Antioxidant Activity and Total Phenolic Content in Decoction and Infusion Suruhan Herb (Peperomia pellucida)
DOI:
https://doi.org/10.31941/benzena.v5i01.7948Keywords:
Antioxidant, Phenolic, Boiled, Brewed, PeperomiaAbstract
Background: Suruhan herb (Peperomia pellucida (L.) Kunth) is a traditional medicinal plant with various pharmacological activities. One of these is its antioxidant activity due to its content of secondary metabolites such as phenols. Phenolic compounds have biological activity as natural antioxidants that can ward off free radicals that cause cell damage and various degenerative diseases.
Objective: This study aimed to determine the phytochemical content and determine which extraction method yields the highest total phenol content and antioxidant activity in boiling and brewing of suruhan herb using the DPPH method.
Method: Total phenol content was determined using UV-Vis spectrophotometry with gallic acid as the standard. The DPPH method was used to determine antioxidant activity, with vitamin C as a positive control.
Results: The results showed that the boiled and brewed of suruhan herb contained phenols, flavonoids, alkaloids, saponins, and tannins. The highest yield was obtained with the boiled method at 56.4%, while the brewed method yielded 21.53%. The total phenol content of the boiled extract was 50.308±0.337 mg GAE/g, while the brewed was 44.649±0.079 mg GAE/g. The antioxidant activity test results showed that the boiled extract had an IC50 value of 28.316 ppm, the brewed 33.942 ppm, and vitamin C, as a positive control, was 4.084 ppm.
Conclusion: The antioxidant activity of the boiled extract and the brewed was categorized as very strong, with the boiled extract showing higher antioxidant activity, consistent with the results of total phenol measurements, which also showed higher levels in the boiled extract.
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