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8220803 
Journal Article 
Evaluation of antioxidant capacities, flavonoid, phenolic, carotenoid content from various extracts of four kinds brassica herbs 
Fidrianny, I; Utari, P; Komar Ruslan, W 
2014 
1 
International Journal of Pharmacy and Pharmaceutical Sciences
ISSN: 2656-0097
EISSN: 0975-1491 
IJPPS 
6 
2 
268-272 
English 
Objective: The objectives of this research were to study antioxidant capacity from various extracts of Brassica herbs using two methods of antioxidant testing which were DPPH (2.2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) and correlation of total flavonoid, phenolic and carotenoid content in various extracts of Brassica herbs with DPPH and FRAP antioxidant capacities. Methods: Extraction was performed by reflux using different polarity solvents. The extracts were vaporated using rotavapor. Chromatogram pattern on each extracts were observed by thin layer chromatography (TLC). Then antioxidant capacities were tested using DPPH and FRAP assays. Determination of total phenolic, flavonoid and carotenoid content were performed by spectrophotometry UV-visible and its correlation with DPPH and FRAP antioxidant capacities were analyzed by Pearson method. Results: D2 (ethyl acetate extract of Chinese kale herbs) had the highest DPPH scavenging capacity with IC50 8.36 ppm, while A2 (ethyl acetate extract of Chinese white cabbage herbs) had the highest FRAP capacity with EC50 1126 ppm. D2 contained the highest total flavonoid (23.08 g QE/100 g), C2 (ethyl acetate extract of Chinese cabbage herbs) had the highest phenolic content (7.40 g GAE/100 g) and B1 (n-hexane extract of choy sum had the highest carotenoid 41.04 g BET/100 g. Conclusions: There were positively and high correlation between total phenolic and total flavonoid content in Chinese kale herbs extracts with their antioxidant activity using FRAP and DPPH assays. FRAP capacities in Chinese white cabbage, choy sum and Chinese kale herbs extracts had linier result with DPPH scavenging capacities. 
Antioxidants; Brassica herbs; Carotenoid; DPPH; Flavonoid; FRAP; Phenolic