2020•IOP Conference Series Materials Science and EngineeringOpen access
The antioxidant activity of white kapul (Baccaurea macrocarpa) fruit rinds
Maria Dewi Astuti, W F Ana, Kholifatu Rosyidah, Rodiansono Rodiansono
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Abstract
Abstract The antioxidant activity of white kapul (Baccaurea macrocarpa) fruit rinds was investigated in this research. Baccaurea macrocarpa fruit rinds were extracted with n-hexane, ethyl acetate, and methanol, consecutively. All extracts were determined for their antioxidant activity based on the DPPH method. The yields from hexane, ethyl acetate, and methanol extract were 0.14%, 0.64%, and 0.94%, respectively. The highest antioxidant activity was observed in methanol extract (IC50 22.968 ppm), followed by the activity from ethyl acetate extract (IC50 29.741 ppm), and hexane extract (IC50 141.931 ppm). As a comparison, the IC50 of vitamin C was 5.019 ppm.
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