to get G. gynandra extract. Standard methods for phytochemical screening of extracts were used. Determination of phenolic constituents using Folin-Ciocalteau, and flavonoid constituents using AlCl3, then determined by UV-Vis Spectrophotometry. The DPPH method was used to determine antioxidant activity and the IC50 value. The toxicity test used the Brine Shrimp Lethality Test (BSLT) and determined the LC50 value. Phytochemical screening showed that all 96% ethanol extracts contained alkaloids, flavonoids, saponins, and tannins. The highest antioxidant activity (IC50) was 96% ethanol extract of leaf 116.6 µg/mL with total phenolic 16.821 ± 0.836 mg GAE/g extract and total flavonoid 21.956 ± 2.986 mg QE/g extract. The highest lethal concentration of 50% (LC50) was 96% ethanol extract of seed 26.30 µg/mL. According to the study results, the 96% ethanol extract of the leaf and seed of G. gynandra, respectively, has the potential to be evaluated as an antioxidant and anticancer agent.