Optimasi metode ekstraksi air umbi talas Jepang (Colocasia esculenta (L) Schott)): analisis aktivitas antioksidan, kandungan flavonoid, dan kadar luteolin
Statistik artikel
Data OJS dan sumber sitasiTayangan dan unduhan adalah aktivitas yang tercatat di OJS; pemrosesan statistik dapat tertunda. Tanda — berarti angka dari sumber tersebut belum tersedia. Cari di Google Scholar
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Yesi Desmiaty, Ni Made Dwi Sandhiutami, Fauzia Noprima Okta, Nadya Sekar Marvel, Yati Sumiyati (2024). Optimasi metode ekstraksi air umbi talas Jepang (Colocasia esculenta (L) Schott)): analisis aktivitas antioksidan, kandungan flavonoid, dan kadar luteolin. Journal of Pharmaceutical and Sciences, JPS Volume 7 Nomor 4 (2024). https://doi.org/10.36490/journal-jps.com.v7i4.574
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Abstrak
Talas Jepang (Colocasia esculenta) merupakan salah satu tanaman yang dapat dimakan dan mengandung senyawa fitokimia seperti flavonoid, fenolat, triterpenoid, tanin, dan vitamin C yang bermanfaat bagi kesehatan tubuh manusia. Senyawa tersebut juga diketahui memiliki aktivitas antioksidan. Ekstraksi yang tepat dapat menghasilkan ekstrak yang berkualitas. Penelitian ini bertujuan untuk mengoptimalkan metode ekstraksi pada umbi talas Jepang. Umbi talas diekstraksi menggunakan air dengan tiga suhu yang berbeda (suhu kamar, 40℃, dan 60℃). Metode ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) digunakan untuk menentukan aktivitas antioksidan dari ekstrak air, selain itu ditentukan juga kandungan flavonoid total dengan uji kolorimetri, dan analisa kandungan luteolin dengan Kromatografi Lapis Tipis (KLT) Densitometri. Kandungan flavonoid total ekstrak talas pada suhu kamar (TERT), 40°C (TE 40), dan 60°C (TE 60) berturut-turut adalah 13,97±3,52 mg QE/gr ekstrak; 7,99±2,10 mg QE/gr ekstrak; dan 5,98±0,49 mg QE/gr ekstrak. Kandungan luteolin dari TERT, TE40, dan TE60 masing-masing adalah 0,27% ± 0,08; 0,25% ± 0,06; dan 0,31% ± 0,05. Nilai IC50 antioksidan TERT, TE40, dan TE60 masing-masing adalah 120,32; 137,03; dan 159,37 µg/mL. Penelitian ini menunjukkan bahwa semakin besar suhu dalam proses ekstraksi, maka kandungan senyawa flavonoid dan antioksidan semakin berkurang. Meskipun terdapat sedikit perbedaan dalam menentukan kadar luteolin, namun kadar luteolin optimum diperoleh pada suhu 60°C selama 6 jam.
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