Analysis of Flavonoid, Phenolic Content, and Antioxidant Activity in Chili Pepper (Capsicum frutescens L.) Fruit Stem Extract

Haiyul Fadhli, Diova Yuswidia Putra, Agus Trihardiyanto, Roscha Ulfa Frasesa

Abstract


Cayenne pepper (Capsicum frutescens L.) is known to have many medicinal properties, especially its fruit. However, cayenne pepper fruit stalks have not been studied in depth and are only considered waste. This study aimed to ascertain the total flavonoid concentration, phenolic content, and antioxidant activity of the extract derived from cayenne pepper fruit. Sample extraction using multistage maceration with the help of sonication. Using 3 different solvents, namely n-hexane, ethyl acetate, and ethanol in a ratio of 1:4 (b/v), and then sonicated (30 minutes, 20-25 °C, 42 kHz). The calorimetric technique was used to determine the total flavonoid content (KTF). The Folin-Ciocalteu method was used to determine the total phenolic content (KTFe). And the DPPH method with a microplate reader was used to determine the antioxidant activity of ethanol extract. Total flavonoid content of 30.333 ± 1.32 mgQE/g extract, total phenolic content of 16.333 ± 0.89 mgGAE/g extract, and IC50 of 544.82 ± 0.01 µg/mL showed that ethanol extract of chili fruit stalk had weak antioxidant activity.


Keywords


Antioxidant activity; Cayenne pepper; Extraction method; Flavonoid content; Phenolic content

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DOI: https://doi.org/10.37013/jf.v14i1.360

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Nama Jurnal:Jurnal Farmasi (Journal of Pharmacy)
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