THE QUALITY PARAMETERS, TOTAL FLAVONOIDS DETERMINATION AND ANTIOXIDANT ACTIVITY COMPOUND OF ANDALIMAN FRUIT ANDALIMAN FRUIT (ZANTHOXYLUM ACANTHOPODIUM DC.) EXTRACT

Objective: The aim of this study was to investigate the chemical compound of the antioxidant activity of the extract from andaliman fruit (Zanthoxylum acanthopodium DC.) and the quality parameters and the total flavonoid determination of the highest antioxidant activity. Methods: The andaliman fruits were extracted using a solvent such as n-hexane, ethyl acetate and 70% ethanol obtained extracts, follow the antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The quality parameters and total flavonoid determination were performed from highest antioxidant activity. Fractionated was done using vacuum liquid chromatography (VLC) with the mobile phase chloroform-methanol (9:1 ~1:9). Purification with Thin Layer Chromatography (TLC) preparative, identification using UV-spectrophotometry, FTIR, Gas chromatography Mass Spectrometry (GCMS) analysis. Results: The 70% of ethanol has the highest antioxidant activity with IC50 value 84.11±0.47 ppm; the quality parameters in this study meet the quality requirements, both specific and nonspecific parameters. Total flavonoid content of the 70% ethanol extract was 2.37±0.02%. The results of the GCMS studies showed the presence of 1,2-benzenedicarboxylic acid, mono (2-ethylhexyl) ester; squalene, methyl palmitate, methyl isopalmitate, n-tetracosanol-1 and 4-isopropyl chalcone. Conclusion: The results indicate that the 70% ethanol extracts of andaliman fruits contains 1,2-benzenedicarboxylic acid, mono (2-ethylhexyl) ester; squalene, methyl palmitate, methyl isopalmitate, n-tetracosanol-1 and 4-isopropyl chalcone have antioxidant activity with IC50 value 51.35 ppm