Antioxidant Activity of Extract and Fractions from Coffee arabica L. Leaves by DPPH Radical Scavenging Method

Mauizatul Hasanah, Hilma Hilma, Puguh Suwasono


The potential of antioxidant of crude ethanol extract and its fractions (water and ethyl acetate fraction) of leaves Coffee Arabica L. by 1,1-diphenyl-picrylhydrazil (DPPH) radical scavenging method, was investigated. The 450 g sample powder were prepared by using Soxhlet apparatus and ethanol 96% as solvent. The liquid extract was evaporated in vacuo to give ethanol crude extract. Ethanol crude extract then extracted with different organic solvents with different polarities, water, hexane and ethyl acetate to give ethyl acetate fraction and water fraction. Antioxidant activity assay used were 1,1-diphenyl-picrylhydrazyl (DPPH) by radical scavenging method at different concentration of extract and fraction (20, 40, 60, 80, 100 µg/ml). The result of our study showed that the ethyl acetate fraction demonstrated the highest antioxidant activity (IC50 28.2 µg/ml), compared to other, water fraction (IC50 82.8 µg/ml) and ethanol crude extract (IC50 39.7 µg/ml).


Antioxidant; Coffee leaves; extraction; fractionation

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