TOTAL FLAVONOID DETERMINATION AND ANTIOXIDANT ACTIVITY STUDY OF SPINACH (Amaranthus tricolor L.) RED GITI AND GREEN GITI VARIETY

Abstract

Antioxidants in the form of total flavonoids are compounds that can stabilize free radicals. The mechanism of antioxidants in stabilizing free radicals is give the lack electron of free radicals and inhibit the formation of free radical formation that can damage the body. DPPH method is used to determine the activity of capturing free radicals of ethanol extracts of Amaranthus tricolor L. red giti and green giti. As a positive control quercetin is used. The results showed that the total amount of flavonoids in red giti spinach was (5.615±0.114)% EK and green giti spinach was (4.468±0.166)% EK. The results also show that all groups have activity as free radical scavengers. The value of ES 50 for positive control quercetin, red giti spinach extract, and green giti spinach extract are (1.375±0.085)µg/ml, (186.198±0.363)µg/ml, and (209.392± 0.607)µg/ml respectively. Based on ES 50 values It can be concluded that antioxidant activity of red giti spinach extract and green giti spinach extract are significantly different from the positive control quercetin. Antioxidant activity of quercetin is categorized strong antioxidant activity, while the antioxidant activity of red giti spinach extract and green giti spinach extract is categorized as weak antioxidant activity.

Keywords

• Amaranthus tricolor L
• Flavonoid
• Antioxidant
• DPPH