Open AccessAnalysis of flavonoid in extract of Rose Guava (Syzigium jambos (L.) alston) leaves using infrared spectroscopy and chemometrics
Author(s) -
Shendi Suryana,
Effan Cahyati Junaedi,
Y Choerunisa,
Riska Prasetiawati,
Novriyanti Lubis
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1402/5/055044
Subject(s) - chemometrics , partial least squares regression , flavonoid , chemistry , chromatography , fourier transform infrared spectroscopy , mathematics , food science , statistics , organic chemistry , physics , quantum mechanics , antioxidant
This present study was carry out to determine total flavonoid contents of ethanol extract of Rose guava leaves using combination of FTIR and Chemometrics. Flavonoid was extracted from Rose Guava leaves by maceration. IR spectra were correlated with flavonoid content using chemometrics. The chemometric method used for calibration analysis was partial Last Square Regression (PLSR). Partial least squares regression (PLSR) was used to build a prediction model based on the relationship between concentration of total flavonoids obtained from the reference method (AlCl3) and FTIR spectrum. The results of the combination of FTIR and chemometrics on the prediction of total flavonoid levels has resulted in a good predictive model with calibration values of R2 0.9999, RMSEC 0.0000637 and the results of PRESS value of 0.19225, R2 0.978 and RMSECV 0.041. From these results, combination of FTIR spectrum and PLSR can be used for the prediction of total flavonoids content of Rose guava leaves.