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The use of Moringa leaves is increasing because it contains β carotene, phenolic compounds and flavonoids which are efficacious as antioxidants. The solvent concentration is a factor that affects the active content in the extract. This study aims to determine the effect of ethanol concentration on β carotene levels, total phenolic and total flavonoids in ethanol extract of Moringa leaves. In this study the variation of ethanol solvent concentration was 50%, 70% and 96% for extracting Moringa leaves by maceration method at a ratio of 1:40. The extract obtained was determined as β carotene levels by using HPLC, total phenolic content and total flavonoids contend by spectrophotometer. The results of each test were analyzed by using one-way ANOVA to see a significant difference between solvent concentrations for each test parameter. The test results showed that in each ethanol extract 50%, 70%, 96% had β carotene levels of 0.24 ± 0.01; 0.40 ± 0.00; 5.33 ± 0.15; total phenolic 122.26 ± 1.49; 132.54 ± 2.56; 84.62 ± 2.44; total flavonoids 2.51 ± 0.06; 5.03 ± 0.08; 13.15 ± 0.47, respectively. The highest solvent containing active ingredients is 96% ethanol. Keywords—moringa oleifera, β carotene, total phenolic, total flavonoid, solvent

The Amount of βCarotene, Total Phenolic and Total Flavonoid of Ethanol Extract of Leaf Moringa Oleifera with Variation Concentration of Solvent