DETERMINATION TEST OF TOTAL FLAVONOIDS IN WHITE PEPPERS (Piperis Albi Fructus) AND BLACK PEPPERS (Piperis Nigri Fructus) WITH UV-ViS SPECTROPHOTOMETRY METHOD

Abstract

ABSTRACT

Pepper fruit (Piper nigrum L.) contains secondary metabolites which are thought to be responsible for pharmacological effects, one of which is flavonoids. The purpose of this study was to determine the total flavonoid content contained in the ethanol extract of white pepper (Piperis Albi Fructus) and black pepper (Piperis Nigris Fructus) and to determine the highest total flavonoid content contained between the two. In this study, each simplicia of white pepper (Piperis Albi Fructus) and black pepper (Piperis Nigris Fructus) was extracted by maceration using ethanol as a solvent. Determination of total flavonoid content of 600 ppm extract was carried out using UV-Vis spectrophotometry at a maximum wavelength of 430 nm, with quercetin as a comparison. The linearity results for quercetin from 5 concentration series (2.5 ppm, 3.0 ppm, 3.5 ppm, 4.0 ppm and 4.5 ppm) obtained a value of r = 0.9973. The results showed that the total flavonoid content of the ethanol extract white pepper fruit of 0.0265 gQE/g extract with a presentation of 2.657%, and black pepper fruit of 0.02785 mgQE/g extract with a presentation of 2.785%.

Keywords:          white pepper (Piperis Albi Fructus) and black pepper (Piperis Nigris Fructus), levels   of flavonoids, quercetin, UV-Vis spectrophotometry.