Uji Kapasitas Antioksidan dan Kandungan Fenolik Total Ekstrak Etanol Buah Muda dan Tua Leunca (Solanum nigrum L.)

Abstract

Free radicals are highly reactive molecules with unpaired electrons that can damage biomolecules such as lipids, proteins, DNA, and RNA leading to oxidative stress and various diseases. Antioxidants work to neutralize free radicals by donating hydrogen atoms or electrons to stabilize them. Leunca (Solanum nigrum L.) is a plant widely distributed in Indonesia that contains phenolic compounds with potential antioxidant activity. This study aimed to determine the antioxidant capacity and total phenolic content of ethanol extracts from unripe and ripe leunca fruit. Extraction was performed using maceration method with 70% ethanol for 72 hours. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, with IC₅₀ values indicating the extract concentration required to reduce 50% of DPPH radicals. Total phenolic content was determined using the Folin-Ciocalteu method and expressed as mg GAE/g extract. The results showed that unripe leunca fruit extract had higher antioxidant capacity (IC₅₀ = 120,578 ± 1,928 μg/mL) compared to ripe fruit extract (IC₅₀ = 371,933 ± 1,899 μg/mL). Total phenolic content was also higher in unripe fruit (23,944 ± 0,574 mgGAE/g) than ripe fruit (10,312 ± 0,263 mgGAE/g). Statistical analysis revealed significant differences between both samples (p<0,05). These findings suggest that fruit maturity stage significantly influences antioxidant capacity and total phenolic content of leunca fruit.