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8271782 
Journal Article 
Antioxidant capacities of various leaves extracts from three species of legumes and correlation with total flavonoid, phenolic, carotenoid content 
Fidrianny, I; Aristya, T; Hartati, R 
2015 
0 
International Journal of Pharmacognosy and Phytochemical Research
ISSN: 0975-4873 
International Journal of Pharmacognosy and Phytochemical Research 
7 
3 
628-634 
English 
The objectives of this research were to study antioxidant capacity from various leaves extracts of legumes 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 leaves extracts of legumes with IC50 of DPPH and EC50 of FRAP antioxidant capacities. Extraction was performed by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Antioxidant capacities using DPPH and FRAP assays, determination of total phenolic, flavonoid and carotenoid content were performed by spectrophotometry UVvisible and its correlation with IC50 of DPPH scavenging capacities and EC50 of FRAP capacities were analyzed by Pearson’s method. Ethanolic leaves extract of green bean (GB3) had the lowest IC 50 of DPPH scavenging capacity with IC50 1.9 μg/ml and the lowest EC 50 of FRAP capacity with EC50 46.9 μg/ml. Ethyl acetate leaves extract of green bean (GB2) contained the highest total flavonoid (6.7 g QE/100 g), ethanolic leaves extract of green bean (GB3) the highest phenolic content (26.2 g GAE/100 g) and n-hexane leaves extract of soybean (SB1) had the highest total carotenoid 18.42 g BE/100 g. There were negatively and high correlation between total phenolic content in soy bean and peanut leaves extracts with their IC50 of DPPH scavenging activities and EC 50 of FRAP capacities. All of leaves extracts from three species of legumes had linear result in DPPH and FRAP assays. © 2015, International Journal of Pharmacognosy and Phytochemical Research. All rights reserved. 
Antioxidant; Carotenoid; DPPH; Flavonoid; FRAP; Leaves; Legumes; Phenolic