ANTIOXIDANT ACTIVITY OF 96% ETHANOL, ETHYL ACETATE AND N-HEXANE EXTRACT OF GREEN GIRL EGGPLANT (Solanum Melongena L) USING DPPH METHOD

Abstrak

Secondary metabolites found in eggplants, such as phosphorus, carotenoids, anthocyanins, alkaloids, and flavonoids, are known to have antioxidant properties. The Javanese people often eat greeneggplant (Solanum melongena L.) as a side dish. The researchers wanted to know which of three green eggplant (Solanum melongena L.) extracts—N-hexane, ethyl acetate, and 96% ethanol—had the most antioxidant activity when tested using the DPPH technique. Maceration was the extraction process used. This investigation made use of three DPPH-extracted solvents: ethyl acetate, N-hexane, and 96% ethanol.

Based on the results of this research, the average IC50 value for the 96% ethanol extract was 16.85 µg/mL, for the ethyl acetate extract it was 36.61 µg/mL, and for the N-hexane extract it was 46.17 µg/mL. When tested against ethyl acetate and N-hexane extracts, the antioxidant activity of the green gelatik eggplant (Solanum melongena L.) was shown to be greatest in the 96% ethanol extract.