EFFECT OF EXTRACTION METHOD ON ANTIOXIDANT ACTIVITY OF ETHANOL EXTRACT OF Cinnamon (Cinnamomum burmannii) ESTABLISHED WITH DPPH REASON

Abstract

ABSTRACT

Antioxidants are compounds that can inhibit oxidation by capturing free radicals. One part of the plant that has natural antioxidant potential is Cinnamomum burmannii bark which has several active compounds in the form of alkaloids, saponins, tannins, polyphenols, flavonoids, quinones and triterpenoids. To obtain the antioxidant compound depends on the selection of the extraction method in which the extraction method can also affect the quality of cinnamon bark extract. The purpose of this study was to determine the effect of the extraction method on the antioxidant activity of cinnamon bark ethanol extract by determining the IC₅₀ value of cinnamon bark ethanol extract extracted by maceration and sokhletation. The method used for testing antioxidant activity uses the DPPH method. Cinnamon bark was extracted by two methods, namely maceration and sokhletation using ethanol 96%. Then the antioxidant compounds were identified by knowing the IC₅₀ value of the sample quantitatively by UV-Vis spectrophotometry. The results obtained from the IC₅₀ calculation results of ethanol extract of cinnamon bark (Cinnamomum burmannii) from each method amounted to 20.88965 ppm for maceration ethanol extract, and 24.97801 ppm for sokhletation ethanol extract. From the statistical analysis with SPSS using the Independent Test t-Test, it can be concluded that the maceration and sokhletation methods have significant differences (p = 0.021 <? = 0.05)

Keywords: Antioxidant activity, DPPH, Cinnamon bark, and ethanol extract