Sri Rahmawati Wati, Moch. Saiful Bachri Bachri, Sri Mulyaningsih Mulyaningsih, Wahyu Widyaningsih Widyaningsih, Silmi Kaffah Kaffah, Shafala Rivani Aisyah Aisyah, Muhammad Ma’ruf

AKTIVITAS ANTIOKSIDAN DAN PROFIL FITOKIMIA EKTRAK ETANOL BAWANG DAYAK (Eleutherine bulbosa (Mill.) Urb

Introduction

Aktivitas antioksidan dan profil fitokimia ektrak etanol bawang dayak (eleutherine bulbosa (mill.) urb. Potensi Bawang Dayak (Eleutherine bulbosa) sebagai antioksidan alami. Ekstrak etanolnya kaya flavonoid & fenolik, menunjukkan aktivitas antioksidan sedang, potensial cegah stres oksidatif.

Abstract

Excessive free radicals (Reactive Oxygen Species/ROS) can trigger oxidative stress, which contributes to various degenerative diseases. Antioxidants from natural ingredients, such as Dayak onion (Eleutherine bulbosa (Mill.) Urb.), are known to contain flavonoid and phenolic secondary metabolites that have the potential to ward off free radicals. Dayak onion bulbs were extracted with 96% ethanol, then analyzed for flavonoid and phenolic content using phytochemical analysis and confirmed with TLC using quercetin and gallic acid. Antioxidant activity was tested using the DPPH method. Ethanol extract of Dayak onion contains flavonoids and phenolics based on TLC results showing a flavonoid Rf value of 0.93 (close to quercetin 0.86) and phenolic Rf value of 0.93 (different from gallic acid 0.37). Antioxidant activity testing yielded an IC₅₀ value of 106.18 ppm (moderate category), while quercetin had an IC₅₀ of 9.94 ppm (very strong category). Ethanol extract of Dayak onion was found to contain flavonoids and phenolics detected through phytochemical and TLC tests, and had moderate antioxidant activity based on the DPPH test. These findings support the potential of Dayak onion as a natural source of antioxidants for the prevention of oxidative stress.

Review

The study investigates the antioxidant activity and phytochemical profile of ethanol extract from Dayak onion (Eleutherine bulbosa), a plant traditionally recognized for its medicinal properties. Addressing the relevant issue of oxidative stress and the search for natural antioxidants, the authors extracted Dayak onion bulbs with 96% ethanol and subjected them to phytochemical analysis, including TLC, and DPPH assay for antioxidant activity. The key findings indicate the presence of flavonoids and phenolics, confirmed qualitatively by TLC, and a moderate antioxidant activity with an IC₅₀ of 106.18 ppm. This research provides valuable preliminary data supporting the potential of Dayak onion as a natural source of antioxidants. The methodology is sound for an initial screening, employing standard techniques such as ethanol extraction, DPPH assay, and TLC with reference standards (quercetin and gallic acid) to characterize the extract. The confirmation of flavonoid and phenolic compounds, along with the measured antioxidant capacity, aligns with the plant's traditional uses and contributes to the scientific understanding of its bioactive potential. The comparison of the extract's IC₅₀ with that of quercetin offers a clear benchmark for its antioxidant strength. While the findings are promising, the abstract hints at areas that could be elaborated for a more comprehensive understanding. The description of TLC results, particularly the identical Rf value (0.93) for both a "flavonoid Rf value" and a "phenolic Rf value" while one is "close to quercetin" and the other "different from gallic acid," warrants clarification to avoid ambiguity regarding compound identification. Furthermore, while qualitative detection is presented, the absence of quantitative data for total flavonoid and phenolic content (e.g., using spectrophotometric methods) limits a deeper understanding of the extract's composition. Future work could benefit from quantifying these compounds, isolating the specific active compounds responsible for the antioxidant activity, and perhaps exploring other antioxidant mechanisms beyond DPPH, thereby strengthening the scientific claims and potential applications of Dayak onion.

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