Open AccessDetermination of Total Phenolic Levels in Ethanol Extract of Moringa (Moringa oleifera L.) Leaves based on Differences in Growing Sites
Author(s) -
Any Guntarti,
Nining Sugihartini,
Siti Athiyah Umaiyah,
Nina Salamah
Publication year - 2021
Publication title -
journal of food and pharmaceutical sciences
Language(s) - English
Resource type - Journals
eISSN - 2339-0948
pISSN - 2089-7200
DOI - 10.22146/jfps.1337
Subject(s) - moringa , gallic acid , maceration (sewage) , chemistry , food science , ethanol , polyphenol , phenols , antioxidant , traditional medicine , biochemistry , medicine , materials science , composite material
Moringa oleifera L. have good nutritional content including phenolic compounds which can be used as antioxidants and can grow in lowlands and highlands. The purpose of this study was to determine the total phenolic content of the ethanol extract of M. oleifera leaves with variations in the area of collection. The 50% ethanol extract was obtained from the simplicia of M. oleifera leaves by using the maceration method. Analysis of total phenolic content in the extract was carried out using a spectrophotometer instrument with the addition of reagent Folin-Ciocalteu and gallic acid as standard. The results of total phenolic content in Sleman, Wonosari, and Wonosobo areas were (127.87 ± 2.71) mg GAE / g extract, (99.40 ± 2.68) mg GAE / g extract, and (142 , 92 ± 1.81) mg GAE / g extract. The highest phenolic content in the ethanol extract of moringa leaves was found in Wonosobo areas.