Uji Kapasitas Antioksidan Sediaan Krim Ekstrak Biji Alpukat (Persea americana Mill.) Dengan Metode DPPH

Abstract

This study aims to evaluate the antioxidant capacity of a cream formulation containing avocado seed extract using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The objectives are to determine the total phenolic and flavonoid content in the extract, assess the effect of extract concentration on cream’s physical characteristics, and compare the antioxidant activity between extract and cream formulations. This true experimental research was conducted at the Faculty of Pharmacy, University of Jember. Avocado seed extract was obtained through maceration using ethanol solvent. Total phenolic and flavonoid contents were analyzed using spectrophotometry, followed by formulation of creams containing different concentrations of the extract. Each cream was evaluated for its physical properties, including organoleptic evaluation, cream type determination, pH measurement, homogeneity test, and spreadability test. Antioxidant capacity was assessed using the DPPH method and expressed in %inhibition and IC25. Data were statistically analyzed using One Way ANOVA and LSD post hoc test. The extract contained 287.06 ± 6.28 mg GAE/g phenolic compounds and 11.34 ± 0.18 mg QE/g flavonoids. Increasing extract concentration in cream affected its physical characteristics, including darker color, lower pH, and reduced spreadability. Antioxidant testing revealed statistically significant reduction in antioxidant capacity after formulation into cream. However, higher extract concentrations in cream tended to decrease IC25 and increase % inhibition, indicating enhanced antioxidant activity. In conclusion, avocado seed extract retains its antioxidant potential in cream formulations, and increasing extract concentrations may improve the antioxidant performance of the final product.