ANTHOYCANIN TOTAL AND ANTIOXIDANT ACTIVITY OF RURUHI (Syzygium polycephalum Merr.) FRUITS
ABSTRACT: The aims of the
study were to determine the best extraction method and to evaluation of
antioxidant activity of the ruruhi (Syzygium polycephalum Merr.) fruits
extract. Different extraction methods
were evaluated for total anthocyanin content
of ruruhi fruits. The conventional maceration method and modified maceration
method with ethanol acidified with HCl provided better anthocyanin and its
stability. The highest levels of the
total anthocyanin content that found in the modified maceration method were
5.69 and 1.53 g/L of ruruhi peels and whole ruruhi fruits, respectively. The
antioxidant activity was increasing by following the total anthocyanin levels.
Keywords: maceration,
anthocyanin, antioxidant, ruruhi fruits, Syzygium polycephalum Merr.
Penulis: Irnawati
Kode Jurnal: jpfarmasidd170645
