Pengaruh Metode Maserasi dan Ultrasonikasi terhadap Kapasitas Antioksidan Ekstrak Buah Mengkudu (Morinda citrifolia L.)

Abstract

Free radicals are highly reactive groups that can accumulate in the body from the environment and metabolism. Scavengers are needed to overcome oxidative stress caused by the accumulation of free radicals. Antioxidant sources from exogenous, derived from fruits and vegetables, can optimize the work of antioxidants to prevent the accumulation of free radicals in the body. Noni (Morinda citrifolia L.) is an example of a plant that has multiple health benefits, including antioxidant activity. In order to separate the antioxidant compounds, an appropriate extraction method is needed. The aim of this study was to compare the most effective extraction methods in producing yield and antioxidant capacity of noni fruit extract (Morinda citrifolia L.) and to correlate between the two variables. Extraction was performed by maceration and ultrasonic methods. The maceration method used ethanol concentrations of 50%, 70%, and 96% and extraction times of 18 hours, 24 hours, and 48 hours. The ultrasonication method was carried out with simplisia-solution ratios of 1:10, 1:15, and 1:20 and reaction times of 15 min, 30 min, and 45 min. The extraction results obtained were tested for antioxidant capacity using the DPPH method to obtain antioxidant capacity values (IC50) and antioxidant activity index (AAI). The results indicated that there were differences in antioxidant capacity between extracts obtained by maceration and ultrasonication methods for each variable. The study also proved that there is a correlation between the yield and the antioxidant capacity of noni fruit extracts.