Comparison of Antioxidant Activity and Total Flavonoid Contents of Ethanol

Extract of Spinach Green Herb (Amaranthus hybridus L.) and Spinach Red
Herb (Amaranthus tricolor L.)
ABSTRACT
RUHDIANA EKA PUTRA
Email: rekaaputra@yahoo.com
A research about the comparison of antioxidant activity and total flavonoid
contents of the ethanol extract of herb green spinach (Amaranthus hybridus L.)
and herb red amaranth (Amaranthus tricolor L.) was conducted. In this research,
the material was extracted by maceration method using ethanol 95%, continued by
fractionation using liquid-liquid extraction method with three sets of solvent
systems, n-hexane, ethyl acetate, and water. Each fraction was monitored by TLC
silica gel GF254 with three sets of eluent systems, ethyl acetate: toluene: acetic
acid (3: 2: 0.05). Antioxidant activity test and total flavonoid contents
measurement are using UV-Vis Spectrophotometer at different wavelengths. The
results from this research indicates that the value of IC50 for the antioxidant
activity of ethanol extract of spinach green herb and red spinach herb are
1581,78 g/ml and 979,44 g/ml, with a total flavonoid contents 1,305% and
2,620%. It can be concluded that the ethanol extract of red spinach herb has
antioxidant activity and total flavonoid contents better than the ethanol extract of
green spinach herb.
Keywords:

UV-Vis Spectrophotometry, Total flavonoid, Antioxidant