Aktivitas Antioksidan dan Identifikasi Senyawa Aktif dalam Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC.)

- Rienoviar, Leny Heliawati, Ainun Khoiriyah

Abstract


ABSTRAK: Antioksidan alami dimiliki oleh herbal, termasuk andaliman (Zanthoxylum aanthopodium, DC.). Namun metode ekstraksi memengaruhi kuantitas dan kualitas antioksidan hasil ekstrak. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan dan mengidentifikasi senyawa aktif yang terdapat dalam ekstrak buah andaliman. Penelitian dilakukan dengan cara membuat ekstrak buah andaliman dengan metode maserasi menggunakan pelarut alkohol, aseton, etil asetat dan campuran etanol dan etil asetat. Analisis antioksidan dilakukan menggunakan metode DPPH (1,1-difenil-2-pikrilhidrazil). Ekstrak dengan aktivitas antioksidan tertinggi diidentifikasi senyawa aktifnya menggunakan FTIR dan LCMS. Hasil penelitian menunjukkan bahwa ekstrak etanol buah andaliman memiliki aktivitas antioksidan tertinggi diantara ekstrak aseton, etil asetat, dan campuran etanol dan etil asetat, dengan IC50 sebesar 344,75 ppm. Hasil analisis dari FTIR dan LCMS menunjukkan bahwa senyawa aktif dalam buah andaliman diduga merupakan senyawa golongan terpenoid yaitu asam absisat dengan bobot molekul 264,06.

 

Kata Kunci: Andaliman (Zanthoxylum acanthopodium DC), antioksidan, DPPH, IC50.

 

ABSTRACT: Natural antioxidants are owned by herbs, including andaliman (Zanthoxylum aanthopodium, DC.). However the extraction method affects the quantity and quality of the antioxidant extracted. This study aims to determine the amount, antioxidant activity and identify active compounds contained in andaliman fruit extracts. The study was conducted by making andaliman fruit extracts using maceration method using alcohol, acetone, ethyl acetate and a mixture of ethanol and ethyl acetate. Antioxidant analysis was performed using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). Extracts with the highest antioxidant activity were identified as active compounds using FTIR and LCMS. The results showed that andaliman fruit ethanol extract had the highest antioxidant activity among acetone extracts, ethyl acetate, and a mixture of ethanol and ethyl acetate, with IC50 of 344,75 ppm. The results of the analysis of FTIR and LCMS showed that the active compound in andaliman fruit was thought to be a terpenoid group, namely abscisic acid with a molecular weight of 264.06

  

Keywords: Andaliman fruit (Zanthoxylum acanthopodium DC), antioxidant, DPPH, IC50


Keywords


Andaliman (Zanthoxylum acanthopodium DC); antioksidan; DPPH; IC₅₀

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DOI: http://dx.doi.org/10.32765/warta%20ihp.v36i2.5668

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