Total Flavonoid Content and Antioxidant Activity Test of Ethanol Fraction of Papaya Seed (Carica papaya L.) With DPPH (2,2- diphenyl-1-picrylhydrazyl) Metho

Abstract

The aging process involves the gradual weakening of cells and organs, starting from adulthood and accelerating after the age of 50, marked by the body experiencing various ailments and wrinkling of the skin. Free radicals are the primary cause of premature agingOne of the efforts to slow down premature aging due to free radicals is the use of antioxidants. This study aimed to determine the total flavonoid content in the ethanol fraction of papaya seeds (Carica papaya L.) and to assess the antioxidant activity of the ethanol fraction of papaya seeds (Carica papaya L.) measured using the DPPH method. This study was experimental research. The population in this study consists of papaya plants (Carica papaya L.) obtained from Konda Satu Village, Konda District, South Konawe Regency, Southeast SulawesiThe sample in this study is the seeds of California papaya (Carica papaya L.), which were extracted to obtain a concentrated extract and then fractionated to obtain a concentrated ethanol fraction. The total flavonoid content was measured using UV-Vis spectrophotometry at 436 nm, and antioxidant activity was assessed using the DPPH method and measured using UV-Vis spectrophotometry at 517 nm. The results of the study showed that the ethanol fraction of papaya seeds has a total flavonoid content of 1.75 mgQE/g or 0.175% and possesses strong antioxidant activity with an IC50 value of 91.98 µg/ml. It is expected for future researchers to continue research on total flavonoid content testing using different fractionation methods and to conduct antioxidant activity tests using alternative methods.