Antioxidant Activity Ethanol Extract of Garlic (Allium sativum L.) and Black Garlic

A research on the antioxidant activity ethanol extract of garlic (Allium sativum L.) and black garlic has been done. This study determined the compound and content of secondary metabolites and antioxidant activity from the ethanol extract of garlic (Allium sativum L.) and black garlic. Extraction using the maceration method with ethanol solvent, then analyze qualitative, quantitative and antioxidant testing with 1.1-diphenyl-2-picrylhydrazyl (DPPH) method. The results of qualitative analysis showed that the ethanol extract of garlic and black garlic contained flavonoids, alkaloids, and saponins compounds. Ethanol extract of garlic in the flavonoid content was 2.5836%  0.0982, the alkaloid content was 5,413%  0.2357, saponin content was 1.1007% 0.1797. In ethanol extract of black garlic the flavonoid content was 3.0117%  0.1783, the alkaloid content was 6.9658%  1.5362, saponin content was 1.7835%  0.2017. The result of the calculation IC50 ethanol extract of garlic was 670.0333 mg / mL  1.8609 (very weak antioxidant), in ethanol extract of black garlic was 637.7955 mg / mL  1.7879 (very weak antioxidant). The results of statistical tests in the ethanol extract of garlic and black garlic on flavonoids, saponins, and IC50 there is a significant difference, but the alkaloid content there is no significant difference.