The Effect of Extraction Method on Flavonoid Content and Antioxidant Activity of Red Betel and Green Betel Extracts http://www.doi.org/10.26538/tjnpr/v7i8.7
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Abstract
Red betel (Piper crocatum Ruiz & Pav) and green betel (Piper betle L.) are traditionally used as medicines. Betel leaf contains flavonoid compounds with antihypertensive, antioxidant, and antibacterial potential. This study aimed to determine the effect of the extraction method on the total flavonoid content of the ethanol extract of red and green betel leaves using UV-Vis spectrophotometry. The samples were extracted by sonication, reflux, and Soxhlet methods, respectively, to obtain crude extracts of each species. The levels of flavonoids and their antioxidant activity were determined UV-Visible spectrophotometry. The results showed that the total flavonoid content of red betel leaves in the sonication, reflux, and Soxhlet methods were 11.4 ± 0.31, 16.1 ± 0.42, and 11.8 ± 0.05, respectively, and in green betel leaf, were10.9 ± 0.11, 6.4 ± 0.14, and 17.6 ± 0.09 mgEQ/g, respectively. The results of antioxidant activity testing using the
DPPH, ABTS, and FRAP methods showed that green betel extract has significant antioxidant activity compared to red betel extract. Extraction of green betel leaves by reflux method gave the highest total flavonoid content and correlated with its activity as an antioxidant. This study can provide information regarding the effect of the extraction method on total flavonoid content and antioxidant activity of red and green betel extracts to serve as a basis for further research development.
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