Aktivitas Antioksidan Akar Bawang Merah Lokal Palu (Allium cepa Var Aggergatum L.) dengan Berbagai Kepolaran Pelarut

Abstract

Research on the antioxidant activity of the local onion roots of Palu (Allium cepa Var Aggregatum L.) with various polarity solvents has been carried out. This study aims to determine the potential of Palu local shallot root extract as an antioxidant and determine the IC50 value of the Palu local shallot root antioxidant activity. The method applied in this research is maceration using n-hexane, ethyl acetate, and ethanol. The extracts from each solvent were tested for their antioxidant activity by the DPPH method. The results of the study showed that the IC50 value in n-hexane extract, ethyl acetate extract, and ethanol extract were 579.98 ppm, 518.28 ppm 315.83 ppm and as a comparison used ascorbic acid obtained IC50 of 53.69 ppm. Based on the results obtained, the best antioxidant activity is in polar solvents (ethanol extract) compared to other solvents.
 Keywords: Antioxidants, roots, Palu local shallots, Allium cepa Var Aggregatum L.

Extraction Of Flavonoid, Phenolic, And Saponin In Shallot Skin (Allium Cepa Var. Aggregatum) For Antibacterial Application

“…On the contrary, as in [3] found different results where flavonoids, phenolic, and saponin compounds exist in shallot skin. Reference [2] also found that saponin exists in shallot roots from other islands Indonesia.…”

“…Mostly, the shallot skin is discarded. Shallot skin contains chemical compounds with antibacterial activity, such as phenolic, flavonoid, and saponin [2], [3]. The antibacterial activity of ethanol extract of shallot skin showed inhibitory activity against the growth of several bacteria, such as Staphylococcus Aureus and Escherichia coli [4].…”

PENENTUAN TOTAL FENOLIK, TOTAL FLAVONOID DAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN BAWANG KUCAI (Allium tuberosum)

“…Senyawa polifenol pada Allium termasuk flavonoid, asam fenolik dan lignan [14]. Penelitian mengenai aktivitas antioksidan pada Allium yang paling dikenal diantaranya pada bawang merah (Allium cepa L.) yang diketahui mengandung kadar flavonoid tinggi sehingga baik untuk menghambat radikal bebas [15]. Penelitian lain yaitu pada bawang putih (Allium Sativum L.) yang mengandung senyawa organosulfur berupa Sallyl-cysteine (SAC) dan S-allyl-mercaptocysteine (SAMC), kedua senyawa tersebut merupakan oksidator kuat yang mampu menghambat aktivitas 1,1-diphenyl-2-picrylhydrazyl (DPPH) dan t-butil hidroperoksida [16].…”