anita khairunnisa, Noviyanti, Yolanda Asterina, Anita Khairunnisa

Antioxidant Activity Test Of Red Spinach Leaf (Amaranthus Tricolor L.) Extract And Fraction With Methode (2,2-Diphenyl-1 Picrylhydrazyl)

Introduction

Antioxidant activity test of red spinach leaf (amaranthus tricolor l.) extract and fraction with methode (2,2-diphenyl-1 picrylhydrazyl). Red spinach (Amaranthus tricolor L.) leaf extract's antioxidant activity tested via DPPH. Ethyl acetate fraction shows strong free radical scavenging (IC50 64.77 µg/mL).

Abstract

Abstract   Red spinach (Amaranthus tricolor L.) is a leafy vegetable known for its high antioxidant potential due to its bioactive compounds. This study aimed to evaluate the antioxidant activity of extracts and fractions of red spinach leaves using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. Extraction was conducted through cold maceration with ethanol 96%, followed by fractionation using solvents of varying polarity: n-hexane, ethyl acetate, and water. Phytochemical screening revealed the presence of alkaloids, flavonoids, quinones, saponins, steroids, and tannins, which contribute to the plant's antioxidant properties. The antioxidant activity of the ethanol extract and fractions was assessed based on their IC50 values. The ethanol extract demonstrated moderate antioxidant activity with an IC50 of 122.09 µg/mL, while the n-hexane and water fractions showed similar moderate activity with IC50 values of 117.33 µg/mL and 124.36 µg/mL, respectively. The ethyl acetate fraction exhibited strong antioxidant activity with an IC50 value of 64.77 µg/mL, attributed to the presence of semi-polar compounds such as flavonols. The results confirmed the significant free radical scavenging potential of red spinach, particularly in its ethyl acetate fraction. This study highlights the potential of red spinach leaves as a natural source of antioxidants with applications in the pharmaceutical, health, and food industries. Keywords: Red spinach, Amaranthus tricolor L., DPPH, antioxidant activity, IC50.

Review

This study provides a valuable assessment of the antioxidant potential of red spinach (*Amaranthus tricolor L.*) leaf extracts and fractions, a subject of considerable interest given the plant's traditional use and nutritional profile. The chosen methodology, involving initial cold maceration with ethanol followed by fractionation with solvents of varying polarity and antioxidant evaluation via the DPPH assay, is appropriate and well-established for such investigations. The systematic approach to identify the most potent fractions contributes significantly to understanding where the primary antioxidant compounds reside within the plant material. A key strength of this research lies in its clear differentiation of antioxidant activities across the various fractions. The phytochemical screening successfully identified a range of bioactive compounds, including alkaloids, flavonoids, quinones, saponins, steroids, and tannins, providing a robust rationale for the observed antioxidant properties. Most notably, the ethyl acetate fraction demonstrated strong antioxidant activity with an impressive IC50 value of 64.77 µg/mL. This finding, attributed to the presence of semi-polar compounds like flavonols, is a significant highlight, clearly identifying a highly potent fraction compared to the moderate activities seen in the ethanol extract, n-hexane, and water fractions. The implications of these findings are substantial, as the study effectively highlights red spinach leaves as a promising natural source of antioxidants. The strong activity of the ethyl acetate fraction specifically suggests a concentrated source of beneficial compounds, opening avenues for targeted isolation and characterization. This research lays a solid foundation for future work, which could include the purification and identification of the specific bioactive compounds responsible for this potent activity, as well as *in vivo* studies to validate these *in vitro* results. Such follow-up investigations would further solidify the potential applications of red spinach in the pharmaceutical, health, and food industries, leveraging its significant free radical scavenging capabilities.

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