Antioxidant Capacity Test and Phenolic Test of Coriander Leaf Extract (Coriandrum sativum L.) with ABTS Method
Main Article Content
Coriander leaves, also known as cilantro, are part of the Coriandrum sativum L. plant that is widely used in cuisines around the world and has potential as a medicinal ingredient. It has a distinctive aroma and a fresh, slightly spicy, citrusy flavor and is often used as an ingredient in cooking. The plant can be recognized by its upright, hairless form and abundant branches. The leaves vary from thick at the base of the plant to slender and hairy at the top of the flowering stems. Coriander leaves have functions as health medicine, among others, as a remedy for relieving digestive, respiratory, and urinary tract problems. This study aims to evaluate the antioxidant and phenolic activities of the methanol extract of coriander leaves. Coriander leaves were extracted with methanol and tested for antioxidant activity using the DPPH method. This study used two main methods: in vitro and bioassay, to evaluate the samples. The in vitro method consisted of an antioxidant capacity test. The antioxidant capacity assay aims to measure the ability of the sample to neutralize free radicals. The total phenolic assay is used as a method to measure antioxidant capacity, by calculating the levels of phenolic compounds in the sample. The total phenolic content of coriander leaf extract was found to be 726.0 ?g/mL. DPPH antioxidant capacity test obtained 132.12 ?g/mL.
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